64 QUEENSLAND AGRICULTURAL JOURNAL. [1 Juny, 1898. 
Preparation of Meat Extracts. 
By CHARLES R. VALENTINE. 
We have received from the Acting Agent-General, Mr. C. S. Dicken, the 
following interesting paper on “The Preparation of Meat Extracts,” read at a 
meeting of the Society of Arts, London, on the 28th March, by Mr. OC. R. 
Valentine :-— 
Almost exactly two years ago Laddressed a gathering of your society here 
on the subject of the development of the trade of our colonies in dairy produce 
and the products of petite culture. .If I felt some diffidence then, I must 
confess that I feel more diffidence to-day, because I fear I shall have to tell 
you a good deal that you know. I will, however, endeavour to do so without 
being wearisome, and in the hope that I may at least make suggestions that 
may be of use. I am going to deal with the production and use of meat 
extracts—so called—and to endeavour to show that Australasia may still further 
develop a useful and important and remunerative trade in a material that is 
now the basis of a host of dietetic preparations, the virtues real and fanciful of 
which are indicated by the advertisements that cover the walls of our streets 
and fill the pages of our newspapers and magazines ad nauseam. 
(1.) I will first give some account of the history of meat extracts, and the 
causes that have led to their manufacture and use. 
(2.) Then I will treat of the commercial aspect of this manufacture, and 
give some statistics of the colonies in which I think a very profitable trade may 
be further developed. 
(3.) Then I will refer to preparations that are in fashion at present, and 
their general manufacture and composition. 
Perhaps nothing strikes one more forcibly in visiting the great centres of 
food distribution in England than the changes that have taken place in the last 
thirty or forty years. These changes appear to be governed by the general 
rule—* the luxury of yesterday gradually becomes the necessity of to-day.” To 
go back not a very long time, we can trace this evolution in the use of the — 
universal vegetable, the potato, and in the abuse of that often harmful and 
nauseous decoction, stewed tea. These are instances of supply creating demand. 
The booming and advertising of bowillons and extracts of meat has led to 
something similar in the case of meat extracts, or, rather, “extracts of beef,”’ 
all of which have their basis in the product I am about to discuss that is known 
by its Latin title, extractum carnis. Before dealing with its history, let me say 
at once that this raw material, the basis of these popular drinks, bowillons, and 
extracts, can be made in the colonies at a cost that will enable it to be placed 
on our market at a price within the reach of everyone. Hitherto the price has 
been quite prohibitive. Popularised in a still cheaper form, it will meet an 
increased demand, helped undoubtedly by the tendency of the age in this world 
of rush and hurry that requires everything to be ready to hand, with the 
minimum cf labour and the maximum of quality. Until recently, even in the 
best kitchens, the use of “extractum carnis’” was unappreciated, and the 
advantages of its application in the making of soups, hashes, stews, gravies, 
&e., overlooked. here is yet room for a great development in the form in 
which it is placed ready to the cook’s hands—i.e., in clean and easy form for use 
without being wastefully packed. From another point of view, the 
manufacture of useful and reviving beverages from “ extractum carnis” is to 
be encouraged as an antidote to alcoholic stimulants, which flatter the weak 
heart “‘but to. betray.” 
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