VITAMIN B IN EDIBLE TISSUES OF OX, SHEEP, AND HOG. i) 
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 
l 
Fig. 2.—Pigeon with acute polyneuritis, showing lack of control of 
muscles in the wings, legs, and neck. 
Fie. 3.—The same pigeon as in Fig. 2, 24 hours later, after having 
been fed 15 grams of dried smoked ham. The birdisa 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 ke. 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 
esround 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 
