PART II. 



THE PREPARATION OF NUTRIENT 

 MEDIA BOUILLON MEDIA. 



LXXIII. ORDINARY BOUILLON. 



1. Cut 500 grammes of lean beef or veal, free from fat, into small 

 pieces, add 1 litre of distilled water, and set in a cool place for twelve 

 to twenty-four hours. In hot weather place in an ice chest, or boil 

 over an open flame for one hour, stirring continually. 



2. Place the mixture in a clean piece of cloth or fine muslin, strain 

 into a flask, and squeeze until you obtain 1 litre of meat infusion. 

 It has an acid reaction. 



3. Add, Peptone siccum, 10 grammes. 



Common salt, 5 



4. Heat the flask in the water-bath for one to one and a half 

 hours, or warm directly over the flame, using an ordinary enamel 

 sauce-pan with several pieces of wire gauze or a sheet of asbestos 

 intervening between the flame and the pan. 



5. Make slightly alkaline with a saturated solution of sodium 

 bicarbonate, ' if' too much alkali is added the bouillon will never clarify? 

 The white of a hen's egg can be added, but it is not absolutely 

 necessary. 



6. Sterilize in the steam sterilizer one to two hours, remove and 

 filter through two thicknesses of filter-paper when ' it is cold? If 

 filtered when hot, fatty substances pass through, ' it must be filtered 

 very slowly? 



7. Place again in the steam sterilizer for one hour, and if on 

 removal the bouillon is of a clear golden colour ' it is good? If it is 

 'turbid" 1 it is allowed to cool, is filtered, sterilized for one hour, and 

 the process repeated until it is thoroughly clarified. 



