LIN D EX. 
Page. 
Albumen in fish......-- 2-00 sesee- eres 14 
Alewives analysis of....-..--------+------- 4 
nutritive valuation of.....----- 34 
Almen, Analyse des Fleisches einiger 
Wische, Cited 2 .<--.----0j0----.-eees sees 13 
Alosa sapidissima, analysis of...-..------ 4,7 
Analyses of fish -....--------------- 2, 3, 12, et seq. 
preparation of specimens......- 12 
sampling...-...--------++++---- 12 
O€rying..---<.-. -----. AGRDUBSCOROTS 13 
in hydrogen...-...------- 13 
AN BIT So .e.2'< clei wees 219 aie 13 
proximate ingredients. -....----- 13 
cold-water extract.....--.------ 14 
SUD MM EN hes cme isioiesens a) 2/8012 (=) 14 
extractive matter ...--..---.--- 14 
hot-water extract....-.--------- 14 
gelatine .....--..------j--- <2 14 
ingoluble protein ...----.------- 15 
other extracts, fats.......-..--- 15 
nitrogen ...-...--2---<----.20e 15, 16 
phosphorus. .-.-------------+--- 17 
sulphur .......---------++-eeeee aly 
CHIOLINO sec c's re <= c)='=tnm oinisi= = 18 
Analyses of invertebrates ..--.-.------- 2, 19 et seq. 
preparation of samples...------ 22 
methods of analyses......-.---- 23 
preparation of tables....------- 23 
previous analyses ..------------ 25 
Analyses tables, description of ..--..------ 10, 11, 12 
Anguilla rostrata. analysis of ...--------- 4 
Archosargus probatocephalus, analysis of. 10 
Atkins, Charles G., fishes furnished by. .- 7,8 
Atwater, W. O., chemical composition and 
economic values of fish andinvertebrates 1 et seq. 
Baird, Prof. 8. F.....-. Baer Oo ROOT ECU ACUED 3 
Bass, black, analysis of....---.----------- 10 
striped, analysis of.-..--.----------- 4,5 
nutritive valuation of...-...-------- 34, 36 
Beamer, Miles, assistance rendered by.- --- 2 
analyses of invertebrates.19 et seq. 
Beef, nutritive substance in .....--------- 2 
nutritive valuation of......-.. aes 33 
Black bass, analysis of.....-.---.--------- 10 
Black-fish, analysis of ..-...--.----------- i 
nutritive valuation of.......-- 34 
Blackford, E. G., contribution by -..------- 3 
* fish furnished by...-.. 4,5, 6, 9, 10 
furnished invertebrates .20, 21, 22 
thanks due.....-.-....-- 17 
Blue-fish, analysis of.....-.-----.----- S058 4 
nutritive valuation of........- . 84,36 
Boned codfish, analysis of ..........-+-+-0- 6 
[39] 
Page. 
Buckland, Mr.. on East River oyster...... 24 
Butter, nutritive valuation of....-....-.-. 33 
California salmon, analysis of....---.----- 6 
Cambarus, analysis.of ....-.....---------- 22 
Camp, S. T., fish furnished by..-.--------- 7,8 
Canned salmon, analysis of......--------- 6 
Chemical composition of fish and inverte- 
bratesia oe st sees soe fenwnee nina ctaisine 1 et seq. 
Chemico- physiological research, results 
OleceeeRiecciass Sei oe = ap oatiee es seeinelee aarele 31 
Chittenden, R. H., analyses by.----.------ 25 
@hlorinean fisht sess nin cos core cieamie 18 
in invertebrates....--....-------- 23 
Clams, analysis\0f, 2... --icescs<c-' ===" == 21 
nutritive valuation of......-- eee, oe eeti 
Clupea harengus, analysis of..--..------- 7,10 
Codfishs analysis) Of 5-6 -<c-m. csc ee. == 3, 4, 6, 7,8 
nutritive valuation of ..---..--.- 34, 36 
Coregonus clupeiformis, analysis of ...-.. 5 
Crayfish, analysis of ........----------+-- 22 
nutritive valuation of ........-. 34 
weight of ...........-.--2--020- 22 
Crittenden, A. R., contribution by....... 3 
Cybium maculatum, analysis of....----.- 9 
Duck, nutritive valuation of .......------ 33 
Eels, analysis of. ........-.--.----------s- 4 
nutritive valuation of .....-.-...--- 34 
Eggs, nutritive valuation of...-..---.---- 33 
Ely, J. F., thanks due ......------------- 19, 21 
Esox nobilior, analysis of .-.-......------ 9 
European oyster, analysis of....--------- 25 
Fish, analyses of .......----------------+- 3 
Ss rain tO] 2 oe ace seeecpew eens é 37 
chemical composition and economic 
valuation Of. .2..s.j-<<--------s655 1 et seq. 
(cured), nutritive valuation of.--.-. 34 
(fresh), nutritive valuation of ...... 34, 36 
measurements of .......------------ 7,8 
weights of ...-...-------+--+---+- 3, 7, 8, 9, 10 
samples, statistics of..-....- Symone 26 
TOLUGE --«-cccncericaecse-=- 26 
dry substance ..---------- 27 
edible portion .....------- 27 
total edible solids......--- 28 
Flounder, analysis of......---------+----- 5 
nutritive substance in.....---- 2 
nutritive valuation of..-..----- 34, 36 
Fowl, nutritive valuation of......-------- 33 
Gadus morrhua, analysis of -....--------- 3,4 
Game, nutritive valuation of ..-..-------- 33 
Gelatine in fish ......-------------++++--++ 14 
Germany, investigations of the nutritive 
value of foods .......----0----seeeeee2 Se 2 
