ANIMAL FOOD. 27? 



GELATINE, which forms the basis of soup, is the nitrogenous 

 principle of bones. They contain a considerable quantity of 

 nutritive matter, but for its extraction they should be broken into 

 small pieces and boiled for many hours. Although investigators 

 have found that gelatine fails to nourish animals when given by 

 itself, it is now a well established fact that, in combination with 

 other substances, it can be turned to account in the system as a 

 force-producing element. In the form of jelly, with or without 

 wine, when not tough, it is readily digested and serves to allay the 

 feeling of emptiness and hunger when more nutritious food cannot 

 be well taken. Being demulcent and possessing no irritating 

 qualities, it proves very useful in inflammatory affections of the 

 bowels. As it is soothing and grateful, it may be allowed where 

 diarrhea is not to be feared. In the preparation of gelatine-jelly it 

 is very essential to soak the gelatine, as procured in the shops, in 

 cold water for some time. 



LIVER of the calf, lamb or pig, when fried, is rich and savory, 

 but is not suitable for those whose digestive powers are feeble. 



KIDNEYS and HEART are as nutritious as lean meat, but are 

 also unsuitable for invalids. 



TRIPE, when gently boiled for about an hour, is a food of 

 somewhat delicate and agreeable flavor and of very easy mastication 

 and digestion, but from its fatness is rather rich. The ease and 

 rapidity with which it is digested, and the considerable nutriment 

 wnich it affords, seem to render it most suitable for the sick, but in 

 practice it is found that the absence of decided flavor, its unsatis- 

 fying character and the unusual nature of the food prevent its 

 selection by the sick generally. 



SWEETBREAD is easily digested, and when simply cooked is not 

 unsuitable for the convalescent, but when richly cooked will disa- 

 gree with the dyspeptic and invalid. 



HEAD of the ox or sheep, boiled for eight or nine hours to 

 extract the nutriment, makes excellent soup. 



OX-TAILS are commonly employed for the same purpose. 



TONGUE of all animals, especially of the ox, is a great delicacy, 

 but from its being fat and eaten salted, is not adapted to weak 

 stomachs. 



SHEEP'S LEGS, as a bridge from soup to meat, are excellent when 

 well boiled. 



SHEEP'S BRAINS are highly commended as a means of conveying 

 phosphates, but are rather indigestible and not adapted to delicate 

 stomachs. 



PRESERVED MEAT is not so nourishing as the same amount of 

 properly cooked fresh meat, on account of the over-cooking 

 demanded by the process. It has the recommendation, however, 

 of being much cheaper than fresh meat. It may be rendered more 

 palatable by being minced and warmed or stewed with vegetables, 



