﻿VITAMIN B IN EDIBLE TISSUES OF OX, SHEEP, AND HOG. 5 



When proper care is used, very few birds *are injured by this method 

 of feeding. The method is illustrated in Figure 1. 



The meat used in these tests was of the best quality. It was pur- 

 chased in the local market and no information was available regard- 

 ing the feeding of the animals from which the meat had been derived. 

 The muscle tissue was trimmed as free as practicable from fat and 

 connective tissue, ground fine, and mixed with water and toluol to 

 form a semifluid mass which was spread out in a thin layer on shallow 

 trays and dried in a forced current of air at a maximum temperature 



Fig. 2.— Pigeon with acute polyneuritis, showing lack of control of 

 muscles in the wings, legs, and neck. 



Fig. 3.— The same pigeon as in Fig. 2, 24 hours later, after having 

 been fed 15 grams of dried smoked ham. The bird is a little unsteady 

 on its feet but shows no acute symptoms of the disease. 



of 60° C. Drying was carried on in a simple oven designed by the 

 writer, its capacity being 5 kg. of fresh tissue to air dryness in 24 hours. 

 The dried tissue was ground fine and stored in stoppered bottles 

 until needed. The moisture content of the dry tissue ranged from 

 4 to 8 per cent. 



The rice used was the ordinary polished rice of commerce. It was 

 ground medium fine and, unless otherwise stated, was heated two 

 hours in an autoclave at 130° C. before being used. 



The term " survival period" as used in this paper denotes the 

 period between the start of the experiment and (1) the development 



