766 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
tute the albuminous matter of tlie milk and flesh of our domestic animals for that 
obtained from our fisheries, we would have to raise the ]>roductivity of our cattle- 
breeding industry 10 per cent., and the supply of food for the same. 
These figures define (with the degree of approximation attainable with the avail- 
able statistical data) the position and rank the fisheries take in the animal food- 
supply of the population of Russia. It would of course be possible to replace it by 
the products of cattle breeding, but only with the same prices for food. But the 
prices for the products derived from cattle are far higher than those for the corre- 
sponding nutritive products of fish (taken on an average) ; 1 pud of albuminous mat- 
ter of fish is worth less than 20 roubles, whereas the same amount derived from the 
flesh of cattle will be worth not less than 40 to 50 roubles; the latter food is there- 
fore accessible to a smaller number of people. 
It is true, however, that to replace fish by vegetable food would require very 
much smaller resources. To produce million puds of albuminous matter requires, 
for instance, only 600,000 desiatin of rye, assuming a yield of 55 x>uds per desiatin 
exclusive of seed, or not over 900,000 desiatin in the case of farming by triennial rota- 
tion, and neglecting the meadows necessary for obtaining manure. 
ANALYSES OF EUROPEAN HADDOCK BY THE WRITER. 
The haddock, of which analyses by myself are given in Tables 22 and 
23, were purchased in Munich and were stated to have come from the 
Baltic. The methods of analysis were the same as followed in the 
analyses of American fishes previously described, except that the deter- 
minations of water were made in air instead of hydrogen.* The spec- 
imens consisted of flesh, nearly pure muscular tissue, freed from skin, 
bones, and other refuse. 
Table 22 .—Analyses of flesh of European haddock {water- free substance ). 
Specimen 
No. 
Nitrogen. 
Protein 
(NX 6.25). 
Fata (ether 
extract). 
Ash. 
Protein+fats 
+ ash. 
Albuminoids, 
etc., (by dif- 
ference). 
LXXVI ... 
LXXV1I .. 
Per cent. 
14.91 
15. 36 
rer cent. 
93.19 
96. 00 
Per cent. 
0.61 
1.83 
Per cent. 
6.37 
6. 12 
Per cent. 
100. 17 
103. 95 
Per cent. 
93. 02 
92. 05 
Table 23. — Analyses of flesh of European haddock ( fresh substance). 
Specimen 
No. 
Water. 
Water- free 
substance. 
Albumin- 
oids, etc., 
(by differ- 
ence). 
Fats. 
0 
Ash. 
Nitrogen. 
Protein 
(NX 6.25). 
Water-f 
protein+ 
fat+ash. 
LXXVI . . . 
LXXVII .. 
Per cent. 
81.91 
80.58 
Per cent. 
18. 09 
19. 42 
Per cent. 
16. 83 
17.87 
Per cent. 
0 . 11 
0. 36 
Per cent. 
1. 15 
1.19 
Per cent. 
2. 73 
2. 98 
Per cent. 
17. 06 
18.63 
Per cent. 
100. 23 
100. 76 
ANALYSES BY POPOFF. 
Table 24 gives the analyses of Kussian fishes by Dr. Popoff, quoted 
by Kostytscheff. The analyses are said to have been made by the same 
method as those of Konig in which “ the proportion of albuminous 
matter is computed from the amount of nitrogen found by simply mul- 
tiplying the latter bv the coefficient 6.25.” The determinations include 
* Zeitscfirift fur Biologic, xxiv, 1887, 16, 
