Comparing the foregoing tables with each other, we may 

 arrive at an approximate estimate of the place which fish 

 occupies as nutrient material among the other products 

 which the animal kingdom offers to man. Let me first 

 say that our estimate has thus far been .based solely on 

 the facts afforded by a chemical analysis (without reference 

 to other considerations of minor importance)* of three 



* I think it must be admitted that while as a general rule, the 

 nutritive value of food is to be determined by the presence in it of 

 certain chemical elements, harmoniously adjusted to the composition 

 of the body to be nourished, yet there are some restorative qualities 

 contained in animal flesh, which, although not at present fully appre- 

 ciated by chemical analysis, have a value of no mean order, demon- 

 strative chiefly by empirical observation. The invigorating effect of a 

 small quantity of beef-tea, in a person suffering from inanition, may 

 be cited in illustration ; the solid matter resulting from its evaporation 

 being insignificant in quantity when compared with the support 

 afforded. Now the product obtained by dealing with fish, in the same 

 manner as we treat beef in order to obtain "beef-tea," is greatly 

 inferior in this restorative quality, although the solids present are larger 

 in quantity in " fish-tea " than in that of meat. 



I have had the following experiments performed in the most 

 accurate manner, which will show in part the nature of the chemical 

 difference. 



One pound of rumpsteak, one pound of turbot, each without skin 

 and bone, the former freed from fat, were thus separately treated. The 

 flesh was passed twice through a sausage-machine, and sufficient cold 

 water to cover (one pint) was added. After standing one hour, the 

 mass was heated to boiling point, and allowed to simmer ten minutes, 

 then strained through calico, and the contents of the strainer washed 

 with water : a little floating fat was removed (in the case of the beef.) 

 Each of the liquids was evaporated on a water bath to the consistence 



of a soft extract. 



Beef-product. 



Weight of extract, 276 grains or 3*94 per cent. 

 In this product 5 per cent, of gelatine was present. 



Fish-product. 



Weight of extract, 396 grains or 5-6 per cent 

 In this product the gelatine amounted to 21 '8 per cent. 



