BROTHS. 123 
licky-brath, or tay-kittle brath, ov a vrasty mornin’; but, 
burnish it awl: I niver ciide stomick maggity brath like this es.”’ 
Beef gives the weakest Broth ; mutton Broth is a little stronger; 
and chicken Broth strongest of all. ‘‘ Broth can be made, cold 
in quality, without the application of heat, by digesting half a 
pound of finely-minced beef with a pint of cold water to which 
four drops of hydrochloric acid (the basis of table-salt) have been 
added. The product thus furnished is richer in soluble albumin 
than when heat is employed. By using rather more of the same 
acid, but no salt, heat can be applied up to 130° F., and by 
this method nearly 50 per cent of the meat can be obtained in 
the broth.” (Yeo) ‘‘ About 80 per cent of the meat-salts pass into 
the Broth, and all the chlorides, with most of the phosphates.” 
Poached egg Soup (Thudicum) is a pure soup quickly procur- 
able, and a very desirable form of nourishment for persons 
suffering from an irritable, or sore state of the intestinal canal, 
as in typhoid, or enteric fever. Prepare some standard Broth, 
delicately flavoured ; then poach some eggs (contained in immer- 
sion-moulds) in boiling water; trim them, and transfer them 
to the tureen, and pour the Broth over them. Dice of toast 
may be added if approved. 
To prepare an instantaneous Broth, or Bouillon dla minute, as for 
cases of urgent illness (the cost being then a secondary considera- 
tion), cut up one pound of very lean gravy beef, and half a 
boned chicken ; pound these well, and put into a stewpan, with 
ten grains of salt; pour over the same three pints of water, and 
heat to the boil, while stirring ; as soon as the boiling has com- 
menced, add shredded carrots, turnips, onions, leeks, and celery ; 
boil for twenty minutes, and pass it through a cloth. In this 
way the bones are omitted, fat is excluded, the meat is much 
subdivided, and perfectly exhausted of its juices, whilst the time 
of boiling is confined to twenty minutes. The saucepan must 
be kept covered during this boiling, else the adage may become 
unpleasantly verified—‘* He who boils his pot with chips makes 
his Broth smell of smoke.” Chicken Broth, for women, or 
children, “‘ can be rendered emollient,” says Dr. Thudicum, “‘ by 
boiling in it some marsh-mallow root, and barley, sweetening 
it with Narbonne honey ; boil, skim, and filter.” A remarkable 
Broth, or Soup is to be made from the cockroach, or blackbeetle, 
of kitchen familiarity, for proving beneficial against albuminuna, 
or what is known as Bright’s disease of the kidneys. M. Dagin’s 
