NINTH ANNUAL MEETING. is 
about 75 per cent. water and 25 per cent. solids, while the fat 
beef may have as low as 55 per cent. of water. The fish are on 
the whole rather more watery than beef. Still the difference is 
not very great. 
One of the samples, I confess, has disappointed me. With an 
enthusiastic sportman’s appreciation of both the game qualities 
and the flavor of the speckled trout, I had looked for a higher 
per centage of solids in the flesh of that most respected fish. 
The sample stands well, to be sure, but not at the top of the list- 
But I take consolation in the fact that this is only a single 
analysis, and perhaps future results will show that it is below 
the average. The sample was a cultivated trout, and until we 
are assured to the contrary, we can assume that in his native 
streams he would have as solid flesh as his only superior in the 
sportsman’s eyes, the salmon. 
If now we consider not simply the flesh, the edible por- 
tion, but whole sample, as sold in the markets, and consisting 
of either the entire fish, or of that which is left after it is 
dressed, we have, of course, different figures, just as the per 
centage of edible solids in a roast of beef would be less than in 
the meat without the bone. 
Looking down the last column of Table we find in the 
samples as received for analysis, after removal of bones, skin, 
and other work, including the water of the flesh, there would 
remain the following percentages of actually nutritive materials. 
_Flounders, 7.1. Cod, 10.5. Mackerel, 11.4. 
Halibut (lean), 15.6. Halibut (fatter), 27.2. Shad, 14.8. 
Shad, 18.7. Lake-trout, 13.6. Salmon, 25.6. 
I ought to say that these figures are based upon our separa- 
tions in the labaratory of the fresh, uncooked fish. It is not as 
easy to get the flesh off clean from the bones in this way, as it is 
after the fish has been cooked. So in the very bony fish more 
of the flesh went to waste than would be the case at the table in 
an economical household. Such fish, therefore, appear at some- 
what of a disadvantage in the figures above. I should add that 
many of the details of the analyses, such as the per centage of 
so-called “extractive matters,” albumen, gelatine, phosphorus, 
