56 



MEAT EXTRACTS. 



are useful on account of their flavoring properties. They are not, 

 however, concentrated foods, having on the contrary but compara- 

 tively little nutritive value. The meat juice prepared from fresh 

 meat, in the home or hospital, by continued heating at a low tem- 

 perature, is far superior as a food to the commercial meat extracts 

 and so-called meat jukes. 



o 



Of THE 



UNIVERSITY 



Of 



=£4 LI FOR J*^ 



