Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-03-30
DOMESTIC.

A BROTH FOR THE SloK.-For one por-
ton OF broth take half pound OF freshly
killed meat, cut IN. small pieces, add TO 1t
II pounds Of distilled water, TO which has
been added four drops of pure chlorhy-
dric (muriatic) acid, and half to one
drachm of common salt; NIX them well
together. After standing an hour, the
whole is strained through conical hair
sieve, such as is. ordinarily used in the
kitchen, allowing it TO pass through with
out pressing. The portion passing
through first being cloudy, it is again
passed through the sieve, and this process
repeated until it becomes perfectly clear.
Upon the residue of meat remaining In
the SO i've, half a pound of distilled water
IS poured, IN small portions. In this man
ner about one pound of liquid (extract Of
meaD Is obtained, of a red color. and
pleasant meat broth taste. 1t is admins
tered to the sick, cold, by the cupful,
according TO their inclination. 1t must
not be heated, as 1t becomes clouIy there
by, and thick coagulum OF meat albumen
and hematin Is deposited. A young lady
of Is years. in my family, being i'll with
ration. 1t was called forth by the remark
of my family ply sician, (Dr. Pfeuser),
that, In a certain state of this disease, the
greatest difficulty met with by physicians
lay in incomplete digestion, a consequence
of the condition of the intestines, and be-
aides, In the want of u nutriment proper
for digestion and for the formation of
blood. The common broths prepared by
boiling are deficient in fact in all these
constituents necessary for the formation
of the albumen Of the blood-and the
yolks of eggs, often added thereto, con-
talns very little of this material, for it has
S2b per cent. water and fat, and only III
per cent. of a substance very similar To, il
not the same as the albumen of the egg;
and whether this is equal In nutrlciOus
qualities TO the albumen of the meat is, ac-
cording 10 the Investigations of Magendie,
at least doubtful. The new broth contains
besides meat albumen, certain quantity
Of hematln, and, therein, far greater
quantity Of iron necessary for the forna-
tloE of the blood corpuscles, and finally,
the digestive chlohydnc acid. A great
hindrance to the employment of this broth
duringthe summer Is its liability to change
in warm weather; IL commences regularly
| to ferment, like sugar water with yeast
without the usual odor. (What substance
Is here formed is well worthy investlga-
uon.) On account Of this the meat must
be extracted with perfectly cold water,
, and in a cold place. Ice water, and re-
frigeration with ice, completely remove
TINS difficulty. Most important 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 prac-
tlce of several of the most distinguished
physicians OF Munich. l should, perhaps
havehesltsted toglve greater publicity to so
simple thing if a new-and TO my family
especially importanJ-case had not con-
vinced me of the great nutricious prop
critics of this soup, and hence arises the
natural wish that its benefits may be eX
peril need by wider circle, and other suf-
ferers be rest red by It's benihcent tfectsa
A young married lady, who, in con E.
quence 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 entirely re-
stored. During this time she gained in
flesh and strength. Generally patients
take this food without opposition only so
long as they are Ill; 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.