182 



were found to be much more active gastric stimulants than sugar \\dth 

 water or any of the other foods or food accessories tested. It seems 

 apparent, further, that the stimulation of the flow of gastric juice by 

 the specific character of the food eaten is a normal and inijiortantpart 

 of digestion. 



If Pawlow's views are correct, and they are supported by a very 

 large amount of experimental work of a high order, they furnish an 

 explanation of the belief long held by many that soup and l)rotli have 

 a value in dietetics out of proportion to the nutritive material they 

 supply, and, indeed, they offer an explanation of the value of savory 

 foods in general. 



In connection with the work here reported it is interesting to sum- 

 marize the more important investigations of the composition of soup 

 and broth wliich have been found. For the purpose of studying the 

 composition of broth, Konig ** and associates prepared a meat broth 

 from 500 grams of beef and 189 grams of veal bones by the ordinary 

 household method. They obtained 543 cubic centimeters of strong 

 broth or soup, which upon analysis gave the following results: Water, 

 95.18; total dry substance, 4.82; proteid, 1.19; fat, 1.48; extrac- 

 tives,. 1.83, and total nitrogen 0.19 per cent. A. Payen^ prepared 

 tlu-ee soups from meat and bones, using as flavoring materials salt, 

 vegetables, and spices. These broths were anal3^zed with the follow- 

 ing average results: Water, 97.73; total dry residue, 1.26; organic 

 matter, 1.31, and salt, 0.96 per cent. 



Mrs. Ellen H. Richards and Mrs. Mary H. AbelMn 1889 and 1900 

 prepared and studied the composition of various kinds of broths. 

 The following table gives the results of their analyses : 



Table 128. — Composition of brotlis, heef tea, etc. 



Kind. 



Beef juice from meat slightly broiled 

 and pressed (round) 



Beef juice from meat slightly broiled 

 and jiressed (neck) 



Beef tea , chopped l)eef heated in bot- 

 tle without water 



Beef tea, New England Hospital, 

 with water 



Beef tea, with equal weight of water 

 two hours at 7U° C, then boiled 

 two hours 



Beef tea, with twice its weight of 

 water two hours at 70° C, then 

 two hours at 85° C 



Beef broth. New England kitchen, 

 average of 20 analyses 



Meat. 



Per ct. 

 20.8 



21.9 

 20. 4 



Total 

 soUds. 



Per ct. 

 11.9 



0.9 



7.91 



3.23 



3.53 



Solids, 

 juice 

 filtered 

 before 

 coagu- 

 lation. 



Per ct. 

 10.8 



Solids, 

 juice 

 filtered 

 after 

 coagu- 

 lation. 



Per ct. 

 4.93 



4.72 



5.72 



2.55 



Coagu- 

 lable 

 albu- 

 min. 



Per ct. 

 0.97 



5.18 



2.19 



.08 



Extract 



of 



meat. 



Per ct. 

 3.90 



3. 50 

 2.09 



Salts 

 or ash. 



2. 02 

 4.40 



Per ft. 



1.30 



aCheraic der Menschlichen Nahrungs- und Gcnussmittel. 4. ed., II, p. 1445. 



ft Substances Alimentaires, 1805, p 97. 



cV. S. Dept. Agr., Ollicc of Experiment Stations Bui. 21, p. 92. 



