There is no difficulty in applying these statements to the dietary reports, for there can be no doubt that the proportion should be that of woman's milk, which is less than that of cows' milk, since there is only 1.52 per cent. of caseine in the former, whilst there is 4.41 per cent. in the latter, although the percentage of butter is somewhat larger (3·55 against 3·13), and of sugar considerably larger (6·5 against 4.77).

As age advances the proportion in the food actually eaten, and, therefore, the proportion required diminishes, but at no period is that of bread sufficient. It is also to be observed that when an increased quantity of food is required to meet wants due to exertion the proportion diminishes; and having regard to the probable action of nitrogen as proved by Lawes and Gilbert in vegetables, and Dr. Smith in animals, viz. that of a vital stimulus, we shall find the proportion required higher as other vital stimuli (as exertion) are diminished. Hence it is the greatest at the extremes of life, and the least at middle age. These proportions are well shown in the table extracted by the author from Dr. Smith's work on the cyclical changes of the human system, where the comparison is with age and body weight.

Hence, in the construction of dietary tables, it is necessary to consider the quantity of food required, the proportion of the nitrogenous to the carbonaceous elements, the cost in relation to these questions and to the means of the consumer, as well as the question of facility of acquisition and the tastes of each person. These are duly discussed by our author, and a table is given which shows the dietaries which Dr. Smith prepared for the Lancashire operatives, at a cost of from 1s. 11 d. to 3s. 3 d. per adult weekly, besides the special dietaries adapted to children and fat persons.

We may also add the estimate for the different meals, as quoted from Dr. Smith, as follows:

Equal to

This, in round numbers, gives one part to supper, one and a half to breakfast, and two to dinner.

We cannot afford space to discuss the author's observations on more general questions, as the time for taking meals, ancient dinners, and the Roman habits of dining, all of which are interesting and instructive, but it would startle our modern economists to be told that a dinner for a dozen guests cost £48,500, and that 2000 different dishes of fish and 7000 of fowl were supplied at one entertainment by Vitellius for his brother Lucius.

The author's remarks on the treatment of foods in their preparation are interesting, whilst those on the preservation of food are amongst the most useful of the whole work.

6

The value of Liebig's Extract was discussed in the Times' and Standard' newspapers of October, 1872 (to which we call the attention of our Swedish and Russian readers), and the author makes the following observations:

"False views have been entertained of the nutritive power of this extract, for as one pound of it represents the soluble constituents of from thirty to thirty-four pounds of lean meat, or from fortyfive to forty-eight pounds of ordinary butcher's meat, it has been assumed that its nutritive power is in the like proportion, but Liebig has taken care to correct this error, by showing that the extract, when properly prepared, merely represents the soup or beef tea obtainable from the quantity of meat, and as it is deficient in albumen, it must be conjoined to substances which are rich in this material."

But besides the removal of the albumen from the soluble parts of flesh, there is also that of nearly all the gelatin and of all the fat, besides every portion of solid fibrous flesh, so that the elements of meat must be added to it before it can be called soup-meat or beef tea. The researches of the northern chemists, as Professor Almen, of Upsala, and Professor Ritter, as well as of many in this country, have shown the very small nutritive value of this substance, and how utterly insufficient it is to supply the place of soup or beef tea. Even Liebig himself, in the discussion of last year, stated that "it is not nutriment in the ordinary sense," and Dr. Smith affirmed that its action was analogous to that of tea or coffee. This is also the view of our author, for he adds

"No doubt the physiological action of the extract is due to the alkaloids which it contains, and as these are very similar to the active principles of tea and coffee (theine and caffeine) in their effects on the body, it must be concluded that extract of meat is more of a vital restorative than a nutritious food."

Do those who give beef tea made in the ordinary manner

from fresh meat consider that a cupful of it is only equal in nutritive value to a cup of tea, or do they not rather regard it as something of infinitely greater importance to the patients for whom the administration of it is regarded as necessary? If so, how can they be content to supply its place by using Liebig's Extract, which is thus, on good authority, regarded as deficient in nutriment as a cup of tea, and, in Liebig's words, "is not nutriment in the ordinary sense.'

The part of the work which treats of the effects of diseased meat has special importance, for the author, as Officer of Health of the City of London, is called upon to condemn a larger quantity as unfit for human food than any other person, and has, therefore, his attention constantly directed to the subject. He informs us that within seven years he has seized and destroyed 1,567,810 lbs. of meat, of which 805,653 lbs. were diseased, 568,375 lbs. putrid, and 193,782 lbs. from animals which had not been slaughtered. After all this experience, by which as much food was destroyed as would have supplied a good meal to every inhabitant of a state as large as Sweden, he is compelled to express doubts as to the propriety of such a course. His remarks are well worth the attention of medical officers of health and inspectors of nuisances, now so recently appointed, and of justices upon whom the responsibility of rejection ultimately rests. He He says:

"I feel that the question of the fitness of such meat food is in such an unsettled state that any action in the matter is often very uncertain, and I should like to have the question experimentally determined, for as it now stands we are either condemning large quantities of meat which may be eaten with safety, and are, therefore, confiscating property and lessening the supply of food, or we are permitting unwholesome meat to pass almost unchallenged in the public markets."

The truth seems to be that we have been too ready to regard food as unwholesome which is simply repulsive to our sense of propriety, and have too much ignored the two facts so strongly insisted upon by Dr. Smith, in his Report to the Medical Officer of the Privy Council on the Dietary of Low-fed Populations,' that braxy mutton is eaten universally and with impunity in the North of Scotland, and that foetal calves are commonly eaten by labourers in many counties of England and Wales. The author has, however, brought together a valuable mass of facts on this subject, as well as on the effects of eating mouldy food, decayed cheese, and ergotized grain, which will well repay perusal.

The characteristics of good meat, on which he relies, may be quoted:

"1. It is neither of a pale pink colour nor of a deep purple tint, for the former is a sign of disease, and the latter indicates that the animal has not been slaughtered, but has died with the blood in it, or has suffered from acute fever.

"2. It has a marbled appearance from the ramifications of little veins of fat among the muscles.

"3. It should be firm and elastic to the touch, and should scarcely moisten the fingers; bad meat being wet, and sodden and flabby, with the fat looking like jelly or wet parchment.

"4. It should have little or no odour, and the odour should not be disagreeable, for diseased meat has a sickly and cadaverous smell, and sometimes a smell of physic. This is very discoverable when the meat is chopped up and drenched with warm water.

"5. It should not shrink or waste much in cooking.

"6. It should not run to water or become very wet on standing for a day or so, but should, on the contrary, be dry upon the

surface.

"7. When dried at a temperature of 212° or thereabout it should not lose more than 70 to 74 per cent. of its weight, whereas bad meat will often lose as much as 80 per cent.

"Other properties of a more refined character will also serve for the recognition of bad meat, as that the juice of the flesh is alkaline or neutral to test-paper instead of being distinctly acid, and the muscular fibre, when examined under the microscope, is found to be sodden and ill-defined."

The remarks of the author on adulterated food carry with them the weight due to the reputation of a skilful analyst, and are very valuable for reference. He, however, complains of the insufficient use which is made of the public analysts by the poor, who are the chief sufferers from adulteration, and could obtain his services free of charge. His observations on the "Act for Preventing the Adulteration of Articles of Food and Drink" (23 and 24 Vict., c. 84, 1860), that "no good has resulted from it, and it really stands upon the statute book as a dead letter," imply a want of education on the part of all classes, but at the same time we feel constrained to admit that adulterations of an injurious character are probably fewer than at any previous period in our history, and that the simple possibility of such an examination has a deterrent influence.

VI.-The Principles and Practice of Veterinary Surgery. IT must be a matter for congratulation that, while medical science is steadily advancing and yearly acquiring new ground, The Principles and Practice of Veterinary Surgery. By W. WILLIAMS, M.R.C.V.S., F.R.S.E., &c. Edinburgh and London, 1872, pp. 685.

veterinary science is endeavouring to keep pace with the spirit of the times, and to make up for the almost stand-still attitude it had until recently maintained in this country. Within the last few years it has shown an eager desire to atone for past indifference and apathy, and to render itself worthy of the claim Vegetius sought for it:

"Ars veterinaria post medicinam secunda est."

The visitation of that terrible bovine and ovine scourge the cattle plague-in 1865, which so disturbed our agriculture, hampered trade, ruined scores of farmers, and cost the nation something like eleven millions of pounds, seems to have given it an impetus which it appears nothing else could afford, and to have testified to its value in these days, when horses, cattle, and sheep form so large a portion of the national wealth, and are likely to increase still more as the demands for them become more urgent.

Before the invasion of the cattle plague, it must be confessed that the advantages veterinary science is capable of conferring were badly appreciated, and that it had fallen into a very narrow groove of routine and supineness. Whatever energy and enthusiasm may have inspired its exponents in the early days of its existence in England-for there can be no doubt that under the excellent teaching of the clever surgeon and able veterinary professor, Mr. Coleman, much was done to popularise it and to promulgate sound doctrine-comparatively little was done in after years to give it a claim to attention or endow it with the attributes of a progressive science. Almost the last to establish veterinary schools, Britain has, strange to say, done less to promote the interests of veterinary medicine than any other country in Europe. France, towards the middle of the last century, filled with dread at the havoc wrought by the same terrible malady which so appalled us eight years ago, founded the three splendid schools which have since done that country so much service and so much credit. Other governments in time followed this example, and established national schools for instruction in veterinary medicine. Those of Vienna, Berlin, Hanover, Stuttgart, St. Petersburg, Munich, Dresden, Belgium, and other places, have been always directly under government control and supervision, and the greatest care has been exercised with regard to the appointment of teachers, the subjects taught, and the thorough training of the students. This national solicitude for the promotion of veterinary science has, of course, proved eminently beneficial, not only to its progress, but to the countries which have so wisely fostered it. The professors have been, and are,