86 BACTERIOLOGICAL ANALYSIS LESSONS 



III. MEAT INFUSION. 



(1) Prepare the meat as before (vide p. 83). 



(2) To one pound of the minced beef add 1000 cc. of 

 distilled water and allow the mixture to stand in a cool 

 place for twenty-four hours, having previously stirred it 

 vigorously. 



(3) Next day strain through muslin, and press as much 

 juice as possible out of the meat. 



(4) Make up to 1000 cc. with distilled water. 



(5) Pour the strained infusion into a flask, containing 

 5 grammes of sodium chloride and 10 grammes of peptone, 

 and heat in a water bath or in the steamer for an hour ; 

 then proceed exactly as before (vide supra). 



(Koch advised the preparation of bouillon with meat 

 infusion. This method, however, has no special 

 advantages and is less convenient, requiring more 

 time.) 



IV. GELATINE. 



(1) Prepare 1000 cc. of broth (vide supra) and pour it 

 into a large beaker, containing 100 to 120 grammes of sheet 

 gelatine rolled up. 



(2) Allow the gelatine to soak for half an hour to one 

 hour. 



(3) Place the beaker in a water bath, covering it up 

 with a clean glass plate, and heat the bath slowly and 

 steadily, without letting it reach boiling-point. 



(4) When the gelatine has been dissolved neutralise 



