110 TRANSACTIONS LIVERPOOL BIOLOGICAL SOCIETY. 
water, and that some proteid is lost, since these Manx salted 
Summer herrings ought to have had more proteid than 153%. 
The oil-contents, are, however, much the same. | 
Other Cured Herrings. 
Some other analyses of cured herrings are given in Table V : 
Kippers, Bloaters and Reds. The analysis of the kippers was 
made (like that of the salted herrmgs) from a composite sample 
taken from two fishes, but that of the bloater and red were made 
from one fish (all parts of the flesh being sampled). Remember- 
ing the variability in composition of the fresh fish, one must 
not expect much from single analyses. It is clear, however, 
that bloaters approximate in composition to salted herrings 
(though they are probably better articles of food). Kippers 
are, of course, lightly salted and are relatively highly concen- 
trated proteid foods, because the withdrawal of water is the 
effect of simple drying and not of the replacement by salt. The 
oil, too, must be retained to a great extent. The red herrings 
are evidently the most highly nitrogenous of all cured herrmgs 
though the high salt-percentage is, of course, a great dis- 
advantage. 
But one must not forget that the manner of cooking may 
very materially modify these comparative food values. 
On the whole, pickling in brine is probably the least satis- 
factory of the existing methods of conserving herrings. It is, 
of course, the only method which appears to be practicable on the 
very large scale that must be adopted in the absence of effective 
cold-storage facilities, and in spite of the growing tendency to 
treat herrings in other ways—kippering, bloatering and packing 
in hermetic receptacles—it will probably remain the prevalent — 
method for a very long time to come. 
