ajid its Applicaiion to various cecojwmical Purposes. If) 



100 kilogrammes of ment make in our establishments 400 mea- 

 sures of broth of a demi-litr? each. Tlie bones which are thrown 

 away or burnt would give '30 hundredths of dry gelatine ; con- 

 sequently, the 20 kilogrammes above-mentioned would furnish 

 six kilogrammes, from which 600 measures of broth ma)' be 

 produced. 



The quantity of broth produced from tlie bones is therefore in 

 proportion to that from the meat as 3 to 2. 



But pure gelatine having no taste of its own, is not sufficiently 

 stimulating to the stomachs of invalids and convalescents : 

 M. D'Arcet, therefore, proposes to season the broth with roots 

 and herbs, to supply the place of the extractive matter, the 

 os7nazoiie and the salts of the meat ; or, as appears preferable, 

 to substitute the gelatine for three-fourths of the meat. 



Thus v/ith 50 kilogrammes of meat as much broth may be 

 made of a good quality, as is usually made with 200 kilo- 

 grammes; so that the san^ie expense will afford the same quan- 

 tity of broth, and three-fourtlis of the meat, which may be 

 roasted for the convalescents, who naturally prefer it to the 

 louilli of the hospitals, whic'i is nearly reduced to the animal 

 fibres deprived of all the nourishing juice. 



Tims the food distributed will be considerably improved by 

 adopting M. D'Arcet's method, without any additional expense. 

 — We will show tliis advantage by a few exam})!es. 



First, 100 pounds of meat afford bat 50 pounds of lovilli, 

 and 100 pounds of the same meat furnish 07 pounds roasted ; 

 there is, therefore, nearly a iifth part gained by roasting it. 



Second, 100 pounds of meat furnish 50 pounds of bouilli, 

 and 200 measures of broth. 



Third, 100 pounds of meat, of which 25 is made into broth, 

 with three of gelatine, will give 200 measures of broth and 12 

 pounds and a half of bouilli, and the remaining 75 pounds will 

 furnish 50 pounds of roast meat. 



We see that by tliis means we have an equal quantity of broth 

 of superior quality, and 50 pounds of roast meat, besides 12 

 j)0unds and a half of bouilli : indeed we spend seven francs 50 

 centimes in the gelatine; but this expense is more than covered 

 by the 12 pounds and a half of bouilli. We must therefore con- 

 clude from these facts, that this process affords not only the 

 means of greatly improving the subsistence of the indigent, l)Ut 

 also a degree of oeconomy which is not to be neglected. 



This being demonstrated, we will now proceed to the principal 

 object of our mission, which more particularly concerns the me- 

 dical profession, and the only one on which the Society has con- 

 sulted them ; which i-, the nutritive properties and salubrity of 

 gelatine, B 2 With 



