AMjHiyRi,  mT1'}   Valentines  Preparation  of  Meat  Juice.  325 
do,  and  to  those  who  may  have  been  disappointed  in  not  obtaining  re- 
sults they  may  have  been  led  reasonably  to  expect. — -Boston  Med. 
and  Surg.  Journ.,  May  22d,  1873. 
THE  CHEMICAL  COMPOSITION  01'  VALENTINE'S  PREPARA- 
TION OF  MEAT  JUICE. 
By  W.  H.  Taylor,  M.  D.,  State  Assayer  and  Chemist. 
The  subject  of  concentrated  food  is  one  which  the  physician  ac- 
knowledges to  be  of  paramount  importance,  and  it  is  one  on  which 
he  desires  to  have  information  of  a  character  more  definite  than  he 
can  at  present  obtain.  Among  the  substances  presented  to  his  no- 
tice as  concentrated  food,  the  various  extracts  of  beef  are  the  most 
prominent,  but  in  the  conflict  of  opinion  as  to  their  true  value,  which 
prevails  among  those  whom  he  regards  as  authorities,  he  feels  in- 
clined to  discard  the  theoretical  expositions  and  to.  judge  for  him- 
self, basing  his  judgment  upon  the  results  of  his  clinical  experience. 
A  large  experience  of  this  kind,  in  all  parts  of  the  country,  with  the 
preparation  of  meat  juice  manufactured  by  Mr.  Mann  S.  Valentine, 
of  this  city,  has  elicited  such  an  amount  of  evidence  in  its  favor  as 
leads  me  to  believe  that  I  am  doing  the  medical  profession  a  service 
by  calling  general  attention  to  it ;  and  as  it  is  doubtless  of  interest 
to  those  who  use  it  to  know  its  chemical  composition,  I  append  the 
analysis  of  a  sample  recently  examined  by  me. 
Composition  of  Valentine's  Preparation  of  31  eat  Juice. 
Water,  .  .  .  .  61-12 
Organic  substances,  .  .  .  27-90 
Containing  uncoagulated  albumen  .  I'll 
Fat,        ...  -18 
Creatine,  creatinine  and  other  or- 
ganic constituents  of  flesh-juice 
and  blood,  .  .  26*66 
Inorganic  substances,       ....  10-98 
Containing  chloride  of  sodium,        .  .  1*42 
Sulphate  of  potash,  .  .  *52 
Phosphates  of  iron,  lime  and  magne- 
sia, :  1-21 
Phosphates  of  potash  and  soda,  7*83 
The  analysis  shows  that  this  preparation  contains  a  proportion  as 
