“The use of _hot water_ with the Meat Juice _changes its character and impairs its value_.” [Italics in original.--Ed.] The company must certainly be aware of the fact that its product contains little, if any, coagulable proteids. CONCLUSIONS In conclusion: Neither Bovinine nor Carnine is a meat juice, the former is anything but palatable and the latter soon cloys. “Valentine’s Meat Juice” and “Wyeth’s Beef Juice” are virtually diluted meat extracts, which are known to possess little food value. A physician depending on any of the foregoing products to supply material nourishment, in case of serious illness, is deceiving himself, starving his patients, and may be lessening their chances for recovery. If a patient recovers while using these commodities, it is certainly not due to the food value contained in them--(_From The Journal A. M. A., Nov. 20, 1909._) VALENTINE’S MEAT JUICE[AC] Report of the Council on Pharmacy and Chemistry [AC] See also preceding report on Meat and Beef Juices, and article on Meat Extracts and Meat Juices, p. 470. Some time ago the Council authorized publication of a report[AC] dealing with the composition and claims made for a number of the more generally advertised meat and beef juices. Among these was Valentine’s Meat Juice. This it was shown was sold under an incorrect name, the claims for its composition were not truthfully stated and its exploiters made false and misleading claims in regard to its food value. As Valentine’s Meat Juice is still widely advertised the referee in charge of this class of products deemed a reexamination of the product advisable. This was made and on it was based the following report which has been submitted to the Council, adopted, and its publication authorized. W. A. Puckner, Secretary. Your referee has had examined recently purchased specimens of Valentine’s Meat Juice (Valentine’s Meat Juice Company, Richmond, Va.). The examination shows that it has virtually the same composition as that given in the report of the Council “Meat and Beef Juices” published in The Journal, Nov. 20, 1909. It contains practically no coagulable protein material, one of the products characteristic of a meat juice. It is essentially a diluted meat extract. The following statement found in former circulars now seems to have been eliminated: “The two-ounce oval bottle, adopted for the Meat Juice contains the concentrated juice of four pounds of the best beef, exclusive of fat; or the condensed essence of one and a half pints of pure liquid juice which is obtained from the flesh of beef.” An endeavor is still made, however, to convey the idea that the product contains coagulable protein, as shown by the following: “Boiling water changes the character of the preparation.”