NEWS AND ITEMS. 
171 
or every two hours, as required. Use catheter to empty bladder, 
if necessary, but do not give any cathartics, such as salts, etc.” 
The Review is increasing in circulation very fast; it has 
been often said that the great body of American veterinarians 
were not readers, that not one in five were subscribers, but we 
have discovered that if they are once made aware of the great 
benefits that our journals are to them practically, they are ready 
enough to become subscribers, and when once we get them we 
will be pretty certain to hold them ever after. The veterinary 
journals of this country are now inferior to none in the world, 
and every man who has any ambition and is worthy of his pro¬ 
fession should be a subscriber to all of them. 
u As ITHERS SEE Us.”—A recent letter from a veterinarian 
of national reputation concluded as follows : u The Review has 
certainly made wonderful growth both in quality and quantity of 
contents and reflects great credit upon the editors in the selec¬ 
tion and arrangement of the abundant material it offers to its 
readers as well as \n its careful proof-reading and general ap¬ 
pearance. A credit to the veterinary profession of America.” 
Another letter from a well-known educator, and veterinary 
writer: u . . . I intended to write you before this and, 
congratulate you on the very noticeable improvement in the 
Review. . . . ” 
Quality of Horse Meat. —Horse-meat is very healthy and 
would be as tender as that of beef, if horses were consumed 
young and after fattening. It tastes much like venison and is 
considered more nourishing than the meat of steer or mutton. 
Horse meat is of a red brown color, and darkens to the contact 
of air. The muscular fibres are long, fine and on cut shows a 
finer grain than that of beef. It demands longer cooking. In 
mares and geldings, it has a more delicate taste. The meat of 
donkeys is very much like and resembles a little that of veal. 
That of mule is still more delicate and has some analogy to that 
of deer—it is very tender and has a very savorous taste. 
Veterinary Journalism in Australia. —On account of 
the limited number of veterinary surgeons in Australia two at¬ 
tempts to establish veterinary periodicals in that country have 
resulted disastrously financially to their promulgators. In the 
third attempt (now being made) such a result is sought to be 
avoided by combining The Veterinary Record with The Farm 
and Home , an old-established and influential journal, devoted to 
agriculture and live-stock interests. The Record is edited by W. T. 
