LICKED BEEF. 
105 
For years back notes have been sent me of the wasting, and illness, 
and death of badly-warbled animals, but it has been only during the 
past year that, by special desire of many who were money-losers from 
this cause, 1 have been enabled, through post mortem examinations, to 
lay clear proof before my readers of connection between presence of 
inflammation seriously injurious to condition of the animal and 
presence of Warble in the overlying part of the hide. 
In the following notes it will be seen that I am indebted to Mr. 
John Penbertliy, Professor of Pathology at the Royal Veterinary 
College, Camden Town, N.W., for report on condition of specimens 
sent. To Mr. Henry Thompson, M.R.C.V.S., of Aspatria, Cumberland, 
who has long devoted much attention to Warble-treatment, for pro¬ 
curing specimens, and also for technical description; and also to Mr. 
John Child, Managing Secretary of the Leeds and District Hide, Skin, 
&c., Company, for much useful information, and a very serviceable 
specimen. These are the contributors to whom I am especially 
indebted for specimens. The investigation was long and laborious, 
and I was much favoured also by assistance of the gentlemen whose 
names are appended to their contributions, whose influential position 
and special knowledge of the subject enabled me to work out the 
matter; but I wish especially to point out that, though the con¬ 
dition is only demonstrable after death (so that it is from the 
dressed carcase that we must learn what has been going on), the 
diseased state is to the full as important, or more, to farmers as 
to the butchers in whose hands the state of affairs comes to light. 
The reasons for the name of “ licked beef ” being applied to the altered 
condition, and a description of this altered state, is given in the 
following observations, with which I was favoured in reply to my 
enquiries by Mr. Henry Thompson, M.R.C.V.S., Aspatria, Cumber¬ 
land :— 
“With reference to what you call ‘licked beef,’ I suppose you 
mean that portion of the back (sirloin) where the Warbles are generally 
most numerous, and, when ready to leave their quarters, cause so 
much irritation that the cow licks them with her rough tongue, and 
assists in their removal, and is thus thought by many to damage the 
flesh underneath; hence the name, ‘licked beef.’ But I cannot see 
this; the heavy, thick skin will protect the beef from being damaged 
with the cow’s tongue; therefore, in my opinion, the term ‘ licked 
beef ’ is a misnomer. 
“ Now, what causes the damaged meat, or beef, is the chronic 
inflammation set up by the Warbles in the skin, which extends to the 
connective tissues, thence to the flesh, producing the straw-coloured, 
jelly-like appearance of a new-slaughtered carcase of beef, which in 
twelve to twenty-four hours, when exposed to the air, turns a dirty 
