they are again discoverable in a considerable 

 quantity. The solid living- muscular fibre is, as 

 anatomy will shew, interwoven with the cellular 

 texture, and furnished, even in its innermost 

 parts with veins and nerves. This fibre has the 

 same qualities with the fibrin of the blood ; it is 

 soluble in acetic acid, except the greater part of 

 the cellular texture, together with the vessels and 

 nerves whereby it is supported. The fibrin of 

 the flesh undergoes the same change by boiling 

 as that of the blood ; it thereby becomes insoluble 

 in acetic acid, and leaves to the water, with 

 which it has been boiled, a constituent part, 

 which has a strong and pleasant taste of flesh 

 and cannot be gelatinised. When this is disr 

 holved, together with the cellular texture, and 

 mixes itself with the uncoagulated part of the liu^- 

 mours of the flesh, it forms what we call broth, 

 the strength and taste of which depends not only 

 on the dissolved and glutinised ceilula^ UiXture, 

 but also, on the fibrin, the taste of wliidh it retains. 

 The difference between the tasteless bone-soup 

 and the broth, has formerly been ascribed to the 

 extractive substance ; but this cannot be correct, 

 since we know that flesh, the humours of which 

 have been extracted, gives a very palatable and 

 nourishing, though at the same time, colourless 

 soup, & 2 



