274 ANIMAL FOOD RESOUHCES OF DIFFERENT NATIONS. 



not at a sufEciently high temperature to cook or bake 

 them. They should be turned several times while in 

 the oven. From the experience of M. Rosing, Professor 

 of Agricultural Chemistry at the Royal model farm at 

 Aas, it results that these biscuits are very nutritious, 

 being four times richer in albuminoid principles than 

 beef, four and a half times than fresh cod, and six 

 times richer than milk or rye bread. And it has also 

 the advantage of being very rich in phosphates. The 

 Siberians also bake bread with a meal formed by grind- 

 ing down the dried remains of fish. 



An extract of fish is now made from the juice of 

 the flesh of the menhaden {Breevoostra tyrannus), also 

 called the ocean trout, by S. L. Goodale, Saco, Maine. 

 Professor Johnson, of the Sheffield Scientific School, 

 Yale College, formerly a pupil of Baron Liebig, writes 

 of it, " I find your extract of fish both by actual use, 

 and by chemical analysis, in all respects equal to the 

 best Liebig's extract of beef." The menhaden is un- 

 known in Europe, but in the herring, its near relative, 

 Professor Almen, of the University of Upsala, reports 

 finding eighteen per cent, more of extractive matter, 

 and fifty per cent, more of soluble salts (these two to- 

 gether constituting flesh extract) than in beef. 



Mr. Goodale states : " From each barrel of menhaden 

 fish as taken, I get three pounds of extract when flesh 

 alone is used, and four pounds if the spine is retained 

 in dressing. Considering the large amount of fish an- 

 nually taken and hitherto treated for oil and manure 

 alone, the juices of which have been allowed to run 

 back into the ocean as a worthless bye-prodiict, I can- 

 not avoid the conclusion that a new source of food is 

 within reach, which at no distant day may contribute 

 materially to human welfare." Mr. Goodale estimates 

 that the fish used by the oil factories in the towns of 

 Bristol and Booth Bay, Maine, in 1873, 1874, and 1875, 

 allowing the product to equal one-fifth of the weight of 

 the live fish, would have yielded in either year upwards 

 of a million of pounds, or 500 tons of extract of fish. 



