LIQUID EXTRACT OF MEAT. 



by subjecting meat to chemical processes in which it un- 

 dergoes changes similar to those experienced in digestion: 

 the myosin is thus rendered soluble in water and uncoagu- 

 lable by heat, and such extracts if properly prepared are 

 highly nutritious. The flavor may be improved by adding 

 a little of Liebig's extract if desired. 



