_Eels_ contain thirteen parts of fat. _Codfish_, the best-known of
all the white fish, vary greatly, according to the time of year in which
they are taken, being much more digestible in season than out (i.e., from
October to May). _Mackerel_ and _Herring_ both abound in oil, the latter
especially, giving not only relish to the Irishman's potato, but the
carbon he needs as heat-food. _Shell-fish_ are far less digestible, the
_Oyster_ being the only exception. The nitrogenous matter in oysters is
fourteen parts, of fatty matter one and a half, of saline matter two, and
of water eighty. At the time of spawning--from May to September--they lose
their good condition, and become unwholesome. _Lobsters_ rank next in
importance, and are more delicate and finer-flavored than _Crabs_. Both
are, however, very difficult of digestion, and should only be used
occasionally. The many forms of pickled and smoked fish are convenient,
but always less wholesome than fresh.
MILK comes next, and has already been considered in a previous chapter. It
is sometimes found to disagree with the stomach, but usually because
looked upon as drink and not as real food, the usual supply of which is
taken, forgetful of the fact that a glass or two of milk contains as much
nourishment as two-thirds of the average meal.
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