It is recommended that the products named be refused recognition for conflict with Rules 1, 6 and 8. Since these preparations are typical of many others on the market, and as their use is a menace to the public health it is recommended that the report be published. This report was adopted by the Council. W. A. Puckner, Secretary. Beef or meat juices are clearly to be distinguished from beef or meat extracts. The word “juice” applies solely to the fluid portion remaining in fresh meat after proper cooling and storing and may be obtained by pressure or diffusion with or without a low degree of heat. Under heavy pressure freshly chopped meat will yield from 25 per cent. to 40 per cent. of a thick reddish juice and if the meat is previously frozen or heated to 60 C., as much as 50 per cent. may be obtained. This gives some idea as to the probable cost of preparing beef juice at home. The chief characteristics of meat juice are the presence of a considerable proportion of coagulable protein and a low content of meat bases. That above represents the nature of these commodities as usually understood by the medical profession, is clearly shown by this quotation:[57] [57] Brunton, Sir Lauder: “Disorders of Assimilation, Digestion, etc.,” p. 183. “One or two teaspoonfuls of this (meat juice) are added to a teacupful of cold or warm water, which, however, must not be boiling, or otherwise the albumin would be coagulated, but it may, however, be sufficiently warm to drink comfortably.” Beef juice is considered by some physicians of much dietetic service and believed to represent liquid food in concentrated form. W. O. Atwater,[58] relative to this product says: “Beef juice obtained from the best steak which has been merely warmed through over the coals and then entirely deprived of soluble substance by a screw press, is undoubtedly the most concentrated of the liquid foods.” [58] Bull. No. 21, U. S. Dept. Agricult., Office of Experiment Stations. The latter authority gives a number of analyses of beef juices prepared under known conditions. DEFINITION OF MEAT JUICE Meat juice is defined by the standards committee of the Association of Official Agricultural Chemists as the fluid portion of muscle fiber obtained by pressure or otherwise, and may be concentrated by evaporation at a temperature below the coagulating point of the soluble protein. The solids contain not more than 15 per cent. of ash, not more than 2.5 per cent. of sodium chlorid (calculated from the total chlorin present), not more than 4 nor less than 2 per cent. of phosphoric acid (P_{2}O_{5}), and not less than 12 per cent. of nitrogen. The nitrogenous bodies contain not less than 35 per cent. of coagulable proteins and not more than 40 per cent. of meat bases.