CHEMICAL COMPOSITION OF FOOD-FISHES. 
747 
No. lx. Osmerus spirinchus. [A kind of smelt]. 
No. lxi. Meletta vulgaris. [A kind of shad. Clupea meletta']. 
No. lxii. Salmon, Salmo salar. 
No. lxiii. Halibut, Hippoglossus maximus. 
No. lxiy. Great sturgeon, Acipenser huso. 
No. lxv. River lamprey, Petromyzon Jluviatilis. 
No. lx vi. Pelecus vulgaris. [A kind of minnow.] 
No. lxvii. Alburnu8 chalcoides, [Bleak]. 
No. lxviii. Leuciscus rutilus var. caspica, [Roach]. 
No. lxix. Cod, Gadus morrhua. 
No. lxx. Caspian shad, Alosa caspica, Clupea caspica. 
No. lxxi. Caviar of Coregonus species. 
No. lxxii. Caviar of sturgeon. 
No. lxxiii. Coregonus leucichfhys, (Balyk.) 
No. lxxiv. Sturgeon, (Balyk). 
No. lxxv. Dorsal chords (Vezeega). [Back hones of sturgeon (?)]. 
Fishes analyzed by the writer. — Two specimens of European haddock, 
Gadus eeglefinus , used in an investigation on the digestibility of fish 
(which was conducted in Munich, Germany, and is reported beyond) were 
analyzed with results as shown in Nos. Lxxviaud lxxvii in the tables. 
Fishes analyzed by Popoff. — The following list of names of Russian 
fishes and fish roe, analyzed by Popoff, is taken from the article by Pro- 
fessor Kostytscheff, referred to above, in which they are said to be 
quoted from a u dissertation for the degree of doctor of medicine,” St. 
Petersburg, 1882. Themames are from the translation above mentioned : 
No. lxxviii. Salt smelt (?) 
No. lxxix. Fresh smelt. 
No. lxxx. Fresh vobla. 
No. lxxx i. Smoked bream. 
No. lxxii. Salt dried pike perch. 
No. lxxxiii. Salt dried smelt. 
No. lxxxiv. ^oe of fresh vobla. 
No. lxxxv. Roe of smoked bream. 
The Russian names of Nos. lxxviii and lxxxiii are different. That 
of lxxxiii is the same as No. liii, which Prof. Kostytscheff translates 
into English as u Smelt, Osmerus eperlanus .” 
Analyses by SempolowsTci. — For reasons stated beyond, in connection 
with the quoted results, these analyses are not considered in detail 
in the present report, and hence the names of the species need not 
be given here. 
2. RECAPITULATIONS OF ANALYSES OF EUROPEAN FISHES. 
ANALYSES BY PAYEN. 
Tables 10, 11, and 12 give the results of aualyses by Payen. Table 
10 gives the analyses of flesh in the form given by the analyst. Table 
11 gives the proportion of refuse and flesh in the same specimens. 
In Table 12 the results are given in the forms used in this report. 
Payen’s analyses and statements were made before the methods now 
current had come into vogue, and a few changes of form of statement 
are necessary to make the results comparable with later ones. Thus 
(Table 10) instead of giving the percentages of nitrogenous substance, 
