206 W. M. DOHERTY. 
NOTES ON THE FOOD VALUE OF THE SNAPPER 
AND ON THE CONSTANTS OF WHALE OIL. 
By W. M. DOHERTY, F.1.C., F.C.S. 
{Read before the Royal Society of N.S. Wales, November 1, 1922. |] 
MucH has been said of late in regard to the Pacific, and 
although these notes are not in the nature of elucidation 
of any problem, still the subject matters come essentially 
out of this ocean. They are no doubt of interest to those 
specially concerned, the first, indeed, perhaps of general 
interest ‘since it sets down in exact terms the food value 
of a world famed food fish, to wit the snapper, which has 
not as far as I have been able to learn, yet been investi- 
gated from the point of view herein stated. 
Some years ago, I undertook to fill in a conspicuous gap 
in food literature, namely to ascertain the food value of 
our fishes,and took as a beginning four of the most important 
local species, namely the sea mullet, black bream, sand 
whiting, and river garfish. I have lately supplemented 
this list by the fish mentioned. The specimen investigated 
was in prime condition and weighed 4 Ibs. The portion 
analysed was taken from the side, close to the extremity 
of the dorsal fin. The muscular tissue was very firm and 
the flakes almost translucent. It was found to contain less 
fat than any of the others examined, the particulars of 
which I have set down in the following table for purposes 
of comparison :— 
