UTILISATION OF KIVER PLATE BEEF. 123 



and lixiviating, the whole strength of the meat is ex- 

 tracted. The result is a brown, thickish liquid, about the 

 consistency of treacle the pure extract of meat and the 

 indigestible, innutritious fibre. 



If the liquid extract of meat is subjected to heat at a 

 temperature of 133 Fahr. a partial coagulation of the 

 albumen takes place, and at 158 the whole ; and the 

 colouring matter of the blood is coagulated. Evaporated 

 at a lower temperature, the extract can be reduced to 

 any required consistence without coagulation, and is 

 soluble in hot water. 



The extract retains not only all the nutriment of the 

 meat from which it is prepared, but also its flavour. The 

 quantity of the nutritious extract is just the amount con- 

 tained in the animal ; that quantity being dependent on 

 its condition, size, and age. In an old animal there is 

 very little nutriment probably not more than 1 or 2 

 per cent. ; whereas in a young but mature one there may 

 be from 12 to 14 per cent. 



These preparations of the juices of meat are invaluable. 

 Their portability is likewise a great advantage, as is also 

 their ready conversion into the most strengthening soup. 



For hospital purposes ; as part of the commissariat for 

 an army ; for use in private families ; and, if they can be 

 produced at a price that will admit of it, for a whole 

 population, they will prove useful and beneficial in the 

 highest degree. 



The soup made from the juices of meat extracted by 

 means of the muriatic acid, and used cold, is found to be 

 the most easily digested food that can be given to patients 

 in the lowest degree of debility. It requires little or no 

 digestive action, and is in a state to be at once assimilated 

 with the system ; but it is not in a portable form, and 

 requires to be used fresh ; whereas the other preparation 



