466 
Emulsio  Carnis. 
5  Am.  Jour.  Phaem. 
}     Oct.  I,  1874. 
seem  to  be  in  favor  of  roasting  or  charring  the  sweet  almonds,  as  it 
destroys,  to  a  considerable  extent,  the  tendency  of  the  emulsion  to 
induce  fermentation. 
I  then  made  another  lot  of  emulsion  and  tried  it  with  3ii  of  brandy 
and  glycerin,  respectively,  to  fgi  of  emulsion;  also  with  three  grains 
of  sulphite  of  calcium,  sulphite  of  sodium  and  chloride  of  sodium, 
respectively,  to  f^i  of  emulsion  ;  the  result  was  like  experiment  No.  % 
with  the  glycerin  and  the  brandy.  The  chloride  of  sodium  mixture 
began  to  change  in  thirty-six  hours  (perhaps  would  not  have  done  so 
if  the  proportion  of  salt  had  been  larger).  Sulphite  of  calcium  and 
sulphite  of  scdium  acted  very  similar;  the  emulsions  showed  no 
change  for  sixty  hours,  were  fit  for  use  for  seventy-six  hours,  although 
change  had  commenced,  but  were  unsightly,  unpleasant  mixtures, 
while  glycerin  and  brandy,  or  both  combined,  possess  greater  pre- 
servative properties  and  make  a  pleasant  palatable  mixture. 
I  then  made  some  more  of  the  emulsion  to  ascertain  how  much 
beef  could  be  incorporated  in  a  pint  of  emulsion,  and  found  that  eight 
ounces  may  be  incorporated  into  it ;  but  for  practical  and  economical 
purposes,  six  ounces  is  all  that  can  be  thoroughly  exhausted  of  all 
soluble  matter. 
It  will  be  seen,  by  the  experiments  here  made,  that  raw  beef  is 
applicable  to  every- day  practice  in  hospitals,  cities  and  places  where 
there  is  access  to  markets  for  the  beef.  Physicians  can  prescribe  the 
dose  to  suit  their  patients,  and  it  will  have  to  be  made  fresh  every 
three  or  four  days  during  warm  weather.  My  experiments  were  made 
in  July,  with  the  thermometer  ranging  among  the  nineties.  I  judge 
that  in  cold  weather,  this  preparation  could  be  made  to  keep  good 
and  sweet  for  a  week  or  more. 
I  would  suggest  a  formula  for  general  use,  as  follows,  viz., 
Fresh  Raw  Beef  (lean),   ^vi 
Sweet  Almonds,  deprived  of  their  shells  and  roasted   .       .       -  E'1 
Bitter  Almonds,        .    gvi 
Sugar,   £vi 
Glycerin,   3H 
Water  sufficient  for  emulsion,       .......  7)i 
Rub  or  beat  the  beef,  almonds  and  sugar  to  a  fine  pulp  in  a 
wedge-wood  or  wooden  mortar,  then  add  water  gradually  until  a 
smooth  emulsion  is  formed,  and  strain  through  a  seive  or  coarse  cloth  ; 
return  the  residuary  mass  to  the  mortar,  manipulate  with  the  balance 
