in Te 
THIRTEENTH ANNUAL MEETING. 181 
n me 
In flesh, rae en This very imperfect analysis may be 
enna: cluding stated in the following form, as 1s done 
: refuse. in the tables beyond: 
Per cent. | Per cent. 
Refuse, bone, etc..... ... None. 25 ht tae HAALD US See 
Sater ee ge) IF 60 45 The tables beyond contain also col- 
PRONE say ops Gs sc, or 19 1414 umns for carbohydrates, etc., which oc- 
Te aoees te a Ra 20 15 cur in milk and in some shell-fish, but 
Mineral matters... __ of ee 1 34 are not found in ordinary meats in suf- 
ficient amount to warrant their insertion 
a eat sis b.* <5 F 100 100 in such tables as these. 
CONSTITUENTS OF SAMPLE OF BEEF—SIRLOIN. 
' In EpisLte Portion— In MEATS AS PURCHASED— 
i.e., flesh freed from bone and other refuse including both edible portion and refuse. 
eS ere eee 
- EDIBLE PORTION. 
: NUTRIENTS. eS = 
FOOD=MATERIAL. ‘e ‘ Sey . NOS Pe 
— a ar is) mI ou 
e | 8 |2s| es |ss|es| & |ze|fe| 2 | se 
3 a es &y es) fa} x | KY ee =e 
Z a i 
Beef, sirloin, medium|Per ct) Per ct Per ct/Per ct/Per ct| Per ct Per ct/Per ct Per ct}Per ct|Per ct 
PAINE SSE toe an eC 60 40 19 20 45 30 | 14.8] 15 0.7 
I think that with the above illustrations the following tables, 
illustrating the composition of fish and other animal and vege- 
table foods will be plain. 
Table I gives the composition of a number of specimens of 
the flesh of fish and invertebrates, z. ¢., the edible portion freed 
from bone, skin and other refuse. 
Table II gives the composition of the specimens as actually 
found in the markets including both refuse and edible portion. 
Table I is the more interesting from the chemical and physio- 
logical standpoint, but Table Ilis more useful, practically, since 
it shows how much of the several nutrients we actually get in 
the materials as we buy them. 
Table III gives the composition of a number of our more 
common vegetable food materials. 
Table IV includes a smaller number of the analyses of fish, 
but gives other animal foods, meats, dairy products, etc., for 
comparison. The composition of edible portions and of the 
matérials as found in the markets are both given together. 
I ought to say with regard to all the figures in the tables, that 
they are based upon too few analysis to allow them to be en- 
tirely satisfactory. It is only a short time since analysis of 
American meats, fish, etc., have been undertaken in any con- 
siderable number, and those as yet accomplished are far from 
