710 
EXTRACTS FROM GERMAN PERIODICALS. 
mare that had been kicked upon the right chest wall. After 
the animal had been driven about two miles symptoms of a 
bi-lateral pleuritis developed themselves. From the examina¬ 
tion Ribaud noted the presence of considerable serum in the 
pleural sac. He immediately relieved the patient of twelve 
quarts of the exudate, and gave the same internal medicines 
as in the previous case. On the second, fifth, seventh and 
ninth days after, the thorax was alternately right and left 
punctured, and eight, seven, four and two quarts respectively 
removed therefrom. Under this treatment the condition of 
the mare improved, and after the expiration of the fourth 
week the hydrothorax had entirely disappeared .—Ribaud 
Wo cherts chr ift. 
DETECTION OF HORSE MEAT. 
Until very recent times, the detection of horse meat when 
mixed with or placed adjacent to other meat was impossible. 
Nietel considered the glycogenic quality of this meat as suf¬ 
ficient proof. He was led to test for glycogen by the dis¬ 
covery of Limpricht that dextrin occurred invariably in 
horse meat. 
r 
As a matter of fact, Nietel found by Kulz’s method the 
amount to vary from 1.07 to 0.37 per cent.; the meat used 
had stood from three to ninety-six hours after slaughtering 
before the analyses were made. Beef posesses but the slight¬ 
est trace if any glycogen, the greatest per cent, reaching but 
0.2; in pork and mutton, glycogen is never present. The 
least possible quantity found in horse meat is considerably 
larger than the greatest possible per cent, in beef. 
Since the glycogen becomes transformed into grape sugar 
in the process of storing the meat, the latter should also be 
tested for. The quantity of grape sugar in this flesh is also 
greater than in other meats. The total amount of "carbo-hy- 
drates in horse meat is between 3.8 and 6.2 per cent., while 
in other meats the highest (calf) is but 1.2 per cent. This dif¬ 
ference remains when the various meats are cooked, smoked, 
or made into sausage.— Med , CentrbL 
