Meat-juice is the fluid obtained by squeezing raw beef. If you hang up a large piece of raw meat, a reddish opalescent liquid will drop from it. This is raw meat-juice and is practically a solution of blood albumen. It is exceedingly nutritious and is very useful in many kinds of disease. It is frequently ordered nowadays by physicians. It must be made only from beef which you are perfectly certain is quite sound. There is really danger in giving this meat-juice or raw meat of any kind, and a girl must be pretty certain of her butcher before she attempts to give it to an invalid. Another less unpleasant way of making the same or nearly the same preparation is the following. Take a pound of rump steak and shred it up with a knife. Put it into warm water and let it digest in a very cool oven for four hours. You must be certain that the oven never reaches a temperature above 160° F., for at about twenty degrees above this albumen coagulates, and instead of meat-juice you will only have beef-tea. After the preparation has been in the oven for four hours, take it out and strain it. When you are feeding an invalid, a time in convalescence arrives when the patient wants the nourishment of meat, but cannot digest so solid a substance as beef or mutton. Then you can give her the following broth— Take half a pound of the best rump steak, and having shredded it up finely, boil it in a pint of water for four hours, and then press the whole through a sieve. If necessary or desirable, vegetables may be added, or chicken may be used in place of beef. The great point to remember in making this is to press everything through the sieve. This forms the most nourishing of all liquids; yet it is not liquid nourishment, for the nutritive portion exists in the solid particles which float about in the liquid. The fish course is usually a very digestible one. On the whole, boiled fish is more digestible than fried fish, and may be given to invalids earlier in convalescence. Boiled sole is the most readily digested of all fish, but with the exception of herrings, mackerel, salmon, eel, and some other fresh-water fish, all fish is good wholesome food. The fish mentioned as being indigestible must never be given to anybody whose stomach is in any way delicate or readily upset. Excepting oysters, all shellfish are indigestible. Mussels have always had an unfair amount of abuse. It is true that they cause more deaths than any other kind of shellfish, but then they are eaten in much larger quantities. No shellfish should ever be eaten raw, for they all feed on carrion and filth of very description, and so may contain large numbers of very virulent germs. It is well to remember that fish is meat diet. People make absurd mistakes about this, and look upon fish as part of a milk diet. Fish has essentially the same composition as butcher’s meat, but it contains more water and fewer extractives.