144 
SOCIETY MEETINGS. 
“ Rather than describe any particular disease on the post¬ 
mortem evidence of it, I have depended on the discussion to 
develop the points of greatest interest, and will now pass on to 
consider a condition not infrequently encountered in cattle and 
the cause of much trouble to the inspector. 
“ I refer to emaciation, which Gould defines as ‘ loss of the 
fat and fullness of the flesh of the body.’ My own idea of 
emaciation is that it is characterized by extreme poverty of the 
animal, simple atrophy in which the fat disappears from the 
subcutaneous adipose tissue, a diminution takes place in the 
size of the tissue elements, and the replacement of the once 
healthy tissue by drops or molecules of an oily nature. When 
much tissue is affected, the change can be readily distinguished 
with the naked eye, by the yellowish-white appearance of the 
carcass and by a diminution in consistency and elasticity. The 
largest percentage of emaciated cattle is found in cows formerly 
used for dairy purposes, that have probably had their milking 
capacity forced for four or five years. At the end of this period 
the flow of milk diminishes and soon the beast is turned out to 
grass, or put on a less nutritious diet, and although allowed to 
go dry, she seems to have lost the power of assimilating food 
for flesh or fat producing purposes. She becomes thinner each 
day, and at last is shipped for slaughter where it is sure to bring 
some sort of a price. The dairyman or any of his neighbors 
would not be guilty of killing any such animal for food for 
themselves or families, but he sends it where he thinks it will 
be overlooked in the great number that daily arrive at the 
various large markets. 
“ I have found it one of my most difficult tasks to condemn 
a cow for emaciation when there are no other symptoms of 
disease. 
u The shipper or packer is rare who will gracefully acqui¬ 
esce in condemnation for such a cause. The question is thus 
continually forced upon the inspector, ‘ What is the degree of 
emaciation that renders cattle unfit for human food ? ’ Any¬ 
thing that will enable him to answer this question to his own 
and the public’s satisfaction he will welcome as a boon, and the 
discussion that will to any extent develop this point will be of 
benefit not only to our society but to the whole population of 
this country, whose servants we are.” 
Dr. Fisk's paper was well discussed by all present, it being 
prolonged and very interesting. 
Dr. A. C. Worms told how worthless he considered our 
