188 SUBSTITUTION OT SALl?S COMPOSING THE BONE. 
said. The connection which exists and which is gradually be¬ 
coming better understood, between the diseases of plants and 
those of animals has placed botany among the necessities of 
a veterinary surgeon's education, and a summer course or 
lectures and practical instruction on the subject will help to 
fill up a long interval which is at present passed in unneeded 
recreation, or fruitless efforts to gain practical knowledge. 
The present College staff, we may conclude, will be strength¬ 
ened in order to meet the requirements of the enlarged curri¬ 
culum ; but of the precise nature of the changes which will be 
made in this respect we are not at present in a position to speak. 
With a view to this end, however, Mr. Pritchard has been 
raised to the position of Professor of anatomy from that of 
deputy professor, and as he is not on the list of editors, there 
is nothing to prevent our giving expression to our satisfaction 
at his elevation—a satisfaction which will be shared by all 
the readers of the Veterinarian. 
We had hoped to have been able to refer more definitely 
to a completed scheme, but the amount of business before the 
Governors at their last general meeting compelled them to 
reserve many pressing matters for further consideration; we 
felt, however, that the members of the veterinary profession 
would expect some allusion to be made by us to College affairs, 
and this circumstance has induced us to place before them all 
the information in our possession without delay. 
One thing more we have, however, to add, which is, that 
Professor Simonds relinquishes all other duties in order to 
devote his whole time and attention to College matters and 
the direct interests of the profession. He has also under¬ 
taken to lecture on general as w r ell as special pathology of 
domesticated animals. 
Extracts from British and Foreign Journals. 
SUBSTITUTION OF SALTS COMPOSING THE BONES. 
That certain salts entering into the composition of the 
body can be substituted by others belonging to the same 
series, if supplied in the food, has long been known. Some 
