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Essence of Beef. —The real essence, or nourishing properties of beef, is obtained the same as directed in No. 1, except that no water is to be put into the bottle, and the boiling may need to be continued an hour or two longer; then the juice or essence pressed out, and a little wine added when desired or needed; also a touch of salt and pepper; or, if mace or nutmeg is preferred, there is no reasonable objection that can be offered against their use.
Remarks. The foregoing are the plans which have been heretofore followed in extracting the strength or essence from beef for the sick. But as the science of medicine, especially the chemical department thereof, advances, it has been prolific in improvements, among which that of not boiling, but steeping, either in cold water, or using heat only of a moderate degree, or not above 100° to 135°, so*as not to cook the albuminous (like white of egg) portions of the meat in making beef tea, or extracting its juice.
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