FLESH. 417 



or animal charcoal is produced, the uses of which 

 have been already described. 



Of what does 1038. FLESH. Lean flesh or animal 

 flesh consist ? muscle is composed of fibrine, penetrated 

 by a liquid which forms four-fifths of the whole, and is 

 called flesh fluid, or juice of the flesh. It contains a 

 peculiar organic acid, possessing the flavor of broth, 

 crystalline substances called creatine and creatinine, 

 and certain salts. Being extracted by cold water and 

 then heated, it forms a nourishing and highly flavored 

 soup. Hot water coagulates its albumen, and prevents 

 its escape from the flesh. Gradual heating is on this 

 ground to be recommended in the preparation of soups, 

 while sudden exposure to a high temperature, both in 

 boiling and roasting, yield more nutritious and highly 

 flavored meats. The salts of potash prevail in the flesh 

 fluid, while those of soda are more abundant in the 

 blood. Unlike the blood, this fluid is acid in its re- 

 action. 



1039. SKIN, TENDONS, LIGAMENTS. The 



What is said 



of tendons and cartilaginous material above mentioned as 

 ligaments ? a const j tuent o f bones, is transformed by 

 boiling water, without change of composition, into 

 gelatine or glue. The skin, cellular membrane, tendons 

 and ligaments of the body undergo the same change, and 

 yield the same product. Gelatine may even be prepared 

 from refuse leather, by first extracting the tannin, and 

 thus reducing it to the condition of the original hide. 

 The tannin obtained in the process may also be em- 

 ployed for tanning new hides. Hoofs, hair, horn, and 

 feathers, although very similar substances, are not thus 

 affected by boiling. 



18* 



