not recommend the presence of gelatine in beef extract because, being cheaper in quality, it is an adulteration of the genuine article, which should contain only the pure bases and not the gelatinous principle of the meat in the tendons and bones. _Character of Nitrogenous Bodies in Beef Extract._--When beef extract is prepared according to the Liebig method those nitrogenous bodies commonly known as meat bases are found in the concentrated extract. In a beef extract which contains a total of 9.28 percent of nitrogen the quantity of nitrogen in the form of nitrogenous compounds which were found therein is as follows: Nitrogen in the form of soluble albumin,--trace; in the form of albumoses,--1.17; in the form of peptone,--trace; in the form of meat bases,--6.81; in the form of ammonia compounds,--.47; in the form of unenumerated compounds,--.83. The chief meat bases which form the principal part of the substance are creatin, creatinin, xanthin, carnin and carnic acid. There are many different forms of beef extract upon the market, sometimes called by fanciful names and sometimes by the name of the manufacturer. Among the fanciful names are some which indicate origin or kind. The extracts which bear the names of the manufacturers are very numerous, but all of these extracts are essentially of the same character. One of these is a meat extract in which some of the meat fiber is contained. The quantity of meat fiber which is used varies, but is not very great. A comparison of the dry substance in a preparation of the class mentioned above with the dry substance in meat shows the following relation: ASH AND PROTEIN. MEAT BASES. MINERAL MATTER. Percent. Percent. Percent. Extract, 49.7 25.6 24.7 Meat, 86.7 7.8 5.3 The above data show that the extract is essentially different in its composition from dried meat and has added to it a large quantity of meat fiber or the meat rendered soluble by some kind of treatment.