K. DOMESTIC AND HOUSEHOLD ECONOMY. 509 



chambers are all covered with a convex cap, through a suit- 

 able opening in which the gas flows out, in such a way as to 

 obtain the supply of air necessary for complete combustion. 

 13 (7, e/<me 1, 1873, 721. 



NEW PREPAEATIOX OF MEAT. 



Professor Leube, after numerous experiments, has con- 

 cluded the following as the most suitable form of meat liquid 

 for invalids, since it is more relished, and agrees with them 

 better than other preparations. The same is also said to be 

 true of it in a dry condition, in the form of powder or pas- 

 tilles, which latter also keep well. In an earthen or porcelain 

 vessel place one quart of water, and five and a half,drachms 

 of pure hydrochloric acid, with two and a quarter pounds of 

 beef, freed from fat and bones, and chopped fine, and place the 

 whole in a Papin's digester, with a tightly fitting cover. Boil 

 from ten to fifteen hours, stirring occasionally the first few 

 hours ; then remove, and convert to an emulsion-like mass in 

 a mortar; boil again from fifteen to twenty hours, without 

 removing the cover of the digester; add pure carbonate of 

 potash almost to neutralization, and finally evaporate to the 

 consistency of jell J^ 1 (7, 1873, 144. 



YALXJE OF GELATINE AS FOOD. 



The nutritive value of gelatine in these days of soups 

 made from meat extracts, and of jellies served in all the forms 

 Avhich skillful cooks can devise, is a question of no small im- 

 portance. Years ago it was decided, from French physiolog- 

 ical experiments and hospital experience, that gelatine was 

 of no use in nutrition. The subject has lately been more 

 thoroughly investigated by Yoit, who differs in some points 

 from the conclusions of the French savans. His experiments 

 were made on dogs fed either on gelatine alone or on gelatine 

 mixed with flesh or fat, or both. By determining the amount 

 of tissue transformed, as indicated by the nitrogen excreted, 

 and the loss or gain in weight of the animal, the value of 

 the gelatine could be ascertained. The results show that 

 Avhile gelatine has no nutritive value (if by this be meant the 

 formation of tissues), yet, if the term be extended somewhat, 

 that it does have an actual nutritive value in lesseninsr the 

 metamorphosis of albumen in the body. In a large dog, 168 



