On the origin, nature, and uses of Liebig's Extract of Meat : with an analytical comparison of other essences and preparations of meat / by J.L.W. Thudichum.

  • Johann Ludwig Wilhelm Thudichum
Date:
1869
Catalogue details

Licence: Public Domain Mark

Credit: On the origin, nature, and uses of Liebig's Extract of Meat : with an analytical comparison of other essences and preparations of meat / by J.L.W. Thudichum. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

    12/40 page 10
    contained up to' 28, and one 36 per cent, of -water, being the maximum amount ever observed by Baron Liebig in any ex- tract bought in the market. Only one of these extracts pre- tended to be made by Liebig's process, an assumption which was quickly stopped by the publicity given to tlie circum- stance. The others were sold, as they had a perfect right and liberty to be, as Extractum Carnis Germanicum. Aduiuiation admixture which actually occurred in the case of an un- wit'ii, or authorised product, but Avas falsely attributed abroad and in this s^iTlctuar^ country^ to be made with Liebig's extract, Avas that of common neous' ^^^ wholesale druggist firm of Gehe and Co., of Dresden, alleged. published in one of their trade reports that the genuine South American extract of meat obtained from the depot of the Fray Bentos Company, of Antwerp, was strongly mixed with salt. This statement was completely unfounded, and it is almost in- comprehensible how this firm should have come to commit such Saltytasif of, a gravc error. Perhaps their examiner only tasted the extract, intrur''''^ which i^s always salty on the tongue, or mistook a few crystals extract. of Creatine or acid phosphate of potassium for common salt. The exposure by Baron Liebig of this grave mistake has led this firm to espouse strongly the cause of a competing extract, which, but for the artifice of using Baron Liebig's name con- trary to his wish, and without his permission, and by means of a licence of Avhich we cannot distinguish the honorable origin, would by dint of its own merits have no chance of existence. The whole of these transactions and statements of strange analy- preraitinc^ scs, be they founded or unfounded, show the absolute necessity spurious which there is for the greatest watchfulness on the part of the in- beinVsom' vcutor aud the public as well to prevent spurious articles from being utie^of the sold under the title of the genuine extract, as also to prevent spu- genuine rious analvscs and disingenuous editorial articles from damaging the real extract in the eyes of the public. In this endeavour the medical profession Avill be the best and most competent judges. At Fray Bentos every thirty-four pounds of pure flesh (mus- cular tissue), corresponding to forty-five pounds of meat as theL^qu^nWy obtained from the butcher, including fat, tendons, ligaments, and yield of cellular or Connective tissue, and bones, vield on an average one extract. ^ , pound of extract, so that an ox yields seldom more than eight or nine, in the best case ten, pounds of extract. All the meat is weighed before going to the mincing machines, and the extract obtained beiu: again weighed when of standard concentration, it is clear that no one can have more certain data to arrive at a correct conclusion concerning this matter than the officers of the company. It is clear that, as against their positive experience, the mere statements extenipore of writers in periodicals with a tendency 1 See Dr. Hassall's statements in the ' Lancet.' Though challenged, Dr. Hassall has never stated where he obtained the adulterated article. Sapienti sat.
    digitised image 1
    digitised image 2
    digitised image 3