328 THE STOCK owner's ADVISER. 



pressing the juice in a press of sufficient power, such as now can 

 be purchased at any of the large drugstores. Liebig's beef tea is 

 made by adding seven ounces of water and three or four drops 

 of hydrochloric acid to one and a half pounds of lean beef, allow- 

 ing it to stand one hour, pas^^ing through a hair sieve, and wash- 

 ing out the meat with three ounces of water. This is very weak, 

 and must be given in large quantities. 



Meat juice is valuable where a powerful stimulant is desired 

 and the digestive forces weak, as in the feebleness and collapse 

 that follows distemper in dogs. 



In making beef tea a round of good beef should l)e selected 

 and cut in small cubes not larger than a half inch in diameter. 

 It should then be put to soak for two hours on the back of the 

 range in an earthenware pipkin, with one pint of cold water, and 

 allow to simmer for about fifteen minutes, and finally to boil for 

 three minutes. After adding half a tcaspoonful of salt and a 

 little pepper the tea is ready for use. 



In making beef essence the meat should be prepared as for 

 beef tea. It should be put into an earthenware bottle and loosely 

 corked. This should be set in a pot of cold water and brought 

 very gradually to the boiling point. It then should be allowed to 

 boil for from twenty minutes to half an hour. 



Soups are liquid preparations which resemble beef tea and beef 

 essence in containing the extractives of meat, but which differ 

 from these ])reparations in containing various nutritive sub- 

 stances. 



To make chicken broth, take throe pounds of chicken well 

 cleaned, cover with cold water, boil from three to five hours 

 (until the meat falls to pieces), strain, cool, and skim off the fat. 

 To a pint of this add salt and pepper and two tablespoonsful of 

 soft rice, which has been previously thoroughly boiled in water; 

 bring the broth to a boil. In preparing rice, half a ciq^ful should 

 be boiled for thirty minutes with a tcaspoonful of salt in a pint 

 of water. To make mutton broth, take one pound of lean, juicy 

 mutton, chopped fine, and proceed as with chicken broth. 



