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.

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    Table II. ■ Names or Makers and Titles of Products. Quantity in each Tin or Box. Price per Tin or Box Retail. Calculated price per lb. Number of lbs. rc(^u.ir6d to niiikc 1 lb. of Fray Bentos Quantity required for 1 lb. of Fray Bentos E.vtract Costs 111). of tlie Essence, &c., con- tains E.xtract from lbs. 01 i5eei. s. d. S. d. s. d. M'Call's Gravv Soup 16 oz. 1 0 1 0 34-6 lbs. 34 1-01 lb. Ritchie's Essence of Beef 4 „ (i g 2 Q 32-0 „ o^ u 1-10 „ r^.rnQQP anri Rlarlfwpll's Beef-tCti * • • . 16 „ 1 2 1 2 26-0 „ 30 4 134 » Gillon's Essence of Beef 4 J, 1 0 4 0 19-6 78 5 1'78 1, 4 „ 1 0 4 0 18-7 „ 74 9 1-87 „ Gillon's Essence of Mutton .... 4 „ 1 0 4 0 17-4 „ 71 9 2-01 „ Marshall and Co.'s Es- sence of Beef . . 4 „ 0 7 2 4 9-1 „ 22 2 3-84 „ Whitehead's Solid Es- sence of Beef . . 3-57 „ 2 6 11 5 2-2 „ 25 0 15-91 „ Hassall's Flour of Beef 8 „ 5 0 10 0 6-5 „ 65 0 5-38 „ Fray Bentos Extract . 11 0 1- 11 0 35- III. Report of Analysis of Essences and Preparations of Meat. By Prof. Wanklyn. Dr. Hassall's Flour of Beef is sold packed in round boxes of thin wood lined -with paper. Price of a boxful (containing 1090 grammes, being little short of a quarter of pound), 2s. &d. The flour of beef is a light powder, of about the colour of hay. It is slightly flavoured with some kind of spice. Warmed with a moderate quantity of water it enters partially into solution, and on cooling forms a very pale-coloured jelly. On analysis it yielded— Organic matter . . . 80'02 per cent. Water .... 14-] 7 Ash ... . 5-87 100-00 The organic matter is very mixed in character. A con- siderable proportion of it is non-nitrogenous. There appears, however, to be absence of fat. One hundred parts of the flour of beef contain 15'6 parts, soluble in water. Of this a certain quantity is albumen. One 3
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