124 R. H. Chittenden— Flesh of Bippoglossm Americans 

 The fresh flesh of the whiting yielded Payen* — 



Nitrogen 2-41 



According to Pavy the flesh of the whiting which is eaten 

 so extensively in England, is tender, easily digested, and 

 highly nutritious. A comparison of these two analyses shows 

 but very little difference in the chemical composition of the 

 flesh of the halibut and whiting. 



The flesh of the halibut dried at 100° C. yielded by analysis : 

 No. l. No. 2. 



Carbon.. 5030 50-46 



Hydrogen... 7 - 36 7-51 



Nitrogen 11-70 11-66 



100-00 100-00 



Fat 7-08 7-15 



The ash of the flesh gave by analysis : 



Carbonic acid - — 1'13 



Sulphuric acid 1*30 



Phosphoric acid 34-36 



Iron -19 



Lime -15 



Magnesia — 2-43 



Potash... 37-07 



Soda 12-22 



The ash for the analysis was obtained by carbonizing a large 

 quantity of the flesh, then leaching this carbonized mass with 

 hot water to remove chlorides. The residue left undissolved 

 by the water was then ignited at a higher temperature until 

 burned white. The aqueous solution of the chlorides was then 

 poured over the insoluble residue and the whole hea 

 the water was completely driven off. This residue was ignited 

 gently and yielded a perfectly white ash. 



By a backward glance at these analyses we see that the food 

 value of the flesh of the halibut is not of a low order, but com- 

 pares favorably with the flesh of other fish of the same class. 



* Compt. Rend., mil, 318. 



