MEAT EXTRACT, a substance of a composition varying with the process employed, extracted from beef or mutton or other animal flesh, and used as an article of diet. The well known common beef tea is made in various ways, and differs greatly in strength. A common method, and perhaps the best when required fresh and condensed, is to put the chopped meat without the addition of any liquid in a bottle and immerse this in a vessel of water at about 180° F. The blood, lymphatic, and muscular juices ooze out of the meat and form a red liquid containing a large amount of soluble nutritious proteine matter. If this is heated to the boiling point, there will be considerable coag,tilation and the fluid extract will not be so easily digestible. If the meat, on being heated to about 180° F. be pressed. most of the nutritious substances will be expressed, and the extract so obtained, on being evaporated, may be brought to any desirable degree of solidity. 'This solid extract, by- the addition of common salt, can be kept, especially in closed jars,
.an indefinite length of time, and makes, when mixed with het water, an excellent beef tea for the sick rootn. Another method of making beef tea is very common, and in znany cases perhaps the best, because it is seldom that it is desirable to have it in too con