fresh state. In Europe and Scotland the salmon is constantly used in a fresh state during the whole of the summer and a dinner is scarcely considered complete without it. It is also very commonly used at luncheon. It is generally eaten cold and offers a food product of high palatability and great nutritive value in so far as the protein is concerned. Eaten with plenty of potato, as it usually is, it forms a reasonably well-balanced ration. The American visitor who is not used to eating salmon every day is likely to find its constant occurrence upon the English table in the summer to be a bit trying to his taste.
Sardines.—The sardine belongs to the herring family.—in fact small herring along the coast of Maine are put up as sardines. The sardines are very closely related to the herrings, but there are rather important differences. The European sardine, which is known as the sardine, is the Sardinia pilcharda, and does not occur on the coast of the United States. The species existing on the Pacific coast is known as the California sardine (Sardinia cærulea). It is quite abundant on the California coast and spawns in the open sea. It resembles very strongly the European sardine, but has no teeth. The Spanish sardine (Sardinia pseudohispanica) is found rather abundantly in Cuba and is often carried northward in the Gulf Stream as far as Woods Hole or Cape Cod. It is about 8 inches in length and of high food value, resembling very closely the European sardine. There has been a good deal of discussion as to whether or not small herring which are packed as sardines in the United States should be allowed, under the food laws of the various states and of the United States, to be sold by that name. The answer to this is that any deception in the label should be avoided. The herring, however, belongs to the same genus as the true sardine, and, differing from it only in the variation of species, may have some right to the name. The true ethical principles of trade, however, would require that they should be named Maine sardines or herring sardines and not bear the name simply sardines, which is reserved exclusively for the species Sardinia pilcharda.
Composition of Canned Sardines.—
Water, 56.37 percent
Water-free substance, 43.63 "
Protein, 24.87 "
Fats, 12.71 "
Ash, 5.00 "
Sodium chlorid, 0.61 "
The above data are based upon the analysis of the sample after the oil has been separated by drainage.
European Sardines.—The sardine is eaten fresh along the Spanish and French coast, where they are taken in great abundance and form a delicious food in this condition. The number which is given to a single individual is quite generous, as the writer has had served him on the Mediterranean coast in Spain as many as twenty fresh sardines at one order. The number,
