borden's  extract  of  beef. 
81 
Allusion  was  lastly  made  to  the  "Extract  of  Beef  Lozenges,'' 
made  by  Messrs.  Gillon  &  Co.  They  appeared  to  oe  the  fluid 
essence  of  beef,  made  by  the  same  firm,  evaporated  down,  and 
sufficient  starch  or  flour  added  to  render  them  of  suitable  con- 
sistence for  cutting  into  tablets.  The  addition  of  starchy 
material  was  requisite,  as  the  continued  evaporation  could  not 
be  carried  on  without  danger  of  decomposition,  and  the  extract 
was,  to  some  extent,  hygroscopic,  unless  mixed  with  drying 
matter.  Like  the  fluid  preparation,  the  lozenges  contained  a 
good  deal  of  gelatine,  and  a  gluey  smell  and  flavor  was  evolved 
on  evaporating  a  solution  of  them.  They  could  scarcely  be  con- 
sidered of  much  practical  importance,  though  their  sustaining 
virtues  had  been  exalted  by  some  Alpine  Club  men,  who  had 
used  them  in  long  mountain  journeys. — Proc.  Brit.  Pharrn. 
Oonf.  in  Lond.  Pharm.  Journ.,  Oct.  1,  1865. 
£Note. — Borden's  Extract  of  Beef. — The  importance  of  reliable  in- 
formation in  reference  to  the  extracts  of  various  kinds  representing 
beef,  whether  liquid  or  solid,  is  so  apparent,  that  we  re-publish  the  re- 
marks of  Mr.  Brady  with  satisfaction,  as  giving  a  good  general  view  of  the 
several  forms  used  in  Europe.  It  should  be  recollected,  however,  that 
Mr.  Gail  Borden,  one  of  the  pioneers  if  not  the  pioneer  in  popularizing  this 
species  of  diet,  produced  his  "  meat  biscuit "  as  early  as  1849,  and  ob- 
tained for  it  a  Council  medal  in  1851,  awarded  by  the  judges  at  the  great 
International  Exhibition  at  London.  Since  that  time  Mr.  Borden  has,  in 
various  ways,  occupied  himself  in  the  same  direction,  as,  for  instance,  in 
the  preparation  of  Borden's  Preserved  Milk,  now  widely  known.  Latterly 
he  has  gone  extensively  into  the  business  of  preparing  a  solid  extract  of 
beef,  analogous  to  Liebig's  "  Extractum  Cam  is,"  but  with  the  albumen  re- 
tained, the  evaporation  of  the  meat  juices  being  conducted  in  vacuo  at  a  low 
temperature,  on  the  plan  of  making  the  "  preserved  milk."  No  salt  or  con- 
diment is  added,  so  that  the  extract  represents  twenty  times  its  weight  of 
fresh  beef  of  prime  quality.  To  secure  the  latter  quality  in  the  raw  material 
Mr.  Borden  has  established  his  works  in  the  prairie  country  of  Illinois, 
where  cattle  can  be  obtained  cheaper  than  in  our  Eastern  pastures,  and 
of  unexceptionable  quality.  In  fact,  experiment  has  convinced  Mr.  Bor- 
den that  the  juices  of  beef  raised  in  that  region,  and  not  subjected  to  the 
depletion  consequent  upon  being  driven  to  an  eastern  market,  are  richer 
in  extract  than  such  Eastern  beef  as  would  be  available  for  this  purpose. 
We  have  tried  this  extract  ourself,  prepared  for  use  according  to  direc- 
tions accompanying,  which  simply  require  boiling  water,  salt  and  condi- 
ment to  taste,  and  have  been  favorably  impressed  with  its  qualities.  ^.s 
