On THE Jarspy Coast,—Philadelphia, Oct. 5.—The storm 
which we have just had will about end the fishing along the 
New Jersey coast, Up to this date the season has been re- 
markably good. All varieties of fish haye been plentiful 
excepting the bluefish, and to the absence of the latter may 
be attributed the more than usual quantity of weakfish that 
have entered the bays. Sheepshead have been numerous; 
in fact, all the bottom fish haye shown themselves in num- 
bers above the average. The best baymen at both Tucker- 
_ ton and Barnegat have been for a month at their several life- 
saving stations on Long Beach, N, J., and amateurs have 
had to make their selection of companions from men not 
engaged in this important branch of the United States ser- 
yice,—Homo, 
Hor Stunenurn Springs, Colo., Sept 28, 1884.—Trout 
have been plentiful and fishing good in this region since the 
waters subsided to their usual summer stage, which was 
about the middle of July. The fish taken baye averaged 
larger than usual, and their condition has been uniformly 
excellent, It is reported that some traps were constructed 
along Troublesome River;in tbe flush of the season, and 
many trout thus taken, I do not know whether true or not. 
First heard the report afew days ago, Good catches can 
yet be made almost any day with ihe fly or a grasshopper. 
ee and three pounders are quite common this year,—W. 
Buack Bass ror ENGLAND,—The Fishing Gazette says: 
“At the last meeting of the Aquarium sub-committee of the 
National Fishculture Association the Marquis of Exeter 
stated that he was sending Mr. Silk to Canada for black 
bass, and he thought the committee might like to know this, 
Mr,.R, B, Marston said it was an opportunity they ought not 
to lose, and he had much pleasure in proposing that they ac- 
cept the kind offer of Lord Exeter, It was finally decided 
that the Society would take a number of the fish.” 
Tue ‘‘coachman” seems to be the popular ‘‘fly” in the 
East. (This alleged joke is for anglers only and will be a 
dark mystery to all others).—Hvansville Ind.) Argus. 
Lisheulture. 
AMERICAN FOOD FISHES. 
THH CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF OUR 
AMBRICAN FOOD FISHES AND INVERTERATES. 
{A paper read before the American Fishcuitural Association. | 
BY W. 0. ATWATER. 
(Continued.] 
CHEMICAL ANALYSIS OF FOODS, 
47 E are now ready to consider the amounts of the different 
ingredients, nutrients and non-nutrients, in fish and 
other foods. Perhaps L can illustrate this in no better way 
than by an actual example. A sample of beef, sirloin, of 
medium fatness, was found by analysis in our laboratory to 
consist of about one-fourth bone and three-fourths flesh, edible 
substanee. The flesh was analyzed and found to contam, 
nearly: water, 60 per cent.; protein, 19 per cent.; fats, 20 per 
cent.; mineral matter, 1 per cent. Calculating upon the 
whole sample of meat, which one-fourth, ‘or 25 per cent., was 
bone and other refuse, and 75 per cent. flesh, the analysis 
would stand as in the following table, in which the composi- 
tion of the flesh by itself and that of the meat, bone, and all, 
are both given: 
In meat,|| This very imperfect analy- 
‘\as bought! |sis may be stated in the fol- 
including lowing form, as is done in the 
; in flesh 
edible 
portion. | pefuse, |\tables beyond. 
The tables beyond contain 
Per cent.)Per cent, 
24 also columps for car'bo-hy- 
Retiuse, bone, etc. . 
DVRLGIS wtamegeeas 5° 60 45 drates, et¢e., which occur in 
Protein 19 1444 |\milk and in some shellfish, 
Mate . 0 Le 4 At 20 14 but are not found in ordirary 
Mineral matters... I ay meats in sufficient amount to 
——E - warrant their insertlon in 
Totaled was sons| 1400) 100 such tables as these. 
CONSTITUENTS OF SAMPLE OF BEEF—SIRLOIN. 
| 
In Epreis Portion—jIn Mgats 4s PurcaHAssp— 
j.¢., flesh freed from, including both edible 
bone and otherrefuse portion and refuse. 
NUTRIENTS. BDIBLE, PORTION. 
FOOD MATERIAL, j J eee ek 
2 Mere) ll hi eee 
~ Ki : = Q g Ol eg =| ; = 
S/2/8 | 4 sige) 8/2/28] g (k8 
s/S|e)s segs a\/s)e/ 4 iss 
ies | = oF 
Fiz |e Feles|= i 216 | 5 jes 
Beef, sirlvin, medium |#ct! #2ct) Wet| Pet) Pet) ct! Pet) Pet] Pov) Per) Bet 
fainess, 60 | 40119 | 20| 1 | 25 | 45 | 30 143 15 | 0,7 
_ T think that with the above illustrations the following tables, 
illustrating the See of fish and other animal and 
vegetable foods, will be plain. : 
‘able I, gives the composition of a number of specimens of 
the flesh of fish and invertebrates, 7. e., the edible portion 
freed from bone, skin and other refuse. 
Table LI. gives the composition of the specimens as actually 
found in the markets, including both refuse and edible portion. 
Table I. is the more interesting from the chemical and 
physiological standpoint, but Table IJ, is more useful, prac- 
tically, since it shows how much of the several nutrients we 
actually get in the materials as we buy them. 
I ought to say with regard to all the figures in the tables, 
that they are based upon too few analyses to allow them to 
be entirely satisfactory. It is only a short time since analyses 
ot American meats, fish, etc., haye been undertaken in any 
considerable number, and those as yet accomplished are far 
from sufficient for a complete survey of the subject. Indeed, 
the work already done can be regarded only as a beginning. 
Still, the figures will give a tolerably fair idea of the composi- 
tion of the articles named. 
The analysis of animal food, the tables, with the exception 
of afew from Burqpean sources and indicated by italics, are 
selected from the resulis of the investigation of which I have 
oken as conducted under the auspices of the Smithsonian 
nstitution and the United States Fish Commission, and are 
almost the only ones as yet attempted in this country. Those 
of vegetable foods are in part from the investigation, and in 
part from other sources, 
7 > al . * 
—e eS 
FOREST AND STREAM. 
TABLE L : 
PERCENTAGES OF WATER AND NUTRITIVE INGREDIENTS IN FLESH, 
EDIBLE PORTION (FREED FROM BONE, SHELLS AND OTHER 
: MATTERS) OF FOOD FISHES AND INVERTEBRATHS. 
Specimens of fiesh of fish and of edible portion (flesh and Jiquids) 
of oysters, etc., were found to contain water and nutritive substances 
as below, The figures represent parts in 100 by weight, Protein+- 
faistcarbo-hydrates, ete..mineral matters=nutrients. Nutrients 
+water=100, 
\ Nutrients. 
| i 8 het Dra peaitts 
KINDS OF FOOD FISHES AND IN-| ,, A 3 Be | 38 
VERTEBRATES, g “e 2 a su | 32 
Se | | s 22 | as 
a 
E | 2 | | & | 83 | aa 
4a . Per | Per | Per | Per | Per | Per 
Fresh Hish. cent,| cent.| cent.| cent.| cent.’ cent. 
JET eee ot ee OER EEL eae a.0 4242.0 | 19-57] 60 le.) 25 
IDI CH ADHER yy shied ucew, fey Sa et Gly [peosen| Ute | Met (mye. Ty } 1.2 
ISTE HSH ee eee eet eee ts eed te i 1 1.3 
VOM Pees TH Pen ast seek ent trey: SaeS Te 1bes |) Oa. 1.2 
LTE toe Ay papel OP Peay Eb dee Sep re WA Gal LEE | TSese| Osh ee 1.0 
igBIpUGY (Gels... tse hes 71.1 | 28.9 | 149°) 13.3 te... 0.7 
Flounder........... eyed tsi = 84,2 | 15.8 | 13.8) 0.7 | ee 1.3 
Haddock........... esa eaten 81.7 | 18.38 | 16.8} 0.8 )...... 1.2 
EVAN Mites’ 5a ny irdes tend heeat. ast 76.4. | 24.6 | 78.8) 5.2 fo...) | 1.1 
Herring...... Dstt bathre Posse pie saarhae 69.0 | 31.0 | 18:5 | 11.0 }....,. Lo 
Mackerel, rather lean.......... Be Ra) ABST | RAR bs, 1.0 
Mackerel, fat... 22... -ce..csce: 64.0 | 86,0 | 18.2 | 16.3 ]....,. 15 
Mackerel, average.... .......... 73.4 | 26.6 |) 18.2) 7.1 |...... 1.3 
MEIC Waperchiaweneyicjons mem ile 79.2 | 20.8 | 18.7 | 0.8 /...... ; 1.3 
Tea bewavsl Xedre OP web Cee hee aE Ones 79.7% | 20.38 | 18.4) O.5 |... ., | 1.4 
Pickerel (pike). oi... 2200... 79.7 | 20.3 | 18.6] 0.5 }...., 1,2 
Salmon, in season, fat.......... 61.4 | 88.6 | 24.2 | 13.0'|...,.. 1.4 
Salmon, “‘spent,”’ lean,........ ,| 79.2) 20.8 | 17.6 | 2.0)...... 1,2 
Sia S BP 5 top Database sey ans’ 1.6 | 29.4 | 18.5) 9.5 }......] 144 
DTG La Bante ten Soe RE doc wg ay 79.2 | 20.8; 17.8) 1.8 )...... 1.7 
BPrOok LOU. vec n ee te 2.| 777 | 22.8 | 19.0 | 21 ).....,) 1,2 
Salusamioront: opp tsyy casey ... | 69.1 | 80.9 | 18.8 | 11.3 )...... | hs 
Whitefish. -........, poeyserenses| 09,8 | BOR | 22.1 | 6.5 ...... 1.6 
Prepared Fish. | | 
: Salt 
Dried cod. Boned andjpr e’t 
dried artificially......../ 2.9 | 15.2 | 81.9 | 74.6] 1.9 |. | 5.4 
Salt cod. Salted and dried| 20.6 | 53.6 | 25.8 | 21.4] 0.3 4.1 
Salt Mackerel, ‘'No. 1 | 
_ mackerel,’ salted....... 10.6: | 42.2 } 47 2 122.6 | 22.9 |... 2.6 
Smoked haddock, Salted, 
smoked and dried..... QA | W266) 26.3 | 28.6.) 0.2 ).....,) 1,5 
Smoked herring. Salted, | | : 
smoked and dried......, Ate) 84,5 158-8 | 36.4) 15:8 |... 16 
Canned salmon. Califor- | 
nia (Oregon)........2.45 1.3 | 59,9 | 88.8 | 19.4 | 18.0 )......) 14 
Canned fresh mackerel...) 1.9 | 68.2 | 29.9) 19.9) 8.7 )....... ) 18 
Canned sait mackerel. | | | 
“No, 2mackerel” salted| 10.3 | 48,4 | 46,3 | 17,3 | 26.4 ).,.... 2.6 
Invertebrates, Shellfish, etc. | 
Oysters, shell contents, best(1)..| 83.4| 16.6) 64) 1.7| 65] 2.0 
Oysters, shell e'tents, inferior(1); 91.4; 8.6 | 4.56] 0.6) 1.8) 1.7 
Oysters, shell contents, average ‘ L 
(1) 84 samples ..............4.. 87.8.) 12:7 | 6.0) 1.2) 3.5) 2.0 
Oysters, solids(2jedible p'n av*gze| 87.2 | 12.8 | 6.3] 1.6) 4.0] 08 
Long clams, shell contents..... | 85.9 | 14.1.) 8.2} 1.0] 2.8} 2.6 
Round clams, shell contents,,..) 86.2 | 13.8 | 6.6] 0.4/ 4.2) 2.6 
Warsel at eer, p ete ate 84.2)/ 15.8 | 8.7) 1.1} 4.12) 1.9 
Scollops, edible portion (musele)| 80.3 | 19.7 | 14.7) 0.2) 3.4] 1.4 
Lobsters, edible portion......... 81,8 )18.2 |) 14.5) 1.8) 0.2) 1.7 
Crabs, edible portion............ 77.1 | 22.9 | 16.6) 2.0 1.2) 3.1 
Crayfish, edible portion......... 81.2 | 18.8 | 16.0) 0.5 | 1.0) 1.28 
Canned oysters........--.. See B.2 | 14.8) 7.4) 21) 4.0] 1.8 
Canned lobsters,,,-........4, rea 17.7 | 22.4 )18.1] 1.1) 0.6) 2.6 
d) In respect to quantity of nutrients. 
(2) Shell contents as commonly sold, including whole of ‘‘solid’’ 
and most of liquid portion. ’ 
TABLE II. 
PERCENTAGES OF REFUSE, WATER AND NUTRITIVE INGREDIENTS. 
Samples of fish—whole or dressed—and of oysters, etc., including 
or freed from the shell, as ordinarily sold in the New York or Middle- 
tewn, Conn. markets, were found to contain: 
ib Retuse—Bone, shells, and other inedible matters. 
2. Edible portion—Water and nutritive substances. 
8. Ingredients of nutritive substance, nutrients—Protein, fats, car- 
bohydrates, ete. (“Non-nitrogeneous extractive matters”) and min- 
eral matters in parts in 100by weight. Nutrients--water+refuse=—100. ) 
209 
I have said so much by way of introduction to the tables, 
that it may be hardly advisable to discuss their contents at 
much length. Nor will this be necessary, for the figures them- 
selves tell their own stories and very plainly. Only a glance 
is needed to show that fish as found in the markets generally 
contain more refuse bone, skin, etc., than meats, as is illus- 
trated in tables 1., I¥., TL. With the larger proportions of 
both refuse and water, the proportions of nutrients, though 
yariable, are usually much less than meats. Thus a sample of 
flounder contained 67 per cent. of refuse, 28 of water, and only 
3 per cent, of nutritive substance, while the salmon averaged 
238, the salt cod 22, the salt mackerel 46 per cent. of nutrients. 
The nutrients in meats ranged from 30 per cent. in beef to 46 
in mutton, and 8614 in very fat pork (bacon), The canned fish 
compare very favorably with the meats. It is worth noting 
that the nutrients in fresh codfish, dressed, in oysters, edible 
portion, and in milk, all were nearly the same in amount— 
about 1214 per cent., though differing In kind and proportions, 
Vegetable foods have generally less water and more nutri- 
ents than animal foods. Ordinary flour, meal, etc., contain 
from 85 to 90 per cent, or more of nutritive material. But 
the nutritive value is not proportional to the quantity of 
nutrients, because the vegetable foods consist mostly of carbo- 
hydrates, starch, sugar, cellulose, etc., of inferior nutritive 
effect, and because their protein is less digestible than that of 
animal foods. Potatoes contain a large amount of water, and 
extremely little protein or fats, 
There are two things concerning the composition of fish to 
be particularly noticed: 
1, The chief difference between the flesh of fish and ordi- 
nary meats is, that the fish generally contains less fatand more 
water. The fat of meats is in the fish, to a considerable ex- 
tent, replaced hy water. On this account the flesh of fish 
has, generally, a lower nutritive value, pound for pound, than 
ordinary meats. Fish as we buy them, have the further dis- 
advantage in comparison with meats, that they contain larger 
percentages of retuse bone, skin, entrails, etc., than meats. 
2, On the other hand, the flesh of most fish, the nutritive 
material, is nearly all protein. That is to say, fish supply the 
nutrient that is at once the most important and the most 
costly of all. 
DIGESTIBILITY OF FISH, 
Regarding the ease and rapidity of the digestion of fish, the 
experimental evidence is as yet insufficient for exact conclu- 
sions. The investigations thus far made upon the constitution 
of the ingredients of the flesh, as well as those upon artificial 
digestion, indicate no great difference between the fish and the 
leaner meats, as lean beef, and imply that both would be very 
readily digested. The actual amounts of nutritive ingredients 
digested from fish can be only told by actual experiment. The 
only attempts to test this question, of which I am aware 
were made in connection with the investigation the results o: 
which [ am alluding to, and are very few in number. Ib was 
my fortune some time since to spend some months in Munich, 
Germany, where, through the kindness of Prof. Voit, 1 was. 
enabled to make some experiments in the physiological lab- 
oratory of the university in that city. The proportions of 
the nutrients digested were tested in a series of experiments 
with a healthy man and with a dog. The man digested some 
95-97 per cent. of the protein of the fish, and nearly the same 
proportion from meat (lean beef). That is to say, the diges- 
tion of the protein of both meat and fish was nearly com- 
plete, The experiments with the dog also gave essentially the 
same results with both kinds of food. In brief, the experi- 
mental facts at hand do not indicate any decided difference in 
digestibility between fish and the leaner meats. Both belong 
to the more readily and completely digestible foods. 
To get a fully satistactory knowledge of the digestibilit 
and nutritive values of fish compared with other foods, it wi 
be necessary to make detailed studies of the nature of the 
chemical compounds contained inthem. During a late resi- 
dence in Heidelberg I was enabled through the courtesy of 
Prof. Kuhne, who kindly gave me all needed opportunities in 
his laboratory, to commence some studies in this direction. 
Though far from complete, they indicate avery great simi- 
larity in the constituents of the flesh of fish and mammals 
used for food. . 
In brief, while fish contain somewhat less percentages of 
nutrients than ordinary meats, they haye more waste, mors 
water and less fat. The nutrients they do contain seem to be 
yery similar in constitution and in nutritive value to those of 
other animal foods, : 
COMPARATIVE COSTS OF PROTEIN IN FISH AND OTHER ANIMAL AND 
VEGETABLE FOODS. 
5 £ Edible Portion. 
52 = 
om i 
Sie 8 of food iahees and nt oe re ma BASES 
tebrates, and portions taken) | .c : = Bola 8 
for analysis, g2| Hu | 2 5 _Wasiee 
=} : 3 c= ym |\Owlos 
Sa| 813 [oe fs 526s 
cee (a a a SN ale 
ith SF Per | Ber | Per |} Per | Pr| Pr | Pr 
Fresh Fish, cent.| cent.| cent.! cent.| et. | et. | ct. 
Alewife, whole...............---| 49.4 | 86,9 | 18.7 | 9.9 | 3.0 0.8 
Black bass, whole....-..... ..| 54.8 | 84.6 | 10.6) 92) 0.8]....) 0.6 
bluefish, entrails removed,,....| 48.6 | 40.3 | 11.1] 9.8 | 0.6)... | 0.7 
Cod, head and entrailsremoyed,| 29.9 | 57,9 | 12.2 | 11.0 | 0.3)....| 0.9 
E Lskin,head,entrailsremov'd.| 20.2 | 57.1 | 22 7 | 14.6 | 7.2)....| 0.8 
Lamprey eel, whole.. .-.| 45:8 | 88,5 | 15,7 | 8.1 | 7.21...) 04 
OVATE T row 115 osletalde forse wind .| 66.8 | 27.2) 6,0) 5,2) 0.3)....) 0.5 
Haddock, entrails remove 51.0 | 40.0) 9.0) 8.3 | 0.1). 0.6 
Halibut, sections of body... 17:7 | 62.1 | 20.2 | 15.1 | 4.2 -| 0.9 
Herring, whole..............- 46.0 | 37.8 | 16,7 | 10.0 | 5.9 -| 0.8 
Mackerel, rather lean, whole...| $8.3 | 48.6 | 13,2 | 11,2 | 1.4)....| 0.6 
Mackerel, fat, 33.8 | 42.4 | 23.8 | 12.1 /10.7)....| 1.0 
Mackerel, average... 44.6 | 40.7 | 14.7 | 10,1 | 3.9)....) 0.7 
Yellow perch, whole. 62.7 | 80.0) 7.8 | 6.7% | 0.2)....) 0.4 
Pike perch, whole... 57.2 | 84.1) 8.7 | 7.8 | 0.2 0.6 
Pickerel (pike), whole.......... 47.0 | 42.2} 10.8 | 9.9 | 0.2)....| 0.7 
Salmon, in season, fat, whole..| 38.5 | 87.6 | 23.9 | 15.0 | 8.0)....| 0,9 
Salmon, “spent’* lean, whole...) 46 2 | 42.6 | 11.2] 9.5 | 1.0)....| 0.7 
Shad, whole........ 50.1 | 35.2 | 14.7%] 9.8 | 4.7)....| 0.7 
Smelt, whole....... 41.9 | 46.1 | 12.0 | 10.0 | 1.0)....| 1.0 
Brook trout, whole 48,1 | 40.3 | 11.6 | 9.9} 1 1)....) 0.6 
Salmon trout, entrails removed.| 35.2 | 45.0 | 19.8 | 12.4 | 6.6)....| 0.8 
WEILL Sane el. Wels ce Bite y ves aes 53.5 | 82.5 | 14.0 | 10.3 | 8.0}__..| 0.7 
Prepared Fish. Salt 
pr et 
Dried cod, boned and ea 
EU ON ae ectecrn QO hizsanss 15.2 | 81.9 | 74.6 | 1.9)....| 3.4 
Salt cod,salted and dried.| 15.4 | 24.9 | 40.8 | 19.4 | 16.0 | 0.4)....| 3.0 
Salt mackerel, ‘No. 
mackerel,’ salted,.....| 8,2 | 22.9 | 82.5 | 36.4 | 17.0 |17.4)....| 2.0 
Smoked haddock, salted, : } 4 
smoked and dried.....) 1.4 | 32.2 | 49.2 | 17.2 | 16.1 | 0.1)....| 1.0 
Smoked herring, salted, 
smoked and dried..... 6.5 | 44.4 | 19.2 | 29.9 | 20.2 | 8.8)....| 0.9 
Canned salmon, Califor- | 
nia (Oregon)......... ..| 18] .....| 59.9 | 38.8 | 19.4 118 /8)..-.| 1.3 
Canned fresh mackerel,.| 1.9 }...... 68 2 | 29.9 | 19.9 | 8.7]....| 1.8 
Canned salt mackerel, 
“No. 2 mackerel” salted.| 8.3 | 19.7 | 84.8 | 87.2 | 13.8 |21,3). wz. 
Invertebrates, Shelijish, ete. 
Oysters, in shell, inferior (1),.-.| 88.8 | 10.2 | 1.0) 0.5 0.1) 0.2) 0.2 
Oysters, in shell, best (1).....-. B1.4)15.2| 3.4) 1.5) 0.2) 1.3) 0.4 
Oysters, in shell, average,..... 82.3} 15.4] 2.3) 1.0 | 0.2) 0.6) 0.6 
Oysters, solid, in shell, (2) edi- 
ble portion, average..........|-.. -.| 87.2 | 12.8) 6.2 1.5) 4.1) 1.0 
Long clams, in shell. .......... 43.8 | 48.2 | 7.9] 4.3 | 0.5} 1.3) 1.8 
Round clams, in sbell.........,| 68.3 | 27,8 | 4.4] 2.1 | 0.4) 1.3) 0.9 
Mussels, in shell ... ........... 493 | 42.7) 8.0| 38,9 | 0.5) 2.1) 1,5 
Scollops, edible portion (muscle)|...... 80.2 | 19.7 | 14.7 | 0.2) 3.4) 1,4 
Lobsters, in shell. .............| 60.2 | 33.0 6-8 | 5.4 | 025) 072) 0.7 
Cpabsein-sbell 2-2 Se peieus 22 ae 65.8 | 34.1) 10.1] 73] 0,9) 0.6) 1.4 
Orawfish, in shell.........-.. .-| 87-7 | 10:0] 2.8] 1.9 | 0.1) 0.1) 0.2 
Canned oysters............ Ara fas 4 ..| 85.4 | 146) b 4) 1.6) 5.1) 1.5 
Canned lobsters ..........cc0ee/sene-- G7 | 22,3 | 18.1} 1.1) 0.6) 2.5 
(1) In respect to quantity of nutrients, ey Including solid and 
most of liquid shell contents as commonly 
Ordinary | Cost of 
Foops. prices per | protein 
} pound. |per pound. 
Cents, Cents 
Beef: Sirloin, medium fatmess.,.... . .....-. 25 108 
Beef: Same at lower price....-.---.--..065 wes 20 86 
Beef: Round, rather lean........-.. Pek latncyep tiene 18 0 
Beef: Round, rather lean, lower price........ 16 62 
Beef: Corned, lean.... -.. 2.221 ess eres ceneesee 18 56 
Beef: Flank,* very fat........--22..--.+-+--- 15 36 
Mutton? Legis -- se - en enacts esse certs 2 107 
Mutton: Side, medium fatness.....,-.-.....+. 20 59 
Pork,* very fat.... 2.2.2.2 ec renee tees e ee ee 16 30 
Rhee SAS BARS poor moore Cae 18 48 
Milk, 8 cents per quart............-.00-- sees 4 61 
Gheese: Whole milk..... AR iets celle sda te at, 38 
Cheese; Skimimed milk........-..5.-+.sess0s- 8 19 
Salmon; Early in season.....-...-.-+---2+--+- 100 572 
Salmon: When plenty.... .....-+-.+e++-+ +s: 30 172 
Ahatli ee, eee No. Pecan Poesia ss sae 12 08 
Shad: When abundant ......--...--0+:--005- 8 65 
Tes 1 Clits) | Wudhen bie Peeer 200d SOUOroeocne SH es Huta ta 10 98 
DE TAGL pot c) bop ene Re Cheri tr om rr st at on Ay i 94 
TEENE 11) Ee eoe Lene ie A dn doddd-0 cr ease rtens 15 87 
Malelereli -) tokacesccoes See ee he sleeree «= ceed 10 80 
Mackerel; When abundant..........-...-...-- 2 au 
er aratene carly oom ped apelole-apelapetelel apie ri etere~smis maniac G 
Cod: When plenty..........-...-----..---+---: 6 50 
FANT GREG Pee tn od oR nies nociclne acetates meme 3 1% 
Canned: salmon, -<..--.5--- 2252-2240 l ar rananw ne 20 5 70 
Saltimackerelee: koaseckic biekicee)bemece ro sind 12.5 a6 
eT Tero Ley oO) AR aa oA Barn thot 7 48 
CONS OWEle siemens ontes robe ase eee 6 83 
Oystersit 25 cents per quart...-..,......... 5 Take 156 
Oysters! 85 cents per quatt....----..--.+-.--4- 17.5 22) 
Oysters: 50 cents per quart, choice........... 20 312 
Jey rele ee ed Boe Oe oe eeoc esd Ga ED 12 209 
Wheat flour, best........ 6 Ae ang uate 9 5 aeereeee a 19 
Tndian corn (maize) IMeal.....--- «-+..+.52++-+ 3 12 
AAG ALY, bees eal dd andclogt le We capt rnro ait Se 5 15 
Beans ie A 5 14 
Potatoes:* 50 cents per busbel...,.........-. 0.8 14 
Potatoes; 100 cents per bushel.-...-.......--- 1.7 28 
*Contains very little protein. {Shell contents. 
COMPARATIVE EXPENSIVENESS OF ACTUAL NUTRIENTS IN FISH 
AND OTHER FOODS. 
The relative physiological values of the nutrients in differ- 
ent foods depends upon (1) their digestibility and (2) their 
functions and the proportions in which they can replace each 
other in nutrition. An acenrate physiological valuation is, in 
the present state of our knowledge, at least, impracticable. 
‘The pecuniary costs of the nutrients are, however, more nearly 
capable of approximation. wing 
rom extended comparisons of the composition and market 
prices of the more important animal aud vegetable food ma- 
terials, such as meats, fish, flour, etc., those which serve for 
nourishment and not as luxuries, and form the bulk of the 
