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XLII.—Some Observations on Fish, in relation to Diet

Published online by Cambridge University Press:  17 January 2013

John Davy
John Davy
Affiliation:
Inspector-General of Army Hospitals, &c.
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Extract

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 knowledge, I apprehend it would be difficult to answer in a manner at all satisfactory.

On the present occasion, I shall attempt little more than an opening of the inquiry, and that directed to a few points,—chiefly those alluded to in the foregoing queries.

Type
Research Article
Information
Earth and Environmental Science Transactions of The Royal Society of Edinburgh , Volume 20 , Issue 4 , 1853 , pp. 599 - 605
Copyright
Copyright © Royal Society of Edinburgh 1853

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References

page 602 note * In 1205 fatal cases, not selected, in which the lungs were examined at the General Hospital, Fort Pitt, Chatham, tubercles were found to exist in 734 (61·7 per cent.) See the author's “Notes on the Ionian Islands and Malta,” vol. ii., p. 312, for details.