82  NUTRITIVE  VALUE  OF  "  EXTRACTUM  CARNIS." 
first  obtained  it  is  elastic  like  rubber,  of  a  reddish  brown  color,  and  with 
a  slight,  rather  inviting  odor.  It  hardens  by  exposure,  loses  its  elasticity, 
and  is  covered  by  a  very  slight  whitish  effloresence  without  any  indications 
of  being  hygroscopic.  The  temperature  at  which  the  process  of  extraction 
is  carried  on,  prevents  the  coagulation  of  the  albumen,  which  is  therefore 
retained  in  the  extract  along  with  the  organic  and  mineral  salts  proper  to 
flesh  juice,  and  which  swells  the  aggregate  yield  practically  to  about  5  per 
cent.,  a  desideratum  not  found  in  the  "  Extractum  Carnis,"  (see  page  83). 
We  have  noticed  none  of  the  gluey  odor,  alluded  to  by  Mr.  Brady,  in  Borden's 
extract.  But  little  if  any  gelatine  is  present  in  this  extract,  as  in  some  of 
those  used  under  the  name  of  portable  soup,  and  which  swell  the  quantity  of 
extract  representing  a  given  weight  of  animal  food  very  considerably.  Mr. 
John  Currie,  of , New  York,  well  known  as  a  chemist,  is  associated  with  Mr. 
Borden  in  this  enterprise,  and  contributes  his  practical  knowledge  in  favor 
of  a  careful  conduction  of  the  manufacture.  We  hope  our  physicians  will 
i;ive  this  extract  a  careful  trial  in  the  numerous  cases  where  dietetic  aid  of 
this  kind  is  so  important  in  the  recuperative  process  after  the  wasting  effects 
of  disease,  and  we  doubt  not,  so  long  as  it  is  prepared  in  the  careful  manner 
and  on  the  correct  principles  of  the  present  process,  from  sound  beef,  that 
it  will  give  ample  satisfaction. 
The  form  in  which  we  have  seen  Borden's  Extract  of  Beef,  is  in  rec- 
tangular masses,  three  by  one  and  a  half  inches  and  half  an  inch  thick, 
weighing  two  ounces  and  representing  two  pounds  and  a  half  of  fresh 
beef.  Directions  for  use  by  the  sick,  and  for  the  table,  accompany  the 
packages. — Ed.  Am.  Journ.  Pharm.1 
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  tak- 
ing  it  to  be  a  complete  and  compendious  substitute  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  investigations, 
as  far  as  the  Extractum  Carnis  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  albu- 
minous principles  (i.  <?.,  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  crystallizable  substances — viz.,  creatin,  creatinin, 
