REPORT OF THE CHEMIST. 107 
stance capable of representing it, be added; and the pleasant flavor of 
the extract will render even an unsavory substitute palatable. 
It must be remembered that bulk, as well. as quality, is a necessary 
element in our daily meals, and that not merely to support the wear and 
tear of life, but also to supply material for active exercise of body and 
mind, there are required 3 ounces of protein matter as dried meat, or 15 
ounces of fresh, and 23 ounces of carbohydrates, or of starchy, gummy, 
and saccharine matters. This is the daily allowance to farm laborers 
in England, and is somewhat less than is given to field hands in either 
Scotland or Ifeland. This is much below the soldier’s ration in any 
country while he is on active service, and very much below what has 
been allowed in our own army during the rebellion. 
The meat extract of Liebig does not contain within itself all the ele- 
ments of nutrition, being destitute of fatty and albuminous matter, 
without which health and muscular power could not be continued. It 
is an agreeable soup, giving flavor to other articles of nutrition, both 
nitrogenous and amylaceous, and with this understanding it should 
occupy a deservedly high position in the list of commissary stores of 
an army, and ought to be in constant employment in hospitals and sim- 
ilar institutions, where it is desirable to present an ordinary or nutritious 
_ diet in the most palatable form. There appears to be considerable dif- 
ference in the composition of meat extracts prepared by different manu- 
facturers, which is to be regretted, as, since they are sold under a similar 
name, the public are led to believe them equal in value as articles of diet. 
INDIAN FOODS. 
Several kinds of natural products, used by certain tribes of Indians 
as food, have been presented to the laboratory for examination by Dr. 
Edward Palmer, who collected them in person. As a paper upon 
them is prepared by Dr. P. for this volume, I shall only insert the com- 
position of the two varieties the analyses of which are completed at this 
time, viz: the “soap berry,” (Sapindus marginatus,) and the “ juniper 
berry,” (Juniperus communis.) 
Soap berry. Juniper berry. 
Wemeeners Id vacuolat M0 Oj) eilteeeet Le obo. 22328. 18. 16 14.34 
Protein compounds, albumen, gluten, &c...-...-.---. --.-+----- 14, 44 5. 69 
a 50 gal san oa Ne ca tie suds aaa au 0 tua oa 12. 10 17. 87 
Bi ooodes et ea a eee rene ae 14,71 10. 66 
Gunn acumen ee 36. 98 47.58 
Oe ye epee, eee eee eee 3. 61 3. 86 
100. 00 100. 00 
Containing nitrogen........ Ree ts 2s 22S ee eee ee 2.31 0. 94 
As articles of food or breadstuffs these differ from cereals in the 
diminished amounts of starchy and fatty matters. In the proportion of 
nitrogenous compounds there is considerable variation in these two, that 
of the soap berry being nearly three times as abundant as that of the 
juniper; as far, therefore, as muscle-forming elements are concerned, 
the juniper as a nutritive food is very inferior. On account of the want 
of due relation between the amylaceous and the albuminous compounds 
in both, ihe breads made of these berries are imperfect substitutes for 
the cereal plants. 
THOMAS ANTISELL, 
Chemist. 
.Hon. Horace OCAPRon, 
Commissioner. 
