“The use of boiling water with the Meat-Juice changes the character of the Preparation.” The proprietors undoubtedly know that the product does not contain any coagulable material and that the statements just quoted are plain misrepresentations. The advertising circular contains a large number of “Testimonials of the Medical Profession.” As all are undated, one cannot tell how old these testimonials are. One physician recommends it highly for hypodermic use; another says, “I have kept cases on it and it alone for days, without attempting to give any other food, and the results have been entirely satisfactory.” According to another, it is “most invaluable in typhoid fever and also in diphtheria.” Valentine’s Meat Juice conflicts with the following rules of the Council: _Rule 1_, in that its composition is not correctly given; _Rule 6_, in that unwarranted therapeutic claims are made, the profession being led to believe that the product is highly nutritious and is valuable in the treatment of pneumonia, diphtheria and typhoid fever; _Rule 8_, in that the name is objectionable, for while sold as a meat juice, in reality it has the character of a meat extract. Valentine’s Meat Juice is a fraud on the public, and in view of its continued exploitation under false claims, the referee recommends that the Council reiterate its former condemnation and authorize the publication of this report. [Editor’s Note.--The difference between meat extracts and meat juices was fully discussed in the previous report of the Council, Meat “juices” are made by the cold expression of meat with subsequent evaporation, in such a way that the nutritious coagulable proteins remain in solution. In making meat “extracts,” heat is used which almost completely removes the coagulable proteins and thus renders it practically devoid of nutrient qualities. A list of some of the medical journals that carry advertisements of Valentine’s Meat Juice, follows: _Pediatrics_ _Old Dominion Journal of Medicine & Surgery_ _Medical World_ _Virginia Medical Semi-Monthly_ _Medical Times_ _American Medicine._]--(_From The Journal A. M. A., May 2, 1914._) MEDICINAL FOODS A report, of which the following is an abstract, was submitted to the Council on Pharmacy and Chemistry by the subcommittee which examined the medicinal foods: In order to determine the food value of any food product it is necessary to consider the following points: Chemical composition; available potential energy; absorbability and cost. No attempt is made in this article to discuss each of these features separately, but they are utilized as required.