PART I. 
THE CHEMICAL COMPOSITION OF FOOD-FISHES, MOLLUSKS, 
CRUSTACEANS, ETC. 
Section A.—AMEBICAN FISHES. 
1. NAMES OF AMERICAN FISHES AND NUMBER OF SPECIMENS 
ANALYZED. 
In most of the tabular statements and discussions I have followed the 
arrangement of families given by Jordan and Gilbert in their Synopsis 
of the Fishes of North America, Bulletin No. 16 of the U. S. National 
Museum, 1883. 
LIST OF SPECIES AND NUMBER OF SPECIMENS OF EACH. 
The following is a list of the species analyzed, with the number of 
specimens of each, including both fresh and preserved fish : 
No. of 
specimens. 
Acipenseridce : 
Acipenser sturio oxyrhynchus, Sturgeon 1 
Catoslomidce : 
Moxosloma velatum, Small-mouthed red-horse 1 
Clupeidcv : 
Clupea harengus, Herring 2 
pilcliardus, Sardine 1 
vernalis, Alewife 2 
sapidissima, Shad 7 
Salmonidce : 
Osmerus mordax, Smelt 
Coregonus clupeiformis, Whitefish 
sp., tullibee or artedi, Ciscoe 
OncorhyncJius chouicha ,, California salmon 
Salmo salar , Salmon 
subsp. sebago, Land-locked salmon 
Salvelinus namaycush, Lake trout 
fontinalis, Brook trout 
2 
1 
1 
7 
o 
2 
3 
Esocidce : 
Esox lucius, Pike 1 
reticulatus, Pickerel 2 
nobilior, Muskellunge 1 
Anguillidce : 
Anguilla rostrata, Eel 2 
Hugilidce : 
Mugil albula, Mullet 1 
Scombridce : 
Scomber scombrus , Mackerel 10 
Scomberomorus maculatus, Spanish mackerel 1 
Orcynus thynnus , Tunny 1 
681 
