323 
ON THE NUTRITIVE VALUE OF “ EXTRACTUM CAEN IS.” 
during its transit. Tlic experiments were repeated and varied, but with much 
the same results. 
The removal of albumen appears to be a very necessary part of the operation ; 
its presence would in all probability prove prejudicial to the keeping qualities of 
the extract, and the latter would not be entirely soluble in boiling water. 
Liebig’s extract of meat, although highly nutritious, contains neither albu¬ 
men, gelatine, nor fat. Faithfully yours, Charles Symes. 
Qxton lloacl, Birkenhead, October 11, 1865. 
ON THE NUTRITIVE , VALUE OF “EXTRACTUM CARNIS.” 
BY JUSTUS LIEBIG. 
I see that rather contradictory views are expressed by different English writers on the 
value of the Extract of Meat, some taking it to be a complete and compendious sub¬ 
stitute for meat, whilst others assert that it has no nutritive value whatever. The truth, 
as is usually the case, lies in the middle; and as I was the first who entered more fully 
into the chemistry of meat, I may be allowed shortly to state the results of my investi¬ 
gations, as far as the Extractum Caruis as a nutriment is concerned. 
Meat, as it comes from the butcher, contains two different series of compounds. The 
first consist of the so-called albuminous principles (i. e. fibrin and albumen) and of glue¬ 
forming membranes. Of these, fibrin and albumen have a high nutritive value, although 
not if taken by themselves. The second series consists of crvstallizable substances—viz. 
creatin, creatinin, sarcin, which are exclusively to be found in meat; further, of non- 
crystallizable organic principles and of salts (phosphate and chloride of potassium). All 
of these together are called the extractives of meat. To this second series of substances 
beef-tea owes its flavour and efficacy ; the same being the case with Extractum Carnis, 
which is, in fact, nothing but solid beef-tea—that is, beef-tea from which the water 
has been evaporated. Besides the substances already mentioned, meat contains, as a 
non-essential constituent, a varying amount of fat. Now, neither fibrin nor albumen 
is to be found in the Extractum Carnis which bears my name ; and gelatine (glue) and 
fat are purposely excluded from it. In the preparation of the extract the albuminous 
principles are left in the residue. This residue, by the separation of all soluble prin¬ 
ciples, which are taken up in the extract, loses its nutritive power, and cannot be made 
an article of trade in any palatable form. Were it possible to furnish the market at a 
reasonable price with a preparation of meat, combining in itself the albuminous together 
with the extractive principles, such a preparation would have to be preferred to the 
Extractum Carnis, for it would contain all the nutritive constituents of meat. But 
there is, I think, no prospect of this being realized. Happily the albuminous principles 
wanting in the extract of meat can be replaced by identical ones derived from the vege¬ 
table kingdom at a much loiver 'price. Just the reverse is the case in regard to the 
extractive matters of meat, for (their salts excepted) it is impossible to find any sub¬ 
stitute for them. On the other hand, they may be extracted from the meat and brought 
into the market in a palatable and durable form. In conjunction with albuminous 
principles of vegetable origin they have the full nutritive effect of meat. From the 
extractive matters, then, contained in Extractum Carnis in a concentrated form, the 
latter derives its value as a nutriment for the nations of Europe, provided it can be pro¬ 
duced in large quantities and at a cheap rate, from countries where meat has no value. 
The albuminous principles of vegetable origin are principally to be found in the seeds 
of cereals, and the European markets are sufficiently provided with them. On the 
other hand, the supply of fresh meat is insufficient, and this will get worse as the popu¬ 
lation increases. For an army, for example, it will not be difficult to provide and store 
up the necessary amount of grain or flour. Sugar, too, as well as fatty substances and 
the like, will be procurable, their transport and preservation offering scarcely any diffi¬ 
culty. But there may easily occur a deficiency of fresh meat. Salted meat but inade¬ 
quately replaces fresh meat, because in the process of salting a large quantity of the 
extractive principles of the meat are lost; besides, it is well known that those who live 
on salt meat for a continuance become subject to different diseases. Dried meat gene- 
