54 FISH CULTURAL ASSOCIATION. 
sulphur, and other ingredients are omitted from the table. Some 
of them, however, are very important. We all know what a 
useful article of commerce is “ Liebig’s Meat Extract,’ which 
is prepared from the flesh of cattle slaughtered in South Amer- 
icaand Texas. Fish can furnish an extract of equal value in 
every way. There is a fortune for somebody, I mistrust, in the 
extract from menhaden. 
Leaving for the present the further examination of the table, 
allow me a few words concerning 
THE NUTRITIVE VALUES )OF FOODS. 
This subject has of late begun to attract very general atten- 
tion. The chemico-physiological research of the past two de- 
cades has brought us where we can judge with a considerable 
degree of accuracy, from the chemical composition of a food 
material, what is its value as compared with other foods for 
nourishment. The bulk of the best late investigation of this 
subject has been made in Germany, where chemists and physi- 
ologists have already got so far as to feel themselves warranted 
in computing the nutritive values of foods and arranging them 
in tables which are coming into popular use. 
From one by Dr. Kénig, who has given more attention to 
this especial subject than anybody else, I cite a number of 
analyses and valuations of meat, milk, etc., and add correspond- 
ing computations for some of the samples of fish reported above. 
The analyses of cured fish, however, are from Dr. KOnig, our 
work having extended, as yet, only to fresh fish. 
The valuations are based upon the amounts of albuminoids, 
carbohydrates, and fats in the several kinds of foods. 
