278 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [48] 
ANALYSES 
TABLE IV.—General 
Laboratory number of sample. 
Kind of fish and portion taken for analysis. 
| 
| FREsH FISH—Continued. 
XLV | Masquallonge (Esox nobilior). Whole St. Lawrence River ..-...........------- Atibennae 
AGERE | Heérrins \(Oltuipeaharengus). oWihole, lords. seen oe aes noes ace einaie meena eiosee oe 
XLVJII | Sheepshead (Archosargus probatocephalus). Entrails removed. Florida.......-...-...-- 
XLIX | Turbot (Platysomatichthys hippoglossoides). Whole. Newfoundland...............----. 
LII | Yellow pike-perch (Stizostedium vitreum.) Whole...........-.-.--..-+.eeseceeececcecces 
LIII | Black bass (Micropterus pallidus). Whole. North Carolina .....................---...- 
XXXV | Spent salmon (Salmo salar), male. Whole. Penobscot River, Maine -.-................ 
XXXVI | Spent salmon (Salmo salar), female. Whole. Penobscot River, Maines. (4. sc.ceeieccerene 
XL | Spent land-locked salmon (Salmo salar, subsp. sebago), male. Whole. Grand Lake 
Stream; Maine. seman so cet cc dosaes cosa me coestet no see cfecices Mees aethe ene epee 
XLI | Spent land-locked salmon (Salmo salar, subsp., aebago), female. Whole. Grand Lake 
Stream; Maine. s2 5.250 cece see ses ceaere ce see a sce bc csmee acisarracice came reer 
CURED FISH. Salt.* 
Per ct 
XXIX | Canned salmon (Oncorhynchus chouicha). California. (Oregon) ..........------|-------- 
XXVIII | Smoked halibut (Hippoglossus americanus) ..........-.0.0eee0-enceseccee ens see 13.51 
KOREN | Smoked herrino(Oluiped karengueye score ne ocean eee se eee ee cree ceeeee eee 11. 80 
SXEXGV)s || Boned i codu(Gadusimors: hud) eh cee mee eee tee ee een eee ee eee 19, 92 
XXXIV | Salt cod (Gadus morrhua). ‘‘Channel fish.’’ St. George’s Banks...........-----| 22.33 
XXXVITI | Salt cod (Gadus morrhua). ‘Boat fish.’ Vicinity of Nantucket, Mass.......-- 18. 12 
Salt cod, average of three samplesf .-....-..-- Bist poeets. UU Ae ee 
XLII | Salt mackerel (Scomber scombrus). ‘No.1 mackerel” ............-...--.-! Cease 11. 50 
*In computing the mineral matter in the salted and smoked fish, it was assumed that the mineral 
as in the averages of the corresponding samples of fresh fish; the excess actually found is counted 
