Extract from a paper, by J. v. Liebig, on the constituents of the fluids of meat / translated from the original, by William Daniel Moore.

  • Liebig, Justus, Freiherr von, 1803-1873.
Date:
[between 1860 and 1869?]
Catalogue details

Licence: Public Domain Mark

Credit: Extract from a paper, by J. v. Liebig, on the constituents of the fluids of meat / translated from the original, by William Daniel Moore. 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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    EXTRACT FROM A PAPER, By J. v. LIEBIG, OX THE CONSTITUENTS OF THE FLUIDS OF MEAT. Translated from the Original, By WILLIAM DANIEL MOORE, M.D.Dub., M.R.I.A., HONORARY FELLOW OF THE SWEDISH SOCIETY OF PHYSICIANS, OF THE NORWEGIAN MEDICAL SOCIETY, AND OF THE ROYAL MEDICAL SOCIETY OF COPENHAGEN. In a late nHmber of The Medical Press (seepage 164), I gave a translation of a recent paper by Baron von Liebig on the introduction into commerce, and on the applications of the “ Extractum Carnis ” described by him many years previously, in the commencement of which paper the distinguished author referred, for the mode of preparing the extract in question, to the 62nd volume of the Annalen der Chemie und Phcirmacie (Heidelberg, C. F. Winter, 1847, page 257). In the latter volume is to be found, in fact, an elaborate article by the Baron on the “ Constituents of the Fluids of Meat,” from the con- cluding portion of which I now translate the following :*— “From the above-described behaviour, the best process for preparing, in the short space of a few minutes, the strongest and most aromatic soup, is at once evident, and any one can, by the simplest experiments, satisfy himself of the truth of Proust’s statement, that the constituents of the soup, on which its taste and its other properties depend, exist ready formed in the meat, and are by no means the product of cooking. * For the opportunity of doing this I am indebted to the kindness of Dr. Sullivan, who has been good enough to pro- cure for me, from the library of the Museum of Irish In- dustry, the G2nd volume of the Annalen, which was not to be met with in three of our public libraries which I had searched for it.—W. D. M.