CHEMICAL COMPOSITION OF FOOD-FIS1ES. 
721 
I have deemed it proper to state the precise facts with reference to 
these analyses, so that they may be taken exactly for what they are 
worth. The analytical details will help in judging properly of their 
value. As stated in the description of the method of analysis, the 
methods were those laid down by other analysts. We followed those 
methods and did the work as faithfully as we were able. If the results 
have no other value, they at least show the need of working up the 
methods more thoroughly. 
Table 7 gives the proximate ingredients of the flesh as directly deter- 
mined. The analyses are those of Table 6 calculated on fresh substance, 
the figures for water being those stated in previous tables. 
Table 8 states the percentages of phosphorus calculated as P 2 0 5 and 
as P0 4 , of sulphur as S0 3 and as S0 4 , and of chlorine, in both water-free 
substance and fresh substance of flesh. The determinations were made 
as described in the chapter on Methods of Analysis, and I believe them 
to be reasonably accurate. 
The composition of the specimens of fresh and preserved fish as 
received for analysis, including both flesh and other parts, is stated in 
Table 9. 
OTHER ANALYSES OF AMERICAN FISHES. 
Prof. E. H. Chittenden has reported an analysis of the flesh of 
halibut, “a fresh sample obtained in the market.”* The source of the 
specimen, the season in which it was taken, and the portion of the body 
used for analysis are not stated. It appears, however, to have been 
rather lean in comparison with the specimens of halibut above reported. 
To facilitate such comparison, I give the result in the forms followed in 
the tables here, basing the calculations on the averages of Professor 
Chittenden’s analyses, which from their close agreement, as well as from 
the context, I take to be duplicate determinations of the same speci- 
men of flesh. 
Composition of flesh of halibut. 
[In water-free substance, “flesh dried at 100° C.”J 
P. ct. 
Nitrogen - 11.68 
Protein, N X 6.25 73. 00 
Fats 7. 12 
Ash 6.35 
Protein (N X 6.25) + fats + ash 86. 47 
Albuminoids, etc., by difference. 86.53 
Prof. G. H. Cook has reported an analysis of menhaden, Brevoortia 
tyrannus , t which was, however, made for the purpose of learning the 
value of the fish for fertilizing the soil, and yielded no data that could 
well be utilized here. No other analyses of flesh of American food* fishes 
have come to my attention. 
* Am. Jour. Sci. [3], 13, V>3. 
H. Mis. 274 46 
t GSeology of New Jersey, 498. 
