General introduction, by D.N. Paton.--How far may the salmon examined be considered typical of their respective classes, by W.E. Archer.--The minute structure of the digestive tract of the salmon and the changes which occur in it in fresh water, by G.L. Gulland.--Changes in the digestive activity of the secretions of the alimentary canal of the salmon in different conditions, by A.L. Gillespie.--Bacteriology of the alimentary canal of the salmon in different conditions, by A.L. Gillespie.--Changes in the weight and condition of salmon at different seasons in the estuaries and in the upper reaches of the river, by D.N. Paton and J.C. Dunlop.--The changes in the solids and water of muscles and genitalia in the salmon in fresh water, by D.N. Paton.--The changes in the fats of muscle, genitalia, and other organs of the salmon in fresh water by D.N. Paton.--Microscopical observations on the muscle fat in the salmon, by S.C. Mahalanobis

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