. Dr. Evans' How to keep well; . r at the least. For him to try to getfresh fish, in the sense that the brookside fish eater uses the word, is, ofcourse, rank folly. The authorities have studied the keeping of fish along the same lines asthe keeping of poultry has been studied. One conclusion is that much of thetrouble arises because the housewife insists on buying thaived fish believingthat she thereby gets fresh fish. This is unfortunate, for what is sold forfresh fish in a city has progressed far enough in deterioration to have lost 462 FOODS the savor of freshness, and sometimes to have ga
. Dr. Evans' How to keep well; . r at the least. For him to try to getfresh fish, in the sense that the brookside fish eater uses the word, is, ofcourse, rank folly. The authorities have studied the keeping of fish along the same lines asthe keeping of poultry has been studied. One conclusion is that much of thetrouble arises because the housewife insists on buying thaived fish believingthat she thereby gets fresh fish. This is unfortunate, for what is sold forfresh fish in a city has progressed far enough in deterioration to have lost 462 FOODS the savor of freshness, and sometimes to have gained harmful or dangerousqualities. When fish are thawed out, put on sale, and then not sold, they are .. Fish, Fish Products, artd Oysters. of Agriculture Office of Experiment Stations : Director FVepared by Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS* HMD Protein COD Lean Fish Fert Carbohydrates ESS Ash Water Fuel Value\i. Sain. EqualsI 1000 Calories SALT COD. Fuel I~l 325 CALORIES PER POUND Fuel valuei 1 I Waten 53.; 4-10 CALORIES PER POUND OYSTER at: ft = 3- 7JAsh:12 SMOKED HERRING
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Keywords: ., bookcentury1900, bookdecade1910, booksubjecthygiene, booksubjectm
