SPAYING OR CASTRATION OF COWS. 
283 
the course. “ It was my endeavour/ 5 says M. Perosino, in 
conclusion, “to explain the final design of these organs, in 
assigning to them that of becoming charged with air, which, 
conveyed to the small part of the throat, mixes them with a 
column of fresh inspired air ; in which manner the air becomes 
tempered, which, through agitation and shortness of respira- 
tion in violent courses, would have been abundant into the 
lungs, and along with it too large a portion of oxygen. 55 
We shall not regret this new theory, the hypothesis of M. 
Perosino : we accept it, but under favour of the inventor, 
since as yet it has not undergone sufficient proof. Still, in 
aw*aiting more positive demonstration, and w ithout inclining 
in favour of one or the other opinion of the authors cited by 
Perosino, we look upon these cavities as simple reservoirs for 
air in direct communication with the exterior for the recruit- 
ment of the air ; also performing the office of elastic cushions, 
upon wdiich the oscillations of the head upon the neck are 
deadened or deprived of their violence. — Rev. de Med. Vet., 
de Lecemb., 1853. 
RESEARCHES AND DISCUSSIONS ON THE SPAYING OR 
CASTRATION OE COWS. 
By M. Pierre Charlier, Y.S., at Reims. 
( Continued from p. 233.) 
This second part of M. Charlier’s paper commences with 
an account of the cases in support of what he has already 
advanced, in w'hich he show's, by proof positive, that in spite 
of the doubts and contrary assertions expressed, it remains for 
certain that spaying has the effect of prolonging the milking 
period, as well as of augmenting the annual supply of milk. 
From this he proceeds to show that, 
2dly. Castration favours the fattening of cows. 
M. Magne, in his Traite d’ Hygiene Veterinaire Appliquee, 
gives us a reason for this : “If cow’s flesh, 55 he says, “is in 
little estimation, that depends mostly on their not being fatted 
until they have grown old and have left off yielding milk. 55 
And further on he adds — “ Cows which give no milk, providing 
they be w T ell fed, have their genital organs in a condition ex- 
cited and ready for the male, and at this time become fat wdth 
difficulty.’ 5 Hence arises the bad odour their meat acquires 
at the butchery, where all cows are reckoned oxen. If they 
