851-853 Siath Avenue (cor. 48th St.), New Lork. 19 
No.5. ‘The Elementary Anatomy, Points, and But- 
cher’s Joints of the Ox.” Ten coloured illustrations 
—1. Skeleton; 2. Nervous System; 3. Digestive 
System (Right Side); 4. Respiratory System ; 5. Points 
of a Fat Ox; 6. Muscular System ; 7. Vascular System; 
8. Digestive System (Left Side); 9. Butcher’s Sections 
of a Calf; 10. Butcher’s Sections of an Ox; with full 
CeSCTIPHLOM: hscis.i-c ca ceveonnns sind omit nod aeeeed 25 
WALLEY. ‘Hints on the Breeding and Rearing of 
Farm Animals.” 12mo, cloth.................... 80 
— “Four Bovine Scourges.”  (Pleuro- Pneumonia, 
Foot and Mouth Disease, Cattle Plague and 
Tubercle.) With an Appendix on the Inspection of 
Live Animals and Meat. Illustrated, 4to, cloth. .6 40 
— “The Horse, Cow and Dog.” By Dr. Thomas 
Walley. A poetical account of the ‘‘Troubl- 
ous Life of the Horse”; ‘The Life of a Dairy Cow,” 
and “The Life of a Dog”; with an article on Animal 
Characteristics. 12mo, cloth,..................06- 80 
*)WALLEY. ‘A Practical Guide to Meat Inspection.” 
By Thomas Walley, M.R.C.V.S., formerly principal 
of the Edinburgh Royal (Dick) Veterinary College; 
Professor of Veterinary Medicine and Surgery, etc, 
Third Edition, thoroughly revised, with forty-five 
coloured illustrations, 12mo, cloth............... 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. Dr. Walley’s opi- 
nions are regarded as the highest authority on Meat 
Inspection. 
