IR Method of extracting Gelatine from Boner,, 



without previously taking the opinion of the medical faculty, it 

 has submitted to that body the following questions : First, 

 whether the gelatine extracted by M. D'Arcet be nutritive, and 

 to what degree ? Secondly, vvhether it would be salubrious as an 

 aliment, and not liable to any inconvenience ? 



To these two points the committee have directed their atten- 

 tion ; and although the method of preparing the gelatine is not 

 of equal importance with its use as an aliment, we thought it our 

 duty to become acquainted with it; and with this view we visited 

 the manufactory of M. Robert, where it is extracted, and where 

 we witnessed the series of operations to whicli the bones are sub- 

 mitted, in order to obtain from them the gelatinous matter in a 

 state perfectly jnire. 



Hitherto the gelatine has been extracted from bones, by sub- 

 mitting them for a long time to the action of boiling water. By 

 this method, which requires the pulverization of at least the 

 larger bones, scarcely one-third of the gelatine contained in them 

 is obtained: they are besides partly deteriorated by the long con- 

 tinued action of the water and heat. These' difficulties have 

 hitherto prevented the adoption in hospitals, of broths made 

 from bones. 



M. D'Arcet has followed a method entirely opposite. He de- 

 prives them, by means of diluted muriatic acid, of the phosphate 

 of lime, and obtaitis t!)e animal part in a solid state, still preserv- 

 ing the form of the bones. To take from this substance the 

 small portions of acid and fat it retains, he puts it into baskets, 

 and plunges it for a few instants into boiling water : lastly, af- 

 ter wiping it dry with linen cloths, he exposes it to a quick cur- 

 rent of cold water, which by cleaning it perfectly, renders it whit^ 

 and demi-transparent. 



Without entering into further details on this subject, it i« 

 enough to observe that M. Robert's establishment leaves nothing 

 to be desired with respect to cleanliness and salubrity in the pre- 

 paration of this substance. 



When thus prepared and cut into pieces, the gelatine dissolve? 

 very quickly and almost entirely in boiling water. If it is wished 

 to preserve it to use at a distant time, it is sufficient to expose it 

 upon hurdles or nets, cither entire or cut up, in a warm and dr)' 

 j)!ace ; then inclosed in casks or cases it undergoes no alteration, 

 and may be preserved for a thousand years with all its qualities. 



Let us now examine, with a view to o?conomy, the advantages 

 of employing M. D'Arcet's gelatine in the preparation of broth. 

 Although this is not the principal object of the author, it is in 

 it«elf of sufficient importance to merit attention. 



It is known that about 100 kilogrammes of meat contain 

 ?0 kilogrammes of Eesh and fat, ?nd 20 kilogrammes of bones: 



■ 100 



