Miscellaneous Intelligence. 137 
Longer boiling will not necessarily make the extract stronger. 
if the broth be slowly evaporated over a water bath, it will become 
rown, and assume a fine taste like broiled meat. If evaporated (by 
exceedingly gentle heat) to dryness, it yields a brown mass, of which, 
upon a jo urney, for example, half an ounce would convert a pound 
{pint) of water into the strongest broth. 
By boiling a piece of meat in the water, a separation of the solution 
from the insoluble ingredients takes place. The soluble ingredients 
go into the extract—the broth—the soup. Among these beside those 
bodies mentioned above, are the alkaline phosphates. The thoroughly 
— meat contains no alkaline phosphates. 
w as these salts are necessary for the formation of the blood, it is 
bisa that the fully boiled* meat, by the loss of them, loses its capacity 
to become either blood, or through blood to rete flesh: it loses its 
nutriment when eaten without the j juices—the ext 
In the extract the materials for the formation of albumen ome fibrin, 
are both wanting. Alone also, it is not nourishing. Both must be 
eaten together. The method of roasting is obviously the best ‘to make 
Jlesh most nutritious. But as the extract—the broth,—contains all the 
ingredients of the acid gastric juice, it “wi Perhaps e the best agent 
to aid the process of digestion in cases of d 
* Finally, | have found that the brine whieh forms in the salting of 
meat, contains all the ingredients of the flesh-fluid. composition 
of salted meat is essentially different from that pr fresh meat—inasmuc h 
as phosphoric acid, lactic acid, and the salts of these acids—together 
with creatine and creatinine are abstracted by being packed down in 
salt. The salted meat becomes eo reduced by this process to a 
mere supporter of respiration.t This may be a source of scrofula, 
where, by eating salt meat, the replacement of the wasted organism is 
but imperfect effected—where it loses its constitution without regain- 
ing it from ood. 
The aeeatare in the interior of a piece of meat to be boiled or 
roasted, rarely exceeds 100°C. (= 212° F.) The meat is on and 
palatable when it has been exposed to a temperature of 62° C. (144° F.), 
but it is in this condition, red like gp “ blood-red acest 
undone portions,—were subjected at the hig rat yi a lemperaies only 
of 60° ost 140° F.) At ag to 72° C (= 158 o 162° F.) all these 
meates the fibre. The — of old animals is deficient in albumen. 
If a piece of meat be put in cold water, and this heated to boiling, 
and boiled till it is * done,” it will become harder and have less 
taste, than if the same piece had been thrown into water already boil- 
ng. In the first case the matters grateful to the smell and taste, go 
* By this term it is intended to convey the idea of boiled till no further change 
occurs, or : 
isbie divi i ind . One serves in the formation of tissues ; 
t pty divides food into two kinds ‘Pb latter supiports ret 
Srconp Serres, Vol. LV, No. 10.—July, 1847. 18 
