Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1855-05-10
A NEW BROTH FOR THE SICK.
y Professor LIERIG.


For one portion Of broth take halfa pound
II freshly killed meat. beet Or chicken cut
II sl!a! pieces, and add u it one and a half
POUND ot distilled 1r other pure water, to
which has been added four drops Of pure chic.
. rhyiic mur!atic acid and half to one drachnl
" ""mm~,r >.lt mix thew, VOW
A.tcr standing an hour the whole is strained
through conical hair-.icve such as is orlina
r!!y used in the kitchen, allowing it to pas:
through without pressing or Squeezing The
portion paS$ln" through first being CLOUDY, i,
= again poured through the sieve. and this pro.
, cess repeated until it BECOMES perfectly clear.
| pon the residue of meat rclnainin" in the
seize halfa pound Of distilled water is poured,
il small portions. In this lnanncr about one
pound u liquid cold extract IF meat is OBJ
r,tIncd. If red color and pleasant meat broth
ra>tc Il IS administered to the sick cold, by
the cup full. according to their incination.-
Il must not be heated as it becomes cloudy
thereby, and thick coaguum Of meat albu.
men and hematin is deposited.
\ young lady of IS years, in my family,
being i'll with typhus fever, first induced this
preparation. 1t was called forth by the re-
mark of ny family physician, Or Pfeuer)
that. IN certain stage Of this disease, the
+rcatc>t difficulty met with By the physician
lag il incomplete digestion, consequence Of
the condition Of the into$tincs, and besides in
tic want Of u nutriment proper for digestion
and the formation Of blood. The common
bro;h> prepared by boiling are deficient; in
fact: II all those constituents necessary for
the formation Of the albumen Of the blood
and the yolk of eggs, often added thereto,
contains very little Of this material, for it
has - Il per cent. water and fat. and only
l. Il per cent. Of the substance very simi-
lar TO- II not the same as, the albumen of
eggs and whether this is equal in nutritious
qualities to the albumen of meati 3, according
to the investigations Of Magendie, at least
doubtful The new broth contains, besides
meat albumen, certain quantity of hematin,
and, formation Of the blood copuscles, and,
finally, the digcsting chlorhydic acid
Y great hinderance to the employment Of
this broth in summer is its liability to change
IN warm weather; it commences regularly to
terment, like sugar-water with yeast, without
the usual odor. What substance is here form.
ed is we'll worthy investigation.) On account
Of this the meat must be extracted with per-
fectly cold water, and refrigeration with ice,
completely removes this difficulty. Most i'm
portant Of all is it that the meat be perfectly
fresh and not several days old.
This broth Is now in use in the hospital and
in the private practice Of several Of the most
distinguished physicians Of Munich
I should, perhaps, have hesitatcd to give
greater publicity to 50 simple a thing if new
and, to my family, and especially important
case had not convinced me of the great nu-
tritious properties Of this soup, and hence ari-
ses the natural wish that its benefits may be
experienced by wider circle, and other suf-
ferers be restored by its benefcent effects A
young married lady, who, in consequence Of
an ovarian inflammation, could take no solid
food, lived for two months entirely upon this
broth, at the end Of which period her health
was perfectly restored. During this time she
gained in flesh and strength. Generally pa
ticnts take this food without opposition only 50
long as they are i'll; as soon as they can take
other food they reject this, perhaps owing to
the color and the faint meat odor. 1t might in
many cases be Of use to color the broth brown
BY adding burnt sugar. Translated Iy O.
Lady Of Washiagton1
"a Some people look for their comforts