374 THE, DISEASES AND DISORDERS OF THE OX. 



diseases and disorders of the ox, a writer must necessarily be 

 under a positive or a negative impression regarding every theory, 

 or generalization, or set of facts, he records. The question 

 arises : — Are, then, so many human diseases, such as tubercu- 

 losisj anthrax, scarlet fever, actinomycosis, and others, in reality 

 derivable and derived from the ox ? Our previous arlicle& 

 speak more or less definitely in the affirmative ; and we believe, 

 as do many others, regarding some or all of them, that they are 

 in reality transmissible from the ox to man. 



Our readers will, therefore, perceive that the germ diseases of 

 the ox are not only of importance i?i themselves, but are also of 

 still more intense importance in the relation they bear to the 

 diseases of ma?i. The veterinary surgeon has a great and im- 

 portant duty in this respect (and the physician, in his aspect of 

 the question, has even more responsibility than he) ; and no 

 matter whosoever underrates his function, this truth stands out 

 boldly, and still in bolder relief will assert itself in the interests 

 and welfare of mankind. The comparative pathologist, be h& 

 physician, surgeon, scientist, or veterinarian, is on the verge of 

 great discoveries; some — many — have already been made; let 

 him press on; his beginning was difficult; his finishing touches 

 will be far more so ; but let him be of good cheer. 



We have now to treat of the first of the disorders of the ox 

 which depend on errors of diet ; and we shall commence by 

 speaking to-day of anaemia. By this term anaemia we signify a 

 condition in which there is a deficiency in the number of the red 

 blood corpuscles and in the amount of other solid constituents 

 of the blood. Although but rarely met with in North Lincoln- 

 shire, anaemia is of too frequent occurrence in many parts of 

 England, and is a disease of which all cattle-owners should have 

 some knowledge. The diseased condition may be induced when- 

 ever the food is too scanty in amount or of inferior quality. 



Some time ago Mr. J. B. Gresswell was called to a number of 

 cows in calf; they were manifesting symptoms of extreme debility 

 and prostration. One of the number had already succumbed, and 

 two of the others lay prostrate on the ground, with hind limbs 

 paralysed. The local attendant had diagnosed the cases a& 

 being of an infectious nature ; but they were in reality purely 

 and simply cases of anaemia, due to the insufficient supply of 

 food, and this was of a very poor quality. Throughout the 



