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Beef Tea for the Sick—New Process. —Beef tea, if rightly made, may be received with benefit by a stomach which would reject any nourishment; but skill in preparing it, is not universal among nurses. The two following receipts may be relied on as among the best that can be devised:
Beef Tea (with moderate warming up after cold steeping). —Take 1 lb. of the best beef; cut in thin slices and scrape the meat fine; put with a salt-spoon of salt into 1 pt. of cold water contained in an earthen bowl, and let the mixture stand 2 or 3 hours, stirring it frequently; then place it in the same ves sel covered, on the back part of the range or stove, and let it come very gradually to a blood-heat and no more. It has been found that 135° of heat does not set or cook the albumen—blood-heat is only 98°. Any higher temperature would injure the nutriment, or nourishing properties; then strain it through a fine sieve or muslin bag, and it is ready for use. The making of beef tea is not a cooking process, but a steeping process. Some chemists think it better to be made without heat, with the addition of the muriatic acid, which is a component part of healthy gastric juice, as follows:
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