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give some of the main points of the investigation with the names 
of the contributors who were good enough to help me appended. 
Mr. C. E. Pearson, Wholesale Butcher, Sheffield, stated:— 
“I may say that the effect of warbles on the carcase is more 
serious than can possibly be imagined by the outside appearance of 
the beast. . . . The carcase of beef assumes a nasty yellow 
colour, and also a soft flabby appearance on the outside rind of the 
beast (where the warble has been in operation), so much so that 
the carcase has in some cases to be pared down to the flesli to 
make the appearance of the animal at all presentable for the 
market, causing thereby a grievous amount of loss to the butcher. 
I am speaking from practical experience, killing on an average 
twenty beasts or more a week.” 
Mr. Wing, Hide and Skin Broker, Boston, writes me :— 
“ There is a jelly or watery substance on the back of the carcase 
when dressed, on and between the rind or thin skin and the bone 
of the beast.” 
Notes given me from butchers, per favour of Mr. J. McGillivray, 
Sec. of the Hide Inspection Society, Newcastle-on-Tyne, also 
mention the loss from having to pare the injured part away,—and 
also show the special part of the animal, which is known to all 
cattle owners to be that most affected by warbles, as that beneath 
which there is most damage,-— viz.: —“ The worst part of it is that 
it is always ‘licked’ on the most expensive parts, viz. the back, 
which comprises the sirloin and fore-chain. ... If I knew, I 
would not buy a ‘ licked ’ beast, even suppose I could get it at a 
shilling a stone less,” &c. 
On applying to Mr. Iiy. Thompson, M.R.C.V.S., of Aspatria, 
Cumberland, who has long devoted much attention to warble attack, 
for an exact description of the damage, he replied :—- 
“ What causes the damaged meat or beef is the chronic inflam¬ 
mation 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 newly slaughtered carcase of beef, which 
in twelve or twenty-four hours, when exposed to the air, turns a 
dirty greenish yellow colour, and thus spoils the beef, having a 
frothy discharge oozing from the surface, with a soapy-like look.” 
With regard to this altered material, which has to be scraped 
away, Mr. John Child, Manager of the Leeds and District Hide, 
Skin, and Fat Co., wrote me on the 3rd of July:— 
“ In the worst part of the warble season I could get you buckets- 
ful of inflamed tissue (commonly called by the butchers, ‘jelly’) 
