THE GOAT AS A SOURCE OF MILK SUPPLY. 
617 
by M. Toussaint of the Veterinary College. Examination of 
the fragments in the jar showed tuberculous lesions in a very 
advanced condition. M. Bouley said that these facts, which 
demonstrate beyond doubt the transmission of tuberculosis 
from the cow by the alimentary use of unboiled milk and the 
inoculation of the juice of uncooked meat, should not pass 
unnoted. In addition, they are not unique, since, in Germany, 
experiments of the same kind have been made, and have 
yielded identical results, to which, however, it does not 
appear that sufficient importance has been attached. The 
danger is, according to M. Bouley, indubitably a real one; 
and it is well that the public should be warned of it, so that 
they may take proper precautions, especially as the use of 
raw meat is now often prescribed as a remedy for anaemic 
disorders. The outcome of these facts is, that inspection in 
regard to phthisis occurring in cows should be extremely strict 
in the slaughter-houses, and that it would be prudent to make 
use of boiled milk, especially for the feeding of infants, when 
the source whence it is derived is not beyond suspicion. 
Cooking, which destroys cellular and parasitic life, should 
render both milk and meat harmless.— Brit . Med. Journ. 
THE GOAT AS A SOURCE OE MILK SUPPLY. 
At a meeting of the British Goat Society, recently held 
at its rooms, 446, Strand, a letter was read from the Earl of 
Rosslyn accepting the office of president of the institution. 
The hon. secretary, Mr. H. S. Holmes Pegler, said he was 
glad to be able to announce that the Baroness Burdett-Coutts 
had become patroness of the Society, and that the Duke of 
Wellington and the Earl of Shaftesbury had agreed to act as 
vice-presidents. He said it was a well-established fact that 
in rural districts the families of the poor rarely tasted other 
than “ skim ” milk, in consequence of the difficulty of ob¬ 
taining the pure article, which was either sent wholesale to 
London, or utilised at once in butter or cheese making. He 
added that on the Continent and in Ireland the goat was 
regarded as the poor man’s cow. The Society claimed that 
the goat was especially adapted for such a purpose. It 
supplied just milk enough for the ample requirements of an 
ordinary household during the greater part of the year, and 
as it ate almost every kind of herb and vegetable, and 
possessed a hardy constitution, it w r as kept with very little 
trouble and almost nominal expense. Fifteen members were 
elected, making a total of 100. It was resolved to give a 
