750 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
The protein is given, however, in another column, as in the previous 
t^ble, and the sum of water, protein, fat, and ash are also stated. This 
permits the same comparisons as in the tables of analyses of American 
fishes. In the salt herring, the footing of water + protein -f fats + 
ash is exactly 100 per cent, and in the smoked salmon it is exactly 99 
per cent. Although these are round numbers I see no justification for 
assuming that they are other than accidental. 
Table 13. — Analyses of fishes by Kbnig and assistants. 
Kind of fish. 
Keference No. of 
specimen. 
<v 
Water-free sub- 1 
stance. 
Albuminoids (by 
difference). 
CD 
c? 
Aeh. 
Nitrogen. 
Protein (N X 6.25).! 
4 
U 
« cd 
r « 
P.ct. 
P. ct. 
P. ct. 
P. ct. 
P. ct 
P. ct. 
P. ct. 
P. Ct. 
Pike (Hecht) 
XIX 
77.37 
22. 63 
21. 46 
0. 79 
0. 38 
3.18 
19. 86 
98. 40 
Haddock (Schellfisch) 
XX 
80.97 
19. 03 
17. 05 
0. 34 
*1. 64 
2. 73 
17. 09 
100. 04 
Salt herring (Haring) 
XXI 
47. 12 
52. 88 
18.97 
16. 67 
17. 24 
3. 04 
18. 97 
100. 00 
Smoked and salted salmon (Lachs) 
XXII 
51.89 
48.11 
27. 00 
11.72 
9. 39 
4.16 
26. 00 
99. 00 
Anchovies (Sardellen) 
Codorling (Stockfisch, getrockne- 
XXIII 
51.77 
48. 23 
22.75 
2.21 
23. 27 
3. 57 
22. 30 
99. 55 
ter Schellfisch) 
XXIV 
18. 60 
81.40 
79. 52 
0. 36 
1.52 
12. 46 
77.90 
98. 38 
Smoked herring (Biicklinge) 
XXV 
69. 49 
30. 51 
20. 76 
8. 51 
*i. 24 
3. 38 
21.12 
100. 36 
Spratt 
Lamprey eel pickled (Neunaugen, 
XX VI 
59. 89 
40.11 
23. 71 
15. 94 
*0.46 
3.64 
22.73 
99.02 
marinirt) 
XXVII 
51. 21 
48. 79 
21. 79 
25. 59 
1.41 
3. 23 
20. 18 
98. 39 
* After the extraction of calcium phosphate from bones and scales. 
ANALYSES BY BUCKLAND. 
The Central-Blatt fur Agrikulturcliemie , 1874, n, 75, contains reports 
of analyses of salmon and herring by F. .Buckland, which are said to 
have been published in the Circular des deutschen Fischer eivereins, 1875, 
No. 6, and republished in the Archiv fur Pharmacie , 1874, Bd. 203, Heft 
2, S. 178, from which latter the very brief account in the Central-Blatt 
is taken. The percentages are stated to have been calculated by the 
compiler of the article in the last-named journal from the English fig- 
ures, which were given in absolute weights. Not having the original 
data at hand, I give in Table 14 the composition as stated by Konig 
(loc. cit.), who, as I infer from his statement, w had the original figures. 
The fact that the footings are both exactly 100 suggest that one of the 
estimations may have been made by difference. The ash in the salmon 
is abnormally large. 
Table 14. — Analyses by Buckland. 
Kind of fish. 
Keference 
No. of speci- 
men. 
Date of 
analysis. 
, 
Water. 
Protein 
(nitrogen 
com- 
pounds). 
Pat. 
Ash. 
Water + 
protein + 
fat + ash. 
In water-free 
substance. 
Nitro- 
gen. 
Fat. 

P. ct. 
P. ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
P.ct. 
Salmon, fresh 
XXVIII 
1874 
77. 06 
13.11 
4. 30 
5. 53 
100. 00 
9. 23 
18. 74 
Herring 
XXIX 
1 
1874 
80. 71 
10.11 
7.11 
2. 07 
100. 00 
8. 39 
36.86 
