( 2 ) 
condition of the surface of the carcase, often to be found 
beneath badly warbled hide, and commonly known (from the 
belief that it is caused by the cattle licking themselves) as 
“ licked beef.” Early in the present season I was desired, by 
various leading butchers and representatives of the trade, to 
procure a report from some known authority as to the cause 
and precise condition of this altered layer, and to give the 
results in leaflet form for distribution. Bo far as specimens 
sent and space allow, I have now given some points of this 
examination; but as the existence of this result of inflam¬ 
mation from warble presence, known as “licked beef” and 
“ butchers’ jelly,” and the loss thereon in various ways is not 
as well known as it should be to farmers and cattle owners, I 
have given some short descriptions of these diseased conditions 
from business reports, with which I have been favoured for 
this purpose. 
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 he imagined by the outside appear¬ 
ance 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 flesh 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 he that most 
affected by warbles, as that beneath which there is most 
damage,— viz.: —“ The worst of it is that it is always 4 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. Hy. Thompson, M.B.C.Y.S., of 
Aspatria, Cumberland, who has long devoted much attention 
to warble attack, for an exact description of the damage, he 
replied v —“What causes the damaged meat or beef is the 
