300 
POPULAR SCIENCE REVIEW. 
nourislimg and wholesome,, if to half a pound of meat per man 
one-eighth of an ounce of the meat-juice were added,, either as 
sauce or mixed with vegetables.* The pristine nourishing 
quality of the beef is thus restored to it. But as on board 
ship there is always a store of peas^ beans, and other pulse, 
these might simply be boiled, and a small quantity of the 
meat-essence added to them. This would form a change of 
diet, and be both palatable and nourishing. For — and this 
important fact must not be lost sight of — by adding this 
meat-juice to vegetable diet, potatoes, beans, &c., many of 
the properties of strengthening, exciting animal food are im- 
parted to it, so much is the diet ameliorated. f 
In fortresses it will be equally valuable ; for not only does it 
heep any number of years — up to ten at least, the results have 
been perfectly satisfactory ; but, in case of a hasty evacuation, 
it would be possible to carry away what was in store, instead 
of leaving it to the enemy, as would be the case with objects 
of larger volume, and consequently less portable. The meat- 
biscuit used by the North-pole explorers is an excellent pre- 
paration. 
The adoption of the essence in hospitals, even in time of 
peace, would have this advantage, that the patients for whom 
it was prescribed would get what was intended for them. At 
present, in many instances, the good strong soup is appro- 
priated by the attendants, while the weaker decoction only 
reaches the invalid. 
Even where epidemics rage from insufS.ciency of nourish- 
ment, or from unwholesome food, this extract will serve to 
alleviate the misery ; for, if not within the reach of the wholly 
destitute, its cheapness will always enable the charitable, as 
well as the Grovernment, to do an immense amount of good 
with sums comparatively small. 
* Liebig has shown that in salted meat the phosphate of potash leaves it, 
and common salt takes its place. The quantum of potash which all fresh 
meat has, and which for the purpose of nutriment is absolutely necessary it 
should have, is wanting, therefore, in such brine-saturated provisions. Our 
vegetables contain much potash ; hence their efficacy in cases of scurvy. 
t These are Baron Liebig’s words on the subject : “ In a certain sense 
bread possesses the nourishing power of meat, but in the juice of flesh are con- 
tained a number of substances, exercising a peculiar effect on the organisation, 
and which belong, as its specific character, to animal food. These substances, 
wholly wanting in a vegetable diet, are the component parts of extract of 
meat ; and hence it will be understood that with its addition, they impart to 
vegetable food the effect of animal nourishment. A mess of bread, water, 
and salt, is something very different from a porridge made of broth, salt, and 
bread. One pound of extract of meat contains the soluble matter of 30lb. of 
flesh free from all fat ; and if boiled with a few slices of bread, potatoes, and 
a little salt, is sufficient to make broth for 128 men in the field, and of a 
strength which is not to be obtained in the best hotels.” 
