Beef-tea, which is so valuable in cases of illness, is usually made by boiling the meat in water; this is a very bad plan, as the fibres are hardened, and the soluble portions less readily extracted. It should be made by pouring a pint of cold water on half-a-pound of finely-cut or chopped lean beef, and then placing it, in a covered earthenware vessel, by the side of the fire for an hour or two. By this means the whole of the soluble nutritious portions are extracted and the insoluble fibre alone remains. A small quantity of salt and two or three cloves greatly improve the flavour.