The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1866-06-16
Cheap Meat.

mandatory established in South
America for the preparation of Liebig's
Extract of Meat" This is an inven-
ton OF the great chemist, by means of
which cheap and excellent kind of
food may be provided in unlimited
amounts.
In La Plata, Mexico, Australia, and
other regions, large droves of wild cat
tie are annually slaughtered only for
their hides, horns and fat; the meat has
hitherto been wasted. If this meat
could be brought to market IL would be
of immense value; but until Liebtg an
nounced his new method of prepara-
tion, its expectation was impracticable.
He has discovered that when finely
chopped flesh is leached and pressed
out, white tibrouS residue is LEFT.
When the lixiviation is complete, the
water dissolves from sixteen totwenty-
four per cent, of the weight OF the dry
flesh. All the savory constituents Of
the flesh are found in the juice, and
may be lixiviHted with cold water.
When the watery infusion is heated the
albumen coagulates ut the temperature
of 1899 Fahrenheit, and the coloring
matter of the blood separates at 1852
Fahrenheit. The proportion of the al
bumen in flesh varies from to 2 per
cent, in old animals, to ID per cent. in
the young. La
The Infusion, when freed from the al
bumen and coloring matter of the blood,
has the aromatic taste and all the prop
critics of soup made by boiling the tiesh.
When dried up, it amounts to twelve or
thirteen per cent. of the original flesh.
The "eXtIa act" is soluble in cold water.
When dissolved in thirty-twO parts of
warm water and salt ad led, it gives to
fha Iha f.Altn nf aXpnIInnI
a large company has been formed in
Europe for the preparation of Il pure
flesh extract under the direction and
scrutiny of Liebig, who volunteers TO
examine gratuitously samples of every
lot sent to market, upon condition that
it shall be Withdrawn If found to be
impure, and upon n contract that the
article shall be furnished at one-thlrd
the price now demanded on the conii-
nent for meat. He has entered intothe
arrangement from n desire to reduce
the price of "A most important article of
food. in order to bring it within the
reach of the poor. 1t is somewhat
anomalous position for scientific man
to occupy, and the appearance OF the
labels, "None genuine unless marked
j. Won Liebig," has led 10 some bitter
criticisms, aud intimaJiOns OF specula-
ton on the part OF the great European
chemist; but his friends stoutly con-
tend that his share in the transaction
is without pecuniary compensation,
and founded solely upon noble a:nDi-
ton 10 serve the poor. 1t would seem
that one who for forty years has led the
van of scientific Investigation, and
who, more than any author, has put
into popular form the great truths of
science, ought to be excepted from the
imputation of sordid motives when he
endeavorS to ameliorate the condition
,f, fal hKy tho intFn1nRi1nn
of an important discovery.
NJ. Giebert has established large
manuiactory tor the preparation of the
extract OF flesh Mt Fray Bentos, in La
Plata, He hopes to be able to deliver
i've or six thousand pounds of the ex.
tract every month. The factory, ac
cording TO SchOll, who furnished the
apparatus, is constructed for the con-
sumption of eight oxen daily. The
time for slanghterlng extends over four
months OF the year, and some dealers
in hides kill from three to five hundred
cattle duly during that period. In
Giebert's establishment the hides,
horns, hoofs, &C., will be sold as usual.
The blood will be evapornted ut lOO'
Fahrenheit, in order to prepare 1t for
the use of sugar refiners. The bones
will be steamed, ground, or burned,
and the fat boiled out.
The "eXtract" is made as follows:
The flesh is freed as much as possible
from fat, and is hacked in a machine
which can cut up sixteen hundred
pounds in an hour. When sufficiently
line it is placed in digestor, with its
own weight of water, and very gently
warmed by steam, until, in the course
of four hours, it has acquired temper
ature of 1889 Fahrenheit. The fluid
extract is then put into vessels with long
narrow necks, for the complete reno
V.aI IS,k flNa f,aF- n
importance, as otherwise the extract
would soon become rancid. The solid
residue is pressed out, dried and Used
for chemical purposes. The extract,
freed from fat, is filtered and evapo-
rated in open pans of cast sheet steel.
Tin and copper could not be used, and
aSVacuum pan was not serviceable on
account OF the foaming of the liquid.
The pans have double bottoms, be-
tween which steam circulates. In ad-
dition to this a movable spiral steam
tube heats the contents of the pans,
and by its agitation hastens the evapo-
ration. The extract, having reached II
proper consistence, is then packed in
porcelain jars ready for transportation.
According to Scholl, thlrty-three
pounds of meat yield one pound ofex-
Tract, which in Europe would cost two
dollars. Great care is taken to provide
for the cleanliness of the establishment,
and to secure uniformly good pro-
duct.
The advantages claimed for this ex-
tract are numerous among others its
cheapness for use in hospitals, its nour-
ishing qualities for children, its ready
preparation for the most delicious soup,
and its easy transportation. One pound
of The extract, with bread, potatoes and
salt, can be converted into soup sutt-
cienL for one hundred aud twenty eight
OF N a M r.
iShinK than is ordinarily served at
restaurant.
There would appear to be no good
reason why the meat of thousands of
cattle should be wasted, and it is 10 be
hoped that the enterprise of NJ. Giebert
will be successful. An extract of meat
is now made, on the Illinois prairies,
by Gail Borden, and is sold in this city.
IL is somewhat dear, but from the fact
that Texas is once more at peace, we
hope Mr.. Borden, or some other expert,
will establish a mandatory there,
where the cheap meat of that State may
be utilized.
In this connection 1t may be we'll to
observe that when meat is sailed, the
greater part of the nutritive qualities
are dissolved. The brine is, in fact, an
extract of meat. The best portions of
the flesh are thrown away, and the
tough fibre, only suited for the manu-
ficture OF Prussian blue, is eaten. Since
the publication of Liebig's researches
upon that subject, attempts have been
made to utilize the brine. The most
recent method is by dialysis. the pick
le is put into porous clay vessels, or
into any kind of tub, the bottom of
which consists of parchment paper or
of sheepskiD, and this is IMMERSED in an
outer vessel containing fresh water,
which must from time to time be re-