MEAT EXTRACT. The term meat extract is c(immonly applied to a large number of prepara tions of very different character. They may be conveniently divided into three (-lasses: (1) True meat extracts: (2) meat juice obtained by pressure and preserved. compounds which contain dried pulverized meat, and similar preparations; and (3) allummose or peplos(' preparations, t' - moldy called predigested foods. The true meat if pure. contains little else besides the flavoring matters of the meat from which it is prepared, together with such mineral salts as may be I 0111. It should contain no gelatin or fat. and cannot, fr the way in which it is made. contain any albumen. It is, there fore. ted, a fluid at all, lint a stimulant, and should he Hassell with tea. coffee, and other allied substances. It should never be admin istered to the sick exeept as directed by com petent medical advice. Its strong meaty taste is deceptive, and the person depending upon it alone fur food would eert a hay die of starvation.
;Snell meat extracts are often found useful in the kitchen for Ilavoring -.imps, sauces, ere. Broth and beef tea prep:m..1 urilinarily in honsc hnld contain more or less protein. gelatin. and fat, and therefore are foods well as lants. The proportion of water in such man pounds is always very large. The preserved meat joky and similar preparations eo11:1ill more or less protein. and therefore have some cis food. The third (-lass of preparations is emit parat ively new. The better ones are really what they elaint to be- predigested foods. They con tain the soluble allanntwes (peptoses), etc., which are obtained from meat by artificial diges tion. The use of such preparations should be regulated by competent medical advice.