92 PRACTICAL CARP CULTUUE. 







is less than one pound per hundred in most of the common fish, but 

 rises to seven pounds in the herring, to twelve in the salmon, and to thirty 

 in the eel. In the land animals, as well as fish, a portion of the fat ac- 

 oumulates at the expense of the nitrogenous elements, but much the 

 greater portion simply replaces the water. Since fat is a true food, it is 

 evident that, pound per pound, the flesh from well-fattened animals has 

 a greater nutritive value than that from poorly-fattened animals. 



With these data before us, which have been worked out by Sir Henry 

 Thompson, we are able to judge of fish as an article of food. The human 

 stomach is often like a balky horse it needs a new sensation to make it 

 go. The relish with which we greet the various productions of the farm 

 and the garden, in their season, proves that the law is almost universal. 

 Leaving out the question of variety upon our tables, the flesh of fish ranks 

 next to that of the domesticated animals in its nutritive elements, and 

 surpasses all the productions of the farm in this respect, as well as also in 

 the ease by which it is digested. The solid elements of the flesh of fish 

 are rather more soluble than are those of the flesh of the domesticated 

 animals, as the following experiments clearly show : 



A pound of rump-steak, one pound of fish, each without skin and 

 bone, were thus separately treated. The flesh was passed twice through a 

 sausage machine, and one pint of cold water added to each. After stand- 

 ing one hour, the mass was heated to boiling point, and allowed to sim- 

 mer ten minutes, then strained through muslin cloth. A very careful 

 analysis proved that the solid or nutritive portion of the beef-tea weighed 

 276 grains, while that of the fish-tea weighed 396 grains. After making 

 full allowance for the gelatine which is in excess in the fish product, it 

 appears that fish-broth contains twenty per cent, more nutritive material 

 than beef-broth. But we must not overlook the fact, as the author shows, 

 that there is an indescribable something in beef-tea which gives it great 

 value as a nutritive agent. 



The complaint is sometimes urged that a fish diet does not satisfy the 

 cravings of the system, and that the desire for food soon returns. The 

 reason for this is obvious. No one article of food is perfect in containing 

 all the elements required by the human body. Some are rich in nitrogen, 

 but poor in starch and fat; others may contain the latter elements and 

 lack the former. Hence the absolute necessity for a mixed diet. Fish, as 

 a rule, contain but little fat much less than beef, and far less than pork. 

 It should accompany, rather than take the place entirely of these, other 

 meats. 



The author, while engaged in his investigations, observed that the 

 hard-laboring fishermen on the coasts of Cornwall have a very appropri- 

 ate diet. Portions of any fresh fish are cut up and placed in a large pie- 

 dish, and among them some thick morsels of fat pork ; the whole is cov- 

 ered with a substantial crust, and baked. Those of our readers who live 

 in New England know that one cannot make a good "chowder" without 

 using at least a few slices of fat, salt pork. There are many persons to 

 whom flsh, cooked in an appetizing manner would be a thankful relief 



