NUTRITIVE  VALUE  OF  ii  EXTRACTUM  CARNIS." 
88 
sarcin,  which  are  exclusively  to  be  found  in  meat ;  further,  of 
non-crystallizable  organic  principles  and  of  salts  (phosphate  and 
chloride  of  potassium).  All  of  these  together  are  called  the 
extractives  of  meat.  To  this  second  series  of  substances  beef- 
tea  owes  its  flavor  and  efficacy  ;  the  same  being  the  case  with 
Extractum  Carnis,  which  is,  in  fact,  nothing  but  solid  beef- 
tea — that  is,  beef-tea  from  which  the  water  has  been  evaporated. 
Besides  the  substances  already  mentioned,  meat  contains,  as  a 
non-essential  constituent,  a  varying  amount  of  fat.  Now, 
neither  fibrin  nor  albumen  is  to  be  found  in  the  Extractum 
Carnis  which  bears  my  name ;  and  gelatine  (glue)  and  fat  are 
purposely  excluded  from  it.  In  the  preparation  of  the  extract, 
the  albuminous  principles  are  left  in  the  residue.  This  residue, 
by  the  separation  of  all  soluble  principles,  which  are  taken  up 
in  the  extract,  loses  its  nutritive  power,  and  cannot  be  made  an 
article  of  trade  in  any  palatable  form.  Were  it  possible  to  fur- 
nish the  market  at  a  reasonable  price  with  a  preparation  of 
meat,  combining  in  itself  the  albuminous  together  with  the 
extractive  principles,  such  a  preparation  would  have  to  be  pre- 
ferred to  the  Extractum  Carnis,  for  it  would  contain  all  the 
nutritive  constituents  of  meat.  But  there  is,  I  think,  no  pros- 
pect of  this  being  realized.  Happily,  the  albuminous  principles 
wanting  in  the  extract  of  meat  can  be  replaced  by  identical 
ones  derived  from  the  vegetable  kingdom  at  a  much  lower  price. 
Just  the  reverse  is  the  case  in  regard  to  the  extractive  matters 
of  meat,  for  (their  salts  excepted)  it  is  impossible  to  find  any 
substitute  for  them.  On  the  other  hand,  they  may  be  extracted 
from  the  meat  and  brought  into  the  market  in  a  palatable  and 
durable  form.  In  conjunction  with  albuminous  principles  of 
vegetable  origin,  they  have  the  full  nutritive  effect  of  meat. 
From  the  extractive  matters,  then,  contained  in  Extractum 
Carnis  in  a  concentrated  form,  the  latter  derives  its  value  as  a 
nutriment  for  the  nations  of  Europe,  provided  it  can  be  pro- 
duced in  large  quantities,  and  at  a  cheap  rate,  from  countries 
where  meat  has  no  value. 
The  albuminous  principles  of  vegetable  origin  are  principally 
to  be  found  in  the  seeds  of  cereals,  and  the  European  markets 
are  sufficiently  provided  with  them.    On  the  other  hand,  the 
