NUTRIMENT OBTAINED FROM BONES. 101 



'• To obviate all thefe objections, nothing more is neceflaryj Mode of pro- 

 than to reduce the bones to powder ; which may be very rea- curin S lU 

 dily done between a pair of toothed iron cylinders, as in the 

 ammoniac works. The bones thus comminuted are to be 

 boiled in eight or ten times their weight of water for the fpace 

 of four hours, or till about half the water is wafted, when the 

 liquor will be found on cooling of a due gelatinous confidence. 

 A veffel with a tight cover fliould be ufed, that the water may 

 acquire as much heat as poflible ; and it mould not be of cop- 

 per, as this metal is eafily diflblved by animal mucilage. 



It is to be obferved, that bones from different parts afford Proportions of 

 different proportions of jelly, by which of courfe the quantity i el, y in different 

 of water mould be regulated. According to the experiments 

 of Mr. P. five pounds of the middle part of the bone of a leg 

 of beef will afford nine pints of jelly ; the fame quantity of the 

 bone of the joint, fifteen pints ; of the ribs and fpine, eleven 

 quarts ; of the rump and edge bone,, thirteen quarts. Five 

 pounds of mutton bones of every fort together give nineteen 

 pints of jelly. Pig's bones yield a little more. To Mr. P's 

 tafte, the jelly from pig's bones was the mod agreeable of all : 

 that from mutton had the diftinguifhing flavour of the meat. 

 Of the jellies from beef bones that from the ribs was moft . 

 pleating, both to the fight and palate, that from the Iq^ and 

 joints leafl, 



In warm weather the liquor muff be boiled down fomewhat 

 more, if it be intended to affume the fame gelatinous conflu- 

 ence when cold ; as the fame quantity of bone, that would 

 afford a quart of jelly in winter, will not yield above a pint 

 and a half, or a pint and a quarter in fummer, but then it 

 contains proportionally more nourishment. 



If this jelly be boiled till it acquires a confidence a little portable jelly 

 thicker than a fyrup, then poured out into plates, and when 

 cold cut into pieces and dried on a net, it will keep a long 

 time, and be particularly ufeful at fea. One ounce of this 

 dry portable jelly, being foaked in water for a quarter of an 

 hour to foften it, and then boiled, will make from a pint and 

 a quarter to a quart of jelly, according to the feafon, and 

 equally as good as that which is frefli extracted. 



Mr. P. prepares a very pleafant reiterative for the flck, as 

 he informs us, by adding an ounce and a half of fugar, and a 

 Jktle felt, to fourteen or fifteen c-unces of the jelly, and then 



making 



