I 



FOOD VALUE 51 



analyses of a dozen autumn herrings, averaging 

 12 inches long and lOj ozs. in weight, gave 

 52*45 grammes of protein in the muscles and 

 7*38 grammes in the roe, and 28*64 grammes 

 of fat in the muscles and 0*84 in the roe. 

 Two such fresh herrings would furnish 119*7 

 grammes of protein, while the daily require- 

 ment is about 100 grammes, and 59 grammes 

 of fat, the daily requirement also being about 

 100 grammes. The calories would amount to 

 1,040, or just what is given by 1 lb. of medium 

 fat beef. Smaller quantities of salted or red 

 herrings would suffice, and still less of fried 

 cod. Catholic Europe derives a large part of 

 its animal protein from dried fish ; and it ought 

 not to be forgotten that in this country in 

 former days dried and smoked fish were very 

 largely used. 



It is also noteworthy that the consumption of 

 meat has enormously increased in the last 

 few generations. In the period from 1853 to 

 1913 the consumption of imported meat has 

 gone up steadily from 3 lbs. per head to 58 lbs. 

 per head per annum. That the consumption of 

 home-grown meat has also increased may be 

 inferred from the enormous increase in the land 

 under pasture. According to Sir Henry Rew, 

 Secretary to the Food Controller, the annual 

 consumption of meat per head is 122 lbs. in the 

 United Kingdom as compared with 99 lbs. in 

 Germany, 80 lbs. in France, 76 lbs. in Denmark, 

 70 lbs. in Belgium, and 62 lbs. in Sweden and 



