extractus

Next to the JUICE, which, as we have said, is composed of asmazome and the extractus, there are found in fish many substances which also exist in land animals, such as fibrine, gelatine, albumen.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

"_Incipit liber morborum tam universalium quam particularium a magistro Gilberto anglico editus ab omnibus autoribus et practicis magistrorum extractus et exceptus, qui compendium medicine intitulatur. _"

Gilbertus Anglicus Medicine of the Thirteenth Century Henry Ebenezer Handerson

; "Præceptor ethnicus ex optimis quibusque Sinensium libris extractus, et ex eorumdem sententiis concinnatus, lingua sinica."

The Catholic Encyclopedia, Volume 10: Mass Music-Newman 1840-1916 1913

Next to the JUICE, which, as we have said, is composed of asmazome and the extractus, there are found in fish many substances which also exist in land animals, such as fibrine, gelatine, albumen.

The Physiology of Taste 1755-1826 Brillat-Savarin 1790