BIBLIOGRAPHY. 
661 
salivation, in some nervous excitement, in all a comatous period. 
Three days after the expulsion of the bots begun ; they were 
all dead. Some 592 were collected from the 15 patients. In 
another experiment the same result was obtained on 10 colts. 
These, however, did not receive the oil; the bots were also ex¬ 
pelled after three days. Another veterinarian obtained a similar 
result with only three capsules of 10 grammes each. From 
these Perroncito concludes that capsules of 10 grammes for 
adult animals and of 8 grammes for colts, in numbers varying as 
to size, two or three will be the dose to use to relieve horses from 
bots. {Giorn. della Reale Societa ed Acad. Re term. Italiano .) 
Glanderous Appendicitis— [By M. B. Vecchia.]— To 
the eight cases already recorded by Boschetti, Miscellone and 
Is^ostoff, the author adds the observation of four new cases. 
Here is one of them as a type : A horse is killed as glanderous. 
At the post-mortem a truly typical appendicitis of glanders is 
found. Numerous and characteristic nodules of glanders were 
on the serous and under the mucous membrane of the point of 
the caecum ; in the eight last centimetres of the mucous mem¬ 
brane ulcerations were found. The nodules were at various 
stages of development,—some translucid, others in caseous or 
calcareous degenerations. Another case is also peculiar. A 
horse died with experimental tetanus. Clinically he was free 
from glanders. Malleined, he had hyperthermia, was con¬ 
sidered a suspect. At the post-mortem the lesions of appendi¬ 
citis of glanderous nature, nodules and ulcerations were present 
and demonstrated the value of mallein and the necessity of at¬ 
tentive exploration for the detection of csecal glanders.—( Ibid .) 
BIBLIOGRAPHY. 
Industries of Abattoirs : Knowledge, Purchase, Killing of Animals, Etc. 
I Vol. 16 mo, 356 pages, with 77 figures in the text. (Les industries des abattoirs , 
connaissance, achat et abatage du bet ail, preparation , commerce et inspection des 
viandes, produits et sous produits de la boucheme et de la eharcuterie .) By L. Bour- 
rier, Sanitary Veterinarian. 
The slaughter-house is the last place reserved to farm ani¬ 
mals. There they are killed, neatly prepared, cut and sold for 
consumption. But before reaching our* shops, the meat passes 
through the hands of a whole world of workers. To the sinister 
work of the killer, succeeds a series of operations composing the 
art of the butcher. After a general study upon abattoirs and the 
trade of butchers, the author passes successively in review cattle, 
