CHEMICAL COMPOSITION OF FOOD-FISHES. 
827 
Table V . — Nutrients and potential energy in dietaries of different people. 
Classes. 
~ European and Japanese dietaries. 
1. Sewing girl, London, wages 93 cents (3s. 9<2) 
per week 
2. Factory girl, Leipsic, Germany, wages $1.21 
per week 
3. Weaver, England, time of scarcity 
4. Laborers, Lombardy, Italy ; diet 'mostly veg- 
etable - 
5. Trappist monk in cloister; very little exer- 
cise, vegetable diet 
6. Students, Japan 
7. University professor, Munich, Germany ; 
very little exercise 
8. Lawyer, Munich 
9. Physician, Munich 
10. Painter, Leipsic, Germany 
11. Cabinet-maker, Leipsic, Germany 
12. ‘ ‘ Fully-fed” tailors, England 
13. “ Well paid ” mechanic, Munich, Germany 
14. Carpenter, Munich, Germany. 
15. “ Hard- worked ” weaver, England 
16. Blacksmith, England 
17. Miners at very severe work, Germany 
18.. Brick-makers (Italians at contract work), 
Munich 
19. Brewery laborer, Munich; very severe work, 
exceptional diet .* 
20. German soldiers, peace footing 
21. German soldiers, war footing. 
22. German soldiers, Franco-German war ; extra- 
ordinary ration 
United States and Canadian dietaries. 
23. French Canadians, working people, in Canada. 
24. French Canadians, factory operatives, me- 
chanics, etc., in Massachusetts 
25. Other tactorv operatives, mechanics, etc., 
Massachusetts 
26. Glass-blowers, East Cambridge, Mass 
27. Factory operatives, dressmakers, clerks, etc., 
boarding-house 
28a. i Well-to-do private family, ( food purchased. 
285. 5 Connecticut \ food eaten — 
29a. IS’) S food purchased.. 
29&. 1 jNor ^ e f n a] ? a - 1 ™- l \ food eaten 
30a. cSb food purchased.. 
“• I toe £e club J i *«» d 
31. College football team, food eaten 
32. Machinist, Boston, Mass 
33. Brick -makers, Middletown, Conn 
34. Teamsters, marble-workers, etc., *vith hard 
work ; Boston, Mass 
35. Brick-makers, Cambridge, Mass 
36. U. S. Army ration % 
37. U. S. Navy ration 
Nutrients. 
■ Potential 
i energy of 
nutrients. 
Protein. 
Fats. 
Carbo- 
hydrates. 
Total. 
Grrns. 
Crms. 
Grrns. 
Grrns. 
Calories. 
53 
33 
316 
402 
1,820 
52 
53 
301 
406 
1,940 
60 
28 
398 
486 
2, 138 
82 
40 ' 
362 
484 
2, 192 
68 
11 
469 
548 
2, 304 
97 
16 
438 
551 
2, 343 
100 
100 
240 
440 
2, 324 
80 
125 
222 
427 
2, 401 
131 
95 
327 
553 
2, 762 
87 
69 
366 
522 
2, 500 
77 
57 
466 ♦ 
600 
2,757 
131 
1 39 
525 
695 
3, 053 
151 
54 
479 
684 
3, 085 
131 
68 
494 
693 
3, 194 
151 
43 
622 
816 
3, 569 
176 
71 
667 
1 914 
4, 117 
133 
113 
634 
880 
4, 195 
167 
117 
675 
959 
4, 64L 
223 
! 113 
909 
1, 245 
5, 692 
114 
39 
480 
633 
2, 798 
134 
58 
489 
681 
3, 093 
157 
285 
331 
; 773 
4, 652 
109 
i 
109 
527 
745 
3, 622 
118 
204 
549 
871 
4, 632 
127 
186 
531 
844 
4, 428 
95 
132 
481 
708 
3, 590 
114 
150 
522 
786 
4,002 
129 
183 
467 
779 
4, 146 
128 
177 
466 
771 | 
4, 082 
161 
204 
680 
1,045 
5, 345 
138 
184 
622 
944 
4, 827 
115 
163 
460 
738 
3, 874 
104 
136 
421 
66 L 
3,417 
181 
292 
557 
1, 030 
5, 742 
182 
254 
617 
1, 053 
,5, 638 
222 
263 
758 
1,243 
6, 464 
254 
363 
826 
1,443 
7, 804 
180 
365 
1, 150 
1,695 
8, 848 
120 
161 
454 
735 
3, 851 
143 
184 
520 
847 j 
4, 998 
2. DIGESTIBILITY OF FISH. 
In the explanations in the previous chapter the digestibility of food 
materials was touched upon and statistics of results of experiments 
were cited. Those for the digestibility of fish were basqd upon experi- 
ments made in connection with the investigations here reported. These 
experiments have already been described in detail,* and only the main 
results need be recapitulated here. In connection with them the results 
of other investigations may be cited. 
Zeitschrift fur Biologie, 24, 1888, p. 16. 
