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 

 brown, 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 journey, 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 

 boiled meat contains no alkaline phosphates. 



Now as these salts are necessary for the formation of the blood, it is 

 clear that the fully boiled* meat, by the loss of them, loses its capacity 

 to become either blood, or through blood to become flesh : il loses its 

 nutriment when eaten without the juices — the extract. 



h the extract the materials for the formation of albumen and 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 

 flesh most nutritious. But as the extract — the broth, — contains all the 

 ingredients of the acid gastric juice* it may perhaps be the best agent 

 to aid the process of digestion in cases of dyspepsia. 



Finally, I have found that the brine which forms in the salting of 



meat, contains all the ingredients of the flesh-fluid. The composition 

 °f salted meat is essentially different from that of fresh meat — inasmuch 

 as phosphoric acid, lactic acid, and the salts of these acids — together 

 with creatine and creatinine are abstracted by being packed down in 

 sa| t. The salted meat becomes partly reduced by this process to a 

 ttere supporter of respiration.t This may be a source of scrofula, 

 where, by eating salt meat, the replacement of the wasted organism is 

 b "t imperfectly effected — where it loses its constitution without regain- 

 lfl g it from the food. 



The temperature in the interior of a piece of meat to be boiled or 

 roasted, rarely exceeds 100° C. (=212° F.) The meat is done and 

 Palatable when it has been exposed to a temperature of 62° C. (144° F.), 

 tut «t is in this condition, red like blood. The blood-red places— the 

 undone portions,— were subjected at the highest to a temperature only 



o 60* C. ( = 140° F.) At 70° to 72° C. (= 158° to 162° F.) all these 

 P la ces disappear At 100° C (= 212° F.) the fibre breaks up and be- 

 <*<** harder. The crusty property of the meat in chewing, depends 

 U P°» the quantity of albumen, which, in a coagulated condition, per- 

 ■Nates the fibre. The flesh of old animals is deficient in albumen. 

 a » a piece of meat be put in cold water, and this heated to boiling, 

 * nd boiled till it is -done," it will become harder and have less 

 w *i than if the same piece had been thrown into water already boil- 

 ,n S- 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 forther change 



fs, or nothing more is extracted. , »„.,.;„„ r tissues ; 



< W>,g divided food into two kinds. One serves in th *^™JlJ^^ 



millT burns l0 susta,n animal heat_as sugar 



Slcw ' Series, Vol. IV, No. 10—July, 1847. |r " 



