UTILISATION OF HIVER PLATE BEEF. 125 



contain is retained in the dish, which is made more 

 palatable by the addition of raisins, olives, &c. 



It must be borne in mind, however, with the aim 

 before us of the most ' advantageous utilisation of our 

 beef,' and of acquiring for this product the highest possible 

 value, that the amount of nutriment contained in the 

 carcass flesh represents its value, for whatsoever purpose 

 or process it is destined ; and that by no process can we 

 give it a value it does not intrinsically possess. The 

 process of forming the extract of meat will give us, in an 

 available form, all the nutritive matter contained in the 

 flesh of an animal, and no more ; but we have seen (page 

 123) that this all is extremely various in quantity — it may 

 be 1 per cent, or it may be 14 per cent. ; and condition 

 as well as age detei'mines the percentage. 



The influence of excitement and travelling affects the 

 quantity of extract yielded, as well as, under other pro- 

 cesses, it affects the nutritive value of the solid meat ; 

 and, cceteris paribus, it is the food the animal consumes 

 which determines its relative value. We shall never 

 get good value for our cattle until they are domesticated, 

 and better kept and fed. This, hke everything else, 

 must have a beginning on a small scale, and gradually 

 extend itself It is obviously the interest of all that this 

 beginning should be made, and it behoves the wealthy and 

 enterprising to lead the way. As regards the various 

 processes, that is unquestionably the best which renders, 

 available the greatest value — that is, the greatest amount 

 of nutritive matter from a given quantity of meat of equal 

 condition, and that will enable it to be transported to 

 distant parts in the condition of sound, wholesome food. 



