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Updated: May 23, 2025
Flesh foods, called as often nitrogenous foods, from containing so large a proportion of nitrogen, are made up of fibrine, albumen, caseine, gelatine, and gluten; the first four elements being present in flesh, the latter in vegetables. Salts of various forms exist in both animal and vegetable food. In meat, fish, and potatoes are found phosphorus, lime, and magnesia.
This is one of the nitrogenised compounds which serves for the nutrition of animals, and has been named vegetable fibrine. The juice of grapes is especially rich in this constituent, but it is most abundant in the seeds of wheat, and of the cerealia generally.
There is the starch to keep up their fire, and the gluten for their nourishment, and that is all they require. The porter above is the only one who finds fault. And in these days porters have become more difficult to please than the masters themselves. Then as to babies who drink nothing but milk, you perhaps wish to know where they get their share of fibrine.
This is well worth knowing, is it not? and I have not come to the end of my story yet. We have still the 130 ounces of clot to speak about. But their contents are easily reckoned. Three ounces of fibrine and 127 of globules. Here, however, we enter upon such a world of wonders, that I am quite delighted to be able to finish with it. It will be the masterpiece of our exhibition!
They all three dissolve in concentrated muriatic acid with the same deep purple colour, and even in their physical characters, animal fibrine and albumen are in no respect different from vegetable fibrine and albumen.
To the chemist and the microscopist the living body presents the same difficulties, arising from the fact that everything is in perpetual change in the organism. The fibrine of the blood puzzles the one as much as its globules puzzle the other.
Rightbody, with feminine adroitness, adopting her husband's topic with a view of thereby directing him from it, "I'm afraid that people do not yet appreciate the substitution of bouillon for punch and ices. I observed that Mr. Spondee declined it, and, I fancied, looked disappointed. The fibrine and wheat in liqueur-glasses passed quite unnoticed too."
The edges of the horn applied to the surface are wetted, and cupping is well performed, though the doctor occasionally, by separating the fibrine from the blood in a basin of water by his side, and exhibiting it, pretends that he has extracted something more than blood. He can thus explain the rationale of the cure by his own art, and the ocular demonstration given is well appreciated.
The carbon and hydrogen of butter, and the carbon of the sugar of milk, no part of either of which can yield blood, fibrine, or albumen, are destined for the support of the respiratory process, at an age when a greater resistance is opposed to the metamorphosis of existing organisms; or, in other words, to the production of compounds, which, in the adult state, are produced in quantity amply sufficient for the purpose of respiration.
The former may be called the plastic elements of nutrition; the latter, elements of respiration. Among the former we reckon Vegetable fibrine. Vegetable albumen. Vegetable caseine. Animal flesh. Animal blood. Among the elements of respiration in our food, are Fat. Pectine. Starch. Bassorine. Gum. Wine. Cane sugar. Beer. Grape sugar. Spirits. Sugar of milk.
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