122 MEALS MEDICINAL. 
French Chemist, Chevreul, who examined this extract of meat in 
1835, discovered therein the crystallized substance “ creatin,” and 
thus originated a chemical knowledge of the principles of flesh. 
The Germans call such an evaporated extract of the stock-pot 
** pocket-bouillon,” and the French style it “bouillon sec.” 
Prout surmised that the active element of sapid meat-extract 
is an acid, probably the “ inosinic acid ” of Liebig. The French 
School of Cookery has unanimously adopted the principle that 
Broth is the foundation of this art, because it is the basis of all 
sauces ; since, according to the French system, the sauce is the 
prime element, if not the actual raison d’étre of the entrée which 
it supplements. For extemporizing, or strengthening Broths 
“ Le Saveur des Potages”? (known in this country as “ Maggi’s 
Essence”) is of great value, and importance. It is a highly 
concentrated liquid essence, which has to be as sparingly 
employed as though one were making up a prescription ; it is 
therefore supplied in small bottles which have little curved 
spouts fitted in the neck, and thus enable the liquid to be dis- 
pensed drop by drop; the effect of a few drops on a thin Broth, 
or Soup is almost magical. To make therewith a good cup of 
Broth: Beat up the yolk of an egg in a basin previously warmed ; 
add an eggspoonful of the said essence, and fill up the basin 
with boiling water, stirring well all the time. The “ Maggi” 
may be had either plain, concentrated, or slightly flavoured 
with fine herbs. “ French cookery,” said Dumas, “ owes its 
superiority over that of other nations only to the excellence of 
its bouillon.” In Devonshire the peasantry make “ Tay-kittle 
Brath ” (or “sop ”), its ingredients being one slice of bread cut 
in dice-shaped pieces, one “spit” (i.e., very small piece) of 
butter, one tablespoonful of milk, one pint of boiling water, 
with pepper and salt to taste; sometimes chopped leeks being 
added, when it is called “ licky Brath.” “I allays likes,” says 
a Devon peasant, “‘ tu put a vew spits ov butter *pon the tap ov 
a rice pudden; et kep’th’n vrom burning.” A West Devon 
farmer was invited to dinner, together with one or two other 
tenants, by his landlord, who noticed that Mr. Tibbs did not eat 
his soup (vermicelli), but stirred it backwards and forwards with 
the spoon, whilst a look of disgust overspread his face. The 
host, addressing him, said, “I fear you do not care for your soup, 
- Tibbs ; let John take your plate away.” Mr. Tibbs smiled 
somewhat grimly, and replied, “ Well, zir! I likes a dish of 
