22 Veterinary Clatatogue of William U, Jenkins 



{*)W ALLEY. "A Practical Guide to Meat Inspection." By 



Thomas Walley, M.R.C.V.S., formerly principal of 

 the Edinburgh Royal (Dick) Veterinary College ; Pro- 

 fessor of Veterinary Medicine and Surgery, etc. 

 Fourth Edition, thoroughly revised and enlarged 

 by Stewart Stockman, M.R.C.V.S , Professor of 

 Pathology, Lecturer on Hygiene and Meat Inspection 

 at Dick Veterinary College, Edinburgh. 

 12mo, cloth, with 45 colored illus., 295 pages 3 00 



An experience of over 30 years in his profession 

 and a long oflScial connection (some sixteen years) 

 with Edinburgh Abattoirs have enabled the author to 

 gather a large store of information on the subject, 

 which he has embodied in his book. Dr. Walley's opi- 

 nions are regarded as the highest authority on Meat 

 Inspection. 



This fourth is an entirely re-written and enlarged 

 edition, and while Dr. Stockman is indeed indebted 

 to the old for much useful information, this up-to- 

 date work will hardly be recognized as the old 

 *' Walley's Meat Inspection." It will be found the 

 most valuable work on the subject in the English 

 language, has many illustrations, many of which are 

 colored, and a complete index. 



WILLIAMS. "Principles and Practice of Teterinary 

 Medicine." Author's edition, entirely revised and 

 illustrated with numerous plain and colored plates. 

 By W. Williams, M.R.C.V.S. 

 8vo., cloth 6 00 



— '' Principles and Practice of Veterinary Surgery." 



Author's edition, entirely revised and illustrated 

 with numerous plain and colored plates. By W. 

 Williams, M.R.C.V.S. 

 8vo, eloth 6 00 



