Jp^ 



^-wpF-i^. 258 [Assembly 



the meat, that a sufficient quantity is not left to enable it to enter 

 into putrefaction.'" 



Liebig in his " Researches on the Chemistry of food and the mo- 

 tion of the juices in the animal body/' in discussing the proper- 

 ties of the juice of flesh, soups, &c., at page 109 and onward, says 

 '- when lib. of lean beef, free of fat and separated from the bones, 

 in the finely chopped state in which it is used for beef sausages 

 or mince meats, is uniformly mixed with its own weight of cold 

 water, slowly heated to boiling, and the liquid after boiling brisk- 

 ly for a minute or two, is strained through a towel from the coa- 

 gulated albumen and the fibrine, now become hard and horny, 

 we obtain an equal wei^^ht of the most aromatic soup, of such 

 strength as cannot be obtained even by boiling for hours from a 

 piece of flesh. When mixed with salt and the other usual addi- 

 tions, by which soup is usually seasoned, and tinged somewhat 

 darker by means of roasted onions or burnt sugar, it forms the 

 very best soup which can in any way be prepared from lib of 

 flesh.'' 



" The influence which the bvown color of this soup, or color in 

 general, exercises on the taste, in consequence of the ideas asso- 

 ciated with color in the mind (ideas of strength, concentration, 

 &c.) may be rendered quite evident by the following experiment. 

 The soup colored brown by caramel is declared by all persons 

 to have a much stronger taste than the same soup when not col- 

 ored, and y^ the caramel in point of fact, does not in any way 

 actually heighten the taste." 



" If we allow the flesh to boil for a long time with the water, 

 or if we boil down the soup, it acquires spontaneously, when 

 concentrated to a certain point, a brownish color and a delicate 

 flavor of roast meat ; if we evaporate it to dryiiess in the water 

 bath, or if possible at a still lower temperature, we obtain a dark- 

 brown, soft mass, of which half an ounce suffices to convert lib. 

 of water, with the addition of a little salt, into a strong well fla- 

 vored soup." 



" The tablets of so-called portable soup, prepared in England 

 and France, are not to be compared with the extract of flesh just 

 mentioned 3 for these are not made from flesh, but consist of gel- 



