32 
HOWARD B. FELTON. 
the heel, the toe will be the first part of the foot to touch the 
floor. In a sound horse with perfectly-balanced feet, the heel 
should strike the ground or floor a shade the quickest, or at 
least at the same time. Now you will have a general idea the 
way the foot should be pared. Rasp the wall down even with 
the sole, but do not touch the sole. Why every horseshoer 
should everlastingly cut and pare the sole of the foot into that 
deep, hollow cup-shape I never could understand ; there is cer¬ 
tainly no good reason for doing so ; but, nevertheless, ninety- 
nine out of every hundred do it, and it requires quite a good 
single-handed talker to talk them out of this practice. Horse- 
shoers, as a rule, are very touchy in receiving new ideas along 
this line, and the only way to have your wishes complied with 
is to superintend the job yourself. I have thought for a long 
time that a chair should be established with our veterinary col¬ 
leges upon scientific horseshoeing for the benefit of horseshoers 
as well as students, giving them practical instructions along 
this line, and with the prestige gained by such a course, the 
average horseshoer could well afford to spare the time and 
money to acquire it. 
All of which is respectfully submitted. 
PASTEURIZATION VERSUS PURITY. 
By Howard B. Belton, B. S., V. M. D,, Philadelphia, Pa. 
Read before the Pennsylvania State Veterinary Medical Association, March 9, 1898. 
The above title has been suggested by a paper read recently 
by Dr. John I. Carter, before the Avondale Institute, in which 
he condemns the Pasteurization of milk, claiming that by this 
process the life principle is taken out of the milk and it is 
rendered unwholesome and innutritions. Dr. Carter rightfully 
contends for “ an absolutely wholesome milk, produced by a 
healthy, vigorous cow, fed on sweet, wholesome food, kept in 
untainted environments, milked in a cleanly manner and the 
product kept from after contamination.” Such a milk is indeed 
an ideal product and in no need of Pasteurization^ The nearest 
approach to it at the present time is the milk produced upon the 
