BEFF

n. Bef. Lat., caro bovis (seu bovilla), bubula, Fr., bœuf. Ger., Rindfleisch. The flesh of a full-grown bovine animal. —B.-eaters. The Buphagineæ. [L, 73.]—B.-e ence. See B.- tea._B.-extract. Lat., extractum carn is (seu carn is bovine [Greek Ph.], seu carn is Liebig [Ger. Ph., 1st ed.]). Fr., extrait de viande, Ger., Fleischextract. A brown, extract-like ma , of reeable odor like that of cooked meat, ay soluble in water without turbidity; made, according to Liebig, by boiling minced Jean meat with water, removing the fat and gelatin, and evaporating on a water-bath to the consistence of an extract. It should contain only 22 per cent, of water and not more than 18 per cent. of ash. It is composed of water, salt, osmazome, and other extractive principles. B %.]—B.-Übre juice, B.-juice. Lat., succus carn is, Fr, i nde fort if i ant pour malades. Ger., Fleischsaft. ‘The juice of b., either obtained by expre ion from raw b. or in the form of b. (q. v.). A preparation recommended by Liebig is made by extracting 250 parts of chopped raw, lean b. with 250 parts of cold water acidulated with from 3 to 5 drops of hydrochloric acid, and containing from 1 to 1°5 part of common sait. and adding 250 parts of water to the extract. Some times the pulverized meat from which the juice has been extracted is added. In this variety all the nutritious elements of the b. are reserved. [B, 92.]—B’steak-tung us. The Fistulina hepatica. FE 275.]—. The Begonia evans i an a. [B, 275.]— 3.-suet tree. The Shepherd i a argentea. [B, 275.|—B.-tea. Lat., infusum carn is bubulæ, jusculum cum carne bovis. Fr, thé de bœuf de Liebig. A strained decoction of b., to which salt or other condiments are added. The b. must be chopped fine and freed from fat as far as po ible; then, either is heated on a water-bath without the addition of water, the resulting liquid being decanted and seasoned; or an equal weight of water is added, the mixture heated gently for several hours, and the liquid poured off and strained; or a rather greater amount of water is added and the whole boiled for a short time, In all cases the liquid is allowed to cool before being used, so that the fat and other impurities may be skimmed from the surface. pared in the first way (by slow digestion on a water-bath), it contains a deal of the nutrient. matter of the b.; as ordinarily prepared, it contains chiefly the extractive matters of the b., osmazome, salts, and flavoring matters, is held to po e stimulant properties, and is us as an appetizer and tonic in sickne when other food is refused, but the fet = amount of actual nutriment contained in it is very small. [B, 92, 276: L.]. See also B.-juice, B.-extract, and BovILLON. », Wine, and iron. See Elixir of b., wine, and iron —B’wood. The genus Casuarina; in New South Wales, the Steno corpus salignus; in ueensland, the Banksia compar. [B,19.]—Bwood family. ‘The ‘asuarinaceee, [B, 185.]—Borden’s b.-biscuit. Fr., biscuit de viande. Syn.: Borden's meat-biscuit. An article of food made by boiling lean meat, evaporating the decoction to a syrupy ma , adding enough wheat flour to make a dough, and baking. |G. Borden (B, 92, 137).] Of. Tablet tes de BOUILLON. —Elixir of b., wine, and iron. A Breparation made of 4 oz. (av.) of Liebig’s extract of b., 256 grains of ammonio-citrate of iron, 4 fl. oz. of spirit of orange (1 to 10), 13 fl. oz. of distilled water, and sufficient sherry wine to make 16 fl.oz. The iron salt is di olved in the water, the extract is di olved in the wine, the spirit of orange being added, and the two solutions are mixed. [A, 308.]—E ence of b. See B.-tea. b. B-tea, especially that form obtained by slow digestion on a water-bath. [B, 276.1—Johnson°s fluid b. An extract of b. so made as to contain all the nutrient principles of the meat. The albumin and fibrin of the b. are removed, reduced to a wader, and added to the extract of b. prepared in the usual way. B, 276.j—Leube's b.-solution. A preparation made by boiling 100 Ô parts each of b. and water with 2 parts by volume of pure hydrochloric acid in a Papin’s digester for from 10 to 15 hours, powdering the resulting ma , boiling again for from 15 to 20 hours, O,no; O?, not; O3, whole; Th, thin; Th, the; U, like oo in too; U*, blue; US, luit; U*, full; US, urn; US, like ü (German). neutralizing with pota ium carbonate, and evaporating to a pulpy consistence. By this proce the albuminous constituents of the b. are largely converted into peptone. Used where gastric digestion is defective, as in cancer and ulcer of the stomach, etc. [B, 276.]— Liebig’s b.-extract. See B.-extract. Been ASAL,n. An East Indian name for the Butea frondosa., 121.) Sy ta (Hind.), n. The Crotalaria retusa. [B, 172,