258 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
While the catch increased up to 1889 and then decreased until in 1898 it was lower 
than in 1880, the number of fisherman and pots and the value of the catch steadily 
increased. The average stock per man fluctuated somewhat from year to year, but in 
1898 shows a considerable increase over every other year. The most interesting point, 
however, is the average price per pound. In 1880 this was 1.9 cents, while in 1898 it 
was 8.9 cents per pound. With one exception, each year shows a progressive increase 
in value per pound. The great increase of 1898 over 1892, 5.1 cents per pound, was 
caused by the closing up of the canneries in 1895, and the consequent dropping out 
of the cheap product they had been buying from the fishermen. 
WEIGHT OF LOBSTERS. 
The figures given below show the average weight of lobsters at certain given 
lengths. These weights are made up from the results obtained by investigators of the 
United States Fish Commission, particularly those of Prof. Francis H. Herrick. Males 
in nearly every instance weigh slightly more than females of the same length. 
Length. 
Weight 
in 
pounds. 
9 inches 
1.16 
10 inches 
1.50 
16 J inches 
1.75 
1 1 inches 
2 
12 inches 
2.50 
]3 inches 
2. 75 
15 inches 
4.25 
CHEMICAL COMPOSITION OF LOBSTERS. 
The nutritive value of a fishery product is of considerable interest to the consumer. 
Some years ago, Prof. W. O. Atwater, of Middletown, Connecticut, made a series of 
careful analyses of the composition of the flesh of three lobsters from the coasts of 
Maine and Massachusetts, and the figures given below represent the results: 
Proportions of edible portion and shell: Per cent. 
Total edible portion 39. T7 
Shell 57.47 
Loss in cleaning 2. 76 
Proportions of water and dry substance in edible portion : 
Water 82. 73 
Dry substance 17. 27 
Chemical analysis calculated on dry substance: 
Nitrogen 12.54 
Albuminoids (nitrogen X 6.25) 78.37 
Fat 11.43 
Crude ash 10. 66 
Phosphorus (calculated as P 2 0 6 ).. 2.24 
Sulphur (calculated as S0 3 ) 2.47 
Chlorine 3. 46 
Chemical analysis calculated on fresh substance in flesh : 
Water 82. 73 
Nitrogen 2. 17 
Albuminoids (nitrogen X 6.25) 13. 57 
Fat 1. 97 
Crude ash 1.74 
Phosphorus (calculated as P 2 0 6 ) 39 
Sulphur (calculated as S0 3 ) 43 
Chlorine 59 
Nutritive value of flesh of lobsters compared with beef as a standard and reckoned at 100 61. 97 
