22 
Veterinary Catalogue of William R. Jenkins 
(*) WALLEY, “A Practical Guide to Meat Inspection.” By 
Thomas Walley, M.R.C.V.S., formerly principal of 
the Edinburgh Royal (Dick) Veterinary College; Pro¬ 
fessor of Veterinary Medicine and Surgery, etc. 
Fourth Edition, thoroughly revised and enlarged 
by Stewart Stockman, M.R.C.V.S., Professor of 
Pathology, Lecturer on Hygiene and Meat Inspection 
at Dick Veterinary College, Edinburgh. 
12mo, cloth, with 45 colored illus., 295 pages.3 00 
An experience of over 30 years in his profession 
and a long official connection (some sixteen years) 
with Edinburgh Abattoirs have enabled the author to 
gather a large store of information on the subject, 
which he has embodied in his book. Dr. Walley’s opi¬ 
nions are regarded as the highest authority on Meat 
Inspection. 
This fourth is an entirely re-written and enlarged 
edition, and while Dr. Stockman is indeed indebted 
to the old for much useful information, this up-to- 
date work will hardly be recognized as the old 
“ Walley’s Meat Inspection.” It will be found the 
most valuable work on the subject in the English 
language, has many illustrations, many of which are 
colored, and a complete index. 
WILLIAMS . “Principles and Practice of Veterinary 
Medicine.” Author’s edition, entirely revised and 
illustrated with numerous plain and colored plates. 
By W. Williams, M.R.C.V.S. 
8vo., eloth. . .6 00 
— 46 Principles and Practice of Veterinary Surgery.” 
Author’s edition, entirely revised and illustrated 
with numerous plain and colored plates. By W. 
Williams, M.R.C.V.S. 
8vo, cloth 
6 00 
