184 



Table 129.— Composition of the clear filtered broths and the solid matter in the broths — 



Continued. 



Composition of Complete Meat Broths. 



Table 130 for the experiments of 1 898- 1903-, and Table 131 for 

 1903-4 give the composition of the original complete broths. Since 

 the broths varied in consistency, it was necessaiy to reduce them to 

 a common basis before the}^ could be accurately compared. Each 

 broth was therefore diluted with water until it reached the density at 

 which the amount made from 100 grams of the original meat would 

 weigh 100 grams; or, what is the same thing, the point at which the 

 broth made from 1 pound of meat would measure 1.04 pints. The 

 kind and cut of meat and the metliod of cooking are indicated in 

 the tables, which hardl}' need further explanation. 



