CHEMICAL COMPOSITION OF FOOD-FISHES. 759 
ranch smaller proportion of the whole weight than is usually the case with fishes. 
The specimen thus analyzed consisted of flesh without skin. 
No. xxxi. “The specimen of fresh mackerel was of the kind which occur in late 
autumn in the hays on the Swedish coast and are very fat. This specimen was quite 
small.” 
No. xxxn. “This specimen was taken from a salmon estimated to weigh about 6£ 
kilos. It consisted of a slice across the middle of the fish intended to include the 
leaner flesh of the back and the fatter flesh of the belly.” The attempt was evi- 
dently made to secure a slice that would fairly represent the composition of the whole 
of the flesh. The flesh freed from skin was used for the analysis. 
No. xxxm. The specimen of “little herring” (whitebait”?) included 7 fish, 
weighing together 198 grammes. The head, bones, scales, and entrails weighed 66 
grammes, or 33 per cent., the milt and spawn 22 grammes, or 1 1 per cent., the flesh and 
skin which were taken for analysis, 110 grammes, or 55 per cent, of the whole weight. 
No. xxxv. The specimen of perch consisted of one entire fish weighing 403 grammes, 
of which the roe constituted 10 per cent., the head 20 per cent.* and these, with the 
entrails, bones, and other refuse, 59 per cent, of the whole weight, the edible portion, 
flesh, and skin making 41 per cent. 
No. xxxvii. The specimen of pike consisted of oue very small fish, weighing only 
260 grammes, of which the edible portion, flesh, and skin, freed from scales, made 53 
per cent. 
No. xxxviii. Thesaltherringwas“oneof the ordinary Norwegian Tonnenhcirringe,” 
which I understand to be herring salted in brine. The specimen was smaller and 
leaner than usual. The edible portion, flesh, and skin of a large herring was found 
to constitute 69 per cent, and that of a small one 63 per cent, of the total weight of 
the fish, from which Alm6n takes 66 per cent, as the average amount of edible por- 
tion in these fish. 
No. xxxix. The salted mackerel are the so-called fat mackerel taken in late autumn 
on the Swedish coast. These are cleaned, heavily salted and packed in small kegs. 
On account of their fatness they are highly prized, bringing higher prices than the 
Norwegian herring. The specimen analyzed consisted of flesh and skin. 
No. xl. The next specimen is described as “one of the ordinary salted salmon, as 
it is commonly found in large flat pieces.” The specimen consisted of the flesh and 
skin, freed from scales. 
No. xli. The ling is described as “the ordinary Kabeljau as it occurs in the mar- 
kets, dried and salted in tubs without brine.” The flesh, with the skin freed from 
scales, was analyzed. 
No. xlii. This consisted of 9 salt herring (“Little herring,” Germ. Stroraling) a 
kind very common in the Swedish market, salted in brine in tubs. The specimen was 
of inferior quality. The 9 fish, after the brine had been wiped off with a cloth, weighed 
only 217 grammes, of which the edible portion (both flesh and skin ?) made 61 per cent. 
No. xliii. This is designated by Alm6n as “Stockfish, G-adus virens , codfish.” The 
Gadus virens , however, is not what we ordinarily call in English codfish, but rather 
the pollock or coal fish. Alm6n describes the specimen as ordinary stockfish, dried, 
unsalted, and with a brownish yellow flesh, and so hard and tough and horny that 
it was impossible to cut it with a knife. “ I was obliged to pound the knife with a 
hammer, and thus succeeded in dividing the fish into small pieces which were 
pounded up in a mortar to a coarse homogeneous powder.” 
No. xliv. This fish-meal (fischmehl) is described as a “ light-yellow, loose powder 
which has lately come into our markets, and consists of short elastic fibers (muscle 
fibers). It has a slight odor similar to that of dried fish, and is nearly tasteless.” 
According to this description, the specimen must be very similar in appearance, 
odor, and taste to the dessicated cod, No. 80, described in the analyses of American 
preserved fishes. 
No. xlv. Of the ling, Alm6n speaks as follows : “ In the preparation of this fish, it is 
customary to cut off the head and remove the entrails and backbone. The two 
