CONFERENCE ON TUESDAY, JULY 17, 1883. 



SIR PHILIP CUNLIFFE-OWEN, K.C.M.G., C.B., C.I.E., in 

 the Chair. 



The CHAIRMAN, in introducing Sir Henry Thompson, 

 said he felt it a special privilege to take the chair on that 

 occasion. They all knew Sir Henry Thompson as one of 

 the most eminent surgeons in the world, but it was perhaps 

 not quite so well known that he took very great interest in 

 all subjects that were for the benefit and welfare of the 

 human race. He was not sure whether the information 

 they were about to receive, would not enable them to 

 dispense to a certain extent with the services of the 

 physician, but he was quite certain that the important 

 questions relating to the use of fish as food would be 

 dealt with in such a manner as could not fail to be of the 

 utmost benefit to them all. 



FISH AS FOOD. 



I confess that it is with a deep sense of its importance, 

 that I enter upon the discussion of the subject which is to 

 occupy us to-day. The brief terms which designate it, 

 present to our consideration questions of the highest 

 interest to the entire population of this country, every 

 inhabitant of which now lives within easy distance of a 

 seashore ; an interest indeed, which thus equally affects 



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