20 Method of extracting Gelatine from Bones. 



With respect to the first part of this question, every one who 

 h acquainted with the nature of meat, is convinced that the nu- 

 tritive property it communicates to the broth, is derived princi- 

 pally, if not entirely, from the gelatine. If daily experience did 

 not furnish undeniable proofs of this, we should find it attested 

 by numberless authors who have written on this subject, and 

 \vho all consider gelatine as the most nourishing of animal mat- 

 ters. Some persons may object that gelatine cannot supply the 

 place of meat in the preparation of broth, because it is deprived 

 of salts, and of the extract particularly denominated osmazoTie, 

 which gives the colour, taste, and pleasant flavour to broth. 



But we reply, that this principle does not exist in veal, poultry, 

 or pork, and yet these meats are very nourishing ; and, more- 

 over, M. D'Arcet proposes, as we have before mentioned, to 

 5'ipply the portions of those substances that are deficient in the 

 broth of gelatine, by a greater quantity of roots, such as onions, 

 turnips, celery, carrots, &c. which are savoury, aromatic, and 

 saline. 



But the most conclusive experiment, and one to which every 

 one must assent, was that which was made under our own in- 

 spection at the medical hospital. The broth was prepared with 

 one quarter of the meat commonly used, gelatine and roots sup- 

 plied the place of the other three ([uarters, which were roasted, 

 and given to the invalids and convalescents, and even to the per- 

 sons in attendance, who perceived no difference between this 

 hroth and that to which they had been used : they were also 

 aiiundantlv liourished, and perfectly satisfied to have roast meat 

 instead of loiiHli. 



Here then is one part of the question resolved. The brotli 

 made ai'cordiag to M. D'Arcet's process, is at ler^st as agreeablr 

 as the broth commonly made in hospitals ; as to the other part, 

 namely, the salubrity of the brotli, we can affirm that of 40 per- 

 ,snns w'no partook of it for three months, not one of them expe- 

 rienced anv symptoms that could be reasonably attributed to the 

 gelatine ; the progress of the sick was the same as usual, and 

 the convalescents were not longer recovering than in other cir- 

 cumstances. We nsay, therefore, without hesitation conclude, 

 that gelatine is not onlv nourishing and easy of digestion, but 

 also that it is very salubrious; and employed in the way pro- 

 posed by M. D'Arcet, cannot have any bad effect on the animal 

 frame. 



Nor are these the only advantages to be derived from the 

 gelatine extracted in the above manner : there are many others, 

 on which I shall a Id a few words in this place. 



1st. When reduced into thin cakes and dried, it may be usrd 



by 



