202 



composition of tlio filtorod broths, and in Tables 132 and 133 the com- 

 position of the clear, filtered broths, calculated to the basis that 100 

 grams of meat per 100 grams of broth or 1 pound of meat per 1.04 

 pints of original broth, will be found. The kind and cut of meat and 

 the method of cooking are ])lainly shown in the tables, together with 

 the weight of meat taken, the weight of the resulting complete broth, 

 and the weight of the clear broth. The tables also give the percentage 

 composition of the clear, fdtered broth calculated to the basis of the 

 water-free substance. 



Table 132. — Composition of clear, fUered hrotli. {ReKiilts of experinieriLt made in 



'1898-190S.) 



[Calculated to the Ijasis, 100 grams of meat give 100 grams of broth, or 1 pound of meat gives 1.04 



pints of broth. 



