20 
Veterinary Catalogue of William R. Jenkins 
WALLEY (continued), 
C= 
“A Practical Guide to Meat Inspection.” By 
Thomas Walley, M.R.C.V.S., late principal of the 
Edinburgh Royal (Dick) Veterinary College; Pro- 
fessor of Veterinary Medicine and Surgery, ete, 
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. Cloth, size 
5 1-2 x 8 1-4, with 45 colored illus., 295 pages..... 3 00 
An experience of over 30 years in his profession 
and a long official 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. 
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.” 
WILCOX. ‘Handbook of Meat Inspection.”?> By Robert 
Ostertag, M.D. 
See ‘‘ Ostertag.” 
WILLIAMS. « Principles and Practice of Veterinary 
Medicine.” Author’s edition, entirely revised and 
illustrated with numerous plain and colored plates. 
By W.'Willidms, M-R.C.V.S. Cloth, size 5 3-4 x 83-4, 
863 pages............4.. patra sv cree eee eees .7 50 
— ‘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. Cloth, size 61-2 x 91-4, 756 
PAROS rasa acesdieee eaeeasay iKiegie s% Wiiaauemmnods€ OO 
