3 62 



ON THE PLACE OF FISH IN 



compounds they contain, unless such foods as cheese, 

 lentils, haricot beans or peas (see table on p. 360) are 

 to be a substitute. 



The following analyses of fresh meat and fish are 

 taken from the tables of the Food Collection at the 

 Bethnal Green Museum. 



On pages 364 and 365 is given a series of analyses 

 of fish from Koenig's Nahrungsmittel. 



A more recent analysis of mackerel by Professor 

 Church gives the nitrogenous matter as no higher than 

 2% oz., but the fat as high as 2. Every one knows 

 that fish change according to season, the most observ- 

 able changes being in the amount of fat, but there is 



