Judge, 1890-12-06 · page 51 of 52
Judge — December 6, 1890 — page 51: what you’re looking at
What you’re looking at
This is a **product advertisement**, not political satire. It promotes Liebig Company's Extract of Beef, a commercial meat concentrate popular in the Victorian era. The page features a well-dressed woman in period clothing demonstrating the product's use in cooking. The ad emphasizes economy and convenience—key selling points for the time—claiming consumption has "increased tenfold within the last ten years." The text describes practical applications: making soups, sauces, and "beef tea" (a light broth). The advertisement includes instructions for preparing beef tea and suggests it can be enhanced with eggs, bread, butter, or wine. There is no political cartoon or satire visible. Judge magazine apparently carried substantial advertising alongside editorial content. The Liebig extract was a genuine food product, and this represents straightforward commercial promotion from the late 19th or early 20th century.
📄 Transcribed text from this page (OCR, searchable)
Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.
{ | | | { | | | } q | | | | | | | | i | | j } | | CONSUMPTION INCREASED TENFOLD WITHIN THE LAST TEN YEARS. USE STOCK FOR SOUPS, SAUCES, AND MADE-DISHES.—This Extract forms the finest meat-flavoring ingredient for meat and vegetable soups, gravies, and made-dishes. A slight addition of it enables the cook to impart at once that delicate and fine flavor peculiar to really good cooking. LIEBIG COMPANY'S EXTRACT OF BEEF. ALL CLIMATES FOR ANY LENCTH OF TIME. “WBE Incomparably the Best for BS” ASE FOR LIEBIC COMPANY’S And seo that you get it with the blue signa- ture of Justus von Liebig on tho label thus: ‘Save NOTIN LHI ATVS TVONNV BEEF TEA.—A quarter of a teaspoon- ful of Extract dissolved in boiling water will, with the addition of plenty of salt, produce a breakfast-cup full of strong and clear Beef-tea, free from fat and gelatine. According to taste, the yolk of an egg, some bread or toast, some butter, a boiled potato, or a little Sherry or Port wine may be added.