PHARMACEUTICAL  GLEANINGS. 
231 
tions  of  the  heart  and  brain  as  to  make  him  consider  that  dose 
excessive,  although  representing  but  a  quarter  of  a  grain  of 
phosphorus. 
Preserved  Meat-Juice — Prof.  R.  Christison,  of  Edinburgh,  in 
an  article  in  the  London  Monthly  Journal,  calls  attention  to  the 
preserved  meat-juice  of  Mr.  Gillon  as  a  very  useful  article.  We 
quote  the  following  from  the  (Philad.)  Medical  Examiner's  notice 
of  this  paper. 
"  This  substance  is  the  pure  juice  of  beef,  preserved  in  the  way  in  which 
meats  and  vegetables  are  now  so  extensively  preserved  in  the  fresh  state, 
for  store  provisions.  The  mode  of  preparation  is  as  follows  . — Cylindrical 
cases  of  tinned  iron  are  filled  each  with  six  pounds  and  a  half  of  beef:  and 
the  lid  is  soldered  on,  but  with  a  hole  about  half  an  inch  in  diameter  in 
the  middle  of  it.  Two  trays  of  such  cases  are  shoved  into  iron  retorts, 
analogous  in  form  to  retorts  for  gas-making,  but  double-cased,  so  that  steam 
may  be  introduced  into  the  interstices  around.  They  are  thus  subjected  to 
a  heat  of  220°  under  steam  pressure,  for  about  three  hours  ;  by  which  the 
beef  is  partially  cooked,  and,  being  thus  made  to  contract  strongly  on 
itself,  squeezes  out  a  portion  of  its  juice,  amounting  to  a  few  ounces  from 
each  tin.  The  tins  are  then  drawn,  the  juice  is  poured  out,  and  the  meat, 
with  certain  additions,  is  subjected  to  the  preservative  process.  The  juice, 
after  being  cooled,  and  entirely  freed  from  fat,  is  put  into  small  four-ounce 
tin  cases.  Each  of  these  has  a  small  aperture  at  each  end,  which  is  se- 
cured by  solder,  after  the  juice  is  poured  in.  The  tins  are  then  subjected, 
on  trays,  to  a  temperature  of  220?  in  a  muriate  of  lime  bath.  On  being  re- 
moved, the  solderer  rapidly  touches  with  his  iron  the  solder  on  top,  which 
giving  way  allows  steam  to  rush  out  forcibly,  and  carry  with  it  the  air  in 
the  upper  part  of  the  interior.  By  the  time  he  has  thus  swiftly  passed 
over  sixteen  or  twenty  tins,  the  first  is  ready  for  being  re-soldered  by  a  simi- 
lar dexterous  application  of  his  iron,  which  then  in  succession  as  quickly 
secures  the  whole  open  and  steaming  apertures.  T4ie  process  of  heating  in 
the  bath,  tapping,  and  resoldering,  is  then  repeated  a  second  time,  to  make 
sure  of  the  thorough  expulsion  of  every  particle  of  air.  The  tins  are  finally 
painted,  to  preserve  them  against  rust. 
The  process  is  most  perfect.  I  have  repeatedly  opened  tins  eighteen 
months  in  my  possession,  and  stated  to  have  been  many  months  in  store 
when  I  got  them,  and  in  every  instance  the  contents  had  the  rich  delicate 
aroma  and  taste  of  fresh  beef-juice.  Sometimes  the  taste  is  slightly  resinous 
or  soapy,  in  consequence  of  a  little  resin  having  obtained  admission  in  the 
operation  of  soldering.  But  as  this  does  not  occur  often,  the  impurity  may 
be  avoided  with  due  care.  The  juice  may  be  taken  with  relish  in  small 
quantity*,  either  cold  or  warm,  in  its  concentrated  shape ;  but  it  is  rather 
strong  to  be  used  without  dilution.  When  diluted  with  three  times  its  volume 
