Some few years back Professor G. Pellizzari communicated to the Medico-Physical Academy, at Florence, the results of a series of experiments conducted by himself, with the assistance of Dr Tommasi, in regard to the temperature necessary for the destruction of cysticerci in measled meat. An account of these experiments is published in Tommasi’s edition of my ‘Manual.’ The researches were made in relation to certain sanitary measures effected by the Municipal Commission of Florence, the express object of these measures being to prevent the injurious distribution of measly meat, especially that of swine. Signor Bosi, the superintendent of the public slaughterhouses, granted every facility in his power. In a previously published memoir by Professor E. Perroncito it was stated that measly meat (_panicatura degli animali_) required a higher temperature than that of boiling point for the destruction of the bladder worms in question. In this opinion Signor Bosi shared. According to the original memoir of Perroncito we are told that “about twenty specimens of Cysticerci were collected by the author, and placed in boiling water. After twenty minutes’ boiling, not one of the parasites appeared to suffer. The head continued to be drawn into the body, and when the Cysticerci had their heads drawn out one by one they still appeared to possess all the elasticity of living bladder worms, displaying those movements of extension which are proper to parasites not yet dead. The hooks were observed regularly disposed on the proboscis, where they formed a double crown, the suckers remaining intact.” Perroncito remarked, however, that the Cysticerci showed a coloring tendency towards brown, and he added that “with the aid of two needles it became easy to lacerate the body of the Cysticercus, which appeared to be swollen, and possessed of diminished cohesion of its parts.” It was evident to all eyes, observed Professor Pellizzari, that these statements involved clear contradictions. Yet again, at page 28 of the memoir, Professor Perroncito wrote:--“During the past winter I introduced some little slices (_fettuccie_) of muscle-flesh (8 to 10 millimètres in thickness), infested with Cysticerci into a vessel (_cassolina_) containing fat at the temperature of 190 to 200° Cent. (374 to 400° Fahr.). At the expiration of ten or fifteen minutes the slices of meat were fried, and the Cysticerci lying at the surface had acquired a light brownish colour, as if they were roasted. By breaking up the slices one could still see the small reddish muscular bundles, whilst the Cysticerci in the middle remained entire and well preserved. Their heads displayed the hooks and suckers regularly distributed.” It is certainly singular, as Pellizzari observes, that these Cysticerci, having been thoroughly fried and roasted, should still remain alive and in their normal state; but the ultimate conclusion at which Perroncito