"Beef-Tea.—A pound of lean beef should be freed from fat. tendon, cartilage, bone, and vessels; it must be chopped up fine, and put in a pint of cold water to digest for two hours. It should simmer on the range or stove for three hours, but the temperature should not exceed 160° Fahr. The water lost by evaporation should be made up by the addition of cold water, so that a pint of beef-tea should represent one pound of beef. It should be strained, the beef being carefully expressed. A wineglassful every three hours is a suitable quantity for administration in ordinary acute cases.

"Mutton-Broth.—Lean loin of mutton, one pound, exclusive of bone; water, three pints. Boil very gently till tender, throwing in a little salt and onion according to taste. Pour out the broth into a basin, and, when it is cold, skim off all the fat. It can be warmed up as wanted.

"Chicken-Broth.—Skin, and chop up small, a small chicken, or half a large fowl, and boil it, bones and all, with a blade of mace, a sprig of parsley, and a crust of bread, in a quart of water, for an hour, skimming it from time to time. Strain it through a coarse colander."

The digestibility of these animal broths is improved by the addition of pepsin and muriatic or lactic acids. Beef-essence, obtained by pounding finely-divided beef in a mortar until the nutritive elements are separated from the fiber, may be administered instead of the broths above described. Essence of this kind may be mixed with sherry or other wines, whisky, or brandy, provided alcoholic stimulants be also indicated. The meat solution which Leube employs so successfully in the treatment of gastric ulcer and other stomach-diseases, is prepared by digesting meat, with muriatic acid and pepsin, in air-tight vessels, at a high temperature. By this process the meat is converted into peptones, ready for absorption.