The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1902-11-12

are the largest manufacturers Of pep.
sin in the world. Pepsin is ferment
something like yeast, and its function
is to dissolve the alumenors parts Of
che food eaten 80 that it can DO as.
simulated during the process Of dises.
tien.
Fsem time immemorial people have
been troubled with goiter, a disease
OF the thyroid gland on the throat.
Some years ago it was discovered that
II the thyroid gland Of sheep or other
animals is administered to sufferers
from this disease the trouble may, be
relieved. Hence it is now desicoated
and sold to druggist as powder, and
physicians report exceptionally good
results from its use. Other glands
are desicoated and are supplied to the
medical profession by Armour & Co.,
and great deal Of original research
work is continually being done in
their pharmaceutical laboratory.
The suprarenal capsule, ssmall
gland Immediately above the kidney,
furnished an active principle which is
an extremely powerful heart stimulant.
1t is used in eye surgery, and in the
treatment of hay fever, as it seems to
have beneficial effect IN reducing
irritation when applied to membranes
OF the eye and nose. All these phar-
maceutical articles are prepared in
various shapes and are we'll known
and used by the medical profession
all over the world.
The pelts of the sheep slaughte red
at the packing-house are cleaned, and
the wool is pulled out, dried, graded,
and sold to the wool manufacturers.
The wool is 80 thoroughly prepared
that it commands very high prices.
The sheep pelts are then picked and
sold for the manufacture Of gloves and
other leather goods. The hides 20 to
the tanners.
The history of the extract Of beef
serves to illustrate the progress Of the
packing industry during It's rapid evo-
luton from the old-9ashioned slaugh-
ter-house to the wonderful plants Of
to-day, where every department. is con-
Quoted under the most advanced scien.
tifio methods. Realizing tie. South
American and Australian extracts,
which are made from wild cattle, usu-
ally killed for their hides and bones,
cannot possibly possess the delicious
flavor of those made from the carefully
fattened domestic cattle Of the United
States, the Chicago packers have en-
deavored to preserve the true flavor in
concentrated form. Tons Of fresh
meat are used daily for this purpose.
After the extract has been taken from
the meat the fiber is dried, ground or
powdered and sold largely in foreign
markets, where it is used in various
form Of food, principally for animals.
The liquor cooked from tho meat is
concentrated in vacuum pans to either
solid or fluid consistency, as may be
desired. It is then a pure concen-
trated essence OF meat.
Gouffe says that "beef broth is the
the soul of domestic cookery" but
how to get that ''soul" from the old.
time "shin Of beef has proved diff
cult problem to many housekeepers.
Now, with pot Of beef extract at
hand, the cook has, without time or
trouble, the best Of stock for making
soups, sauces, beef tea and other deli
oaoieo.
AS the consumption of beef extract
has grown, sc too have the varieties
of preparation. One may obtain it az
a solid or fluid, in tablets with COM
bination Of vegetables, or in the form
of asparox, which is extract of aspara-
gus and beef extract, or in tomato
boullion, combination Of tomatoes
and beef extract.
A few years ago physician friend
OF the late Mr.. Armour asked him
why he did not make preparation of
beef that would be nutritious food
upon which life could be sustained;
that this was needed particularly for
the invalid and convalescent, and
pointed out that his means and posi-
tion as packer made such an expen-
pensive Investigation possible. Mr..
Armour gave instructions to mis- chem
lists to start the work, and as result
they have placed on the market solu-
BILE beef. This differs from beef ex-
tract in that it is the real substance
Of the meat (fiber and ally, concentrate
ed and predigessed. An idea Of it's
nutritive value may be had by compar-
ing it with raw beef juice, which has
q high reputation as food for the
sick. The London Lancet's analysis
Of soluble beef shows that it contains
81 per cent food value. while raw beef
juice contains from 2 to s per cent
only. On that basis one teaspoonful
of soluble beef ID equable to from 10
to 27 Irresponsible of beef juice. II
ma7 be used with hot water without
affanting the nutritive value.