CIHM 
 Microfiche 
 Series 
 (IMonographs) 
 
 ICMH 
 
 Collection de 
 microfiches 
 (monographies) 
 
 Canadian Instituta for Historical Microraproduction. / ln.titut Canadian da microraproduction. hi.toriq 
 
 uas 
 
Technical and Bibliographic Notes / Notes techniques et bibllographiques 
 
 The Institute has attempted to obtain the best original 
 copy available for filming. Features of this copy which 
 may be bibliographically unique, which may alter any of 
 the images in the reproduction, or which may 
 significantly change the usual method of filming are 
 checked below. 
 
 D 
 
 Coloured covers / 
 Couverture de couleur 
 
 □ Covers damaged / 
 Couverture endommag^e 
 
 □ Covers restored and/or laminated / 
 Couverture restaur^e et/ou petliculde 
 
 I Cover title missing / Le titre de couverture manque 
 
 I I Coloured maps / Cartes g6ographiques en couleur 
 
 □ Coloured inl< (i.e. other than blue or black) / 
 Encre de couleur (i.e. autre que bleue ou noire) 
 
 I I Coloured plates and/or illustrations / 
 
 Planches et/ou illustrations en couleur 
 
 Bound with other material / 
 Reli6 avec d'a'jtres documents 
 
 D 
 
 
 D 
 
 D 
 
 Only <»dition available / 
 Seule Edition disponible 
 
 Tight binding may cause shadows or distortion along 
 interior margin / La reliure serr6e peut causer de 
 I'ombre ou de la distorsion le long de la marge 
 int^rieure. 
 
 Blank leaves added during restorations may appear 
 within the text. Whenever possible, these have been 
 omitted from filming / II se peut que certaines pages 
 blanches ajout6es lors d'une restauration 
 apparaissent dans le texte, mais, lorsque cela ^tait 
 possible, ces pages n'ont pas 6\6 film6es. 
 
 Additional comments / 
 Commentaires suppl6mentaires: 
 
 L'Institut a microfilm6 le meilleur exemplaire qu'il lui a 
 6t6 possible de se procurer. Les details de cet exem- 
 plaire qui sont peut-6tre uniques du point de vue bibli- 
 ographique, qui peuvent modifier une image reproduite, 
 ou qui peuvent exiger une modification dans la m6tho- 
 de nonmale de filmage sont indiqu6s ci-dessous. 
 
 I I Coloured pages / Pages de couleur 
 
 I I Pages damaged / Pages endommag^es 
 
 □ Pages restored and/or laminated / 
 Pages restaur^es et/ou pellicul^es 
 
 ryi Pages discoloured, stained or foxed / 
 I — I Pages d^color^es, tachet6es ou piqu^es 
 
 I I Pages detached / Pages d6tach6es 
 
 [_/] Showthrough / Transparence 
 
 D 
 D 
 D 
 
 D 
 
 Quality '.'' r ■ ^ varies/ 
 QuaSii'. . ; .^ I, de I'impression 
 
 Incluop" r jDplen-sntary material / 
 Compre K . materiel suppl6mentaire 
 
 Pages wholly or partially obscured by errata slips, 
 tissues, etc., have been refilmed to ensure the best 
 possible image / Les pages totalement ou 
 partiellement obscurcies par un feuillet d'errata, une 
 pelure, etc., ont 6\6 film6es k nouveau de iagon k 
 obtenir la me'' - jre image possible. 
 
 Opposing pages with varying colouration or 
 discolourations are filmed twice to ensure the best 
 possible image / Les pages s'opposant ayant des 
 colorations variables ou des d6colorations sont 
 film6es deux fois afin d'obtenir la meilleure image 
 possible. 
 
 Thr« Item It filmed at the reduction ratio checked below / 
 
 C* document est film* au taux de rMuctlon lndlqu< cl-dettoui. 
 
 lOx 
 
 
 
 
 14x 
 
 
 
 
 18x 
 
 
 
 
 22x 
 
 
 
 26x 
 
 
 
 
 3nx 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 12x 
 
 
 
 
 16x 
 
 
 
 
 20x 
 
 
 
 
 24x 
 
 
 
 2flx 
 
 
 
 
 .19v 
 
Th« copy fllm«d h«r« hat bwn fcproducvd thanks 
 to tha ganarosity of: 
 
 National Library of Canada 
 
 L'axamplaira film* fut raproduit grhea h la 
 g4n4rosit4 da: 
 
 BIbllotMque natlonale du Canada 
 
 Tha imagas appaaring hara ara tha base quality 
 possibia contidaring tha condition and lagibility 
 of tha original copy and In Itaaping with tha 
 filming contract apaciflcationa. 
 
 Original copiaa in printod papar covar* ara fllmad 
 baginning with tha front covar and anding on 
 tha last paga with a printad or illuatratad impras- 
 sion, or tha back covar whan appropriata. All 
 othar original copiaa ara filmad baginning on tha 
 first paga with a printad or illustratad impras- 
 sion. and anding on tha laat paga with a printad 
 or illustratad imprassion. 
 
 Tha last racordad frama on aach microficha 
 shall contain tha symbol -♦ Imaaning "CON- 
 TINUED"), or tha symbol V (maaning "END"), 
 whichavar applias. 
 
 Maps, platas. charts, ate. may ba filmad at 
 diffarant raduction ratios. Thosa too larga to ba 
 antiraly includad in ona axposura ara filmad 
 baginning In tha uppar laft hand cornar. laft to 
 right and top tc bottom, as many framas as 
 raquirad. Tha ivJIowing diagrams iilustrata tha 
 mathou: 
 
 Las imagas suivantas ont iti raproduitas avac la 
 plus grand soin, compta tanu da la condition at 
 da la nanat4 da l'axamplaira film*, at an 
 eonformit* avac las conditions du contrat da 
 filmaga. 
 
 Laa axamplairaa originaux dont la couvartura en 
 papiar ast imprimis sont filmis an commandant 
 par la pramiar plat at an tarminant soit par la 
 damlAra paga qui comporta una amprsinta 
 d'imprassion ou d'illustration. soit par la sacond 
 plat, salon la cas. Tous las autras axamplairas 
 originaux sont filmis an commanqant par la 
 pramiira paga qui comporta una amprainta 
 d'imprassion ou d'illustration at an tarminant par 
 la darni*ra paga qui comporta una talla 
 amprainta. 
 
 Un das symbolas suivants apparaitra sur la 
 darniira imaga da chaqua microficha. salon la 
 cas: la symbols — ^ signifia "A SUIVRE". la 
 symbols V signifia "FIN". 
 
 Las cartaa. planchas. tablaaux. ate. pauvant *tra 
 fiimts i das taux da reduction diffirents. 
 Lorsqua la documant ast trop grand pour fttra 
 raproduit an un saul clichi. il ast film* A partir 
 da I'angia sup*riaur gaucha. da gaucha i droite. 
 at da haut an bas. an pranant la nombre 
 d'imagas nicassaira. Las diagrammas suivants 
 iilustrant la mithoda. 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
m 
 
 m 
 
 m 
 
 ■ ■ .1 
 
 :i 
 
 ili 
 
FOOD AND DRUG 
 
 LABORATORY 
 
 OF THE 
 
 DEPARTMENT OF TRADE AND COMMERCE 
 
 OTTAWA. CANADA. 
 
 BULLETIN No. 423 
 
 MEAT AND FISH PRODUCTS 
 
 50679—1 
 
NOTES AND COMMENTS. 
 
 Under this heading, as occasion anises, the Bulletins issued by this Department 
 will contain, as an appendix, such conunent as may seem necessary or adyisable upon 
 matters relating to the work of the Department in connection with the administration 
 of the Adulteration Act, the Fertilizers Act, the Feeding Stuffs Act or the Propidetarj 
 Medicines Act 
 
 It frequently happens that correspondents ask information regarding the above 
 Acts, of such a nature that the matter in question possesses general interest, and 
 comment upon it would prove acceptable and useful to others than the immediate 
 questioner; In such cases the reply may find a plscp fn these columns. For con- 
 venience of reference these notes will be numbered : ■•'- 
 
 i». 'dcQILL, 
 > ChUf Analttt. 
 
FOOD AND DRUG 
 
 LABORATORY 
 
 DEPARTMENT OF TRADE AND COMMERCE 
 
 OTTAWA, CANADA 
 
 BULLETIN No. 423 
 
 MEAT AND FISH PRODUCTS 
 
 1 1 
 
 F. C. T. O'Hara, Esq., 
 
 Deputy Minister of Trade and Commerce. 
 Ottawa, Ont. 
 
 April 8. 1919. 
 
 SiH, — I begr to hand you a study of meat and fish products, covering the examina- 
 tion of 262 commercial samples. 
 
 The whole investigation now reported hag been carried out under the supervision 
 of Mr. O. G. Lye of this staff; and his letter of conveyance to me is sufficiently com- 
 prehensive to make clear the purport of this work. Although much of t '") matter 
 included, has been already made mention of in various of our Bulletins, and par- 
 ticularly in No. 377, I feel entirely justified in recommending publication of Mr. Lye's 
 letter. It is only by insistence and repetition that t'le public can be led to reci^^nize 
 the necessity and importance of comprehending r.ore or less, the essential facts of 
 nutrition. I am already made aware that' a '.anstantly increasing interest in this 
 subject is developing; and I believe that the time is not far distant when the public 
 will realize that some clear apprehension of the conditions of individual and public 
 health, is only a reasonable demand for citizenship. And effective nutrition is 
 certainly one of such conditions. 
 
 I beg to suggest publication of this report as Bulletin No. 423. 
 
 I have the honour to be. Sir, 
 
 Tour obedient servant, 
 
 59679—2 
 
 A. MoGILL. 
 
 Chief Analj/st 
 
Ottawa, Ont., March 2«, 1919. 
 
 Dr. A. .McOiLU 
 
 Chief Aiiulynt, 
 
 Ottuwu, Ont. 
 
 Silt, — 1 hiivf till- honour Ui suhiiiit herewith u report doalintf with the analysis 
 of 20i suinphw of caiiuetl iiuat mid cuiiiied tish, purehaned by our insiieetors in July 
 :iii(l AuKUst, HUH. Of this iiunilM>r J:! suinples were unalyzotl at Halifax, 74 at 
 Winnipeg, (U"l !''•'"> "t Ottawa. Previous eoUeetioiis of C'Uiiiod inoata and fish have 
 been rei)orted by this laboratory as follows: — 
 
 Bulletin. 
 
 8fi 
 121 
 ItM 
 
 Tti 
 
 lao 
 3ni 
 
 MaterinI 
 Kxamioe)). 
 
 Canned Mnatit. 
 
 Salmon. 
 
 Scope o( the Kxauiiaatiun. 
 
 IVrnervativea. 
 
 Pri-aervativvt anil Surch. 
 Soundni'M. 
 
 Net Wright and SouiidneM. 
 
 Hut this is the first reiKirt of a systeiualic consideration of the nutritive value 
 of euiiued meats or fish in Canada. These analyses give infonnation which if used 
 would be of very jtreat value to the i-areful housewife or any one wlufso duties involve 
 the planning of a menu or the preparation of foixl. For the purpose of comparison 
 of nutritive valiu's and other data there is includo<l in Appendix A, of this report, 
 a table showing the average ooinijosition and food value of a number of foodstuffs in 
 everyday use. 
 
 In order that the W-st use may he ni ide of this report, it is desirable first to 
 consider some of, the i)rinciples of the science of nutrition. Food is net^essary to 
 build up and repair tissues and also to furnish energy, either in the form of heat or 
 muscular work, including the work of digestion. The edible portion of any foodstuff 
 consists of water (usually inoorimrated in the tissues and not evident, or at least 
 visible as water), a small percentage of salts or mineral mptter, and the nutritive 
 ingredients. Chemical distinctions divide the nutritive ingredients into three broad 
 classi's, — proteins, fats, and oarbohydrates, their definitions will probably make clear 
 the differences oti which the division is based. 
 
 Proteitui. — The proteins are organic substances found in nature in living matter 
 or associated with it, and always produced by it. They consist of carbon, hydrogen, 
 oxygen, nitrogen, and generally, but not always, some sulphur, and sometimes they 
 contain i)hosphorus. The proportions of these constituents are approximately: C, 50^,; 
 H, -<:i ; O. 2r,ri ; N. l«cj ; S, 0.3% ; P, OM% . They are digestible by various enzymes 
 and are broken up by a<-ids when in solution and yield, when thus digested or 
 decomposed, a mixture of crystalline, substances known as amino-acids. 
 
 Carbohydrates.— The carbohydrates are conijiounds of carbon, hydrogen, and 
 oxygen, occurring in animals and plants. They get their name from tlie fact that in 
 the majority, though not in all, the proportion of oxygen to hydrogen is .e same as 
 in water. When pure they arc white, some like cane sugar crystallize, others like 
 starch ilo not crystallize. By tit action of beat or pf strong dehydrating agents they 
 can he decomposed to carbon and water. 
 
 Fa<s.— The fats arc compounds of carbon, hydrogen and oxygen, but they contain 
 fur less oxygen in projwrtion to the carbon than do the carbohydrates. They are the 
 esters of glycerol and certain of the aliphatic acids. They are all lighter than water, 
 insoluble in water, and have a greasy feel. 
 
The protein* tupply the niutwriuU which are used in building new tiMue* and in 
 repairing body wa»te. T'le fat* and parboiiydrate« supply enorgy only. Protein 
 foods, a8 lean meat. Mi, whit«! oi egg, milk and cluw.-, are indispeiisable if health it 
 to be HiaintaincHl. They are e..^.,entially tissue builders, but when there is shortage in 
 the ration of fats and oarbohydrat.-*. protein is utilize.! as a source of energy. The 
 fats and carboliy.irates are to a cer!. extent interchanjrcuble, but neither can »afely 
 be eliminated from the di.-t. V'ben turnished in sufficient c|uantity they provide all 
 of the energy re<|uircd by the body. And while neither run be us.-d for transforma- 
 tion into tissue, they ciui act ns pwtein sparer* and «> indire<'tly bo made to serve 
 this purpose. 
 
 B(>cauge food provideo energy we measure its nutritife value in terms of energy 
 taking as our unit the Caloric, which is a measure of ..ncrgj- (heat) as the foot is a 
 nieusur.. of length, the pound a measure of weight, and the hour a measure of time. 
 It IS not vitally important to know and remember that e Calorie is that amount of 
 energy which in the form of heat is just enough to niise the temperature of one kilo- 
 gram of d.utilled water, one d.«ree Centigrade. But it is important to know how 
 many Calories are necessary to maintain the average adult in health and strength for 
 one day. And this knowledge has been made available by Uie study and research of 
 Kubner. Voit, Atweter. Rosa, Benedict, and other careful students of nutrition. 
 Iheir conclusions show, as we would expect, that the amount of food required varies 
 with tne activities and the size of the individual. The following tabic, compiled 
 from various authoritative sources, shows the daily energy requirement of average 
 well nourished adults according to the degree of their activitj : 
 
 Occupation. C.lori«. 
 
 In bed 24 houn j gJ^J 
 
 In bed 8 hours, woik involving aitt-ne in ch»'ii>'l6 hwn'. 2 170 
 Bed 8 hour., mtting 14 hours, moderate exercise, m 
 
 walking 2 hours 2.B0O 
 
 Man with moderate muscular work.. ....!] 3 OOO 
 
 Man with fairly hard muscular work (farmer)! a'soo 
 
 Man with very hard muscular work 6,500 
 
 The average worker requires about 3,000 calories daily of " 'neh at least 1«0 eal. Tie. 
 should be furnished by protein. It is also important to kn how m.i-i ™ergv Ml 
 be furnishci by a given amount of any food. Rnl.ner. h. .ietermine.' die r ' . 
 values of each of the three classes of ingredients to bo i„ tollows: 
 
 1 gram of protein will praiuce 4-1 a.]-,,;— 
 
 1 .. carbohydrate will pit)duce j 1 caiones. 
 
 1 11 fat will produce '" y.3 [] 
 
 or in terms more familiar one ounce of protein or carbohydrate will pkhIu 
 caiories, and one ounce of fat 264 calo-;es. 
 
 The methods of analysis adopted by the Association of Official Agricult., 
 Chemists were used for all determinations. 
 
 I have the honour to be. Sir, 
 
 Your obedient servant. 
 
 O. G. LYE. 
 
 Pvilic Analyst. 
 
 I 
 
APPBNUIX-A. 
 
 K(>odi*tiiff. 
 
 llvn'i egp (raw) 
 
 •I whitra (Uiilcd). 
 
 ,. yiilki (huiliHl) 
 
 CheMW 
 
 C!i>tUge ohenHi 
 
 Milk 
 
 Cream 
 
 O'ltmcikl .... . . 
 
 Macanmi 
 
 I'ottttoen (bulled). 
 
 (innulatrd migar 
 
 Uuttt-r 
 
 Moisture. 
 
 7:1: 
 H«'2 
 4(1 fi 
 34 2 
 72 i» 
 H7 
 
 74 
 7 3 
 
 III 3 
 
 75 B 
 
 no 
 
 
 
 
 
 Nutrit 
 
 v»* 
 
 
 
 
 
 value incalririHi |i»r 
 
 Prott-in. 
 
 Kat. 
 
 Carbii- 
 li)ilrat>ii. 
 
 Aih. 
 
 IKiund. 
 
 Fmin 
 
 Vc 
 
 % 
 lOS 
 
 % 
 
 I" 
 
 protein 
 iinly. 
 
 Toul. 
 
 14 H 
 
 
 1 
 
 276 
 
 720 
 
 IS M 
 
 2 
 
 
 or. 
 
 249 
 
 .?" 
 
 Itl 1 
 
 33 3 
 
 
 11 
 
 30<l 
 
 1706 
 
 2ft 9 
 
 ;t3 7 
 
 2 4 
 
 3 H 
 
 4M1 
 
 liXMI 
 
 211 9 
 
 10 
 
 4 3 
 
 18 
 
 8H0 
 
 MO 
 
 :i :< 
 
 4 
 
 50 
 
 07 
 
 61 
 
 32ft 
 
 2 ft 
 
 m r. 
 
 4 :. 
 
 ft 
 
 46 
 
 !I10 
 
 IK 1 
 
 72 
 
 «7 ft 
 
 1 !t 
 
 30(1 
 
 IMAO 
 
 IS « 
 
 » 
 
 74 1 
 
 13 
 
 2ftO 
 
 IWU 
 
 '2b 
 
 1 
 
 20 9 
 
 10 
 
 , *' 
 
 440 
 
 
 
 lai 
 
 ■■;i 
 
 I'j 
 
 IMW 
 
 1 
 
 «r. 
 
 3a06 
 
 CANNED SALMON. 
 
 llnnd. 
 
 7948H 
 807Ufi 
 8i;«5 
 8131N 
 84342 
 8435."! 
 84HW 
 65&H 
 8015& 
 80773 
 84378 
 843U!) 
 
 sns3 
 
 ft437« 
 
 8074r) 
 
 80760 
 
 6552 
 
 6561 
 
 81339 
 
 80749 
 
 84362 
 
 80755 
 
 80784 
 
 84307 
 
 80742 
 
 6544 
 
 84881 
 
 6551 
 
 6555 
 
 6657 
 
 K)62 
 
 79477 
 
 6550 
 
 81326 
 
 84350 
 
 Faspfo. Ri"d IViotli Ki^hericn . . 
 Ciwoai) • U.C. I'aektTn Akbu . . 
 
 K»k1>- B.C. rockers Aun 
 
 Ciimade B.C. I'ackerK Amn. . . 
 
 TiKPr .1. H. Todd & .Soiw 
 
 Rfd.SUr 
 
 Auto Andemon Jt MIskin 
 
 Icicle W. A. Wanl 
 
 ' North Sliiim Labrador . . . .. 
 
 Choicn Cut Red 
 
 SewanI RimI 
 
 Victor R«l 
 
 Clovnr Leaf Red 
 
 (iold Medal Sockeye 
 
 (Icilden Link Sockcye 
 
 Titfer J. H. Todd * Sons 
 
 White WinKii 
 
 Icicle. ... 
 
 itti 
 
 Sterlinn 
 
 Flattery 
 
 Capilano 
 
 Smuggler 
 
 Red Ro«. 
 
 Mounted Police 
 
 F.agle . 
 
 Scout 
 
 .\uto 
 
 Auto 
 
 National 
 
 National 
 
 (tlacier 
 
 • llacier 
 
 Clover Leaf Bed 
 
 — a 
 
 65 n 
 
 67 7 
 6!) !t 
 69 ti 
 6« 9 
 
 IM 6 
 
 68 5 
 B4 
 115 3 
 67 
 
 67 5 
 
 66 
 67 
 66- 1 
 
 69 3 
 7(1 
 69 3 
 
 73 6 
 71 4 
 
 74 2 
 (i8 8 
 
 ■69 9 
 69 6 
 
 68 6 
 68 4 
 
 71 
 682 
 706 
 
 72 4 
 
 67 2 
 f)9-6 
 70-4 
 62 2 
 67-5 
 
 6? 
 
 11 1 
 6 3 
 
 6 5 
 80 
 7-2 
 8-6 
 6 4 
 
 6 5 
 11-6 
 10 8 
 
 10 4 
 10-2 
 
 11 1 
 10 6 
 10 2 
 
 7 2 
 6 5 
 6 8 
 6-2 
 5-8 
 6 
 70 
 5-7 
 8 
 
 8 
 7 
 
 71 
 7(1 
 
 6 3 
 5-9 
 
 7 
 9 1 
 8-9 
 
 11 2 
 10-9 
 
 20 1 
 22 (I 
 
 21 4 
 19 9 
 
 22 2 
 
 i'j 9 
 
 22 
 231 
 22 8 
 
 21 9 
 19 5 
 19 
 
 19 7 
 18-8 
 
 20 6 
 21-3 
 
 22 4 
 20 S 
 
 19 6 
 
 20 5 
 
 17 8 
 22 2 
 226 
 19 9 
 
 19 9 
 
 22 
 
 20 
 22-8 
 
 21 
 200 
 
 23 6 
 19 2 
 
 18 4 
 17 5 
 Is 
 
 ■Hi 
 
 Nutritive value 
 
 in calorieii 
 l>er pound an Hold. 
 
 From 
 
 I'nitein 
 
 only. 
 
 3-2 
 
 2 
 2 4 
 
 2 5 
 1-8 
 19 
 19 
 1-8 
 16 
 30 
 
 3 1 
 
 2 9 
 3-2 
 
 3 4 
 3 2 
 2 3 
 19 
 18 
 16 
 21 
 19 
 2 2 
 18 
 2 2 
 1 
 
 2 2 
 2 9 
 2 
 2 1 
 18 
 2 2 
 
 2 1 
 2-0 
 
 3 2 
 3 
 
 374 
 40!) 
 399 
 370 
 413 
 870 
 40!) 
 429 
 423 
 4<I8 
 3«3 
 .W 
 367 
 345 
 
 416 
 378 
 3<» 
 382 
 333 
 413 
 420 
 370 
 370 
 409 
 372 
 423 
 391 
 372 
 439 
 357 
 343 
 327 
 349 
 
 ToUl. 
 
 842 
 675 
 672 
 707 
 716 
 
 7:i3 
 
 69S 
 7<M 
 913 
 863 
 802 
 796 
 834 
 791 
 811 
 700 
 686 
 664 
 626 
 626 
 584 
 708 
 660 
 724 
 733 
 717 
 671 
 719 
 656 
 621 
 734 
 741 
 717 
 797 
 808 
 
 ' Labrador Salmon. 
 
OANNKU »\hUOii-Ce»elmM. 
 
 t«740 
 
 ):i&2 
 
 mam 
 mnti 
 
 fUtKR 
 7W75 
 79M7tl 
 
 71W78 
 7!ttW2 
 
 H3ono 
 Nt(t;.i 
 
 8IM85 
 
 twiui 
 
 HlHfW 
 H3047 
 
 llnnd. 
 
 Clover I-«»f Krd 
 
 Hritinh AniKrican " Outlet " 
 Anvhur "Hnd ' "Hmki-ya". 
 
 North<"rn OiiiMit " Kid '" 
 
 R.-dStBr "K.xl" 
 
 TipT..,. 
 
 Lilsbuoy •• Wt-d " 
 
 W»lru. "Cohoe" 
 
 Afiiie 
 
 rarniitioii ... 
 
 KkI K.1W 
 
 J. H. TiiddASon.. 
 
 Fa««fo 
 
 Van Ckmp 
 
 R«l Clover 
 
 HnrMvhue 
 
 Swift's 
 
 .). II. Toddfta<m 
 
 lUlfour (iiithrin ft Co . .. . 
 
 .Vii^lo-Briti 'i 
 
 Kainhiiw 
 
 B 
 
 . 
 
 ^ 
 
 E 
 
 M 
 
 1 
 
 ■t 
 
 
 * 
 
 
 N 
 
 62 
 
 K 
 
 Ml 
 
 H 
 
 7!l 
 
 H M)| 
 
 M 
 
 tH| 
 
 1 
 
 
 1. 
 
 » 1 
 
 U 2 
 
 H 4 
 
 9 
 
 1 
 
 H 
 
 1 
 
 lA 
 
 
 
 It) 
 
 li 
 
 15 
 
 4 
 
 1« 
 
 6 
 
 1(1 
 
 2 
 
 BOO 
 71 S 
 
 m 
 
 tS8 I) 
 
 :; 4 
 
 •H ,j 
 1 
 
 4 6 
 tlH 4 
 f.7 
 
 07 
 W3 
 SH'8 
 «4 4 
 «5 I 
 tlH 3 
 70 (i 
 tW 8 
 «8'8 
 70 3 
 
 (2 
 
 ton 
 
 7 
 
 N 
 
 17-4 
 2b 
 
 18 
 
 20 3 
 IB it 
 3U0 
 31 1 
 
 21 7 
 24 5 
 2:vo 
 21 II 
 
 20 8 
 2U 6 
 2» « 
 
 21 6 
 
 20 H 
 1» J 
 
 21 6 
 20 5 
 
 19 4 
 19 8 
 
 Nutritive v»lu.i 
 
 in nlurira 
 |irr |.<»JEd»H>ld. 
 
 
 3 1 
 33 
 
 2 7 
 
 2 « 
 19 
 
 1 « 
 
 3 1 
 17 
 
 2 3 
 3B 
 
 3 3 
 3« 
 8« 
 3 8 
 19 
 30 
 39 
 18 
 3 4 
 22 
 
 a 7 
 
 ' rotii 
 I >t>teiu 
 f>aly. 
 
 321 
 373 
 :t36 
 876 
 S70 
 
 sra 
 
 3118 
 418 
 4MI 
 437 
 403 
 888 
 8f'4 
 47 7 
 401 
 .VW 
 370 
 403 
 ;W3 
 
 :wi 
 
 36» 
 
 Total. 
 
 TH7 
 IIU3 
 781 
 733 
 788 
 684 
 823 
 724 
 830 
 682 
 7W 
 7H0 
 806 
 1031 
 9tB 
 900 
 742 
 
 «n 
 
 733 
 766 
 676 
 
 KINNAX HAUDIEH. 
 
 msio 
 
 ( tolden 
 
 « 
 14 
 14 
 13 
 
 8 
 14 
 14 
 
 ir. 
 
 26 
 
 30 
 
 211 
 
 (10 
 
 70 
 
 4 
 
 6 
 
 4 
 
 («7 
 74 
 (!U 4 
 77 1 
 70 3 
 74 3 
 77 il 
 73 B 
 
 35 
 7 
 4 
 4 
 4 
 03 
 3 
 7 
 
 24 3 
 22 1 
 2(11 
 200 
 2.'->« 
 
 21 9 
 19 1 
 
 22 B 
 
 
 23 
 3 2 
 33 
 2 6 
 36 
 32 
 37 
 82 
 
 462 
 411 
 
 486 
 373 
 477 
 408 
 388 
 420 
 
 467 
 
 8011)2 
 
 8487'.1 
 80140 
 N43.^7 
 H3921 
 
 (Jold.'Il 
 
 CIdlden 
 
 lininKwick 
 
 Tl.i.tle 
 
 ( )i*pi*'y ... 
 
 446 
 803 
 408 
 498 
 432 
 
 8t(()62 
 
 
 .<W9 
 
 86103 
 
 <"'• niiom Bt' 
 
 461 
 
 CHICKEN HADDIKH. 
 
 80164 
 84309 
 83928 
 79873 
 
 Lily Brniid 
 
 n II 
 
 • I II 
 
 Martin .... 
 
 14 
 
 76 9 
 
 07 
 
 19 4 
 
 
 80 
 
 381 
 
 14 2 
 
 746 
 
 0-8 
 
 21 6 
 
 
 30 
 
 403 
 
 14 2 
 
 78-8 
 
 2 
 
 194 
 
 
 3 7 
 
 361 
 
 13 8 
 
 769 
 
 07 
 
 19 3 
 
 
 8 1 
 
 369 
 
 TONOUK. 
 
 899 
 436 
 M8 
 880 
 
 i 5 
 
 84865 
 
 
 10 
 
 7 
 
 7 
 
 3 
 
 12 
 
 7 
 7 
 7 
 
 4 
 
 8 
 2 
 8 
 7 
 
 8 
 1 
 
 60 
 5fi-6 
 
 61 8 
 880 
 571 
 70 1 
 630 
 
 59 3 
 
 60 4 
 
 172 
 20 
 161 
 23 2 
 198 
 9 1 
 
 13 9 
 
 14 4 
 17 4 
 
 19-4 
 19 9 
 18 6 
 143 
 30 6 
 18-9 
 
 18 7 
 21 6 
 
 19 9 
 
 
 3 
 3 
 3 
 4 
 
 1 
 4 
 4 
 2 
 
 S 
 6 
 
 6 
 6 
 9 
 4 
 8 
 3 
 
 361 
 370 
 847 
 
 a)6 
 
 384 
 363 
 349 
 401 
 870 
 
 1088 
 
 80772 
 80134 
 81874 
 
 Cfark« 
 
 1314 
 1039 
 1346 
 
 83061 
 86134 
 88046 
 S(il20 
 
 Davim 
 
 Clarkt 
 
 Libby.'.'.'.'.'."..' .' .'..'. i...!..'^. .. 
 
 1323 
 742 
 934 
 
 1007 
 
 79t>8l 
 
 Daviea 
 
 13 
 
 
 
 1096 
 
HERRINOa. 
 
 s 
 
 H4383 
 8434G 
 <i56f) 
 84859 
 H0150 
 81327 
 N0714 
 80153 
 84379 
 
 6542 
 79494 
 83924 
 79872 
 
 Brand. 
 
 Wirnlwir'a Fresh Herriiiga 
 
 Wallaces KipiJf rfd HerrinfirH 
 
 Wallaces Ki|ii>ered Herrinj^ 
 
 B'uniiwick 
 
 ■• Herrinff" in T<>inato Sauce. . 
 
 Windsor's Kip|>ere<l Herrings 
 
 Brunswick Herrin^fs in Tomato Sauce. 
 tJolden Brand Scutch Cured in Tomato 
 
 Sauce 
 
 Morton's HerrinsB in Tomato Sauce. 
 
 Oaprey Kippered Herrings 
 
 Brunswick 
 
 Wallace's in Tomato 
 
 
 £ 
 
 13 
 
 fi3 
 
 71 1 
 
 14 
 
 40 
 
 Gl 2 
 
 14 
 
 50 
 
 62 1 
 
 13 
 
 70 
 
 60 8 
 
 12 
 
 80 
 
 610 
 
 6 
 
 95 
 
 66 3 
 
 14 
 
 00 
 
 651 
 
 13 80 
 
 66 3 
 
 14 If) 
 
 «7-6 
 
 17 Ofi 
 
 680 
 
 800 
 
 69 5 
 
 14 
 
 54'3 
 
 20 
 
 65 
 
 91 
 14 9 
 
 14 5 
 
 15 1 
 
 13 8 
 9 2 
 
 12 9 
 9 2 
 
 9 9 
 10 
 IB 2 
 
 14 2 
 12 9 
 
 sx 
 
 t 
 ft. 
 
 i 
 i 
 
 5 
 
 6 3 
 
 5 3 
 
 4 
 4 5 
 
 SA.RDINES. 
 
 843fti 
 
 80744 
 
 81325 
 
 84371 
 
 84344 
 
 8434 
 
 80151 
 
 848.')4 
 
 79473 
 
 84348 
 
 80724 
 
 801,52 
 
 84377 
 
 79491 
 
 80728 
 84354 
 84380 
 80165 
 81S87 
 81893 
 H1890 
 
 818: 
 
 81870 
 81894 
 79871 
 79891 
 81881 
 83045 
 88 '2 
 861u4 
 86112 
 86129 
 86123 
 86117 
 81880 
 
 «a(r» . 
 
 Crossed Fish. 
 
 Osprey 
 
 Snowahoe. . . . 
 
 BoSsco 
 
 Brunswick. . . 
 
 .\rcher . 
 
 Tomato 
 
 Bnmswick in Mustard . . . 
 Could not read label. 
 
 Sauce " 
 
 *Striiie California Sardines in Tomato 
 
 Sauce 
 
 Albatross California Pilchards 
 
 Canadian 
 
 Connors 
 
 Booth . . 
 Stavenger 
 Connors . . . 
 
 Booth 
 
 Brunswick 
 Storstad . . . 
 
 Star 
 
 .Strijje . . .. 
 Tomato, . . . 
 Connors . . . 
 Booth 
 
 C, E. Van Landringhani Tomivto. 
 
 Stavengei- 
 
 Premier Devilled 
 
 4 12 
 
 3 90 
 
 3 40 
 
 387 
 
 345 
 
 3 60 
 
 3-70 
 
 3 88 
 
 3 55 
 
 3 16 
 
 3 6'2 
 
 3 60 
 
 4 25 
 
 8 (» 
 
 7 40 
 
 7-45 
 
 760 
 
 4 2 
 
 4 1 
 
 4 4 
 
 3 8 
 
 4-4 
 
 3 5 
 
 3 8 
 
 4 1 
 
 4 3 
 
 4 1 
 
 8 7 
 
 4 
 
 8 2 
 
 4 2 
 
 4 2 
 
 15 4 
 
 41 
 
 4 6 
 
 53 8 
 475 
 52-8 
 6«>'9 
 
 54 5 
 40-9 
 
 41 1 
 53-5 
 44 8 
 56- 1 
 .W^ 
 
 66 4 
 
 64-9 
 
 67 
 tS-9 
 
 69 2 
 
 70 9 
 52-5 
 49 1 
 58-8 
 60-8 
 
 47 6 
 44 5 
 54 
 52 
 56 9 
 
 48 9 
 
 64 3 
 69 2 
 
 42 6 
 54 1 
 
 49 4 
 66-4 
 
 65 9 
 65 3 
 
 Nutritive value 
 
 in calories, 
 per pound as sold. 
 
 From 
 
 Protein 
 
 only. 
 
 24 
 
 329 
 
 711 
 
 3 8 
 
 384 
 
 1012 
 
 3 3 
 
 374 
 
 986 
 
 33 
 
 388 
 
 1024 
 
 2 5 
 
 367 
 
 948 
 
 29 
 
 285 
 
 771 
 
 2-5 
 
 368 
 
 907 
 
 29 
 
 285 
 
 771 
 
 37 
 
 278 
 
 769 
 
 3 
 
 270 
 
 776 
 
 2 9 
 
 399 
 
 1081 
 
 67 
 
 463 
 
 1061 
 
 87 
 
 343 
 
 890 
 
 22 2 
 
 20 
 
 .1 
 
 
 •39 
 
 30 1 
 
 19 
 
 9 
 
 
 2-5 
 
 24 1 
 
 20 
 
 2 
 
 
 2 9 
 
 199 
 
 18 
 
 1 
 
 
 4-5 
 
 22 1 
 
 19 
 
 4 
 
 
 4 
 
 83 9 
 
 21 
 
 6 
 
 
 8 4 
 
 32-9 
 
 21 
 
 9 
 
 
 8 9 
 
 24 
 
 18 
 
 2 
 
 
 43 
 
 28-2 
 
 23 4 
 
 
 8-8 
 
 22-7 
 
 18 2 
 
 
 2 9 
 
 21 6 
 
 17 5 
 
 
 2 9 
 
 11 8 
 
 15 4 
 
 2-7 
 
 3-7 
 
 65 
 
 23 2 
 
 1-6 
 
 4-8 
 
 7 
 
 19 9 
 
 2 2 
 
 39 
 
 11 6 
 
 18 
 
 1 
 
 11 
 
 4 4 
 
 58 
 
 19 
 
 5 
 
 17 
 
 3-8 
 
 1 3 
 
 21 
 
 2 
 
 13 
 
 53 
 
 24 4 
 
 19 
 
 8 
 
 
 82 
 
 30 1 
 
 16 
 
 8 
 
 
 2-2 
 
 14-5 
 
 21 
 
 3 
 
 
 5 4 
 
 23-8 
 
 20 
 
 4 
 
 
 50 
 
 31S 
 
 17 
 
 2 
 
 
 3 4 
 
 32 6 
 
 18 
 
 4 
 
 
 4 6 
 
 22 1 
 
 19 
 
 E 
 
 
 3 9 
 
 260 
 
 18 
 
 4 
 
 
 
 19-3 
 
 19 
 
 2 
 
 
 
 25-8 
 
 20 
 
 5 
 
 
 
 10 9 
 
 20 
 
 5 
 
 12 
 
 
 9 2 
 
 17 
 
 5 
 
 
 
 336 
 
 20 
 
 1 
 
 
 
 21 3 
 
 20 
 
 
 
 
 
 254 
 
 20 
 
 8 
 
 
 
 7 2 
 
 20 
 
 3 
 
 2 8 
 
 3 4 
 
 12 2 
 
 17 
 
 H 
 
 11 
 
 3 2 
 
 12 4 
 
 17 
 
 7 
 
 15 
 
 3 1 
 
 378 
 370 
 376 
 349 
 :<61 
 403 
 408 
 339 
 435 
 339 
 325 
 287 
 
 431 
 
 370 
 337 
 363 
 395 
 369 
 313 
 897 
 .380 
 319 
 343 
 368 
 343 
 357 
 382 
 382 
 326 
 386 
 372 
 388 
 378 
 329 
 331 
 
 SAUSAGES, 
 
 81.334 
 84374 
 
 Lihby's Vienna Style Sausage 
 
 6 10 
 5 06 
 
 7-65 
 14-25 
 
 5 4 
 14 6 
 
 78 
 724 
 78 4 
 611 
 72 'J 
 63 3 
 
 10-9 
 
 11 2 
 
 6 2 
 
 24 4 
 
 no 
 
 147 
 
 11 7 
 
 12 
 8-4 
 
 11 1 
 11 9 
 14 4 
 
 18 
 12 
 4 4 
 
 1-6 
 0-9 
 52 
 
 3 1 
 32 
 26 
 1-8 
 32 
 24 
 
 217 
 228 
 157 
 206 
 221 
 268 
 
 702 
 
 ns 
 
 500 
 1284 
 705 
 984 
 
 80738 
 84312 
 80132 
 
 Clark's Smoked (Jeneva Sausage 
 
 Davies Oxford Sausage 
 
 Vienna Style 
 
 86111 
 
 Clark's 
 
 
 
 * Not lardines, each can contains only one fish and part of another. One fish weighed 4'8 ounce*, 
 
i! 
 
 •a. 
 
 84376 
 84311 
 84343 
 
 8438)« 
 
 84880 
 
 80739 
 
 80130 
 
 Brand. 
 
 Petet Macnutt Bonvlesn 
 
 Fred Magoe Mepliitto Brand. 
 
 \V. A. Heard 
 
 Aylmer 
 
 Peter Mastiiitt . 
 
 waste . 
 meat. 
 
 Beaver Brand wante. 
 
 meat , . 
 Buueleas Clark s 
 
 9 
 
 CHICKEN. 
 
 .Si 
 
 s 
 
 12 
 
 12 
 
 7 
 
 60 
 
 
 70 1 
 
 75 2 
 
 76 4 
 72 6 
 
 *74 2 
 
 76 
 
 74 1 
 
 3 
 
 2-6 
 2-8 
 
 3 4 
 
 4 
 
 3 1 
 
 4-5 
 
 
 25 5 
 
 21 1 
 19 5 
 
 22 1 
 
 19 7 
 
 19 9 
 
 19 7 
 
 I 
 
 
 1-8 
 15 
 15 
 1 
 
 17 
 
 15 
 
 17 
 
 Nutritive value 
 
 in caloriea 
 per iiound ai (old. 
 
 From 
 
 Protein 
 
 only. 
 
 Total. 
 
 600 
 498 
 481 
 554 
 
 556 
 
 601 
 
 5M 
 
 84387 
 81322 
 80757 
 80147 
 80148 
 
 FISH FLAKES. 
 
 Uumham & Morrill 
 
 Maple Leaf Flaked Codtiah 
 Brunswick Flaked Hake . , . 
 Brunswick Plaice 
 
 5 75 
 
 83 1 
 
 07 
 
 15 2 
 
 
 10 
 
 283 
 
 « 20 
 
 88 1 
 
 7 
 
 15 2 
 
 
 10 
 
 283 
 
 15-50 
 
 82 
 
 3 
 
 16 9 
 
 
 OS 
 
 314 
 
 15 70 
 
 83 3 
 
 7 
 
 15 
 
 
 10 
 
 279 
 
 16 49 
 
 79 6 
 
 35 
 
 15 9 
 
 
 4 1 
 
 2!)7 
 
 311 
 311 
 327 
 308 
 311 
 
 SANDWICH PA.STES. POTTKD MEATS, DEVILLED MEATS, Etc. 
 
 80753 
 
 80778 
 
 81!)23 
 
 6559 
 
 mv» 
 
 84384 
 8.')922 
 83923 
 80126 
 80136 
 79885 
 81869 
 86124 
 86131 
 86105 
 81876 
 80713 
 84306 
 84363 
 84349 
 80723 
 
 6546 
 79474 
 81317 
 84314 
 
 6564 
 8(»777 
 80779 
 
 Paris Pate 
 
 Clark's Potted Beef.'. .'.'.'.'.'.'....'.'.'.". 
 " tt .1 Ham 
 
 .. Potted Veal...'.. . I.!!;!.; ;■ 
 
 M Devilled Beef Ham 
 
 11 Potteil Tongue 
 
 .. Devilled Beef Ham 
 
 Paris Pate 
 
 Clark's Potted Beef Ham 
 
 Clark's Veal 
 
 " Tongue Ham Veal 
 
 n Tongue . 
 
 ,. Devilled Beef Ham 
 
 II Tongue Ham Veal. 
 
 II Potted V«al 
 
 Li bby- Potted Meat By Products. . . 
 
 .1 Devilled Meat By Products. , 
 Mephistb Devilled Tongue 
 
 Clark's Tongue, Ham and Veal Pate 
 
 3 
 
 06 
 
 728 
 
 8-7 
 
 10 9 
 
 4 9 
 
 2 7 
 
 203 
 
 3 
 
 10 
 
 72-8 
 
 8-7 
 
 10 9 
 
 4 9 
 
 2 
 
 7 
 
 2W) 
 
 6 
 
 00 
 
 57 9 
 
 23 9 
 
 16- 1 
 
 
 3 
 
 1 
 
 281 
 
 6 
 
 00 
 
 59 1 
 
 22 3 
 
 '.5 7 
 
 
 3 
 
 1 
 
 293 
 
 3 
 
 20 
 
 44 
 
 26 2 
 
 24 7 
 
 13 
 
 3 
 
 9 
 
 460 
 
 5 
 
 9.^1 
 
 614 
 
 19 4 
 
 15-2 
 
 
 2 
 
 
 
 2.><3 
 
 3 
 
 4 
 
 54 5 
 
 23 2 
 
 17 4 
 
 
 t 
 
 9 
 
 3£1 
 
 3 
 
 5 
 
 60 2 
 
 21 
 
 14 5 
 
 
 4 
 
 ?. 
 
 270 
 
 3 
 
 4 
 
 42 1 
 
 37-2 
 
 16 4 
 
 
 3 
 
 7 
 
 305 
 
 3 
 
 
 
 72' 8 
 
 8-6 
 
 10 9 
 
 4 7 
 
 2 
 
 9 
 
 203 
 
 3 
 
 5 
 
 49 4 
 
 28-S 
 
 18 
 
 
 3 
 
 8 
 
 336 
 
 3 
 
 6 
 
 603 
 
 21 2 
 
 16 3 
 
 
 ?. 
 
 o 
 
 303 
 
 9 
 
 6 
 
 60 7 
 
 12 
 
 17-8 
 
 6 8 
 
 2 
 
 7 
 
 333 
 
 3 
 
 8 
 
 53 !l 
 
 19 6 
 
 18 9 
 
 2 1 
 
 n 
 
 5 
 
 .%W 
 
 3 
 
 3 
 
 52 4 
 
 24 2 
 
 19 6 
 
 16 
 
 :; 
 
 2 
 
 366 
 
 t 
 
 I 
 
 59 h 
 
 18 3 
 
 15 1 
 
 4 8 
 
 2 
 
 3 
 
 281 
 
 3 
 
 ■M) 
 
 59 2 
 
 21 2 
 
 17 » 
 
 
 2 
 
 2 
 
 323 
 
 5 
 
 00 
 
 64 5 
 
 2:V2 
 
 17 4 
 
 
 4 
 
 7 
 
 323 
 
 3 
 
 25 
 
 56-2 
 
 23 
 
 16 9 
 
 
 4 
 
 9 
 
 314 
 
 5 
 
 00 
 
 71 4 
 
 9 5 
 
 10 3 
 
 6 6 
 
 2 
 
 2 
 
 192 
 
 5 
 
 00 
 
 69 
 
 10 1 
 
 U 5 
 
 7 1 
 
 2 
 
 3 
 
 213 
 
 
 67 
 
 61-20 
 
 13 41 
 
 17 4 
 
 5 20 
 
 2 
 
 62 
 
 323 
 
 , 
 
 30 
 
 60 95 
 
 16 36 
 
 15 
 
 4-82 
 
 2 
 
 42 
 
 279 
 
 7 
 
 S.') 
 
 05 20 
 
 11 87 
 
 15 6 
 
 •J 76 
 
 2 
 
 47 
 
 291 
 
 7 
 
 ,tO 
 
 66 70 
 
 8 23 
 
 17 45 
 
 3 97 
 
 3 
 
 68 
 
 325 
 
 1 
 
 40 
 
 
 Heie 
 
 Analys 
 
 is .\bo 
 
 ie 
 
 ; 
 
 52 
 
 
 
 „ 
 
 
 
 7 
 
 46 
 
 
 
 " 
 
 " 
 
 
 " 
 
 
 661 
 
 661 
 
 1289 
 
 1233 
 
 ism 
 
 1102 
 
 1301 
 
 1151 
 
 1878 
 
 656 
 
 1652 
 
 1201 
 
 970 
 
 1217 
 
 1407 
 
 1143 
 
 1208 
 
 1303 
 
 1284 
 
 714 
 
 772 
 
 986 
 
 1059 
 
 880 
 
 748 
 
 * Analysis of edible portion. 
 
 * Analysis of edible portion. 
 
10 
 
 
 COOKEU CORNED BKEF 
 
 
 
 
 
 
 
 
 
 
 
 n 
 
 i 
 
 
 Nutiitue value 
 
 
 
 .5 5 
 
 ■ 
 
 
 •^ 
 
 
 in cftlonos 
 
 
 Brifcud. 
 
 3 
 
 
 •|X 
 
 
 
 pnr pound an suM 
 
 
 ** ? 
 
 ac 
 
 
 ?^ 
 
 
 
 ■£. 
 
 
 .5P~ 
 
 O 
 
 ^ 
 
 J 
 
 « 
 
 From 
 
 
 
 « 
 
 Pb 
 
 i 
 
 < 
 
 Protein 
 
 ToUl. 
 
 ai 
 
 
 i 
 
 £S 
 
 t'^ 
 
 t? 
 
 ss 
 
 t? 
 
 unljr. 
 
 
 0549 
 
 Clark'B 
 
 12 12 
 
 65-8 
 
 8 7 
 
 229 
 
 
 2-2 
 
 425 
 
 793 
 
 U547 
 80741 
 
 
 1205 
 12 15 
 
 800 
 58 2 
 
 13 8 
 102 
 
 22 8 
 27 2 
 
 
 3 9 
 
 4 2 
 
 415 
 
 605 
 
 996 
 
 
 936 
 
 84A64 
 
 
 12 10 
 i2 15 
 12 10 
 
 •3 4 
 61-3 
 02 5 
 
 90 
 12 3 
 11 6 
 
 23 6 
 
 24 1 
 23 7 
 
 
 3 9 
 2 2 
 2 1 
 
 437 
 448 
 440 
 
 816 
 
 r>548 
 
 
 !M)8 
 
 80743 
 
 
 929 
 
 . ')7t>4 
 
 Giinns 
 
 12 15 
 
 03 7 
 
 9-7 
 
 22 9 
 
 
 2-9 
 
 426 
 
 833 
 
 81340 
 
 
 U (i5 
 
 1)2 4 
 
 8.3 
 
 26 8 
 
 
 27 
 
 498 
 
 846 
 
 83925 
 
 
 11 8 
 
 li! 7 
 
 02 4 
 
 00 f. 
 
 8 3 
 7-3 
 
 26 8 
 26 9 
 
 
 2-7 
 5 2 
 
 498 
 500 
 
 849 
 
 80127 
 
 
 810 
 
 801211 
 
 Clark's 
 
 11 8 
 
 57-8 
 
 14 6 
 
 23 
 
 
 4-9 
 
 427 
 
 1047 
 
 80131 
 
 Frav Uontos 
 
 12 5 
 
 56 6 
 
 18-7 
 
 22 1 
 
 
 28 
 
 411 
 
 1204 
 
 80133 
 
 Libby 
 
 ()xi> 
 
 11 
 
 68 6 
 
 13 
 
 25 9 
 
 
 3 1 
 
 481 
 
 1030 
 
 
 12 (i 
 7 4 
 
 52-3 
 68 
 
 23-9 
 6-3 
 
 21 
 
 22-8 
 
 
 2o 
 2 9 
 
 391 
 423 
 
 1310 
 
 8187f 
 
 Clark's 
 
 688 
 
 83048 
 
 
 12 2 
 
 62' 7 
 
 5 6 
 
 28 8 
 
 
 3 3 
 
 535 
 
 769 
 
 S181I8 
 
 Libbv 
 
 iro 
 
 54 2 
 
 15 3 
 
 26- 1 
 
 
 4 4 
 
 485 
 
 1130 
 
 79874 
 
 Clark's 
 
 12 2 
 
 60 5 
 
 12 3 1 23 7 
 
 
 4 
 
 440 
 
 963 
 
 79884 
 
 
 11-8 
 
 58-8 
 
 14-7 23-4 
 
 
 3 1 
 
 435 
 
 1064 
 
 
 
 
 TUNAS. . 
 
 84385 
 81314 
 84;(70 
 84356 
 80160 
 794(58 
 86118 
 
 (1) Cevo With added Cottimsoed Oil... . 
 Wave Kist. With addwl Cottonsied Oil, 
 
 Van C.imp 
 
 Southern Albacore 
 
 Hliio Sea .Xmlx-rtisli in Cottonsettd Oil. 
 Nut given 
 
 73 4 
 59-8 
 62 
 60 7 
 07-4 
 59 3 
 01 7 
 
 7 3 
 13 
 
 12 8 
 
 13 2 
 8-3 
 
 12 5 
 7-8 
 
 18 9 
 
 2.-) -4 
 
 I 
 
 -11 
 
 21.4 
 
 26 2 
 
 27 7 
 
 352 
 473 
 427 
 448 
 399 
 48-7 
 615 
 
 MACKEREL. 
 
 8015: 
 
 84878 
 
 Nurmana 
 
 Normana in Sauce B(trde]aise. 
 
 10-20 
 5 
 
 67-4 
 73 7 
 
 8 3 
 17 
 
 21 4 
 15 3 
 
 6 9 
 
 17 
 8 4 
 
 399 
 280 
 
 SHRIMPS. 
 
 79469 
 
 80158 
 8075;) 
 79490 
 84313 
 84386 
 81891 
 79877 
 86109 
 86127 
 
 Banvtaria Packing Co., 4 oz. Wet pack 
 Drained 
 
 Pe<'rle«s, 44 (iz 
 
 Barataria Packing Co., 4 o/.. Wet i«M.k 
 
 I'oint Clear, 4J 07. 
 
 Mannulia 
 
 B.il) o, 4i.>z 
 
 .Augh* nbacli 
 
 T. B. Molloy 
 
 Not (ti^en Not determinid, 
 
 Not given ■• 
 
 659 
 1021 
 
 967 
 1004 
 
 748 
 1014 
 
 840 
 
 748 
 466 
 
 oz. 
 
 
 
 
 
 
 
 4 60 
 
 75 f, 
 
 1-2 
 
 203 
 
 
 23 
 
 378 
 
 5 10 
 
 77-2 
 
 10 
 
 19 
 
 
 2 1 
 
 363 
 
 4 (H) 
 
 76-2 
 
 9 
 
 19 2 
 
 
 2-2 
 
 357 
 
 5 20 
 
 75S 
 
 1 2 
 
 20 2 
 
 
 2 
 
 376 
 
 4 HO 
 
 77-4 
 
 0-8 
 
 18 7 
 
 
 2 3 
 
 .349 
 
 4 30 
 
 78 
 
 11 
 
 18 5 
 
 
 1-6 
 
 846 
 
 4 9 
 
 8ti 8 
 
 OS 
 
 9 9 
 
 
 30 
 
 185 
 
 4 7 
 
 86-7 
 
 4 
 
 10-8 
 
 
 2 1 
 
 •i02 
 
 
 86-8 
 
 4 
 
 10 H 
 
 
 2 2 
 
 198 
 
 
 83-5 
 
 6 
 
 12 8 
 
 
 8 1 
 
 239 
 
 428 
 895 
 395 
 430 
 382 
 388 
 192 
 216 
 214 
 261 
 
 
 
 RftAST BEEF 
 
 
 
 
 
 
 
 
 79192 
 
 Clark's 
 
 
 7 -.50 
 7 38 
 7 50 
 12-7 
 10 5 
 7 9 
 13 
 
 61 1 
 
 6.'. 
 
 6:1 2 
 
 G8-6 
 .58 3 
 67 2 
 581 
 
 11 2 
 14 3 
 12-2 
 
 19 4 
 9 4 
 3 9 
 
 20 4 
 
 27 1 
 200 
 23 3 
 19 3 
 29 7 
 282 
 22-2 
 
 
 1 
 
 1 
 
 BOS 
 372 
 433 
 369 
 M2 
 469 
 413 
 
 976 
 
 80748 
 84351 
 80137 
 
 
 
 I 
 2 
 2 
 3 
 1 
 
 8 
 2 
 
 3 
 6 
 7 
 3 
 
 975 
 
 948 
 
 1183 
 
 79887 
 
 Davies. . . 
 
 948 
 
 81S79 
 81900 
 
 Clark's 
 
 
 
 634 
 1274 
 
 (D Very dark colour, not like other aamples. 
 
u 
 
 SLICED SMOKED BEEF (Chipped Beef). 
 
 1 
 
 s 
 
 eg 
 
 Brand. 
 
 .S 5 
 
 i 
 
 I? 
 
 
 to 
 
 1 
 1 
 
 1 
 
 5 
 
 I? 
 
 ■g 
 
 Nv ..,:-. 
 
 perp ... 
 
 From 
 
 Protein 
 
 only. 
 
 ' value 
 rie* 
 i M told. 
 
 Total. 
 
 84373 
 
 Clark's 
 
 •»ro 
 
 4-70 
 4-76 
 3 50 
 47 
 25 
 
 48-6 
 4«-4 
 .'jO 2 
 53-2 
 39 
 560 
 
 5 9 
 
 5-7 
 5 1 
 4 
 4 
 
 2-8 
 
 36 1 
 3ii'8 
 357 
 34 4 
 39 6 
 32- 4 
 
 
 9-8 
 8-9 
 8.9 
 8-2 
 15 4 
 8-8 
 
 671 
 684 
 663 
 640 
 736 
 1102 
 
 920 
 92ft 
 879 
 808 
 1)05 
 714 
 
 80722 
 
 
 8076U 
 
 „ 
 
 81316 
 8012R 
 
 RoKedale, 
 Clark's... 
 
 Libby, McNeill & Libby .... 
 
 81897 
 
 
 LOBSTERS. 
 
 84353 Sphinx, 3^ oz 
 
 84867 Beaver, 3i 07. 
 
 8iJ77"i Eagle, 6.^ oz 
 
 81872 dulf...." 
 
 84364 Gold Medal 
 
 80737 .. 
 
 «0159.T. (i. R.x)d&Co 
 
 79472 Meuhisto, 7.\ oz 
 
 80756 Sea Crest Lobster Paste 
 
 80166 Black Diamond 
 
 818<i7 Logdfieville 
 
 798») OXeary * Lee 
 
 3 70 
 3 30 
 6-68 
 
 7 00 
 «-90 
 6-73 
 6 95 
 740 
 
 3 80 
 
 4 
 4 7 
 
 8 
 
 77 '21 
 Deconj 
 
 78 
 
 76 4 
 
 79 2 
 780 
 7^0 
 
 77 4 
 69 -2 
 75 1 
 78-9 
 77 
 
 1 21 18 2 
 [wsed and un 
 
 11 
 12 
 1-8 
 2 1 
 2 3 
 i!0 
 12-2 
 4 
 06 
 7 
 
 18 
 
 19 3 
 16-4 
 17-2 
 18-9 
 17-8 
 17 
 21 4 
 15 6 
 18-3 
 
 rit 
 
 0-5l 2-9l 839 I 388 
 for food. Technically adiilt'd. 
 
 0-5 
 C B 
 0-4 
 0-4 
 4 
 4 
 
 05 
 
 
 
 2 4 
 
 335 
 
 2 3 
 
 .■»59 
 
 2 
 
 2 
 
 303 
 
 2 
 
 3 
 
 319 
 
 2 
 
 4 
 
 3.52 
 
 2 
 
 2 
 
 333 
 
 1 
 
 8 
 
 315 
 
 3 
 
 1 
 
 399 
 
 4 
 
 6 
 
 289 
 
 3 
 
 3 
 
 341 
 
 390 
 420 
 388 
 416 
 448 
 422 
 831 
 416 
 338 
 3»I8 
 
 OVSTERS. 
 
 80780 
 
 80161 
 
 84871 
 
 80167 
 86>22 
 81876 
 86110 
 
 Peerless . 
 
 Solids/ 
 Liquid \ 
 
 Total. 
 
 Solidb/ 
 Liquid! 
 
 Ni^gerhead 
 
 Total. 
 MaryUnd Chief £f,^^^"{ 
 
 Total. 
 
 Se« King . 
 Not given. . 
 
 Sohall 
 
 Not given . 
 
 U-7 
 
 8-8 
 
 80 
 920 
 
 22 
 2 
 
 11 2 
 
 5-8 
 
 4-7 
 12 
 
 19 
 0-8 
 
 20 
 
 5 37 
 
 6 1)0 
 
 80 7 
 92-3 
 
 2 7 
 
 127 
 
 2 5 
 
 1-4 
 0-9 
 
 
 
 
 11 37 
 
 58 
 51 
 
 }79-8 
 
 21 
 
 11-4 
 
 5 2 
 
 15 
 
 10 9 
 
 8-3 
 81 
 7-8 
 "9 
 
 797 
 89-4 
 87-4 
 88-5 
 
 14 
 10 
 14 
 0-6 
 
 127 
 53 
 60 
 6 1 
 
 44 
 26 
 3 1 
 29 
 
 1-? 
 17 
 21 
 19 
 
 163 
 
 281 
 
 237 
 
 Solids only. 
 
 211 
 
 237 
 
 99 
 
 112 
 
 114 
 
 432 
 
 Solids 
 only. 
 
 380 
 193 
 249 
 192 
 
 CLAMS. 
 
 84372 
 80154 
 84870 
 
 80163 
 
 Pioneer Minoed 
 
 Connors Solids only 
 
 II II 
 
 IndianChief jS^«J|{ 
 
 Total 
 
 7 4 
 
 85 2 
 
 19 
 
 82 
 
 33 
 
 1-4 
 
 153 
 
 4-8 
 
 79-7 
 
 2-2 
 
 9 2 
 
 68 
 
 2 6 
 
 171 
 
 4 4 
 
 82-2 
 
 2 1 
 
 81 
 
 5 1 
 
 25 
 
 151 
 
 5 4 
 
 78-7 
 
 1-8 
 
 U T 
 
 6-5 
 
 2 3 
 
 217 
 
 10 5 
 
 89 
 
 9 
 
 'i 7 
 
 2-8 
 
 10 
 
 126 
 
 159 
 
 350 
 381 
 333 
 
 230 
 
 I 
 
m 
 
 n 
 
 12 
 
 ChAMS-CoHcluded. 
 
 a 
 B 
 
 lirand. 
 
 81892 
 8613(1 
 84;W'.' 
 
 Connors, 
 Mnlkin, 
 Curomulo Abalone, 
 
 Solid. 
 
 Not detemiintHi. 
 Solids 
 
 6 fi 
 
 2 
 
 
 87.1 
 87 4 
 74-4 
 
 9 
 0-8 
 
 
 
 7 6 
 2 2 
 
 18-7 
 
 I 
 I 
 
 Nutritive value 
 
 in caloriiM 
 per iioundaatold. 
 
 From 
 
 Protfcin 
 
 only. 
 
 IB 
 19 
 
 50 
 
 2fi 
 1-7 
 1-6 
 
 146 
 153 
 SI9 
 
 Total. 
 
 213 
 223 
 3Se 
 
 NOTE ON OYSTERS AND CLAMS. 
 
 " Solids " means " cut weight solids " or the weight of the solid i»rt separated from the liquid hut still 
 wet. To obtain this weight, cut around the top of the can, invert and turn the can so that the licpior will 
 run out. Continue to turn for one minute after the last drop has fallen. Now wnigh can and contents, 
 empty, wash dry and weigh can; this weight subtracted from above gives "cut weignt solids." 
 
 MISCELLANEOUS. 
 
 81886 
 86528 
 79883 
 84381 
 84366 
 807r>8 
 86121 
 80765 
 84866 
 80782 
 81896 
 79879 
 86116 
 80752 
 84345 
 80135! 
 
 Boiled Beef Ham. 
 
 Roast Mutton 
 
 Clark's Jellied Veal 
 
 Crosse & Blackwell Shrimp Past.-. 
 Purity Croas-Creamed Chicken a la King 
 
 II II t* II 
 
 Beef Steak and Onions 
 
 Clark's Beef Steak and Onions 
 
 H Boneless Pigs' Feet 
 
 II Veal Loaf 
 
 Libby's n ii 
 
 Veal Loaf 
 
 Clark's Corned Beef Hash 
 
 Libby's n 
 
 3 
 
 8 
 
 &3 5 
 
 184 
 
 1,"> 8 
 
 
 2 
 
 3 
 
 295 
 
 16 
 
 4 
 
 52 8 
 
 26-5 
 
 190 
 
 
 1 
 
 7 
 
 ;i.T3 
 
 7 
 
 
 
 69 
 
 4 4 
 
 24 6 
 
 
 1 
 
 4 
 
 4.W 
 
 3 
 
 70 
 
 42 4 
 
 4 2 
 
 32 2 
 
 12 
 
 20 
 
 
 
 599 
 
 5 
 
 25 
 
 68-6 
 
 10 2 
 
 160 
 
 3 2 
 
 2 
 
 3 
 
 2!)8 
 
 5 
 
 5U 
 
 70 4 
 
 89 
 
 15-7 
 
 30 
 
 *> 
 
 3 
 
 293 
 
 16 
 
 6 
 
 74 2 
 
 6 2 
 
 17 3 
 
 0-8 
 
 1 
 
 5 
 
 321 
 
 1 
 
 50 
 
 74-8 
 
 6-0 
 
 16 2 
 
 ..■a 
 
 2 
 
 2 
 
 301 
 
 12 
 
 25 
 
 64 4 
 
 M 9 
 
 17 6 
 
 
 3 
 
 2 
 
 .'*'*^ 
 
 7 
 
 9)1 
 
 67-7 
 
 11-4 
 
 16 2 
 
 2 3 
 
 o 
 
 4 
 
 801 
 
 8 
 
 
 
 637 
 
 13 6 
 
 17-7 
 
 1 9 
 
 3 
 
 1 
 
 m 
 
 1 
 
 
 
 66-8 
 
 8-4 
 
 16 7 
 
 67 
 
 2 
 
 4 
 
 311 
 
 8 
 
 8 
 
 71-7 
 
 9 1 
 
 14 5 
 
 1'6 
 
 3 
 
 1 
 
 2;o 
 
 6 
 
 70 
 
 69 -2 
 
 5-8 
 
 9-9 
 
 13 1 
 
 2 
 
 
 
 185 
 
 6 75 
 
 70 2 
 
 41 
 
 15 8 
 
 80 
 
 1 
 
 !J 
 
 2!« 
 
 7 
 
 3 
 
 73 2 
 
 3 3 
 
 7 9 
 
 136 
 
 2 
 
 
 
 148 
 
 1071 
 1473 
 644 
 776 
 787 
 723 
 599 
 581 
 956 
 825 
 930 
 772 
 703 
 673 
 615 
 Kt9