that thought necessary, even after making full allowance for their small
stature and weight.

Meat Extracts.--Justus von Liebig, the great German chemist, was the
first to attempt to make these on the commercial scale. He described a
method in 1847, and this not proving satisfactory, another one in 1865. He
stated that the only practicable plan on a manufacturing scale, was to
treat the chopped flesh with eight to ten times its weight of water, which
was to be raised to 180° F. In another passage he says it is to be boiled
for half-an-hour. After straining from all the undissolved meat fibre,
etc., and carefully cleansing from all fat, the decoction is to be
evaporated to a soft extract; such a preparation is practically free from
albumin, gelatin and fat; all the nutritive principles except the saline
matter having been extracted. Liebig states that 34 pounds of meat are
required to produce 1 pound of extract. In 1872, he wrote "neither tea nor
extract of meat are nutritive in the ordinary sense," and he went on to
speak of their medicinal properties. Druit, in 1861, in describing the
effect of a liquid preparation of meat, states that it exerted a rapid and
stimulating action on the brain, and he proposed it as an auxiliary and
partial substitute for brandy, in all case of great exhaustion or weakness
attended with cerebral depression or despondency. In like manner, a feast
of animal food in savages, whose customary diet was almost exclusively
vegetable, has been described by travellers as producing great excitement
and stimulation similar to that of intoxicating spirits. Similar effects
have been observed from a copious employment of Liebig's extract. Voit
asserts, from the results of his experiments, that extract of meat is
practically useless as a food, and other authorities are quite of the same
opinion, although they may value it as a stimulant and drug. _The Extra
Pharmacopæia_, 1901, states that "Liebig's Extract or Lemco consists of
creatin, creatinin, globulin and urea, with organic potash and other