430 On Australian Concentrated 3Iutton-soup 
human food, and had a more gluey and less savoury taste than 
the latter. In a dry, well ventilated place, the extract may be 
kept for any reasonable length of time, without becoming 
mouldy or otherwise deteriorated in quality. Of the two 
samples of this extract, the first was not quite so thick as the 
■other, and contained rather more water, as will be seen by the 
following analysis : — 
Composition of First Sample of Australian Concentrated Mutton-soup. 
Water 31-29 
Fatty matter -35 
* Nitrogenous organic matters (gelatine and ) p i . 97 
meat-extract) ^ 01 J/ 
Saline mineral matter (ash) 4 '09 
100-00 
• Containing nitrogen 10-75 
It therefore appears that the Extract of Mutton has been 
deprived almost entirely of fat ; but that it is particularly rich 
in nitrogen, a large proportion of which was present in the 
form of gelatine. The extract dissolved entirely in boiling 
water, forming with it a clear, brown-coloured and agreeable 
tasting liquid. On the addition of strong alcohol to a con- 
centrated solution of the extract, most of the gelatine was pre- 
cipitated in thick flakes. By treating the extract with alcohol 
of 80 per cent, absolute alcohol I obtained : — - 
Dry extractive matter, soluble in alcohol .. 20-27 
Dry constituents insoluble in alcohol .. .. 48-44 
Water 31-29 
100-00 
In round numbers this sample contained about one-third the 
amount of real meat-extract which is found in Liebig's Extract 
■of Meat. The remainder of the solid constituents consisted 
chiefly of gelatine or glue. 
The second sample of Concentrated Mutton-soup for pigs and 
■dogs was slightly less firm than the preceding sample, and an 
analysis yielded the following results : — 
Composition of Second Sample of Concentrated Australian 
Mutton-soup. 
Water 29-70 
* Nitrogenous organic matter 66*29 
Mineral matter (ash) 4-01 
100-00 
* Containing nitrogen 10 -96 
