The philosophy of eating. By Albert J. Bellows, M.D.

FISH AS FOOD.

125

Articles.
Chicken,
Codfish,
Haddock,
Sole,
Plaice,.
Flounder,
Turbot,..
Trout,
Whiting,
Smelt,
Salmon,
Eels,.
Herring,
Halibut,
Oyster,.
Clam,.
Lobster,
Eggs, white of,
Eggs, yolk of,
Butter,...

Nitrates. Carbonates.
20 35
14 very little
13 very little
15 very little
14 very little
15 some fat
14 very little
17 very little
15 very little
17 very little
20 some fat
17 some fat
18 some fat
18 some fat
10 very little
12 very little
14 very little
15- none.17 a 28l
all carbonates

Phosphates.
5 o
5 or 6
5 or 6
5 or 6
5 or 6
3 or 4
5 or 6
5 or 6
5 or 6
5 or 6
6 or 7
3 or 4
4 or 5
3 or 4
2 or 3
2 or 3
5 or 6
4'
2
51
2

Water.
73
79
82
79
80
78
79
75
78
75
74
75
75
74
87
79
80
54

Fishes.

Of the fishes, there has not yet been made analyses
sufficiently accurate to make a reliable table. The nitrates of common white fish, like cod and haddock, are
in about the same proportion as in beef and mutton, and
of the phosphates rather more; while the more active
fish, as the trout, pickerel, shad, &c., contain more
nitrates and phosphates in proportion to their activity.
The amount of carbonates depends on the amount