BIBLIOGRAPHY. 
103 
A PRACTICAL GUIDE TO MEAT INSPECTION. By Thomas Walley, 
M.R.C.Y.S , Principal Edinburgh Royal Veterinary College, Professor of 
Veterinary Medicine and Surgery, etc., etc. (Young J. Pentland, Edin¬ 
burgh and London.). 
Prof. Walley is already well known to the veterinary pro¬ 
fession through the various works he has before published, 
and principally for his excellent “ Four Bovine Scourges.” 
English reading veterinarians are again his debtors for a 
most valuable little book on the inspection of meat, a subject 
of primary interest to both the practitioner and sanitarian. 
Probably this is the first book on the subject in the English 
language. In the nearly two hundred pages that form this 
little volume, Prof. Walley has gathered points of the utmost 
importance, and laid before the investigator his opinions on 
many interesting matters, and though it may be claimed that 
“many of the statements must be regarded rather in the light 
of personal opinions,” yet when these are propounded by 
such reliable authority, they are very nearly equivalent to 
“ dogmatic assertions or to scientifically proved facts.” 
The various chapters of the book treat, first, of the impor¬ 
tance of meat inspection; then, the substitution of the flesh of 
animals not generally used for human food for the flesh of 
those thus used; what flesh may be regarded as marketable, 
and what unmarketable; the rules to be observed in the in¬ 
spection of meat; the examination of the carcass for the 
purpose of detecting abnormal conditions; the condition ac¬ 
cording to the mode of death, or in the various diseases; the 
constitutional, blood, parasitic, micro-parositic, zymotic, erup¬ 
tive affections; the condition of preserved and tinned meats ; 
and with this an excellent and concise examination of the sub¬ 
ject of ptomaines. Twenty-eight plates illustrate the work. 
It is true that it is only a practical guide and has not the 
completeness that may be found in some of the works on the 
same subject, published on the continent, but it is for all pur¬ 
poses as complete a work as it could be made within the 
small compass which it occupies. English veterinarians will 
no doubt read with pleasure, and on this side of the Atlantic, 
where the services of veterinarians as meat inspectors are 
