LIST OF ILLUSTRATIONS. 
VII 
THE CHEMICAL COMPOSITION OF FOOD-FISHES. 
* Page. 
LXXXI. — Percentages of Nutritive Ingredients and "Water, in flesh (edible portion) 
of specimens of American and European Food-fishes 868 
LXXXII.— Percentages of Nutritive Ingredients, Water, and Salt in flesh (edible 
portion) of specimens of American and European Preserved Fish 868 
LXXXHI. — Percentages of Nutritive Ingredients, Water, and Refuse, in specimens of 
American and European Food-fishes as found in the Market 868 
LXXXIY. — Percentages of Flesh, Liquids, and Shells in specimens of Oysters, Clams, 
and Mussels 868 
LXXXY.— Percentages of Nutritive Ingredients and Water in flesh of specimens of 
Oysters, Clams, Mussels, and Scallops 868 
LXXXYI. — Percentages of Nutritive Ingredients and Water in liquids of Shell 
Contents of specimens of Oysters, Clams, and Mussels 868 
LXXXYII.— Percentages of Nutritive Ingredients and Water in Shell Contents, 
Flesh, and Liquids, of specimens of Oysters, Clams, and Mussels 868 
LXXXYin. — Changes of Composition of Flesh of Oysters in Floating 868 
LXXXIX. — Nutritive Ingredients and Refuse, and Amounts of Potential Energy in 
Food Materials 868 
THE CENTENNIAL EXPOSITION AT CINCINNATI. 
XC.— Ground plan of the Fish Commission Section 876 
t 
