Those who live on uncooked food contend that a smaller quantity of nourishment is required. As uncooked food requires more mastication and is eaten more slowly, there is a better flow of saliva and time is given for the digestive organs to be gradually brought into complete action, and finally for the appeasing of the appetite. In the case of the members of the fruitarian family, whose food was uncooked, and of whom we have previously written, the quantity of nutriment taken was much less than that thought necessary, even after making full allowance for their small stature and weight. Meat Extracts.--Justus von Liebig, the great German chemist, was the first to attempt to make these on the commercial scale. He described a method in 1847, and this not proving satisfactory, another one in 1865. He stated that the only practicable plan on a manufacturing scale, was to treat the chopped flesh with eight to ten times its weight of water, which was to be raised to 180° F. In another passage he says it is to be boiled for half-an-hour. After straining from all the undissolved meat fibre, etc., and carefully cleansing from all fat, the decoction is to be evaporated to a soft extract; such a preparation is practically free from albumin, gelatin and fat; all the nutritive principles except the saline matter having been extracted. Liebig states that 34 pounds of meat are required to produce 1 pound of extract. In 1872, he wrote "neither tea nor extract of meat are nutritive in the ordinary sense," and he went on to speak of their medicinal properties. Druit, in 1861, in describing the effect of a liquid preparation of meat, states that it exerted a rapid and stimulating action on the brain, and he proposed it as an auxiliary and partial substitute for brandy, in all case of great exhaustion or weakness attended with cerebral depression or despondency. In like manner, a feast of animal food in savages, whose customary diet was almost exclusively vegetable, has been described by travellers as producing great excitement and stimulation similar to that of intoxicating spirits. Similar effects have been observed from a copious employment of Liebig's extract. Voit asserts, from the results of his experiments, that extract of meat is practically useless as a food, and other authorities are quite of the same opinion, although they may value it as a stimulant and drug. _The Extra Pharmacopæia_, 1901, states that "Liebig's Extract or Lemco consists of creatin, creatinin, globulin and urea, with organic potash and other salts. It has been much over-estimated as a food either for invalids or healthy persons; still it is often valuable as a flavouring to add to soups, beef-tea, etc., and it is a nerve food allied to tea." Meat extracts stimulate the action of the heart and the digestive processes, but as in the case of other stimulants there is a succeeding period of depression. The _British Medical Journal_ says that the widespread belief