[9] NUTRTTTVE VALUE OF FTSH AND INVERTEBRATES. 441 



repeated. Thus, in tlie flesh of the skate, in which the nitrogen factor 

 is the smallest of all, the two regular nitrogen determinations gave, re- 

 spectively, 16.28 and 10.29 per cent, in the water-free flesh. These figures 

 were so large that the analysis was repeated, with 16.30 per cent, as the 

 result. It is worth noting that the flesh of a number of specimens of 

 preserved fish gave results similar to those for the flesh of the fresh fish 

 in the table. Thus a specimen of desiccated flesh of cod gave 5.98 as the 

 nitrogen foctor,a number identical with the average of the specimens 

 of the fresh cod. The figures for the salted fish are, however, more 

 cnriable, a circumstance which I am unable to explain. 



The small nitrogen factors in tlie skate, cod and some other specimens 

 are of no little interest. That of cod, 5.97, corresponds to 16.75 per cent, 

 of lytrogen, and that of skate, 5.27, to 18.95 per cent, of nitrogen in the 

 protein. These facts may point to decided peculiarities in the constit- 

 uents of the flesh, j)articularly in the case of the skate. 



RECAPITULATION OF THE ANALYSES OF FISH. 



As the large Tables I to VI (at the end of this article) are somewhat 

 bulky and inconvenient for perusal, I give some of the more important 

 details of the i>ercentages of nutritive and other iugredients of the speci- 

 mens offish, invertebrates, etc., in Tables VII aud X which follow and 

 will explain themselves. It will be borne in mind that the figures are 

 computed from Table II, in which the protein is estimated by difference. 



Table YU.— Composition of Jlesh {edlhle portion, freed from lone, shin, shells, and other 

 refuse) of food-fishvH and invertebrates, etc., arranged in order, from those with the largest 

 to those with tlie smallest percentages of nutrients. 



Kinds of food-fiahes, invertebrates, etc. 



FRESH FISH. 



Salmon (Sahno salar) 



Spanisli mackerel ( Cyhium, maculatum,) 



Honing ( Ciupca harengits) 



Salmon tiout, "Mackinaw trout" (Oristivomcr 

 namaycush) . 



Whiteflsh ( Coregonus clupeiformis) 



Buttei'flsb (Poronotiis triacanthus) ■ 



Shad {Alosa sa2ndissinia), very tat 



Shad (Alosa nupidissiina.), ratlier lean 



Shiul (Alosa sapidissima), average .' 



Lamprey eel (Petromyzon marinus) 



Eel, salt -water (AnguUla rostraia) 



Pompauo (Trachynotvs carolimis) 



Alewifo (Pomolobus vernalis) 



Mackerel (Scomber scorn brus) , very fat 



Mackerel (Scomber scombrus), rather lean 



Mackerel Scomber seom,brus), average 



Mullet (Miigil albula) 



Porjry (Stenotomus argyrops) 



HaliliiU. (Hippoglossus americanus), very fat 



Halihut illippoglossus americanus), rather lean ... 

 Halibut (Hippoglossus a^nericanus), average 



63.2 

 68.3 

 69.0 

 69.1 



69.8 

 70. 0» 

 65.2 

 72.0 

 70.6 

 71.1 

 71.6 

 72.8 

 73.0 

 64.0 

 7.5.4 

 73.4 

 74.9 

 75.0 

 70.1 

 79.2 

 75.4 



36.8 

 31.9 

 31.0 

 30.9 



30.2 

 30. 

 34.8 

 28.0 

 29.4 

 28.9 

 28.4 

 27.2 

 27.0 

 36.0 

 24.6 

 26.6 

 25.1 

 25.0 

 29.9 

 20.8 

 24.6 



Nutrients. 



22.6 

 21.0 

 18.5 

 18.3 



12.9 



9.4 



11.0 



11.3 



1.3 

 1.5 

 1.5 

 1.3 



1.6 

 1.1 

 1.5 

 1.5 

 1.3 

 0.7 

 1.0 

 1.0 

 1.5 

 1.5 

 1.3 

 1.3 

 1.2 

 L4 

 1.1 

 1.1 

 1.1 



