| Names. | Eq. in Litres. | Eq. in English Cubic Inches | Equivalent in English Measures. | ||||
| Gall. | Pints. | Oz. | Dr. | Minims. | |||
| Millilitre | ·001 | ·0610 | 16·9 | ||||
| Centilitre | ·01 | ·6103 | 2 | 49· | |||
| Decilitre | ·1 | 6·1028 | 3 | 4 | 10·36 | ||
| Litre | 1· | 61·028 | 1 | 15 | 1 | 43·69 | |
| Decalitre | 10· | 610·28 | 2 | 1 | 12 | 1 | 16·9 |
| Hectolitre | 100· | 6102·8 | 22 | 0 | 1 | 4 | 49· |
| Kilolitre | 1000· | 61028· | 220 | 0 | 16 | 6 | 40· |
| Myrialitre | 10000· | 610280· | 2201 (= 2751⁄8 bushels). | ||||
⁂ The standard unit in the above table is the litre, or the cube of the 1⁄10 of a mètre. The French centiare contains 1 square mètre,—the are, 100 do.,—the hectare, 10,000 do. The old Paris pint is equal to 1·678 English imperial pint.
‡‡‡ The capacity of solids and aëriform fluids is taken in cubic inches, or feet, in England. In France, the stere, or mètre cube, equal to 35·31658 English cubic feet, is the standard unit.
Table VI. Miscellaneous Measures and their Equivalents:
| Tea or coffee spoonful | (average) | = | 1 | fl. dr. |
| Dessert spoonful | ” | = | 2 | ” |
| Table spoonful | ” | = | 4 | ” |
| Wine-glassful | ” | = | 2 | fl. oz. |
| Tea-cupful | ” | = | 5 | ” |
| Breakfast-cupful | ” | = | 8 | ” |
| Tumblerful | ” | = | 8 | ” |
| Basinful | ” | = | 12 | ” |
| Thimbleful | ” | = | 3⁄4 | fl. dr. |
| Pinch (of leaves and flowers) | ” | = | 1 | dr. |
| Handful (of leaves and flowers) | ” | = | 10 | ” |
| Cubic inch of water, at 62° Fahr. | = | 252·458 | gr. | |
| Cubic foot of water, at 62° Fahr. | = | 62·32106 | lb. | |
| Line | = | 1⁄12 | inch. | |
| Barleycorn | = | 1⁄3 | ” | |
| Hand | = | 4 | ” | |
| Chain | = | 4 or 22 | poles yards. |
MEAT. The muscular tissue or flesh of the principal animals constituting the food of man may be said to be composed of the same proximate principles, and, given an equal digestibility and power of being assimilated, may be also said to have an equally nutritive value.
Since meat, however, is generally eaten with a certain amount of fat, which accompanies it in varying quantity, the capacity of the meat for forming muscle will, of course, be in inverse proportion to the amount of fat it contains; on the contrary, its power of raising the bodily temperature will be in direct proportion. Moleschott (quoted by Parkes) gives the following as the mean composition of fresh beef, as determined by all the Continental chemists:—
| Water | 73·4 |
| Soluble albumen and hæmatin | 2·25 |
| Insoluble albuminous substances | 15·20 |
| Gelatinous substances | 3·30 |
| Fat | 2·87 |
| Extractive matter | 1·38 |
| Creatin | 0·068 |
| Ash | 1·6 |
Dr Parkes remarks of the amount of fat given in the above analysis “that it is evidently too low.”
In the above table we recognise in the albuminous and gelatinous substances the source of the muscular tissue of the human organism. The ash contains the chlorides, carbonates, and phosphates of potassium, sodium, and calcium. From these salts are derived the