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ordinary fish (some notable exceptions having been named) 

 is deficient in fat, and does not contain a large proportion 

 of the flesh-forming albuminoid. He cannot live on fish 

 alone, but he may add starch in the form of potato or 

 rice, better still bread, and fat, as bacon or lard. I can 

 scarcely give you a more apposite and interesting illus- 

 tration of this- than the following : On the southern coasts 

 of England, notably in Cornwall and Devonshire, the fishing 

 population, who work very hard, and require therefore an 

 appropriate diet, deal with their fish in the following 

 manner, and it forms the staple of their nourishment for a 

 large part of the year. Portions of any fresh fish are cut 

 up and placed in a large pie dish, among them some thick 

 morsels of fat pork, with salt and pepper ; the whole is 

 covered with a substantial crust, and baked. Mark how 

 all the elements necessary to the man who toils hard are 

 combined, and in perfect proportions to his needs. A 

 moderate amount of nitrogenous matter appears in the 

 fish, and also in the flour of the crust, which latter also 

 contains the necessary starch ; the fatty matters deficient 

 in fish are furnished by the bacon, and also by the lard 

 with which the crust is made, while the necessary salts 

 appear in each of the constituents named. . 



It has been said by some persons, as I am informed, that 

 the fish dinners supplied at the Exhibition, although 

 plentiful in quantity, do not afford support for any length 

 of time, and that the desire for food soon returns. Of 

 course that must be so in the case of those who lead an 

 active life from morning to night ; a fish dinner may be 

 desirable now and then for persons so employed, but 

 something more than fish is requisite to sustain the 

 laborious exercises demanded of them. Suppose that a 

 plate of fish and some bread have been eaten, a small 



