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Les diagrammes suivants illustrent la m^thode. 1 2 3 1 2 3 4 5 6 1» I ■ii I I \ ih 1 4^)^^i SCIENTIFIC PmiHlON OF FOOD Has lately occupied some public attention, and it may be an- ticipated that a more general knowledt^c" of the chemical com- position, preparation, and physiologictii effects of food will be the result. In this connection we submit the latest theory for the preparation of a perfect beef tea or "hygienic food," and in soliciting a perusal, trust it may prove not uninteresting. Every vital action, mental or muscular, is accompanied wijh a proportionate waste in the structures of the body, and to renew this continuous waste is the ultimate design of all food. In order that food may be thus transformed into the various parts of the living organism, it is first essential that the materials of such structures shai» be con- tained in the food supplied, for the human system is absolutely incapable of producing muscular fibre, cellular tissue, blood, brain, bone, etc., out of substances which do not contain the elements of which those organs are composed. And in proportion as food contains such elements in an available form, so is it termed nutritious or otherwise. Extract of Meat, or Beef Tea, is everywhere acknowledged as a harm- less stimulant, serviceable in prostration, or as an adjunct to easily digested food j but outside medical or scientific circles it is not generally known that such extracts are simply the flavor of meat (technically the soluble salts of flesh), and as such are not in any real sense nutritious. In this connec- tion we quote from the standard authorities, Drs. Edward Smith, H. Letheby, and Baron Liebig : In the paper retut bv Dr. EDWARD SMITH before the British Atsociation, Augfust, 1868, he lays of U6at kxtraot: "When, therefore, you have excluded fat, fibrlne, <> iy^ I 4- °t relating and albumen, what har* yon 1<>ft? Certainly not meat, aa wAundemtand the -word, for nearly every part of It which could bo transformed in the b(> Jy and act aa food la excluded, therefore " I.IpWk'b Kxtract of Meat" ia not meat. I'v U clearly meat flavor. It ib thb puat or " IIamlkt" without " Hami-bt," it is mbat with- out meat. Its true nutritive value is that which claasea It with tea and cotTee. and makes It a nervous stlmulakut. Thb ublubion rests with those who would reitard It as a nutrient in the sense of meat or bread.'* And aKaIn : " Let its precise value be made known. Thon wo Nliall no longer have sick and dylutfmcn, woineii and children fed with Liebicr's Extract of Meat, under the delusion that it is nutriment in the ordinary sense. Ltebiu's Extract is meat flavor a nervous stim- ulant, and has Kood qualities, BUT IT IS NOT FOOD. All that is necessary for nu- trition should be added to It." The " liOndon Examiner " says : " In making up the International Scientlflc Series, Dr. Ed ward Sm ith wan selected cfthe ablest man in Bngland to treat the important sub- ject of foods." In his treatise on food, page 88, Dr. Edward Smith says :— "There is but little left In the extract to nourish the body, and the elements which it really possesses are salts and the flavor of meat which disgntses the real poverty of the substance. If it then be asked why so much of the flesh Is thus unused, we aaswer that only the Boliible parts of the meat could be obtained in this form, whilst the insoluble but most nutritious parts are left behind, and only such of the soluble parts are retained as do not put on tb(« putrefactive process, and hence liearly all nutritious matters are excluded. If it be further asked whether the popular belief in the Talue of this food Is altogether based upon fallacy, we answer no, for it Is a valuable addition to other foods, since it yields an agreeable flavor, which leads to the inference, however Incorrect, that meat Is pr<)Rent. If, however, it be relied upon as « principal article Of food for tlin sick, it will prove a broken staff. AuTi thrat is required for nutrition should be added to it. Ltebig, in a letter to the "Times,'* stated that It is not nutriment In the ordinary sense, and Prof. A'tmea has shown the small nutritive value of this substance in the Transactions of the Medical Society of Dpsala, in 1868. "Used alonb for bbbjt TjfA. it is a DBiiUSiow."— Page 89. Dr. H. LETHE BY says : " "False vierws have bnon entertained of the nutritive power Of Extract of Meat, for as one pound of it represents the soluble constituents of 84 pounds of lean meat, it has been assumed that its nutritive power ifi In like pro- portion, but LieblK has taken care to corre/;t this error by showing thai the Extract merely represents the soup or beef tea obtained from that quantity of meat, and as It ia deficient in albnmen. It must l>e conjoined to substances which are rich in this material."— Cantor Lectures on Food, p. 165. In the " Lancet" of November 11, 1866, Baron Llebig says :— " Were It possible to furnish the market at a reasonable price with a preparation of meat combiniudf In itself the albuminous toK«ther with the extractive principles, such a preparation would have to bo preferrod to the " Extractum Carnis," for It wouM contain ALL the nutritive constituents of meat." Again :—" I have befov^ stated that in pre- paring the Extract of Meat the albuminous principles remain in the residue ; tUey are lost to nutrition ; and this is certainly a great disadvantage." Fur further reference s"f ihc vrorks <>\ Voil. .Meissner, Uunge, //'/• Brifts/i Medical J.n(nial, 1S72. or any late authority or th.e .suhjccL To obtain a perfect Beef Tea, then, it is essential that the albumen and fibrine (which are the flesh-forming or nutritious qualities of meat) shall be added to the extiactive or stimulative qualities, and that these shall be present in a form admitting of easy digebtion by the most capricious and irritable stomach. Tiiis is the theory which led to the preoaration of ' • i i i ^ ^ i ' N - 1 i ' M ! ) f' [ '• (the only meat extract which fulfils all the conditions of a pprfeci food). The " Chilatian Union," Glasgow, Sept., 1878, says:— "Some time ago a leading Londonjournal threw out the Buggontion that it woulrt be a ;?ood thing if some practical analyst, or somebody else, would discover an eitrac ' unusual strength- renewing property to resuscitate the enfeebled constitution ■ ^hose who, by over- work or study, had sacrificed themselves. The Idea was admirable, and one which thousands have often expressed. And it will be surprising and welcome to such to learn that there is already an Extract Just of the nature so ardently longed for. We refer to Johnston's Fluid Bbep which possesses all the nutritive properties that can possibly be contained in any preparation." The " Lancet," Ix>ndon, July la, 1878, says of Johnbton'b Fluid Bkzf : — "The peculiarity of this preparation is that the ordinary Extract is mixed with a portion of the muscular fibre In a state of such fine division that the microscope is required to Identify it. It is unnecessary to say that the actual food value of the Beef Tea is greatly increased by this admixture, and the medical profession have now a Fluid Meat which is comparable in nutritive power to the solid. The new preparation is excellent in flavor, and we cannot doubt that it will be very extensively used." ' 'n\ , ' then, is essentially an Extract of Beef, prepared upon the most approved principles, but differing from all other Extracts or Essences or Beef Tea, inasmuch as it is in combina- tion with the actual Heef itself, and that in a form so assisting nature in the process of digestion that it is readily absorbed by the most hopeless dyspeptic or prostrate infant. Animal food offers a means of strength not furnished by any other article of diet, but from ar enfeebfed state of the digestive apparatus such nourishment has not hitherto been available to many who most require it. Digestion proper is the process by which food is chemically dissolved so that the nutritious elements which it con- i f \ 4^ , M wA underHtand n the bo J y and act neat. IV Is clearly " IT 18 MBAT WITH- th tea and cotTee. tho«o wbo would 1 awain : " Let its k and dylutf men, I delusion that it is r a uorvoui Btim- ■ neceaiary for Du- al Scienttflc Series, the important sUb- kys :— "There is but I it really possesses of tiie substance, answer that only It the insoluble but t parts are retained rtutritious matters n the Talue of this .luable addition to nferenco, however a principal article kt is required for Imes," stated that shown the small I Society of Dpsala, 89. he mitritive power constituents of 84 irer it in like pro- ig thai the Extract Ity of meat, and as ch are rich In this 'ere it possible to leat combiniutf in uch a preparation rouin rrontain ALL ated that in pre- the residue ; they ti, lUiiige, The ' tlie subjcci . he albumen and ;s of meat) shall at these shall be t capricious and e preparation of fact which fulfils me apTO a leading )od thin? if some unusual strength- lose who, by over- le, and one which relcome to such to ;ly longed for. We re properties that .riD Bbbf : — " The ced with a portion oscope iB required tot the Beef Tea is have now a Fluid new preparation is islvely used." r an Extract of liffering from all : is in combina- isting nature in le most hopeless ans of strength nfeebfed state of to been available >rocess by which nts which it con- tains may be absorbed by the system. With the lean of animal food this change is effected in the stomach by the action of the gastric juice, but when this juice is deficient in quality, or quantity, it is incapable of a'''ecting the centre of the morsels of food presented to it, and they in this unprepared state leave the stomach, bearing with them the causes of dyspepsia and its train of concomitant evils. 77ie theory of . . M i,' I j i ) has however solved the hitherto insurmountable difficulty, and furnishes all the desirable re- sults of meat diet to those who are otherwise unable to digest animal food. In its manufacture the albumen and fibrine (or rather the entire lean of beef) is by a special process dessicated and mechanically pulver- ised to fiuch a minute degree of subdivision that it is almost impercept- ible in water. By this means the entire surface of every microscopic atom is presented to the direct action of the solvent juice, which, acting chemically and in combination with the digestive properties of meat es- sence, at once prepares the food for assimilation, and with the least possible expenditure of vital force, furnishes to the blood all that is necessary to impart tone to the nerves and substantial food for brain, bone and rrmscle. OHF.MK •- \ '\: AN A L YBES. By WM. HARKNE88, P.C.8., L^ Analytical Chemist to the British Government. —Laboratory, Somerset House. London, England.— 1 have made a very careful chemical analysis and microscopical examination of Johnston's Fluid Beef, and find ft to contain In every 100 parts : Alburaen and Gelatine ■ - -« 'Si f _,.,,,,„,„._ „„. Ash or Mineral Matter - ivj; Hibrine in a readily soluble form . 37 48 5 '''«»'»•''""""« '^°"^- Moisture - - - -a6i4 The mineral matt<;r is rich in phosphates. The microscopical examination shows the Fluid Beef to contain good, sound beef, ground to a very fine powder. There Is not the slightest trace of tunguH, spores, or any other organism which would tend to produce decomposition. I consider this a most valuable preparation, combining as It does, a concentrated extract of beef with the solid beef itself, the latter being in a form easily dlgeBted. It is also free from the burnt flavor so much ohjected to In ordinary extracts of meat. IT 18 OHB OF THE MOST PERFECT FOODS 1 HAVE EVER EXAMINRO. ^ ^^ . ^ By Dr. J. BAKER EDWARDS- Pb. D-, 8.C., L. ; F.C 8., Professor of Chemistry and Inland Revenue Pood Analyst, Montreal —I hereby certify that I have made a careful analysis of the proximate constituents of " Johnston's Fluid Beef," and find It to contain : <; Salts of Flesl- and Moisture, Beef Tea Food 1j;»'"J^^°' 'i*^'^^^^ Dr. LKONARDO JUDP.of Philadelphia, "»>'• ■;" J "^.»" f,°'*,?"VS ta claimed for Johnston's Fluid Beef, and am delighted with Its superior « jce"*"c«- Dr HOBNKR, of PhUadelp^ says :-" It Is the most elegant preparation of the ''Dr.'8iu{lUEr''ASHHURST, 1423 V7alnut Street Philadelphia, says :---" I hare tested Johnston's Fluid Beef and find It to be strlcty fhatits represented. I pre fer It very much to any extractof beef with which 1 am acquainted, and unnesita tlngly recommend It as a most desirable Pi'«P""a"P»-. „..„„,. „,„.^ „„„» has alven Dr. C. S. MIDDLETON, of Philadelphia, says j-V •^''^"^V"" lJ„\"11,?fn Lv no?^^^^^^ me the most satisfaction of any article of the kind heTctpfore brought to my not^^^^^ Dr. DANIEL KAR8NER,484fiG Irani Ave., Philadelphia, "ays.--- ^ *> V"bstant1a! in conflrmlne manufacturer's statemonts concerning Its excellent and substantial fSodpfoTertfer Ulsexcoe^^^ «° ™y °P""o° °' '"■ calculable value to the invalid." • t,v.,.-«„,«ui» .... • « i f«nl aaaured that Dr. JOSEPH KLAPP, «22 Spruce Street, Philadelphia, says •"- , J„™V« ' JS«r tn h« Invalids and delicate persons In seaich of strength need only to use It In order to be convlncedofthe great advantages It poBBesscg for that purpose^ Dr. S R SKILLERBN, 120 South 3l8t Street Philadelphia, «ay« =-".." '.Jlf ,°i^ preparatlonof beef thai I have come across in which 1 have confidence, and I am sure its merits will reoommi-nd It wherever It is Introduced." .,,„„„!» Professor G. P. (HRDWOOD, McGIll University, Montreal, says :--." T can Jt'ongly recSmmlndYu use to the public as supplying In the most easily digested form all the materials necessary for renewing the tissues wasted by disease. .---nent Dr. ROSS, Montreal General Hospital, says :— " I believe It to be a most excellent nutrient for Invalids and delicate persons." .».„„„,„ -.o^mmanii Professor CHARLES CAMERON. Dublin, says :-" I can very strongly recommend •^^Dr^WLLFSEdinburgh, says :-"lt Is a great boon to the invalid and to the public." Dr SMART Edln^^^^^^^ that it will ere long take preco- dencefbothkSsBlSnal and public favVo^ "''O kind, as it pos- sesses qualities superior to all of them.'- ....... Dr. C H. P. ROUTH, Senior, Physician to the Samaritan Hpspit.al, ^ ■^^<^°P;JJ^^ ^"■ " It seems to me to fulfil a desideratum long sought for, and will prove of the great- est value In the treatment of diseasf." ,. „ n„ *. ...ffo-in^frn™ Dr. DITNCAN, Surgeon, Allans S.S. " Polynesian," says :—" I'^tients suffering from vomiting in sek-sickness seem to retain it munh better than any "ther preparation I I have ever tried, and do not complain of the nauseous taste so often objected to In '°Dr *JOHN RUSSELL.^'Surgeon to the Newcastle-upon-Tyne Infirmary, says :--- " The theory of Its manufacture appeals to one's Idea of what Pbkfkct Bbbf Tba *''Dr*S° FRED. PEARSE,Pouth Kensington, London, says:-" I find your prepara- tion of Fluid Beef the best in every respect I have ever met with. Dr. R. CLARK NEWTON, Surgeon to the Newcastle Lylng-m Hospital, «»/«•"- " Johnston's Fluid Beef contains. 50 per cent of nitrogenous or flesh-fornilng material. All other Extracts of Beef I have seen may he looked upon as stimulants only, ana 1 have alwa> 8 deplored the confidence in their nutritious powers placed by invalids and the public." i(.l!^^^()^■■S FM !i) ".!!> is now extensively used in British and Continental institutions, Hospitals and Asylums, and is prescribed by the medical faculty wherever it has been introduced. Its adaptability is general to the invalid, the convalescent and the vigorous. To children it secures a strong muscular development, and for maternal nursing,imperfect mastication, athletic training, physical exhaus- tion, indigestion or mental overstrain, it is the perfection of known food. DIRECTIONS FOR U»E.~Add a small teaspoonfnl to a cup ot boiling water and season to taste ; or as a sandwich paste it may be used on toast, J«^ith or without butter. The can may remain open for weeks without detriment to tne contents. Sold bv Druggists and Leading Grocers. Pnce doc, 60c, &$1. Roliert Sloeinate & Co, PWlattliia. General Agents, 11. S. LOCAL ACENT8 s W. H. SCHIEFFELIN & CO., WM. ST., NEW YORK. OUfTLEP BROS. & CO., BROAD STREET, BOSTON. THOMSE N A NIUTH, BALTI MORE, Md. Manufactured by JOHN L. JOHNSTON, Montreal, Canada. f> o PHYSICIAN. hia, Myi:-~"John- tatoray, In the Unl- l Beef with a confl- 'It is with unusual iBton*8 Fluid Beef. It alntod or have used." fi thoroughly all that luperlor excellence." t preparation of the la, Bays:— "I have represented. I pre- tnted, and unheal ta- »luld Beef has alven ou^ht to my notice." : — " I h&ye pleasure lent and substantial n my opinion of In- " I feel aBBur«d that use It In order to be i» ^b: — "It Is the only confidence, and I am ^s :--."! can strongly Uy dlKested form all ftse." 3 he a most excellent strongly recommend lid and to the public." ere long take preco- like kind, as it pos- ital, Iiondon, says -— ill prove of the «reat- atiputs suffering from y other preparation I often objected to In J Infirmary, says : — it Pbrfkct Bbbf Tba I find your prepara- h." [-in Hospital, says : — esh-fornilng material. itimnlants only, and 1 rs placed by invalids , i ised in British and 1 is prescribed by valescent and the ;velopment, and for ig, physical exhaus- ion of known food. ot boiling water and oast, with or without nt to tne contents. doc, 60c, & $L il Apnts, n. s. . ST., NEW YORK. BOSTON. Wd. \ atreal, Canada.