38 Ii^!>ort on the Means of Supplying the Poor with Food, 



possessing an ammoniacal or other disagreeable odour. This, we pre- 

 sume, from a carefully conducted experiment, in which a bone which 

 weighed 1442*5 grains lost by exposure for an hour to a temperature 

 of 230° in a Papin's digester, 208*6 grains or 14*5 per cent. 



The resulting liquid possessed a highly agreeable odour, nor was the 

 slightest ammoniacal smell perceptible. 



The advantage of a considerable elevation of temperature wo have 

 mentioned, is obvious, when the preceding experiment is contrasted 

 with another trial made by boiling a bone at the common temperature 

 of boiling water. A bone weighing 12 oz. 315 grains lost after 1| hours 

 boiling in a common pot, covered by a lid, under which the steam had 

 free space to escape, 358 grains or equivalent to 5*9 per cent. 



Both of the bones were beef-bones, and flat, resembling each other 

 as nearly as possible. The extract left by the evaporation of the 

 liquid, derived from boiling the bones at a common temperature, was 

 a trembling jelly, and did not resemble glue. 



According to the French commission, the eff'ect of feeding dogs upon 

 gelatin extracted by hot water, was similar to that produced upon 

 the same animals when they were fed exclusively upon any elementary 

 animal substance, as fibrin, and albumen, ho. Several dogs preferred 

 to die rather than touch it, while others partook of it once or twice, 

 and then obstinately refused to make further use of it. The result 

 was different when the gelatin was derived from bones by the action 

 of an acid. If the bones were digested in acid, and the residue dis- 

 solved in water, dogs lived upon it for a month and were well nourished, 

 especially when the bones were those of sheep's feet. But after this 

 period they showed a dislike to their monotonous meal. We believe, 

 therefore, that gelatin procured by the action of acids upon bone, 

 might be employed as the basis of soups, which should however con- 

 tain also meat and vegetables. The latter should always, to a certain 

 amount, be of a succulent nature. It is desirable, however, that in our 

 climate, animal food should always constitute a part of the diet of 

 man; whether he be in the condition of a pauper or a prisoner. If a 

 man is poor and is imperfectly nourished, he may die of starvation 

 ultimately, as truly as the man who is totally destitute of the neces- 

 saries of life. And if a man is deprived of his liberty for the benefit 

 of his fellows, there is no reason, human or divine, why his health 

 should be injured by inefficient food, so as to produce death by slow 

 starvation. The consequence is more cruel than if he were at once 

 capitally punished. 



From the observations which have been adduced in the course of 

 this Report, it appears that — 



1. A considerable loss is sustained in the amount of flour employed 

 in baking bread, when the flour is fermented. This loss exceeds a 

 fifteenth, being 6^ per cent If we apply this correction to the ex- 



