PREPAKATION OF ANIMAL ARTICLES OF FOOD. 87 



ter formerly called osmazome, and numerous inorganic salts. 

 The proportion of solid matter in soups is ordinarily from 

 nine to ten parts per thousand. Coagulated albumen, a 

 portion of the fat, and certain inorganic salts are removed in 

 the scum. The boiled meat contains musculine, somewhat 

 hardened and corrugated, coagulated albumen, fat, and in- 

 organic salts.- In the preparation of the different soups, va- 

 rious vegetables are commonly used, which add to the flavor 

 and supply a certain quantity of nutritive matter. 



The following formula, the result of numerous experi- 

 ments, is now adopted for the preparation of soup for the 

 hospitals and civil charitable institutions of Paris. 1 



Formula for making Soup. 



For 20 gal. of bouillon. 



Water 20 gal. (75 lit.) 



Meat, weighed with the bones 68 Ib. 10 oz. (31-245 grammes.) 



Vegetables 13 Ib. 10 oz. (6-240 do. ) 



Salt 1 Ib. 12| oz. (0-840 do. ) 



Burnt onions (baked in an oven until desiccated) 7f oz. (0.220 do. ) 



The capacity of the kettles used should never exceed 

 twenty gallons, as in larger vessels the pressure on the lower 

 strata of the liquid causes the temperature to rise too high, 

 and the aroma is thereby in part destroyed. The meat 

 should be cut off from the bones and tied with strong cords 

 into packages of nine or ten pounds each. The bones should 

 be broken up and placed in the bottom of the kettle. The 

 packages of meat should then be placed upon a grating or 

 perforated false bottom, above the bones. Twenty gallons 

 of cold water are then poured in, the whole is raised to the 

 boiling point, and the scum is removed as it forms. It is 

 kept gently boiling for two hours, during which time it is 

 constantly skimmed. Between the first and second hour, 

 when the skimming is nearly completed, the vegetables with 



1 PAYEN, op. cit., p. 101. The weights and measures have been reduced from 

 the French to the English standard. 



