BIBLIOGRAPHY. 
745 
BIBLIOGRAPHY. 
Guide to Practical Meat Inspection, including Examination for Trichina. By Dr. 
F. Fischoeder, Bromberg, Germany. Translated, with Annotations, by A. T. peters, 
D. V. M., University of Nebraska. Chicago: Alex. Eger, 34 fiast Van Buren St. 
The subject of meat inspection lias become one of great 
practical importance to the American veterinarian, and every 
school which pretends to give instruction in the advanced sci¬ 
ence must have a chair devoted exclusively to this branch of 
veterinary education. Those who graduated prior to the intro¬ 
duction of that department, and whose duties call upon them 
for a knowledge of its principles and practice have found it dif¬ 
ficult to secure a text-book of reliable and accurate data. True, 
we have had some works on the subject, but they are meagre 
and little adapted to the needs of inspection in the large abat¬ 
toirs of this country. While the work by Fischoeder is foreign 
in the same sense, its translator is among our brightest men in 
that branch of veterinary science, and he has succeeded in the 
work of expungment and addition so well as to make of the text 
a thoroughly ilp-to-date and practical guide to meat inspection as 
it is found in the United States at the present time. Dr. Peters 
is so modest in his prefatory remarks that he makes no claim of 
a complete scientific discussion, and states that the technicalities 
which burden most German medical writings have been studi¬ 
ously avoided. He has omitted all German laws, which are 
radically different from our own, and has substituted the 
United States meat inspection regulations and instructions to 
inspectors. The volume consists of 236 pages, divided into 
eighteen sections, as follows : (1) object of meat inspection and 
meat inspectors ; (2) construction and functions of the animal 
body ; (3) sex and age of the animal ; (4) the normal characters 
of the organ ; (5) rules and regulations for the inspection of live 
stock and their products ; (6) general instructions to inspectors 
and other employes of the Bureau of Animal Industry ; (7) in¬ 
structions to meat inspectors ; (8) United States Bureau of Ani¬ 
mal Industry ; (9 and 10) contagious diseases ; (11) diseases caused 
by vegetable parasites ; (12) diseases caused by animal parasites ; 
(13) pathological changes of the blood ; (14) poisoning; (15) pa¬ 
thological changes which may be seen in all parts of the body ; 
(16) important condition and surroundings; (17) pathological 
changes which first manifest themselves on the flesh after 
slaughter; (18) examinations for trichina. The work is illus¬ 
trated with 46 figures and 14 plates. 
