...loses, when it has acquired, throughout the whole mass, a temperature of 150° to 158°. «**•**• " The introduction of the piece of raw flesh into water...two of the chief constituents of the gastric juice." P. 128. It has long been supposed that the chief properties of soup depended upon the amount of gelatinous...

...completely does it acquire the last-mentioned qualities ; and if in this state it be eaten without the 6oup, it not only loses much of its nutritive properties,...two of the chief constituents of the gastric juice." P. 128. It has long been supposed that the chief properties of soup depended upon the amount of gelatinous...

...last-mentioned qualities ; and if in this state it be * eaten without the soup, it not only loses much of the its nutritive properties, but also of its digestibility,...two of the chief constituents of the gastric juice. Gelatine is It has long been customary to ascribe to the sourcefof gelatinous matter dissolved during...

...be digestible 0i7 eaten without the soup, it not only loses much of without the ij. s nu t r itive properties, but also of its digestibility, inasmuch...two of the chief constituents of the gastric juice. Gelatine is It nas long been customary to ascribe to the sour* e 0 f gelatinous matter dissolved during...

...tough and hard. The thinner the piece of flesh, the more completely does it acquire the last mentioned qualities ; and if in this state it be eaten without...two of the chief constituents of the gastric juice." Such are the true principles on which soup should be made. The fat must of course be thoroughly removed...

...surface of the water, when coagulated, the meat loses its tenderness, and becomes tough and hard; and if eaten without the soup, it not only loses much of...nutritive properties, but also of its digestibility." — Liebig's Researches on the Cliemiitry of Food, p. 128. Roasting is applied much more to meat than...

...surface of the water, when coagulated, the meat loses its tenderness, and becomes tough and hard; and if 'eaten without the soup, it not only loses much of...nutritive properties, but also of its digestibility.' — Liebig's Researches on tite Cltemulry of Food, p. 128. Roasting is applied much more to meat than...

...surface of the water, when coagulated, the meat loses its tenderness, and becomes tough and hard; and if eaten without the soup, it not only loses much of...nutritive properties, but also of its digestibility." — Liebig's Researches on the Chemistry of Food, p. 128. Roasting is applied much more to meirt than...