Like all animal foods, fish are subject to parasites, some of which take up their abode in the human body when fish infected with them are eaten.  An eminent scientist connected with the Smithsonian Institution, contributed an article to Forest and Stream a few years ago, in which he stated that in the salmon no less than sixteen kinds of parasitic worms have been discovered, and undoubtedly many others remain unknown; four species were tapeworms, and four, roundworms.  The yellow perch is known to be infested with twenty-three species of parasitic worms.

The pike carries with him at least twenty kinds, while many other varieties of fish are equally infested.

Fish have been highly lauded as a food particularly suited to the development of the brain and nervous system.  This no doubt has arisen from the fact that fish contain a considerable amount of phosphorus.  Phosphorus is also present in the human brain, and for this reason it has been supposed that fish must be excellent nutriment for the brain; but the truth is, there is no such thing as any special brain or nerve food.  What is good to build up one part of the body is good for the whole of it; a really good food contains the elements to nourish every organ of the body.

Salted fish, like salted meat, is deprived of most of its nutriment during the curing process, and being rendered much more difficult of digestion, possesses very little value as a food.

SHELL-FISH (OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS, ETC.)—­Although considered a luxury by epicures, shellfish are not possessed of a high nutritive value.  The whole class are scavengers by nature and according to recent researches it appears that they are not altogether safe articles of diet.  Many cases of severe and extensive sickness have been traced to the use of clams and oysters.  Investigations made to ascertain the cause show the poisonous part of the mussel to be the liver.  Rabbits and other small animals inoculated with the poison died in one or two minutes.  Not all mussels are thus poisonous, but inasmuch as there is an abundance of wholesome food, it would certainly seem the part of wisdom to discard shellfish altogether.

HOW TO SELECT AND PREPARE FISH.—­The flesh of good, fresh fish is firm and hard, and will respond at once to pressure with the fingers.  If the flesh feels soft and flabby, the fish is not fresh.  The eyes should be full and bright and the gills of a clear red color.

Fish should be cleaned as soon as possible after being caught.  To do this, lay the fish upon a board, and holding it by the tail, scrape off the scales with a dull knife held nearly flat, working from the tail toward the head.  Scrape slowly, and rinse the knife frequently in cold water.  Cut off the head and fins, make an opening from the gills halfway down the lower part of the body, scrape out the entrails and every particle of blood.  Remove the white part that lies along the backbone, then thoroughly rinse and wipe dry.