52 FISH CULTURAL ASSOCIATION. 
Table I. herewith gives the results of a number of analyses 
as samples of fish, some supplied through the courtesy of Mr. 
E. G. Blackford, of your Association, and some purchased at 
the fish-markets in Middletown, Conn., where the analyses were 
made. Some of the samples were entire fish, others had been 
dressed. All were taken as they are ordinarily sold in the mar- 
kets. Each sample on its receipt at the laboratory was weighed, 
then the flesh (the edible portion) was separated as carefully as 
practicable from the skin, bones, entrails, etc., weighed and pre- 
pared for analysis. | 
The figures, in-the table show, first, the composition of the 
flesh (the edible portion), freed from skin, bones, entrails, etc. ; 
and second, the calculated composition of the whole fish, that 
is, of the whole sample as received, including, in some cases, the 
entire fish, and in others, the dressed fish. 
Taking the flesh (the edible portion), one of the first points 
that strikes us in looking down the rather cumbrous columns of 
figures is the difference in the amounts of water in the different 
samples. 
In one hundred pounds of flesh of cod we have eighty-three 
of water, and only seventeen of solids; while the flesh of the 
salmon contains only sixty-six and one-half per cent. of water, 
and thirty-three and one-half per cent. of solids. That is to 
say, about one-sixth of the flesh of cod and one-third of that of 
salmon consisted of solids, actual nutritive substances, the rest 
being water. The figures for some of the samples are: 
IN FLESH OF— WATER, PER CENT. SOLIDS, PER CENT, 
BEAL OAUTAG ONG =e clans cyateher dad hat arta okie Ts Cet ae clase svete) bs a Ee eg 82.8 17.2 
SOCOM REN re Go eel Skt sarcloe Sara nto, AAs, Ure oc oe Ce ee. 83.1 16.9 
RG OTe Roh craic Sos Sen lereis oie © cee sis ale Su SING ots che ee Re 82.4 17.8 
SiMe DASS MKS sarees, vis, Leo nice she BETS Ghins ca ee 78.7 ‘ 21.3 
SEMDECMDASS He. Neti plciras Shue s ces Me oie cic cae <> eer ne 79.6 20.4 
BRUTE SIS sien eps sah rc egies tees, oe ase Na ie vo. «100 Er eee 78.1 21.8 
alibut (ean) i.e... SA ee 3 Se ME MATS occ > lo cate mKe 79-4 20.6 
Plalabts fat). tek Stova.cms acta nisioeiale tase ele are'e <n 2 See ey ata fe 69.3 30.7 
IMEAICISET EM Reisyas Sevcet ra ted sale ake omits Ye SIR 8 ce, Soe 77.8 22.2 
AVPACEN GL | erty seat wee. ore arc oP A attko whe. oes ok REE 74.2 23.8 
S101 eee AE Poe nce sa SO ae 2 NE SO” ha ae 69.3 30.7 
SMEG. Seo ap teen eer eee ee Pee On ee MR LO tag Ae 64.5 35-5 
TCLS (SAlt= WALD) con ser an ko Bis Gattoeretie eens, o,« De eee 70.4 29.6 
WWWABITELISHce wre < sert nc cine ois Le Geapeid dies oo eR Meee eptaee ee 69.6 30.4 
PRU OO RE LEONEL sare. | Leite Genelia. 66 cSanseiniahes ein) «SS eee 75-7 24.3 
NERS KEN OMT vidas ards oio/e Sa dig aval Ry MARES Sake or <a 68.7 2933 
SVAN ODN tes aici neis ce ois ca icta A hhs cher acne othe Octet oie otc ae 66.4 33.6 
A good quality of beef, lean meat, free from bone, contains 
