SUNDRIES AND ITEMS. 
233 '. 
handful of carrots, which he munches contentedly. On the day 
following' the phlebotomy immunization is recommenced and 
continued for five days. A rest of fifteen days follows, and then 
another bleeding may be practiced. That the animals flourish 
under this regime of good feeding and periodical bleedings is 
proved by the presence in good health at Alfort of a sturdy 
Brittany pony which has hitherto supplied no less than four hun¬ 
dred and twenty litres of blood. 
Horse Meat and Sausages. —In an article entitled Chron- 
ique de Vhygiene, which appeared in the Union Medicate for Feb¬ 
ruary 16th, M. Jules Rochard calls attention to a report com¬ 
municated by M. Nocard to the Paris sanitary authorities on the 
question of horse meat in sausages. M. Nocard had been em¬ 
powered by the prefect of police to examine into a complaint 
put forward by a syndicate of the pork butchers of Paris, in which 
it was suggested that the venders of sausages made from horse 
meat should be obliged to attach a special label to the sausages 
indicating their nature. At that time, says the writer, there were 
no means by which horse meat could be distinguished from that 
of other animals, and M. Nocard, thinking that it was useless to 
lay down any measure that would receive no practical support, 
simply advised the prefect of police to redouble his care in the 
supervision of the abattoirs and of the inclosures where horses 
were slaughtered. Now, however, a simple and practical method 
has been discovered by M. Edelmann and M. Brautigan by which 
this meat may be distinguished from that of other animals, even 
when it is mixed in very small quantities with the other meat. 
This question, says M. Rochard, is an important one, for the 
consumption of horse meat is gradually increasing. In 1892 
16,483 horses, 206 donkeys, and 43 mules were slaughtered. 
All this meat is not sold in the 120 butcher shops which actually 
exist in Paris for the sale of horse meat alone, but the choice 
parts are sold, and the rest is cut up into sausage meat. This 
new industry is not attended with any danger in PaVis, because 
the abattoirs, the shops, and the factories are under the constant 
