46 MAINE AGRICULTURAL. EXPERIMENT STATION. I916. 



OYSTERS — Concluded. 



.2-° 



S3 

 gq a 



Town and Dealer. 



Result of Examination. 











14146 





Solids too low. 





14182 







14143 



Portland. Sullivan & Osgood 



Lawful. 



14136 









14149 



Portland. Charles H. Vose 



Lawful. 





16174 



Portland. Charles H. Vose 



Solids slightly low. 





16218 



Portland. F. H. Whitnev 



Lawful. 





14153 



Portland. W. L. Wilson Co 



Lawful. 

 Solids too low. 

 Lawful. 





14259 







14258 







16228 





Lawful. 





16229 





Lawful. 

 Lawful. 





16225 



Rumford. Arthur Gauthier & Son 





16226 



Rumford. Oxford Co. Cooperative Ass'n. 



Lawful. 





14179 



Saco. F. S. Wallace : 



Solids too low. 





14379 



Saco. F. S. Wallace 





14180 



Saco. E. K. Weymouth 







16256 





Lawful. 



Liquids too high. Solids too low. 





16259 



Sanford. Quality Market, J. M. McCarty 





16257 





Solids too lew. 

 Solids too low. 





16261 



Springvale. D. H. Johnson 





16265 





Lawful. 





16263 



Springvale. H. Pitts 



Lawful. 





16262 





Liquids too high. Solids too low. 











The Nutritive Value of Shellfish. 



In a general way, a pint and a half of oysters from which 

 the liquids have been drained contain about the same quantity 

 of actual nutritive substance as a quart of milk, a pound of 

 very lean beef, a pound and a half of fresh codfish, or two- 

 thirds of a pound of bread. While the weights of actual nutri- 

 ment in those different quantities of these food materials is 

 very nearly the same, their quality is widely different. The 

 very lean meat of codfish consists mostly of protein or flesh 



