=Adulteration of Fish Products.=--Attention has already been called to the adulteration of salmon by canning an inferior grade or even a different kind of fish under the name of a better species. The same remark may be made respecting all fish, hake, haddock, and cusk being often offered as cod. In the case of sardines a similar practice is in vogue, and the small herring which are captured off the coast of Maine are often sold under the name of sardines. The substitution of one variety of fish for another, however, is injurious only in the way of fraud, the substitute fish presumably being of equal wholesomeness to the other under whose name it is sold. On the contrary, the form of sophistication which permits the introduction of deleterious substances into fish food is highly objectionable from the dietetic point of view. Following the general principles of nutrition, all chemical, non-condimental preservatives are to be rigidly excluded from fish products. This rule excludes boric acid, borax, benzoic acid and benzoates, sulfites, formaldehyde, and all other forms of chemical preservatives. When fish are packed in oil the character of the oil used should be made known to the consumer. Especially is this true if from the locality where the fish is preserved and the general method of packing the consumer is led to believe that a high-grade oil such as olive oil has been used. =Value of Fish as Food.=--From the statements which have been made in connection with fish in particular and the analyses which have been given it is seen that fish is a food of a peculiarly nitrogenous character. The edible portions, exclusive of water, are at least three-fourths, and probably more composed of protein. The other edible nutritive product is fat or fish oil. The mineral nutrients compose the remaining edible portion of fish after the protein and fat are considered. The mineral portions of fish cannot be regarded as not nutritious since they contain phosphoric acid and lime, which are essential ingredients of food. The flesh of fish, however, as it has been seen, is not a complete ration, but is lacking in carbohydrates, and for this reason fish should be eaten with potatoes, rice, or other highly starchy foods. The value of fish as a food is unquestionable and its more general consumption would doubtless prove beneficial. Those who live in the interior of large and extensive regions where fresh water fish are not very abundant do not appreciate the value of fish as food as do those who live upon the coasts washed by salt water and near the interior fresh waters where an abundant supply of fish is secured. SHELLFISH.