( 4 ) 
have ruptured. The orange-coloured material, which I have 
found in some cases, is inflammatory product undergoing 
degenerative changes; in others, decomposing warbles.” 
Another very fine specimen for our purpose was sent me 
by favour of Mr. H. Thompson (before mentioned). This 
consisted of the whole length of spine,—that is the backbone, 
flesh, skin and all, cut right out along the centre of the 
animal after slaughtering. On examination it proved to be 
only moderately warbled, the number of warbles (twenty-six, 
including the very small ones) not being more than are often 
met with; so that whilst the above-mentioned specimen gave 
example of the completed mischief, this one showed the earlier 
stage of injury from moderate and not fully-developed attack. 
Of this sample, Prof. Penberthy wrote me :—“ In a superficies 
of 450 inches, I found eighteen well-developed and eight very 
small warbles. There was, however, ample evidence of inflam¬ 
matory action, and, in a few spots, of inflammatory products. 
.... This morning, in those parts in which the warbles were 
most numerous, putrefactive change was much more advanced 
than in those in which there were no warbles.” 
To the above notes I add a single one, of many which I 
have, showing the loss to the cattle owner by waste of food 
not formed into meat by the warbled beast, as well as deficiency 
of receipt per stone on the carcase and per pound on the hide. 
Mr. J. Sparkes, Wearhead, Darlington, wrote me, on the 10th 
of April, that he had lately sold to a butcher a heifer, which 
turned out a much lighter weight than was expected from the 
extra good food. The animal turned out to be badly warbled, 
and “ down the spine frothy, loose, and mattery, or in a sort 
of jelly,” and some of the beef had to be scraped before sending 
it out. The loss on hide at Id. per pound would be about 5s. 
on the hide; the loss on beef, the animal being sold by the 
stone, fell on the owner. This was estimated as at least six 
stones less than it should have been, and deficiency in receipt 
on hide and beef was put at 50s. to 60s., to which has to be 
added cost of food spent to no purpose. Mr. Sparkes added, 
he would take care that this should not occur again, with the 
help of McDougall’s smear and careful inspection. 
The above notes, which are condensed into as few words 
as possible, give no room for full details, being chiefly intended 
to reply to the enquiry as to what it is exactly which happens 
from bad warble attack to cause the altered condition beneath 
the hide. I have not entered on how far the beef in these 
circumstances acquires a bitter taste, as this appears (from 
practical reports) to vary from the meat being almost uneatable 
to its being perfectly well tasted, nor how far the “ licking ” of 
