dried  at  the  low  or  high  temperature;  when  intended  to  be  used 
for  biscuits  at  the  low  temperature,  and  when  for  lozenges  at  the 
high.  Part  of  the  ground  meat  will  not,  after  the  first  grinding, 
be  passed  through  the  sieves  or  dressing  machines.  This  has  to 
be  ground  a  second  and  even  a  third  time,  whereby  other  quanta 
ties  of  the  flour  are  obtained,  but  there  is  still  a  residue  which 
remains  in  the  sieve.  This  is  of  a  fibrous  character,  and  consists 
for  the  most  part  of  gelatine,  and  is  derived  from  the  membranes 
or  gelatinous  portions  of  the  meat.  This  is  ground  in  a  mill 
suitably  adapted  for  reducing  fibre,  or  is  subjected  to  a  tempera^ 
ture  much  aboVe  the  Coagulating  point  of  albumen,  whereby  it  is 
rendered  more  friable,  so  that  it  admits  of  being  ground  and 
sieved,  the  powder  being  added  to  the  flour  of  meat  previously 
obtained.  Finally,  the  bones  are  crushed,  and  these  as  well  as 
the  tendons  are  boiled  and  digested,  so  as  to  remove  the  gelatine 
contained  in  them,  and  which  is  subsequently  recovered  in  the 
manner  usually  practised  by  gelatine  manufacturers,  and  which-, 
when  reduced  by  grinding  and  sieving  to  a  fine  powder,  is  added 
to  the  flour  of  meat.  Vegetables,  such  as  turnips,  carrots,  celery, 
onions,  and  herbs,  are  dried  also  at  low  temperatures,  and  for 
the  most  part  below  the  coagulating  point  of  albumen,  and  they 
are  then,  like  the  meat  powder  itself,  ground  and  passed  through 
fine  sieves,  a  "flour  of  vegetables  "  being  thus  obtained.  If  the 
flour  of  meat  is  intended  to  be  used  for  the  preparation  of  beef  - 
tea,  add  to  it  a  little  salt ;  if  intended  for  soups,  add  all  the  re- 
quisite vegetables  and  flavorings  prepared  as  above,  and  reduced 
to  a  fine  powder  similar  to  that  of  the  meat  itself,  so  that  the 
cook  has  nothing  more  to  do  but  to  add  the  requisite  quantity 
t)f  water,  and  simmer  for  a  few  minutes,  when  the  soup  is  ready 
for  use.  The  flour  of  meat  is  also  suitable  for  being  used  in  the 
preparation  of  a  meat  Cocoa,  also  in  the  manufacture  of  meat 
biscuits,  and  also,  when  mixed  with  a  farinaceous  matter  for  a 
food  for  invalids. 
By  the  above-described  method  of  preparing  meat  there  is  ob* 
tained  a  material  capable  of  prolonged  preservation  ;  it  utilizes 
the  beef  or  other  meat  which  is  usually  thrown  away  in  the  pre- 
paration by  the  ordinary  method  of  beef-tea,  broths,  and  soups  ; 
it  also  reduces  the  meat  to  such  a  condition  that  the  beef- teas 
