516 



FOREST AND STREAM. 



July 38, 1881. 



THE FISH COMMISSION OK MAINE. 



The 



irk dm 



sry, Baugor, Sea salmon, 300,001)0; 225,000 

 er and branches at Danforth nnd Uaucroft 

 i Bartlctt, N. H. ; 25.000 in Maranook and 



a follows (Sea Balmon 



eggs hutched and distributed^ : 



Broad Street Hatch 

 put iu Penobscot Kh 

 50,000 in Saco River, ai 

 Auburn l.alie. 



100. 000 eggs hatched at Norway for the PrOBumpsoot River; 

 turned into Crooked River -at Norway and Boar Brook, Harrison's. 



100,000 eggs hatched at Rangoly," for the Androscoggin, turned 

 in at tipper. Dam and Kennebago Stroam. 



100,000 eggs hatched and turned in at. Moosehead for the Ken- 

 nebec llivor. 



50,000 eggs at Machia* for the Machias Riser. 



Landlocked Siilnjon-50,000 eggs for tiangelv, at Rangcly Lake; 

 "looaebead, at Mi.usrhead Lake; 20,000 eggs for 

 ; 40,000 at baugor natcherv. put in Cold Stream 

 Pond, Kniiohl. Lake llonacook. and Lake Auburn. 



Whitefish (rn.iu Miehigani-2,000,1100, Hangtlv Lake. 



Tcung Shad 1 nun 1'roi essor Baird— 1,000,000 for Kennebec Biver; 

 1,000.000 for Penobscot Rlvflr, 



Ei M. £>TILI,WEIiti. 



Henev O. Stanley, 



Midtl 



\ ComMissioni 



THE CHEMICAL COMPOSITION AND NUTRITIVE VALUE 

 OF FISH. 



ax raor. w. o. ArwArr.it, wi-.slkvan DifivEBerrr, mjodlktown 



CONN. 



[Bead before the Ainericuu Fiaheultural Association.] 

 [This paper gave an account of the progress during the pact year 

 and the results of the work upon the composition and economic 

 values of our food 1'iRheB, of which an account was given in the 

 last meeting of the association and reported in this journal. A 

 full report of the investigation up to the present time is to appoav 

 in the next report of the United States Fish Commission. In vtow 

 of these facts and expectation that the work will in the Dear future 

 have progressed to far as to permit m< 

 tion, tbe paper was confined to a verv I 

 the more simple ami practical results.] 

 The research, a brief abstract of sol 

 practical results of which is given bel 

 two or three years at Wesley an University, under th' 

 the Smithsonian Institution and the United States Fish Commission, 

 and now includes chemical analyses of fifty-three sampleB of Ameri- 

 can food fishes. Some forty-one samples have been previously, 

 analyzed in Europe. An idea of theexteutof the work maybe 

 had frum tho fact that in tho manuscript, of the report prepared 

 for publication in tbe next report of the U. S. Fish Commission 

 the dgurcs, by which the main results of the analyses aro expressed 

 in tabular form, fill some seven or eight largo folio sheets. 



The samples analyzed were procured in part from lish markets 

 in Middlotown, Coun., where the analyses were made, but mostly 

 from New York tlirough tho courtesy of Mr. E. G. Blackford. 

 Treasurer of the American Fisheultural Association, to whose 

 help, in numerous ways, especial thanks are due. 



MATEBIAL.S OB WIIIijlI 1'Isu A1CE COMPOSED, 



tbe standpoint of tho food value, fish, as wo 



„•!;,;-. cusjst Of— 



ieof tho more interesting 

 w, has been going on foi 



buy them iu the mark/ 



1. Flesh or edible pi 



2. Waste-bones, -I, 

 The proportions of i 



different samples of 

 widely. Thus a Bam] 

 waste matter ami OUfj 

 steak bad only 18 pel 

 material*. Among thnst 



itrails. oto. 



matter iu different kinds of fish and in 

 lame kind in different condition vary 

 f flounder contained 08 per cent., of 

 er cent, of Hesb, while one or halibnt 

 t. of wasto and 82 por cent, of edible 

 villi the most waste and least edible 



flesh are tho porgy, bass, porch, lobster and oyster. Among thoBe 

 with the least waste are fat Bbad, fat mackerel and dried and salt 

 fish. 



Coming to tho edible portion, the flush, wo find this to consist 

 of— 



1, Water. 



2. Solids -actual nutritive substances. 



The proportions of water and solids in the flesh of various kinds 

 of fish are much more variable than most people would suppose. 

 Thus the flesh of flounder had 85 per cent, of i\ater and only 15 

 per cent, of solids, while that of salmon 86% per cent, of solids 

 and 63}.£ per cent, of water, and the ilesh of dried, smoked and 

 salt fish have still less water. Among the more watery kinds of 

 fish are the flounder, cod, striped bass and blue fish. Among 

 thOSe with less water and more solids are mackerel, shad, salmon 

 and salt and dried fish. In brief, as compared with ordinary 

 meats, the flesh of fish generally, though not always, contains 

 more water. 



To get tbe actual nutritive substance in a sample of fish we 



ist subtract first the waste — the entrails, bones, skins, etc. — which 



Then we must allow for the water in tbe ilesh. 



ill be the total edible bolid or actual nutritive 



is the flesh. 

 What remains 

 substance in the 



nple. 



j different samples 

 ate and of water. 

 its, contained only 

 dock. 9 lbs.; biue- 

 mackerel, 15 lbs.; 

 18 lbs. 



The percentages of total ediblo soli 

 analyzed were more varied than thos 

 Thus 100 lbs. of flounder, as found in tl 

 5 lbs. of solids; 100 lbs. of lobster, 8 11 

 fish, 11 lbB.; eod, 12 lbs.; salt cod, 20 II 

 shad, 16 lbs.; salnum, 2" lbs.: smoked h 



The value of the floah of fish as food, like that of other meats, 

 is decided, not only by the total amount of nutritive materials, but 

 also by the ingredients, of which tho most important are tbe al- 

 buminoids and fats. 



The albuminoids, such as wheat-gluten, white of eggs, lean meat, 



a ..... ...... ,1... ..ll ■ ...,.».. 4-., — !• v 1,. n .k, L flt. n . n l.„n,A 



lei 



led, etc. 



oihi 



litre 



like. With the albuminc 

 while; but with the fats a 

 soon follow. Now the De- 

 sists mainly of albuumoi 

 of the barbohyuratss. V 

 lowing table ol analyses , 

 will be easily understood. 



iistituents of foods, which make tbe 

 ly, the muscle, tbe connective tissues, 

 important of the nutrients. Next in 

 •h as oil, lard, butter, etc.; and last in 

 Irates, such as sugar, starch and the 

 Is alone wo might maintain life a good 

 1 carbohydrates alone starvation would 



of fish," like other animal foods, con- 

 :, with more or less fats and very little 

 th this preliminary statement the jtol- 



snrae of our most common food-fishes 



ji-tliiLrt 



article on this subject in the last report 

 LsJiu'iation. .'henncs! .-.■',- pin- mi -mal invc- ligation Imr 

 us so far as to enable us, when we know the chemical com- 

 [ of different kinds of food, to determine approximately 

 ilative values for supplying the wants of the body. Thus 

 lany, where the most accurate and thorough investigation 

 i subjects has been made, it has in come customary to eoin- 

 s relative nutritive values of foods of similar kinds. We 

 r instance, take as a standard lour different kinds of flesh, 

 medium quality. If we at- 

 of albuminoids aud fats 

 igredients in other kinds of 

 of each which will enable 



uminoida are estimated as 

 8, weight for weight. That 

 to be equal in food valu 

 bohvdrates (extractive mat- 

 tl to three-fifths of a pound 

 lumber of different kinds of 

 , are given iu tho table bo- 



riome are on 





' kind, i 



tribute a certa 



m v 



due to i 



this, and the a 



ame 



value tt 



animal food, \ 



re m 



ly get a 



us to compare 



thei 



i withe 



In the table whi 



eh foil 



i til 



a pound of albuminoids is assut 

 three pounds of fats. A ponnd of 

 ters in the table) is assumed to be 

 of fats. The nutritive valuations o 

 animal food, as computed in this 

 low. 



For the sake of comparison the composition and valuations of 

 several other sorts of animal food are given with those of the fish. 

 The figures for meats, game, fowl milk, eggs, etc., are from Eu- 

 ropean sources, few or no analyses having been made in this coun- 



try. As will be noticed the first column gives the percentages of 

 edible solids in the fish as recoivod for analysis, some being whole, 

 others dressed, i. e, with head, entrails, etc., removed. The re- 

 maining columns refer to tho flesh, free from entrails, bone, Bkiu, 

 and other- matters : 



((IMPOSITION AMI 

 \'AI CATION or 

 A.N1MAI. FOOII. 



Meat. 



beef, lean 



'• medium 



" fat 



Teal, " 



Million, medium 



Pork, ait 



Smuked llcer 



Ibuii. . . . 

 dime, l-'oul, Ktc. 



venison 



Ilea 



Duck 



Halibut... 



Flounder.. 

 Cod 



lla'idn, k. . 



s:.lt water. 



Shad ... 



striped Bass 



Yellow 1'lke l'erch S.4o 



black Hass 9.57 



Mackerel 15.4s 



JillKIiSIl 1U.96 



salmon i S2.99 



" Trout 14.88 



Brook " i 10 77 



White-fish 13.69 



l'orgv. 9.76 



Hl.--.ci.nsb 10.72 



Wed Snapoer 10.10 



hmelt....: 12.51 



Spanish Mackerel 20.66 



While l'erch ».« 



Moskallonge 15. on 



Herring n. M 



stieepsnc 



Turoot 15.61 



Salmon (mule) 



denude) 



" lana-lockrd <m) 

 " " (female). 



J'repaml Fi*li. 



Boned foil 



Salt 



smoked lliulbut 



Hinlng 



fanned balmon 



Salt Mackerel 



Invertebrates, 

 Lobster 



')>r. : fr: European). . . . 



14 si 





is! 15 







70.71 



20.53 



79 75 



is.lt 



67 7s 



21.35 



... :,;: 



I'.V.'S 



75.82 



2U.26 





19.42 





•Jd.S'.l 



fj), 1 1 



14.17 



62.00 



34.58 



53.67 



23.511 



50.88 



18.44 



35.76 



31.52 



De.ms 



21.09 



44.69 



17.74 



S4.79 



11.09 



.-'.; ;•.; 



15.110 



89.70 



4.'.*] 



sii.y 

 hii.6 

 !H i ;> 

 S5.4 

 l"7.!P 



95.7 



M.-J 



lM.fi 

 8B.2 



;i..'.i 

 •.'». : 

 ;:■.-. 



105.9 



I63.S 



107.2 

 111.1 



B0.3 



os.s 



21. S 



Three things should be said with reforence to the table: First— 

 The figures represent general averages. Sometimes different sam- 

 ples of the same kind of flesh will show widely varying percentages 

 of constituents. This is particularly true of the fats', and to a less 

 degree of the water. 



Second — The figures for somo of tho kiuds of food are based 

 upon few analyses. More are needed to show tho actual range of 



triatiou and the averages. 



Third— The nutritive valuations aro of necessity crude, and to 

 be relied upon rather as approximations than as accurate quan- 

 titative statements. Much more chemical and physiological in- 

 vestigation is needed to make our knowledge of these as complete 

 and satisfactory as it should bo. 



Looking down the figures in the table we note that tho actual 

 nutritive value h» decided not only by the total amount of nutritive 

 material and by iugredieuts of the same, tbe most valuable being 

 the albuminoids or protein substances, the fat* having less value. 



Taking medium beef (flesh free from bone) at 100, Che fli sb oi 

 the different samples of fish varied from G2 to 103. Among those 

 that excelled medium beef are smoked herring, 163 ; Bait mackerel, 

 111 : salmon. 108 ; canned Balmon, 107 ; boned cod, 107; Spanish 

 mackerel, 106; whitefish, 105; salt cod aud smoked halibnt, 102: 

 herring, 100 ; shad, mackerel and eels vary between 90 aud 100 ; 

 turbot, white perch, alewives, between 80 aud 100; haddock stood 

 at 75, cod at OS and flounder at only 62. In general, the fatter 

 fish are more valuable than tho leaner. 



Some very interesting results are found m comparing the foul 

 or spent fish with the same in good condition. As it becomes leau 

 the fish loses nutritive value in three ways : first, iu decrease of 

 weight ; second, iu relative imivs.-r of waste and decrease of flesh; 

 and, third, in the deterioration of the quality of the flesh which, 

 in the lean fish, is more watery and c- 

 pound for puiiod than the flesh ol the sa 

 Thus the flesh of spent salmon was rata 

 salmon oanio tip to 10s. Tbett i^ m 

 favor of legislation aj-;oust tho capture i 



The practical application ol these fact 

 The same nutritive substanc.es iu the 

 were found to vary from 40 cents to i'i Y 

 difference to the man with $5,000 a year 

 or $4 a pound for the albuminoids of bis 

 palate, but to the housewife whose family 

 .■5500 a year it is a matter of great importance. 



As regards the value of fish as brain food, continued investiga- 

 tions confirm tho statements Of a year ago, that lish arc no richer 

 in phosphorous than other animul foods aud aro worth no more in 

 nourishing tbe brain. 



"in Germany, whither we have to look for tbe best of our definite 

 knowledge of these matters, information like that given above is 

 widely and generally diffused among the people. Tables like 

 those" abovo are published in pocket diaries [a sample of one of 

 these diaries wa3 shown to the audience'] aud used for constant 

 reference by hundreds of thousands of people, in all ranks and 

 conditions of lite. 



We want statements of this sort concerning our own foods, and 

 in such form that the people can make use of them. . 



As has been said, the investigations in this department of science 

 have hitherto been confined to Europe. It is time that they be 

 taken up on this side of the Atlantic. We ore recognized as tho 

 first fishculturists of the world. Why Bhould wo not have a thor- 

 ough investigation into the economic values as well as the methods 

 of propagation of our fish ? 



laiderably lei 



different samples of fish 

 er pound. It makes little 

 whether he pays 41) cents 

 food, provided it suits his 

 it bo supported on 



DELATION OF FISH TO THE LIME IN WATi:il.-ln a ro- 

 ;ent paper by Herr ^ Weith, entitled "Chemical Investigation of 



mnibcr of quantitative analyses ol the water of Swiss lakes, rivors 

 [reams with regard to the propoi turn of lime and earthly sub- 

 fauces generally contained in them. Iu this research a vory 

 nteresting relation appeared between the quantity of fish and the 

 '- ' " contained iu the water. Tbe resiilt arrived at was 

 of the various bodies of waters under otherwise 

 ns, those which contain the most dissolved ear- 

 also contain the moet fish. The explanation of 

 by the author. The simple carbonate of 

 tho bottom a. 



that 



bonato ( 

 this fact 



lime is found largely distributed 

 lakes, etc., but if is insoluble, am 

 by the water. If, however, the water contaii 

 in abundance (which of course is produced by 

 animals), this transforms the carbonate into 

 which is readily soluble in the water. Tkeeorrei 

 was proved by the author by experiment. B; 

 analysis, then, one may with considerable pr 

 prognosis as to the quantity of lish in a body of 

 its chemical composition was. and to find bis es 

 vaunt d. An important practical consequence w 

 from these facts, if further experiments .-hemic 

 position that hot only do fishes increase the pro] 

 water, but that, conversely, an abtiudance of lir 

 have a stimulating effect on fishes. The lal 



ud banks of 



e tal 



1 tl 



produce this carbonate acid which, 

 does not escape into the atniosphcn 



ith lime r. 



:;n,r 





iclion of lii 



i up 

 to acid 

 ation of 

 bouate, 

 ' i view 

 ■micai 



I in tbe 

 ', serve 

 a ; and 

 is well 

 Dntir 



ml lime, 



id thei 



ould 

 f water on 

 rganioBte, 

 ould afford 



TASJ 





decide whotl 



ground which is withi 



by suitable addition of carbo 



proper condition of lifo for o 



OYSTKlt CI'LTLTiE IN 

 oyster culture in Tasmania has been thus far very sui 

 it is expected that iu four years tho new industry "will 

 profit, after making all due allowance for the faUun 

 tho "spat" to attain maturity. 



NOT TOO BIG BDT JUST BIG ENOUGH. -A spec 

 great leather turtle, Sprargls coriaum, was takon off Fi: 

 the 21st. Those turtles often grow to 1,200 lbs. and upward. This 

 specimen was 7 feet long. ! foil wide, aud weighed about tSOO lbs. 

 It was caught in a uet by menhaden fishermen ami was taken inside 

 tho bay and made fast "to tho wharf. Many persons (tucked in sue 

 it. The ohlest fishermen there have never seen anything like it, 

 aud pronounco it a regular sea monster. 



uriment of 

 Cesstul, and 

 field a large 

 i of most of 



a of tho 



Ipru gennel. 



FIXTURES. 



September l, in Pltrfcbnrgb, l'tt. floseor entries PennsylvanlalMeid 

 Trials. First Annual Derby. I. R. StuytOD, Secretary, PlttsBurgh, 



iiiel Club Third 

 lose November 



icili.'.iu Kennel 



LONDON, ONTARIO, DOG SHOW. 



THIS show will be held on September 27, 28. 20 aud 30, and tho 

 entries will closi 



i September 

 12th or Sep 



Tho show will bo held in Hie Drill Shed, a very appropriate 

 place for it. plenty of light and good vontilution, also an excellent 

 plaoe to exercise the dogs. The Provincial Fair is held during tho 



s similar to thoso of other shows, 



;ek. 



The rules and regulations s 

 and the prize list as follows : 



Champion medals will be given to champion English setter 

 dogs: same to bitches. Frizes of $18 and $6 will be award- 

 ed" to English setter dogs, bitches ; Gordon setter dogs, bitchoB; 

 Irish setter dogs, bitches ; puppies in these Classes, 1 1' 1 . 

 Pointers, heavy and light weight, s 



Water spaniels, *10 and *f>. 

 over 28 lbs., bitches O' 

 dugs under 2S lbs., ¥10 

 and 4:5. Cocker or field g 



Field spaniels large 



25 lbs 



eio 



ml 



ie, dogs 

 Cocker 



or bitches, -rlO and ±5. Beagles, do 



...i ~-> : bhehes the 



same. Champion fox ten •;■ . 



ampion medal ; bitches tile 



same. Fox terrier doas. >10 and -5 . 



BifohfiB the sams ; dog pirp- 



pies, s--f, : bitch oni'i'i'-. -t0. ilrevhu 



u<U. r 10 and ■■?.->; cull.es. *f. 



and •:■■:">: nmstilis. : 5 and ~I; St. Hern 



trds, ■-."' Mid 83; Nowfotlnd- 





:<.'.: bull terriers, >7 and 4-3; 



Skye terriers, 87 and ?S-. Dandle 1 



iimmut terriers, *7 and ill; 



lri-h ten i. os. >7 and i3; Scotch ten- 



e,,. -; and $8; XorUehir? or 



other silk haired terriers, 47 and .«;( 



black and tan terriors, *7 



and •=■:!: toy terriers, anv lived nndei 



5 lbs... T-7and s.'S; pugs, il 





ch. Special Prio* Medal 



for(A)'bcst kennel- -not less ■ 



English setters, (HKlordou 









.e. .1) for largest 





for be-t hughsh setter stud 



do- with two of ms get, English ^-j 



iic-IiRc. i largo size) and dog 





rood bitch, with ti\o of her 



progeny, water-proof pun-bag aud 



flask; (M) for beat English 



setter nuppv under 12 mouths silver i 



Ska basket, 



Yours tndv, CUASS. 



Li.woi.N, Superintendent. 



J. pDpniuOMBB, Secretary. 





LONDON, ONT., BENCH SHOW 



— A meeting of spoilsmen 



f.-iM-ralie io Iho organization of a b 



nob. show during the l'lovm 



Cbimamand 



■ea called, and 

 utd been awnk- 

 iniiion week to 



,::al Inhibition week was held at the Tecun 

 Out., on July 11, tho attendance being largo. : 

 ifosled an excellent angury for » successful sb 

 the well-known authority on oanines, was t 

 Mr. A. O. Graydou Secretary pro b >". The 

 plained the object for which tho meeting 

 said he was glad to notice that snflicient ml 

 eued in tbe matter of a bench show dtirin 

 draw out snch a large representation of citize 

 bench show iu that city was assured ir those 

 their countenance and support Hi 

 perfect an organization. Mr. Wm, Land mi 

 Wallace seconded, a resolution declaring it 

 bench show in London dining the week of 

 Carried. Tbe following officers •■ 

 Ooh John Walker; Vice-President, Mr. Oh..... 

 Federal Bank: Secretary. Mr. John Pnddicombe; rreasurer, Mr. 

 I David Skirting. Executive Committee— MosBrs. A. O. Graydon 



rxpedl 



vould give it 

 i be taken to 

 I Mr. Robert 

 it to hold a 

 rincfal Fair 

 .di ni. I. nut. - 

 ay, Manager 



