Ingredients
- 1 square wire net
- two pieces of meat
- a small piece of meat
- a small piece of meat in a beaker
- 2 glass beakers
- two beakers
Directions
_Herbs._ All the pot herbs including savory, marjoram, thyme, sage, pot marigold.
_Vegetables._ Onion, carrot, turnip, celery, celery root, parsley root and leaf.
_Spices._ Clove, allspice, mustard, red, black, and white pepper. Some nationalities use nutmeg.
_Acids._ Lemon, tomato, and other acid fruits.
EXPERIMENTS AND RECIPES
_Experiment A._
Chop finely a small piece of meat, squeeze out the juice with a lemon squeezer and heat this juice in a saucepan. Observe the coagulation that takes place.
_Experiment B._
(1) _Apparatus._——If possible, 2 glass beakers, 1 square wire net. If these are not available, use an ordinary tumbler and a small saucepan.
(2) _Method._——_a._ Put a small piece of meat in a beaker with cold water, and allow it to stand.
_b._ Bring water to the boiling point in the beaker on the net over the gas flame. Throw in a small piece of meat.
Compare the appearance of the two pieces of meat and the water in the two beakers.