Cut up a pound of good lean beaf into small pieces, and put it into a pint bottle (or other handy receptacle), without any water. Cork the bottle loosely and place it up to its neck in water in a stewpan. Then boil the water in the pan for three or four hours. This will bring out the juice (essence) of the meat, which should be poured off, not strained. The fat must be removed as with beef-tea. This is the most concentrated of all articles of food. It is often of the greatest value in conditions of prostration; as a little of it goes a great way, while requiring almost no effort of digestion. Red pepper may usually be added to it in moderation, and salt according to taste.