The Red Cloud chief., 1881-01-27
Beef Tea.

Beer TEA may be considered the
primary and most indispensable Of those
articles of diet prescribed for the pre-
yention or cure Of disease: therefore
skill in its preparation should be the
first knowledge sought by the aspirant
to usefulness in a sick-room. Various
valuable extracts of beef Juice are well
known to be attainab'e in the market,
especially Valentines and Liebig's. vet
they are too expensive TO be used free
" by the majority of persons. and then
are never so p~alatable, o indeed so
Nutritious. rs the fresh tea made from
an animal Just slaughtered. The juice
from one pound of beef is as much as
most patients consume in a day. but it
is better TO prepare two pounds. for II
will easily keep two days if the weather
is cool. or even in summer, if you are
provided with ice and a refrigerator.
Choose by preference the fieshy part Of
q full-grown animal;a piece of the rump
is best. Cut The meat into s~mallsqusres
not more than an inch in diameter. and
remove every particle of fat and gristle.
Then wash in pure water, and put it
into a wide-mouthed glass bottle, with
a ciose-fitting cork stopper. or a small
tin bucket tightly covered also. Add
no water but what has adhered after
the washing. Set the vessel in n pot OF
water (co!d if you use glass; no matter.
if tiny. A weight will be needed to
keep it steady. The water should come
TO within four inches of the top-no
higher. because room must be left for
it to boil. Let the water boil around il
steadily for three hours. Remove the
vesse! from the ire. pour OIL the juice,
and it car be set in q cool place. 10 be
used hot or cold. as the taste or condi-
ton of the patient may indicate A
little salt is the only s~easoning COM
monty used. but in cases where disgust
has ensued upon the long-continued use
of beef tea q a regimen. q pinch OF
ground celery seed has been known SD
to change the flavor Of the soup - to
enable the patient TO take il with re-
newed relish.
Here is a second admirable recipe
for beef tea, recommended BY some of
our best physicians, and one that we
have used with approved success: To
one pound of lean beef, cut into small
dice, add one pound Zone pint) of cold
water. Let it stand 50 for three hours;
then add L the beef one pound of
merely warm water. after pouring OF
the cold water. which must be saved.
set aside in q clean bowl Let the beef
soak three hours in this warm water;
then pour oyer it N pound of billing
water. return the cold water set BY TO
the vessel In which you have the beef.
and let the whole boil together for
three hours. when the liquid viii be re-
duced fully half, and the tea found to
be excellent.
The yield from both processes Is
about the same. although il would not
seem so just to read the recipes, VIZ,
very nesriy . pint of ca
1t is the more desirable to know how
to prepare beef tea nicely. As it is 20
much used now in all cases OF mere ex-
hxustion or oyer-fatigue, when substan-
tial food cannot safely be partaken Of
Lecturers and preachers who are feeble
or overtaxed find that = small cup Of
beef tea viii help and invigorste them
more than anything else. taken just be-
fore beginning To speak lis value 20
dyspeptics and c~oryalescents generally
is unspeskable. to say nothing Of the
part it universally takes in overcoming
fever.-Harps5's BasoS,A