1847.] Fads in Physiological Chemistry. 57 



these acids — together with creatine and craetinine are abstracted 

 by being packed down in salt. The salted meat becomes partly 

 reduced by this process to a mere supporter of respiration.f This 

 may be a source of scrofula, where, by eating salt meat, the re- 

 placement of the wasted organism is but imperfectly effected — 

 where it loses its constitution without regaining it from food. 



The temperature in the interior of a piece of meat to be boiled 

 or roasted, rarely exceeds 100° C, (= 212° F.) The meat is done 

 and palatable when it has been exposed to a temperature of 62° 

 C. (= 144° F.) but it is in this condition, red like blood. The 

 blood-red places — the undone portions — were subjected at the 

 highest to a temperature only of 60° C. (= 140° F.) At 70° to 

 72° C. (=158° to 162° F.) all these places disappear. At 100° 

 C. (=212° F.) the fibre breaks up and becomes harder. The 

 crustry property of the meat in chewing, depends upon the quan- 

 tity of albumen, which, in a coagulated condition, permeates the 

 fibre. The flesh of old animals is deficient in albumen. 



If a piece of meat be put in cold water, and this heated to boil- 

 ing, and boiled till it is " done," it will become harder and have 

 less taste, than if the same piece had been thrown into water al- 

 ready boiling. In the first case the matters grateful to the smell 

 and taste, go into the extract — the soup ; in the second, the albu- 

 men of the meat coagulates from the surface inward, and envel- 

 opes the interior with a layer which is impermeable to water. In 

 the latter case the soup will be indifferent, but the meat delicious. 

 Giessen, 24th March, 1847. 



[From the Albany Argus.] 



NEW YORK STATE AGRICULTURAL SOCIETY. 



At a meeting of the Executive Committee, at the Agricultural 

 Rooms, July 8th, 1847, — present, Geo. Vail, President; C. N. 

 Bement, Vice President; A. D. McIntyre, Treasurer; B.P.John- 

 son, Secretary. 



Letters were read from Hon. Edmund Burke, Cora. Patents; P. 

 L. Simmonds, London, Corresponding Member of the Society; J. 

 B. Dill, Secretary Cayuga Agricultural Society; Aaron Clement, 

 Secretary Philadelphia Agricultural Society; D. D. T. Moore, 

 publisher Genesee Farmer; Hon. Adam Ferguson, Canada West; 

 M. B. Bateham, editor Ohio Cultivator; James Rees, Secretary 



t Liebisf divides food into two kinds. One serves in the formation of tis- 

 sues ; the other burns to sustain animal heat — as sugar and fat. The latter 

 supports respiration. 



