EXTRACTS FROM EXCHANGES. 
549 
eration at the same time ; if a death occurs while he is so engaged 
he should be held guilty of criminal carelessness. * * * Dur¬ 
ing anaesthesia the patient’s life is in continual and imminent 
danger and his safety depends not only on the skill of the anaes- 
thetizer, but also on that persou’s constant and undivided atten¬ 
tion. The indifferent or inattentive person has no business with 
anaesthetics.”—( E . Mi) 
EXTRACTS FROM EXCHANGES. 
GERMAN REVIEW. 
By Adolph Eiciihorn, D.V.S., Bureau of Animal Industry, Milwaukee, Wis. 
Meat and Eggs \Balland ].—The chemical composition of 
meat in mammalia and fowls, and also of the chicken egg, was 
subjected to a series of thorough experiments, which were com¬ 
municated to the Paris Academy of Sciences, by the food chem¬ 
ist Balland. It is very difficult to determine truthfully the 
chemical composition and by this the nourishing value of the 
different meat products, as the samples submitted for examina¬ 
tion show marked differences, so that unobjectionable results 
can only be obtained by a very extensive work. Such was per¬ 
formed by Balland, and his principal results can be summed up 
as follows : The meat of the four quarters, in the principal 
mammalia which serve as food (cattle, calves, goats, sheep, rab¬ 
bits, hogs, asses, horses and mules), contain (after the removal of 
the proper layers of fat) on an average 70-78 per cent, water, 
y 2 - 5-4 per cent, mineral agents, 1.4-11-3 per cent, fat, and 2-3^2 
per cent, nitrogen. Heart, liver, lnng and kidney contains the 
same quantity of water and nitrogen as lean meat, the amount 
of fat remains under 5 per cent., the inorganic substances vary 
between 1-1.7 per cent. ; besides the lung contains small quan¬ 
tities of mangan. I11 the blood of cattle, calves, sheep or hogs, 
there is up to 83 per cent, water, its inorganic substances are 
below Yz per cent., traces of fat, and the same quantity of nitro¬ 
gen as it is found in lean meat, which naturally contains less 
water than the blood. Fried or broiled meat contains about 
the same quantity of nitrogen, fat and salts as are present in raw 
meat. But when taken in consideration that the meat in frying 
loses a great amount of water, and therefore shrinks, so the 
nourishing property of fried meat, compared with the same 
