The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-14

Fish. especially when obtainable fresh
from their natural sources, seem SO close
u allied to the lighter, more aesthetic
dietary OF the season of lassitude which
follows closely the Isenten period. there
can really be little self-denial on the part
diligence OF other kinds OF animal food at
this particular season. Therefore the merit
hes IN the change OF meats more than IN
the observance of the custom.
Fish does not possess any very especial
quantities superior to the flesh of other an
imals The most noteworthy points to be
considered being the comparatively large
amount Of water c0nfafIefi in The f7esh If
leaner variety Of fish compared to lean
butchers meat and a proportionaUe in
crease IN amount Of important salts. Fish
is poorer in heterogeneous constituents which
differ from those OF meat, the fish contain
ing more gelatin-yielding substance and
less extra ctives-
However, in reckoning the value of fish
as a source Of energy and in the light OF
actual building material. we must take
INTO consideration the alierent Kinds OF
fish, and at the same time the fact that
fish ranks among the most completely abb
Salmon may be compared to moderately
TAT meat IN amount OF nutritlVe value OBJ,
tanned, while the absence of fat and
food value CT cod or other white fish very
considerably lower than that of lean meat.
The white fish, with the exception eff cod,
IS generally easy of digestion, this owing
no doubt to their freedom from fat. which
lIlLetLeIes s9ineWilaL with most pelleet -
natural secretion of gastric juice when
digestion is already impaired, especially IL
the TAT becomes rancid, as it is apt to DC.
The explanation of the exception that must
be allowed the cod. which is regarded as
the most indigestible of fish is its coarse
fiber. which is made still more difficult
/ of solution by the hardening process of
sailing. Other white fish have shorter fiber
than beef, and for this reason should more
readily dissolve in the stomach IN har-
mony with this supposition we have the
experience derived from the use Of the
whiting or chicken of the sea which IS
recommended above all other fish for the
dyspeptic and convalescent-
Fish, being less stimulating than meat,
makes it available as a good substitute for
meat in dietary for nervous diseases. and
for this reason is also recommended in
stead of meat for sedentary persons ana
be universally and at all times substi-
tuted for meats. First, because its flesh
undergoes rapid decomposition and is III
furious il ever so slightly tainted. Unless
even though frozen Immediately after they
are caught. Then their poverty in eXtrac-
tives causes loss of flavor when cooked
and this makes a protracted fish diet very
mCnOtOnOus. A long period OF exclusive
fish diet is said to produce scorbutic
state of the system But this latter draw
back is not one likely to effect the people
of this country as few of our people, II
any are obliged tie connne themselves too
closely to this class of food 1t shows
however, that where there is a possible
tendency to disease Of the skin a frequent
Indulgence in fish, particularly of the least
digestible kind, may be responsible for Ger
tain discomfort and eruptions ct the skin
THE ECONOMIC VALUE.
The market price of fish is no Indication
of the true economic value. The price Of
one kind may far exceed that of another
and yet they may be practically of the
same nutritive value. This holds good in
regard to many of the white fish On the
other hand compared weight for weight.
salmon contains three times as much nutri-