Water, 90.96 percent Protein, 1.37 „ Fat, 1.53 „ Ash, .99 „ Starch and other carbohydrates, 5.13 „ The French make soups which are very well known and highly valued by cutting vegetables, such as carrots, beets, radishes and other vegetable substances, into small pieces and adding them to the soup stock. =Oyster Soup.=--A soup made of milk, cream, flour, condiments, oysters and the liquid of oysters is very largely eaten in the United States. The difference between oyster soup and oyster stew is chiefly in the amount of oysters employed. =Green Turtle Soup.=--A soup stock prepared as above described and flavored with pieces of green turtle is a very common dish. =Mock Turtle Soup.=--A soup made in imitation of a turtle soup in which veal takes the place of turtle for flavoring is known as mock turtle soup. =Clam Soup or Clam Chowder.=--This is a soup made of clams in the same way that oyster soup is made. When the clams are cut into small pieces and are in great abundance and when potatoes are used in large quantities in the mixture it is known as clam chowder. =Beef Extract.=--It is evident that a beef extract is only a soup or a soup stock specially prepared from beef. Beef extract first became known by the researches of the celebrated chemist Liebig, and has passed from a mere local preparation to an article which is important in commerce. Factories have been established in localities far removed from the principal markets of the world, but where cattle are extremely plentiful, as in South America, and the preparation of beef extract is carried on on a large scale, the meat of the animal being thrown away after the preparation of the extract. The method of preparing beef extract is practically that described for making a soup stock under pressure. Instead of using only the trimmings and refuse of the animal, however, usually the whole of the flesh is employed. The bones are sometimes used in the making of a beef extract. The sound, fresh meat is cut into small pieces and extracted under pressure as already described. After cooking and filtering the product it is brought, in vacuo, to a proper consistence. Meat extract is, therefore, simply a concentrated soup stock. It requires about thirty-four pounds of meat to yield one pound of concentrated extract, and this extract may be diluted for consumption so as to make from six to seven gallons of beef tea. The composition of the ordinary beef extract of commerce shows that it contains from 15 to 20 percent of moisture, from 17 to 23 percent of ash and from 50 to 60 percent of meat bases, that is, the soluble nitrogenous contents of meat. The bones and tendons are not used in making beef extract on account of the introduction of considerable quantities of gelatine into the material. Liebig does