MEATS. 475 
slight service in tiding over a crisis in which the administration 
of milk is for some reason out of the question. But a solution 
of egg-white flavoured with meat-extract makes an efficient 
substitute for beef-juices. The nutritive value of Beef-tea, 
which of itself never contains more than 2 per cent of nutritive 
matters, can be materially increased by adding to it the finely- 
powdered fibre of the meat; and the only means for getting 
the full nutritive value of meat in a small bulk is by the use of 
meat powders, thereby making ‘ whole beef-tea.’”’ Extract of 
meat is prepared by simply mincing lean fresh meat, and 
exposing it to the action of cold water, afterwards evaporating 
down the solution to the consistence of a thick extract. But 
without its flavouring constituents (which are likewise to be 
secured, as in Liebig’s Extract), and the other nutritive 
attributes of the flesh, animal food is tasteless, and almost 
worthless. ‘It is upon the extractives,” writes Dr. Hutchison, 
“that the value, and uses of Liebig’s meat-extract must chiefly 
depend; these have unquestionably a marked effect on the 
digestive organs; they are the most powerful exciters of gastric 
digestion that we possess, and are thus eminently calculated to 
rouse the appetite, and aid the digestion of any food with which 
they may be taken. This, indeed, is their true réle, both in 
health, and in disease: they are flavouring agents, and their 
proper place is in the kitchen, not by the bedside. But as 
regards nourishing an invalid, these substances represent only 
the fragments, as it were, of broken-down proteid, and are of no 
use as tissue-builders.” 
An admirable combination of animal proteids with some useful 
carbohydrates is meal-bread, or wheaten bread, together with 
which a quantity of freshly-cooked, and minced, lean meat has 
been incorporated, after such a manner that it cannot be seen 
in the loaf, being completely dissolved in the crumb. Fresh 
dough will thus assimilate an amount of the meat corresponding 
to one pound within two pounds of the flour. It will really 
dissolve considerably more, up to one pound of meat to the 
dough of one pound of flour, but then the bread would not be 
so good. This bread is darker in colour than.a white wheaten 
_ loaf, though having a white crust, an excellent taste, and being 
highly nutritious. It constitutes, indeed, with a certain amount 
of fat, a perfect food, and can be assimilated with ready ease 
by persons labouring under difficulties of the digestive organs. 
