the surgical anatomu of the horse

REVIEWS. 335

The Surgical Anatomy of the Horse. By J. T. Share-Jones, M.R.e.V.s., Depanment of Veterinary Anatomy, Liverpool University. Part II. London: Williams & Norgate, 1907.

THIS volume gives an excellent description of the surgical anatomy of the fore limb, with much useful information on the diseases of the bones, joints, tendons, muscles, and nerves, and their treatment. The illustrations­eight coloured and twenty-six half-tone plates-are very good, and mark a great improvement on those contained in Part I. The author and pub­lishers can be congratulated on the production of a work of great value to veterinary surgeons.

Handbook of Meat Inspection. By Dr Robert Ostertag, Professor in the Veterinary High School at Berlin. Authorised Translation by Earley Vernon Wilcox, M.A., Ph.D., Veterinary Editor, Expeliment Station Record, U.S.A. Third Edition. London: Bailliere, Tindall & Cox, 19°7·

THIS is the second edition of the American translation of Professor Ostertag's well-known work on meat inspection. It has been carefully revised, and a number of errors which had crept into the first edition have been eliminated. The work extends to nearly 900 pages. and in this respect it leaves far behind any other treatise which has been published on the same subject. Its large size is attributable to the fact that the author has not confined himself strictly to what many understand by the term meat inspection, but has thought it necessary to describe nearly the entire range of morbid conditions to which the animals commonly slaughtered for food purposes are liable. As in certain parts of Germany horse flesh is used as an article of human diet, not even equine diseases are omitted. The work is thus in a sense a text-book of veterinary pathology, including bacteriology and parasitology. as well as one on meat inspection. To meat inspectors who have not had any previous training in pathology this will doubtless be regarded as a strong recom­mendation of the work, but the plan adopted is open to the objection that, at least for the veterinary inspector, it involves a great deal of needless repetition. The pathological matter is at some place, a little out of date, notably, for example, with regard to the etiology of swine plague and swine fever.

Lehrbuch der Fleischhygiene. Von Dr Phil. Richard Edelmann, Konig\. Sachs. Landstierarzt, Professor an der Konigl. Tierarztlichen Hochschule in Dresden, Zweite umgearbeitete Auflage. Jena: Gustav Fischer, 1907.

THIS work first appeared in J902, and in preparing a new edition the author has evidently taken much pains to improve upon the first, and to bring it thoroughly up to date. It is very full and exact in all that relates to what may be called the methods of meat inspection, and in the account which it gives of the laws relating to meat inspection in Germany. It extends to 389 pages, and, in addition to two coloured plates, there are 201 figures in the text. Nearly the whole of these are excellent. As in the case of the other work on the same subject reviewed above, almost every disease of the domesticated herbivora and omnivora receives consideration, but without any sacrifice to the practical usefulness of the book the author has kept the strictly pathological part within moderate compass. German veterinary meat­inspectors are to be congratulated on having a choice of two such works as this and the preceding one.