The Sea Side book Being An Introduction to the Natural History of the British C
The Sea Side book Being An Introduction to the Natural History of the British C
William H William Henry Harvey
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John Davy, from which the propor- tional amount of nutriment in each may be inferred. Fractional parts are purposely omitted. Beef Brande. . 26 Davy. . 26 Pollack . . . Davy. . 19 Veal . . Mutton . Pork . 25 . . 29 . . 24 . 27 . 26 30 Whiting. . . . Gurnard .... Dory . . 21 . 23 . 22 Chicken . Cod-fish . 27 . 21 . 27 . 19 Mackerel . . . Skate .... . 27 . 22 Haddock . . 18 . . 20 Salmon .... . 29 Sole . 21 . 21 22 Turbot . 20 Char . . . . 22 Brill 20 Smelt 19 Hake . . 17 But an interesting commu...nication on this subject has very recently been published in the " Transactions of the Royal Society of Edinburgh, " contributed by Dr. John Davy, and read in April, 1853, the import- ance of which will, it is hoped, be an excuse for this partial reproduction. " What are the nutritive qualities of fish, compared with other kinds of animal food ? Do different species of fish differ materially in degree in nutritive power ? Have fish, as food, any peculiar or special properties ? These are questions, amongst many others, which may be asked, but which, in the present state of our know- ledge, I apprehend it would be difficult to answer in a manner at all satisfactory.
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