Brine, the salt water naturally produced in many parts of the world beneath the surface of the earth, which is more or less saturated with chloride of sodium or common salt, and which flows out in springs or is pumped up for the use of the salt manufactories. - Brine is also the artificial saline solution used for preserving meats. By a paper communicated to the imperial academy of medicine of France, it appears that brine thus used acquires poisonous properties in a few months, so that its use with food continued for some time may produce fatal effects. The symptoms are first noticed in the effect of the poison upon the nervous system. Tremblings, convulsions, and loss of sensation are caused. The secretions of the skin and kidneys are also increased, and violent congestion and inflammation of the intestines ensue. The council of health in Paris, after examining into this subject, recommend that "in all cases brine preserved too long, or in contact with rancid meat, should not be employed, except with the greatest care, and after it has been purified by skimming all the scum which forms on the surface." The salt pickle can be removed from brine by a process termed dialysis, and the juice then has the property of fresh soup.

It is proposed in this way to make use of the extract of meat contained in all brines which have not been in contact with rancid meat.