All this difference was due to the savoury constituents of the four tablespoonfuls of meat soup, which soup contained the juices of the flesh, to which, as already stated, its flavour is due. The inferences drawn by M. Edwards from the whole of the experiments are the following: ‘1. That gelatin alone is insufficient for alimentation. 2. That, although insufficient, it is not unwholesome. 3. That gelatin contributes to alimentation, and is sufficient to sustain it when it is mixed with a due proportion of other products which would themselves prove insufficient if given alone. 4. That gelatin extracted from bones, being identical with that extracted from other parts—and bones being richer in gelatin than other tissues, and able to afford two-thirds of their weight of it—there is an incontestable advantage in making them serve for nutrition in the form of soup, jellies, paste, &c., always, however, taking care to provide a proper admixture of the other principles in which the gelatin-soup is defective. 5. That to render gelatin-soup equal in nutritive and digestible qualities to that prepared from meat alone, it is sufficient _to mix one-fourth of meat-soup with three-fourths of gelatin-soup_; and that, in fact, no difference is perceptible between soup thus prepared and that made solely from meat. 6. That in preparing soup in this way, the great advantage remains, that while the soup itself is equally nourishing with meat-soup, three-fourths of the meat which would be requisite for the latter by the common process of making soup are saved and made useful in another way—as by roasting, &c. 7. That jellies ought always to be associated with some other principles to render them both nutritive and digestible.’[8] The reader may make a very simple experiment on himself by preparing first a pure gelatin-soup from isinglass, or the prepared gelatin commonly sold, and trying to make a meal of this with bread alone. Its insipidity will be evident with the first spoonful. If he perseveres, it will become not merely insipid, but positively repulsive; and, should he struggle through one meal and then another, without any other food between, he will find it, in the course of time (varying with constitution and previous alimentation), positively nauseous. Let him now add to it some of Liebig’s ‘Extract of Meat,’ and he will at once perceive the difference. Here the natural appetite foreshadows the result of continuing the experiment, and points the way to correcting the errors of the Academicians and Baron Liebig. The jellies that we take at evening parties, or the jujubes used as sweetmeats, are flavoured with something positive. I have tasted ‘Blue-Ribbon’ jellies that were wretchedly insipid. This was not merely owing to the absence of alcohol, of which very little can remain in such preparations, but rather to the absence of the flavouring ingredients of the wine.