The miners' express. (Dubuque, Iowa) 1849-1854, 1850-04-10
Meat Biscuit.

We have received and read pamphlet, con-
tanning letter from GAIL BORDEN, jr., of Gal
weston, Texas, to DR.. AsHBEL SMITH, in which
he announces that he has discovered "a new
process of preserving the nutritious properties
of meat" and letter from DR.. S. to DR.. ALEX
DALLAS BAcHE, endorsing and recommending
said discovery as one unquestionable impor-
lance and utility. "The paramount excellence
of Mr.. BIS discovery" says the Doctor, ap-
pears to me to consist in this, that it is meat
BISCUIT is meat and bread" "One ounce of
the biscuit he says, evil make one pint of
rich invigorating animal and farinaceous soup
The meat biscuit is prepared as follows
Fresh beefis boiled a long time in pure water,
and until the nutrtive portions of the beef, or
other meat, Immediately on its being slaughter
ed, arc, by long boiling, separated from the
bones and fibrous and cartilaginous matters
The water holding the nutritious matters in So
luton, is evaooratcd to considerable degree of
spissitude; this is then made into dough with
firm [fne?] wheaton -four; the dough rolled, and
cut into the form Of biscuits, is then desiccated
or baked in an oven at moderate heat. The
cooking, both of the flour and the animal food is
complete"
The meat biscuit is best kept, Dr. Smith says,
Gin tin cases Theoretically soldcrcd up and
may be, when thus prepared, kept very long
time. 1t can be prepared with or without con-
diments, as may be preferred.
We boyo M doubt hat l;e q, .o,,o oyt.,4
a valuable discovery, and we think it worthy Of
public attention. An article of food, that is
both bread and meat and rich nutritious, and
palatable soup, at once animal and vegetable
and which, lin consequence of the concentrat-
ing process to which it is subjected in the man
ufacture) will not be more than fourth of the
bulk and weight of its original constituent elc-
ments, and yet furnish as much nutriment, must
be one of great value to all that travel by land
or by water, and in the army and navy, in the
marine, to all cmigrants, hunters,
trappers, &c, &C., and to all others who, from
choise, or necessity, are obliged to consult econ
omy while providing their food. Therefore, we
say, success to the meat Biscuit Duly Globe.
rrsa From the Southern Planter]
REc1PE FOR BREAD send you recipe for
making yeast and bread, which recently recei-
we'd from DR.. Sylvester Graham, of Northamp-
ton, Mass. l consider it the best have seem
and the Doctor writes me that all the bread at
Ruggele large water cure establishments made
by the recipe. ...-.:
If you have good thermometer, take water
at the temperature of lo degrees; if you have
no thermometer, put equal quantities of boiling
and cold water together; take quart, more or
less, of this, and stir in wheat meal until you
form batter as would for griddle cakes, set this
batter where it will be kept at temperature of
from 80 to 100 degrees. Qfyou prefer it put
little salt into your warm water when making
your battery lfyou keep your batter at the right
temperature, it will in the course Of from four
to six hours ferment and rise up and become
very light and lively. While this is going on, if
in the winter or cold season, get your wheat meal
or flour ready and have it warm; when your bat.
ter islight and lively make cavity in your meal
and turn your batter into it, and mix the two to-
gether till you have a stiff dough, which work
and knead thoroughly, the more the better.
This done, form your dough into loaves, put
them in pans and place them in u warm place
(fronl 80 to a. 100 degrees) to rise; meantime
prepare your oven or stove. If oven or stove
have it thoroughly heated before the bread is
set in, but don't have it scorch at first It'll
should stand in from an hour to an hour and a
quarter; observation and judgment must be
exercised in the matter When mixing dough,
wetting you use, whether water, or
milk and water, it should be warm, say at the
of l20 degrees Fahrenheit.
e Very respectfully,
aaNa.etA ~z5lia E. J. CApELL.
NE . o.