ANALYSIS OF INTESTINAL CALCULUS. 
247 
I know a friend who was about to order “ Blaine’s Village 
Farrier/’ supposing it to come from the pen of that able vete- 
rinary writer, Delabere Blaine ; but, fortunately for him, the 
stationer happened to have a copy of it by him, and allowed him 
to look over it before purchase, when he found it was poor old 
Francis Clater (verbatim), only dressed in new clothes. The 
same person ordered a work on Cattle Pathology, professing to 
be written by the facetious John Lawrence, a former respectable 
author ; but, mortifying for him, he found (though not until the 
money had slipped out of his pocket) that it was a miserable 
production got up, he imagined, by some overgrown bookseller, 
from White, Clater, and others. Is it not therefore high time, 
Mr. Editor, for purchasers of veterinary works to be on the 
look-out before they buy, and not to suffer themselves to be 
gulled by a class of designing persons, who can at any time 
knock up a moderate sized, moderate priced, taking little book, 
without incurring the endless expenditure of labour, of health, 
and of money, to which the laborious, and, generally, misera- 
paid author is necessarily subject. 
Scrutator. 
ANALYSIS OF THE INTESTINAL CALCULUS OF A 
HORSE. 
By Mr. Morton, Royal Veterinary College. 
There was casually placed in my hands, a few days since, 
an intestinal calculus, which presented rather an unusual ap- 
pearance. It was about the size of a cricket-ball, and slightly 
roughened on its outer surface. On breaking it, in order to 
ascertain its structure, and what was its nucleus, there slipped 
from out of its centre a mass as large as a horse chestnut. At 
first sight this struck me as being a portion of scybalum, which, 
by long retention in the colon, had become encrusted with cal- 
careous matters. On closer inspection, however, I found it to be 
made up of the felted-looking substance so abundant in what are 
designated dung-balls. Placing a little of it under the micro- 
scope, I was gratified in finding it to be made up of minute 
hairs, terminating in sharp points, and which bore, I thought, a 
close resemblance to those which are seen investing the oat after 
the glume has been removed from it. On comparing portions of 
each together, I could see no dissimilarity whatever between 
them. Mentioning the fact to several friends, I was informed 
by one of Professor Dick’s pupils, that he had taken the same 
