Discussion of results — Continued. Page. 



The losses involved in the boiling; and stewinj^ of meats 109 



The losses involved in the roasting;, broiliii";, sautrinjr, and frying,' of meats. 176 



A study of meat broths and soaps 1 81 



Composition of complete meat broths 184 



Composition of clear, filtered meat broths 201 



Nitrogenous constituents of broth 217 



Conclusions 228 



