816 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
5. EUROPEAN ANALYSES OF MOLLUSKS AND CRUSTACEANS. 
The following table, translated from Konig (Konig, Nahrungsmittel, 
i Band, S. 219), contains all the detailed analyses of European mollusks 
and crustaceans which have come to my notice in forms desirable for 
quotation here : 
Table 43. — European analyses of mollusks and crustaceans, from Konig. 
Specimens. 
Oyster (Ostrea edulis) : 
Flesh 
Liquids 
Shell contents 
Flesh (Ostend) 
Mussel (Myt.ilus edulis) : 
Cooked flesh 
Clam (Mactra solida) 
Snail (Helix): 
Cooked flesh 
Lobster (Homarus vulgaris) : 
Uncooked flesh 
“Inner, white mass” 
Eggs 
Flesh preserved in salt water. . 
River crawfish (Astacus fluviatilis) 
Salted flesh 
In flesh. 
In water- free sub- 
stance. 
w ater. 
Protein (nitro- 
gen X 6.25). 
■*4 
03 
ft 
Carbohydrates, 
etc. 
Ash. 
Protein. 
Fat. 
d 
b( 
o 
u 
2 
Analyst. 
80. 38 
95. 75 
13.31 
.54 
1.51 
4. 80 
3. 72 
67. 83 
12.71 
7. 70 
10. 85 
2. 03 j 
^Payen.* 
89. 69 
4. 95 
.37 
2.62 
2.37 
48. 01 
3. 59 
7.68 
\ Konig. t 
(Krauch. 
82. 03 
8. 25 
1.77 
6.16 
1.79 
45.91 
9.84 
7. 34 
Stutzer.J 
75. 74 
15.62 
2.42 
6. 22 
64.39 
9. 98 
10. 30 
1 
70. 76 
15. 56 
1.90 
11. 78 
53. 22 
6. 50 
8. 52 
1 
1 
76. 17 
15. 62 
.95 
7. 26 
65. 55 
3.99 
14. 88 
1 
)• Payen.* 
76.61 
18. 31 
1.17 
3. 91 
78. 28 
5. 00 
12. 52 
84.31 
11.69 
1.44 
2. 
56 
74.51 
9. 18 
11. 92 
62. 98 
21.06 
8.23 
7. 73 
56. 89 
22. 23 
9.10 
J 
77. 49 
19. 09 
.97 
.50 
1.95 
84.81 
4.31 
13. 57 
Konig. i 
72.74 
13. 63 
.36 
.21 
13. 06 
50.00 
1.32 
8. 00 
Konig.t 
* Substances Alimentaire, Paris, 1865, p.488. 
t Original contribution. 
I Repertorium of Analyt. Chem., 1882, S. 161. 
