Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

20 erthygl ar y dudalen hon

WHÃT AMERICA IS THINKING.-,

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I WAR AND THE LAND

COMPENSATION FOR THE RAILWAYS.

TEACHERS WHO GO TO THE FRONT.

-———-.-———— .FATHER AND SON…

BETTER PAY SCALE FOR RECRUITS.

BOY WHO BEAT THE KAISER.

HOME-MADE NOTE. I

1-! THE WORKING WOMAN IN I.…

I.....-THE GRAND THEATRE,…

| ARREARS OF RENT IN IWAR…

-————4iiw———— CAPTURE OF SANATOGENI

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Advertising

EGYPTIAN PEASANTS' HOARDS…

BOLTON BY-ELECTION. I

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I HERRING AS CHEAP FOOD

Newyddion
Dyfynnu
Rhannu

HERRING AS CHEAP FOOD "NUTRITIVE VALUE EQUAL TO BEEF. The attention of the public to the value of herring as food is drawn by a memorandum issued by the Board of Agriculture and Fisheries. In 1913 over 11,000,000 cwt. were landed in the United Kingdom, nine^tentlis of which was exported, mainly in the form of "pickled" herring—pickled in barrels in brine—to Germany and Russia. On the out-break of war there were about 317,000 barrels of pickled herring the product mainly of the Scottish fishery, ready for export. The greater part of this stock is still in the country. The English fishery at Yarmout-Vr, Lowestoft, and other ports is usually at its height in September, October, and November, and the Board hope that considerable quantities may yet be landed As a result of the closure, of foreign markets the greater pait of the herring landed should be available for home consumption. It has been stated, says the official memorandum ,that two salt herrings contains enough animal protein for the daily diet of a working man. Salted or "picklcd" herring can be kept for twelve months or more in good con- dition. Professor Hopkins, F.R.S., of Cambridge University, states thrt "the nutritive value of fish is full equal to that of mammalian flesh (beef or mutton)." As regards the North Sea herring), he states that "when fresh it containes 18.6 per cent, protein aied 3.44 per cent. fat. Fresh lean beef contains 224 per cent, protein ard 3.0 per cent. fat." He adds also that "the loss of mitritiAe material due to the b'-ine is negMgible." A barrel of herring (BOO to 850 fish) can be bf-urrht for from tll and a half-barrel at not mur more than half that pri.-e. Pickled herring pro- vide a valuable frod at a low p-ice. The wholesale price of one pic'rkpd herring would be about one half-penny. Te Fishmongers' Company, Fish- mongers' Hall, E.C., provide on appli- cation reci pes f"T the cooking of herr- ing are cooked by prec>>elv th« wtne methods as freeh herring, but need to be son kArl in frMn water for several hours before cooking.

WAR-TIME PEACE TREATIES.I