106 a, AGRICULTURAL REPORT. 
Of protein derivatives, the following: 
mepuiien |. 22S: Joie sss ASS Ae Fe ae ee ee tt. 2 eee 2.6 
GreBtbINIP.. boise wth. Sake een Sa ee eee $35 See. SRS hci caw Jl eee 2 
MPU bene aos w ine a Sadie peo eels Ce ae: SEE ee ase sin w on 2 10.3 
The ash consisted of alkaline and earthy phosphates and sulphates, 
(chiefly potassium salts,) and alkaline chlorides and carbonates, the 
latter derived from combustion of organic acids. If the nitrogen be 
divided up between the protein derivatives, albumen and gelatine, and 
the creatine derivations, it would be thus: 
Nitrogen in albumen and gelatine... ...-- <2. --s-ntane-tne-o---shos Oeeee eee 1.48 
Nitrogen in eranmine colada? 1.0.) 0... .-u.s-nces Gan none nlnn ns t= ome nae 7.99 
which would allow the presence of nitrogenous nutritive elements of 
the latter class equal to 23.97 per cent., and the total percentage of 
nutritive nitrogenous compounds would be 34.27 per cent. If fresh 
beef be taken as unity, after the fat and bone are removed, the extract 
may be compared with it in nutritive value thus: 
Te TaDBENCS OL WaALeY IGN AN. 2 coi apesec rae besewroces scone cee> Stee 4 tol 
Farade amount Ol aan it 18 ase kode. Le ese ei sce see ee 13 tol 
In the amount of nitrogenous principles it is as.......-...--.------------- 375 to 1 
TRS ainoun Oh NiiOPEN ats AAs 224 a) 2bee. nd ese daee se ols ead aeons 3 tol 
It may be remarked that as this extract leaves mach muscular flesh 
and nutritive matter out of its composition, it cannot properly be com- 
pared with the fresh flesh of animals; and it should only be looked 
upon as an addition to or supplement of the healthy ration, and not as 
a substitute therefor. 
There is a likelihood. that considerable error exists in the minds of 
many with regard to the nutritive value of the several beef extracts 
made after the method described by Liebig; and although there may 
be some difference between the extractum carnis prepared by the San 
Antonio Meat Extract Company and that which professes to have the 
stamped name of Pettenkofer on the package, yet the value of any 
extract so prepared is overrated if looked upon as a protein—yielding 
aliment in any degree equivalent to fresh meat. These extracts are 
generally prepared upon the following considerations: lean fresh meat 
contains about 25 per cent. of solid matters, of which from seven to ten 
parts are soluble in cold water. More than half of this soluble part is 
composed of albumen and miochrome, (coloring matter,) which are 
coagulated by heat. Should the solution be boiled these matters are 
thrown down, and there remain only the other soluble constituents, 
which do not exceed from 3 to 4 per cent. of the meat. This is the 
extract of meat of Liebig, when it is evaporated to dryness. It is im- 
possible to recognize in such an extract any great nutritive power, for 
it is made up mostly of two acids—lactic and inosic—with the organic 
bodies known as inosite, or ee sugar, creatine, and creatinine, along 
with an organic colloidal ma er of brown color’and sirupy consistence; 
the soluble salts of the lass chlorides of sodium and potassium, and’ 
phosphate of potash are also present. Now, since to obtain one pound 
of this extract it is necessary to make use of 30 to 34 pounds of lean 
meat, or trom 45 to 48 pounds of butcher’s meat, a belief has arisen 
that all the nutritive matter of this large amount ‘of muscle is concen 
trated in the one pound of extract. But Liebig never claimed this for 1, 
but only called it bouillon, or a concentrated beef tea deprived of its 
albumen, and to which it is necessary to add peas or beans, or some 
substances rich in albuminous matters. It is impossible that nutrition 
can be carried on by extracts such as these, unless albumen, or some sub- 
