there to receive its purification from the air which the animal inhales.
Again returning to the heart, it is forced through the arteries, and
thence distributed, by innumerable ramifications, called capillaries,
bestowing to every part of the animal, life and nutriment. The other
principle--the innutritive portion--passes from the intestines, and is
thus got rid of. It will now be readily understood how flesh is affected
for bad, if an animal is slaughtered when the circulation of its blood
has been increased by over-driving, ill-usage, or other causes of
excitement, to such a degree of rapidity as to be too great for the
capillaries to perform their functions, and causing the blood to be
congealed in its minuter vessels. Where this has been the case, the meat
will be dark-coloured, and become rapidly putrid; so that self-interest
and humanity alike dictate kind and gentle treatment of all animals
destined to serve as food for man.


THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

96. STOCK BEING THE BASIS of all meat soups, and, also, of all the
principal sauces, it is essential to the success of these culinary
operations, to know the most complete and economical method of
extracting, from a certain quantity of meat, the best possible stock or
broth. The theory and philosophy of this process we will, therefore,
explain, and then proceed to show the practical course to be adopted.

97. AS ALL MEAT is principally composed of fibres, fat, gelatine,
osmazome, and albumen, it is requisite to know that the FIBRES are
inseparable, constituting almost all that remains of the meat after it
has undergone a long boiling.