CHEMICAL COMPOSITION OF FOOD-FISHES. 709 
255. Lake or Mackinaw trout. Furnished by Mr. Blackford. Lake Ontario. One fish 
(frozen when shipped, thawed before arrival), entrails removed. 
256. Canada trout. Furnished by Mr. Blackford. Montreal, Canada. One whole 
fish. 
257. Gray or pike perch. Furnished by Mr. Blackford. Cleveland, Ohio. (Lake 
Erie?) One whole fish. 
258. Small-mouthed red-horse. Furnished by Mr. Blackford. Cleveland, Ohio. 
One fish, entrails removed. The specimen was called by Mr. Blackford u buffalo 
fish,” but had the characters of. Moxostoma rather than Ichtliyobus, to which latter 
genus the buffalo fishes properly belong. The two are, I understand, very similar, 
so that the common names may very naturally be interchanged. 
'259. Haddock. Furnished by Mr. Blackford. Long Island. One fish, entrails re- 
moved. 
260. Striped bass. Furnished by Mr. Blackford. Long Island. Atlantic Ocean. 
One fish, entrails removed. 
261. Mackerel. Furnished by Mr. Blackford. Capes of Virginia. Atlantic Ocean. 
One whole fish. 
262. Porgy or scuppaug. Furnished by Mr. Blackford. One whole fish. 
263. Pompano. Furnished by Mr. Blackford. Pensacola, Florida. Gulf of Mexico. 
One whole fish. 
269. Blackfish. Furnished by Mr. Blackford. Rhode Island. Atlantic Ocean. One 
fish, entrails removed. 
270. Red bass. Furnished by Mr. Blackford. North Carolina. One whole fish. 
Flesh of one side used for analysis. 
271. Red grouper. Furnished by Mr. Blackford. Pensacola, Florida. Gulf of 
Mexico. One fish, entrails removed. Flesh of one side used for analysis. 
273. Weakfish. Furnished by Mr. Blackford. Long Island, Atlantic Ocean. Two 
whole fish. 
Weighings in preparation for analysis. 
Constituents. 
a. 
b. 
| Average. 
■ Orms. 
Grms. 
Grms. 
Flesh. 
252.5 
175.0 
213.7 
Refuse.. 
272.0 
200. 0 
! 230. 0 
Loss 
5.5 
4.5 
■ 5.0 
.Total 
530. 0 
. 319.5 
454.7 
275. Canned smoked haddock, “Findon Haddie.” Furnished by H. B. & F. K. 
Thurber & Co., New York City. One pound can. The analysis was made of the 
total contents of the can which, as the gentleman who made the analysis states, 
“ seemed to have been so treated as to soften the hard parts.’’ The weight of the 
contents was 480.0 grammes (1 pound 1 ounce). 
279. Salmon, female. Furnished by C. G. Atkins. Penobscot River, Maine. One 
whole fish. 
280. Salmon, male. Furnished by C. G. Atkins. Penobscot. River, Maine. One 
whole fish. 
DETAILS OF ANALYSES OF FLESH OF FISH. 
Herewith are full details of analyses of four specimens of flesh of fish 
transcribed from our laboratory books. They will serve to show what 
determinations were made and how they were recorded and the calcu- 
lations made from them. Following* them are summaries in tabular 
form of the determinations of all the specimens. 
