Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/266

236] throughout the whole body; for, on cutting a piece of the leg and lip, the brine issued from those parts. Some of this beef was then stowed, and sent to sea, with a view to ascertain how long it would keep in that state: but the result of the experiment has not been published. Indeed, it is not difficult to foresee the event: as the arteries were no longer possessed of the power of absorption inherent in the living body, the muscular fibre, not being saturated with the saline liquid, would necessarily putrify.

As to the properties of beef, in general, we shall only say, that it affords a good, strong, and invigorating nutriment, because no animal food is equal to the flesh of a healthy, middle-aged bullock. Plethoric persons, however, as well as youth, in whom there is naturally a disposition to generate heat, should eat beef in great moderation. Hence, it is most serviceable to the robust and active adult, employed in manual labour, who digests both fat and lean with equal facility. Yet, when salted, even the most tender beef is deprived of a great portion of animal jelly, so that we may without hesitation pronounce, that one pound of fresh beef is equal to one pound and a half in a salted or pickled state.  BEEF-TEA, a preparation commonly made for persons whose energy of the stomach is reduced, either after recovery from diseases, or in consequence of complaints arising from indigestion. It has been a common practice, to treat valetudinarians, or patients, with viper-broths, bistead of beef-tea: the former, however, does not appear to possess any superior efficacy, though it certainly is more nauseous than the latter.

Beef-tea is usually made, by cutting one pound of the lean part of a buttock of beef into very thin slices, or shreds, and boiling it with nearly a quart of water: when it grows hot, the rising scum must be taken off, while it continues boiling for about twenty minutes. After it grows cold, this liquor is strained and decanted; in which state it resembles a light infusion of fine green tea: has a very grateful flavour, and is more stregthening than other. This recipe is similar to that given by the late Dr., in his classical "Treatise on the three different Digestions and Discharges of the Human Body," &c. 8vo. 6s. 1759. But, on considering the effect of heat on the volatile and spirituous parts of the animal fibre, when immersed in a fluid medium, we venture to suggest a more economical method of preparing beef-tea. Instead of boiling the meat, we would advise to reduce it to a pulp (provided it be perfectly clean and fresh) with a wooden pestle, in an iron or marble mortar, and then to express all its juice. After straining this liquor, a little spice may be added, and an equal, or larger proportion of boiling water. Thus, the whole essence of the meat will be preserved, part of which would be volatilized by cooking. Nor does it admit of a doubt, that such a liquor possesses greater bracing powers, than if prepared after the usual manner; and that half a pound of beef in this way, is nearly equal to one pound used according to the former method.

It is, however, a common error, that beef-tea, or any other broth, is more easily digested than solid food: on the contrary, all liquid nutriment of this nature, unless mixed with bread, nee, barley, or other