of a fishery product is of considerable interest
to the consumer. Some years ago, Prof. W. O. Atwater, of Middletown,
Connecticut, made a series of careful analyses of the composition of
the flesh of three lobsters from the coasts of Maine and
Massachusetts, and the figures given below represent the results:

Per cent.
---------

Proportions of edible portion and shell:

Total edible portion 39.77
Shell 57.47
Loss in cleaning 2.76

Proportions of water and dry substance
in edible portion:

Water 82.73
Dry substance 17.27

Chemical analysis calculated on dry substance:

Nitrogen 12.54
Albuminoids (nitrogen x 6.25) 78.37
Fat 11.43
Crude ash 10.06
Phosphorus (calculated as P2 O6) 2.24
Sulfur (calculated as SO3) 2.47
Chlorine 3.46

Chemical analysis calculated on
fresh substance in flesh:

Water 82.73
Nitrogen 2.17
Albuminoids (nitrogen x 6.25) 13.57
Fat 1.97
Crude ash 1.74
Phosphorus (calculated as P2 06) .39
Sulphur (calculated as SO3) .43
Chlorine .59

Nutritive value of flesh of lobsters
compared with beef as a standard and
reckoned at 100. 61.97

ARTIFICIAL PROPAGATION OF THE LOBSTER.

The rapid increase in the catch of this crustacean during the past ten
years has drawn upon it the most earnest attention of all interested
in the preservation of this valuable fishery. If the "berried" or
female lobster bearing eggs, and the young and immature, were let
alone by the fishermen there would be no necessity for a resort to
artificial lobster culture. Ma