Patent foods and patent medicines : two lectures / by Robert Hutchinson.

  • Hutchinson, Robert., Sir, 1871-1960.
Date:
1906
Catalogue details

Licence: In copyright

Credit: Patent foods and patent medicines : two lectures / by Robert Hutchinson. 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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    riched by the addition of white of egg, and 1 object to paying for white of egg when I am sup- posed to be paying for the juice of meat. When you ask for meat juice people have no right to give you white of egg. Valentine’s is the most expensive of all the juices; it is inferior in nutri- tive value to most of the others, and I know of no respect in which it is superior to any except in the matter of price. If you must use a meat juice, one of the best is Brand’s. Bovinine is another extremely interesting product. It hails from Chicago. It yields the spectrum not of haemoglobin, but of altered blood (methaemo- globin). One point about it is that it contains so little extractive, while all the others are rich in extractives. In fact, Bovinine is suspiciously low in extractives, and one comes to the conclu- sion from the spectrum examination that it is not properly a meat juice at all, but blood preserved with glycerine, a conclusion which has also been arrived at by Professor Chittenden, of Yale Univer- sity. That accounts for its extremely low price and the absence of extractives. That disposes of most of the meat juices. You may say of them, as you may say of the extracts, that they contain relatively so little proteid and so much extractive and mineral matter that the}7 are practically not foods at all because you cannot take enough of them. You can manufacture “meat juice” yourself at a very low cost. Here is a bottle of it which I made this morning. Take the white of egg, add an equal quantity of water, and strain through muslin, then flavour the mixture with any quantity of Liebig’s extract dissolved in a little warm water which you think suitable. By that means you get a preparation extremely rich in coagulable