M. D'Arcet on the Bones of Butcher"^ s' Meat. 291 



Art. XII. — Abstract of a Memoir upon the Bones procured 

 - from Bntcher''s Meat.*' By M. D'Arcet, Member of the 

 Academy of Sciences. 



We propose in this memoir to call the attention of the admi- 

 nistration, and to enlighten the public opinion upon the use of 

 the gelatine of bones, considered as an alimentary substance. 

 The long and difficult investigations which we have undertaken 

 with this view since 1812 have enabled us to trace to its foun- 

 dation this economical question ; and we are inclined to believe, 

 that in a few years bones, so rich a source of nutritious mat- 

 ter, will take the rank they so well deserve among the animal 

 substances employed for the nourishment of man. 



We submit this work to the judgment of those enlightened 

 persons who devote themselves to the relief of the indigent 

 classes. We are desirous that they should approve of the re- 

 sults of our labours ; and we hope that they will give us their 

 support, in order that we may attain the useful objects which 

 we have in view. 



Bones ought to be divided into two classes. Those which 

 are compact, flat, or cylindrical, contain very little fat. They 

 are sold at high prices to the turners, button-makers, and fan- 

 makers ; and they ought to be laid aside and kept for these 

 purposes. 



The other bones which remain after these have been selected, 

 and among which are found the spongy heads of the large 

 bones and the ends of the flat bones, are those which ought to 

 be employed for the alimentary substance. Numerous ana- 

 lyses have shown us that these bones when dry contain per 

 quintal about 



Earthy substance, - 60 



Gelatine, - - 30 



Fat, . . - 10 



The heads of the large bones contain as much as 50 per 

 cent, of fat. It is remarked that the bones of mutton and the 

 bones of roast meats give very often rancid fat, or fat smelling 



* Translated fro Ml the Ann. de ChimiCy torn. xl. p. 422-430. 



