CHEMICAL COMPOSITION "OF FOOD-FISHES. 
701 
4. Eels (salt water). Purchased in Middletown. Eleven dressed fish, i. e., with 
heads, entrails, and skin removed. Price, 10 cents per pound. 
5. Alewife. Purchased in Middletown. Price, 12 cents per dozen. Twelve whole 
fish weighed 2,566 grammes (5 pounds 1.5 ounces). The cost per pound was thus 2£ 
cents. 
6. Shad. Purchased in Middletown. Price, 20 cents per pound. Two whole fish. 
7. Striped bass. Purchased in Middletown. One whole fish. Price, 20 cents per 
pound. 
8. Mackerel. Purchased in Middletown. Four whole fish. Cost, 15 cents each. 
9. Halibut. Purchased in Middletown. Sections of fatter portion of body. Price, 
15 cents per pound. 
10. Shad. Purchased in Middletown. One whole fish. Price, 8 cents per pound. 
11. Cod. Purchased in Middletown. One fish with head and entrails removed. 
Price, 8 cents per pound. 
12. Bluefish. Purchased in Middletown. One fish with entrails removed. Price, 
10 cents per pound. 
13. Mackerel. Purchased in Middletown. Two whole fish taken. Price, 18 cents 
per pound. 
14. Salmon. Furnished by Mr. Blackford. Maine. One fish, entrails removed. 
15. Porgy. Purchased in Middletown. Four whole fish. 
16. Haddock. Purchased in Middletown. One fish, entrails removed. Price, 8 
cents per pound. 
17. Lake trout. Furnished by Mr. Blackford. Lake Ontario. Mr. Blackford 
described it as follows: “ Salmon trout, Cristivomer namaycush, weighs 8 pounds 2 
ounces. This is very plenty in the market at this season of the year. You will prob- 
ably find spawn in it.” The sample, a whole fish, weighed on receipt 7 pounds 15 
ounces (3,600 grammes), and had evidently shrunk by loss of water and otherwise in 
coming. It had considerable spawn. 
18. Whitefish. Furnished by Mr. Blackford. Lake Champlain. Mr. Blackford says : 
“White fish, Coregonus clupeiformis, weighs 2 pounds 15 ounces, caught at Alburgh 
Springs, Vermont, from Lake Champlain ; is the great food-fish of the lakes and is in 
the finest condition at present season.” The specimen consisted of one whole fish. 
19. Striped bass. Furnished by Mr. Blackford. Bricfgehampton, Long Island. 
Atlantic Ocean. Described by Mr. Blackford: “Striped bass, weighs 2 pounds 9 
ounces, caught at Bridgehampton, Long Island, November 5, 1879. They are very 
plenty at this season and in their best condition.” The specimen, one whole fish, 
weighed on receipt at Middletown 2 pounds 6.7 ounces, having evidently shrunk in 
transit. 
20. Red snapper. Furnished by Mr. Blackford. Fernandina, Florida. One whole 
fish. 
21. Haddock. Furnished *by Mr. Blackford. Off Rockaway, Long Island. Atlantic 
Ocean. One fish with entrails removed. 
22. Flounder. Furnished by Mr. Blackford. Amagansett, Long Island. Atlantic 
Ocean. The specimen, one whole fish, was rather old and the flesh very soft. It 
emitted some odor and looked “pasty ” in drying. It is worthy of note in this con- 
nection that the percentage of “gelatin ” was large. 
23. Smelt. Furnished by Mr. Blackford. Hackensack River, New Jersey. Seventy- 
three whole fish. 
24. Brook trout. Furnished by Mr. Blackford. “ Cultivated trout.” Six whole 
fish. 
25. Boned codfish. Purchased April 8, 1880, in Middletown, Connecticut; in 5- 
pound packages ; price 50 cents each, or 10 cents per pound. The following state- 
ments were printed on the box: “ This package contains pure codfish, aud that the 
best that can be cured. Great care is taken in the selection, curing, and packing, 
