CHARACTERS OP DISEASED ANIMAL FOOD. 
341 
he published in connexion with M. Boussingault. (See The 
Chemist y vol. iv 3 1843, p. 120, &c.) 
Thus the differences between the proportions of nitrogen 
in the straw from Alsace and that near Paris, were found to 
be, for wheat, from 3 to 3*3 ; for rye, from 2 to 5. The dif- 
ferent amount of nitrogen in the inferior two thirds of wheat 
straw and the upper third was from 4*3 to 14*2 ; that between 
the leaves of the Madia sativa having given grain, and the 
green leaves before the production of the grain, the propor- 
tions of nitrogen vary from 6*6 to 13*34 per 1000. 
These facts, moreover, apply to a general law which M. 
Payen intends to lay before the Academy, showing some new 
facts which will render practical deductions drawn from the 
estimation of nitrogen in vegetable aliments more accurate. — 
The Chemist. 
THE CHARACTERS OE DISEASED ANIMAL EOOD. 
On this subject the Imperial and Central Society of Veteri- 
nary Medicine of France some time ago proposed the follow- 
ing questions : — 
" 1. Is it possible to ascertain by examination of butchers’ meat (beef, 
veal, mutton, and pork), whether the animal was perfectly healthy when 
slaughtered. 
“ 2. Are there any peculiar characters enabling one to determine whether 
butchers’ meat, the animal either being entire, quartered, or otherwise 
divided, has been obtained from a healthy animal, but whose flesh has under- 
gone changes from atmospheric or other influences, or from an animal which 
has died from fatigue, accident, want of care, privation of food, &c. Is such 
meat to be regarded as wholesome or unwholesome ? In the latter case, what 
mischief is likely to be produced by its temporary or habitual use ? 
“ 3: Is it possible, from the inspection of au animal, either entire or divided, 
to determine whether, before dying or being slaughtered, it had been the 
subject, for a greater or less period of time, of such diseases as peripneu- 
monia, phthisis, rot, measles, dropsy, &c. P If so, show how the traces of 
these diseases may be recognized. 
“4. Ought such meat to be consumed, or to be confiscated and destroyed ? 
“5. Are there any positive signs by which it may be determined from 
what animal any portion of butchers’ meat has been taken ? ” 
In answer to these questions, one essay only, by M. Soumille, of Avignon, 
was sent in. The following is an abstract of his replies : — 
1. It is possible to ascertain whether an animal is healthy only when it 
is whole or quartered, except in diseases which manifest themselves in the 
entire system, such as measles, rot, cachexia, tubercular consumption, and 
charbon. 
2. During rainy and misty seasons, meat, chauged by atmospheric influ- 
ences, remains soft; it dries with difficulty; it has a palish colour, and 
xxviii. 44 
