216 
BIBLIOGRAPHY. 
thing. And if we are not mistaken, we are no better ad¬ 
vanced in our means of deciding clearly and positively where 
soundness ends and unsoundness begins. 
Almost the first hundred pages are devoted to the subject 
of soundness; then comes a chapter on horse sales and war¬ 
ranty, and this is followed by the act referring to contagious 
diseases in animals. The balance of the book relates to the 
subject of prevention of cruelty to animals, with the various 
laws and amendments upon the subject. 
Altogether, “ Horses — Sound and Unsound” contains 
lots of useful information, and whether it is the veterinarian, 
the layman, or the members of the Society for Prevention of 
Cruelty to Animals, every one will enjoy its reading as a book 
which is presented by the well known house of Balliere, Tin¬ 
dall & Cox—a sufficient voucher for its value. 
PRECIS DE L’INSPECTION DES VIANDES. (Treatise upon the Inspec¬ 
tion of Meats). By L. Pautet. Asselin & Houzeau, Paris. 
In this excellent book of three hundred and sixty-four 
pages, the author treats this subject in the most thorough 
and practical manner. After an introduction upon the neces¬ 
sity of proper and honest meat in pection, he gives the reader 
the various laws relating to the matter, and after giving a few 
pages to considerations concerning age, breeds and general 
conditions of health and disease in the various animals used 
for butchery purposes, with a short chapter on slaughter¬ 
houses, slaughtering, the dressing of meat, etc., he devotes a 
short chapter to the differential characters of the various 
meats, and their preparation and division by quarters. He 
then considers the alterations occurring in meat under atmos¬ 
pheric influences, and the process of preservation. The last 
chapters treat of the flesh obtained from animals suffering 
with parasitic diseases of a microbic or non-microbic nature, 
as well as of that of animals affected with other classes of dis¬ 
ease, such as actinomycosis, phosphorescent meat, leucocy- 
themia, etc., all possessing for the inspector some points of 
special interest. The meat of the animals sold by the butcher 
proper, such as that of steers, cows, calves and sheep, is not 
