126 
TRANSACTIONS LIVERPOOL BIOLOGICAL SOCIETY. 
8. Hermetically Sealed Herrings. 
ik 
Brightlingsea yawling, in tomato sauce. Brine-frozen 
March, 1918. Cold-stored till 15.5.18. 
Hast Coast herrings, in tomato sauce. 
caught. 
Matured fish. 
Summer- 
Kast Coast herrings, in tomato sauce. First of season’s 
catch. Unmatured. 
Manx Summer herrings, in oil. 
process. 
Unmatured. 
Packed by French 
Kast Coast Summer herrings, in tomato sauce. 
Packed in 1914. Examined 14.2.19. 
Hast Coast Autumn herrings, in mustard sauce. 
Packed in 1908. Examined 14.2.19. 
Water. Fat. 
72°8 1:0 
64°4 11°6 
62°4 3°7 
71°8 8°1 
66°3 78 
65°4 8°4 
554 16°3 
62°6 151 
62°3 10°7 
Proteid. 
22°8 
20°2 
18°3 
17°5 
25°9 
22°5 
23°4 
19:0 
22°6 
Ash. 
4°6 
2°7 
2°0 
0°8 
21 
0°3 
2°7 
15 
42 
Total. 
101:2 
98°9 
— 96°4 
98:2 
102°1 
96.6 
97°8 
98-2 
99°8 
9. Hermetically Sealed Pilchards. 
Nitrogen. 
16°8 
15:0 
13°3 
151° 
17°4 
15°7 
15:1 
15:0 
15°8 
1. Californian pilchards (Sardinia caeruleus), in mustard 
Sauce. 
Matured. 
2. Portuguese pilchards (Clupanodon jpilchardus), in oil. 
Summer-caught fish. Matured. 
3. Portuguese pilchards (Cluwpanodon pilchardus), in oil. 
Winter-caught fish. Matured. 
4. French pilchards (C. pilchardus), in oil. 
Packed in 1913. Examined 30.11.18. 
“ Rodel fils.”’ 
5. Portuguese pilchards (C. pilchardus), in oil. Unmatured. 
Winter fish. 
