58 Gimbernat on the Mode of extracting 



bones as a means of subsistence for the garrison and inhabitants. 

 The processes of Papin and Cadet de Vaux were proposed, 

 the only ones then known: the second was more particu- 

 hirly recommended ; for as there was at Strasbourg the crush- 

 ing-machine, invented in that town, the trituration of bones 

 was more practicable than the process of softening them by 

 steam, an operation which could not conveniently have been 

 practised upon a large scale. The experiment did not answer, 

 the broth thus obtained having a rancid taste, for the reason 

 above-mentioned. Being at that time at Strasbourg, I was 

 asked by the Prefet if some other means could not be found 

 of accomplishing the object? I answered, that it might be 

 accomplished without difficulty, by dilute muriatic acid and 

 boiling water. The Prefet, pleased with this idea, desired me 

 immediately to make the experiment. I did so. My success 

 was complete ; two days afterwards, soup made from the animal 

 matter of bones, extracted by this process, was served at his 

 table, and highly approved. In consequence of this, imme- 

 diate measures were taken to obtain an abundant supply of 

 bones from the slaughter-houses and kitchens. I did every- 

 thing in my power to second the zeal of the Prefet, and 

 remained at Strasbourg, in order to co-operate with him in 

 protecting the inhabitants and the garrison from disease and 

 famine, the oaly enemies they had to fear. By degrees the 

 disinclination of the people to this form of food was overcome. 

 The process, of which I published the details, grew into general 

 use ; and the soups and jellies so made^ when properly sea- 

 soned and flavoured, were acknowledged to be of an unexcep- 

 tionable quality. 



As Strasbourg was blockaded at the beginning of January, 

 1814, a short time only after the plan of bones had been sug- 

 gested, the quantity necessary for the relief of a garrison could 

 not be procured ; but all which could be obtained were carefully 

 employed during the blockade, for the nourishment of the poor, 

 who ate this kind of broth without repugnance, and liked it 

 better than the aqueous soups of Count Rumford: thus a 

 great quantity of meat and other provisions were daily econo- 

 mised. The blockade was fortunately raised before the scarcity 

 was felt ; these measures of precaution, therefore, became 



