_Diseased Meat._--The losses occasioned to stockowners by the diseases of live stock are far greater than is generally supposed. It has been calculated that in the six years ending 1860, the value of the horned stock lost by disease amounted to £25,934,650. Pleuro-pneumonia was the chief cause of these losses. Exclusive of the enormous losses occasioned by the ravages of the rinderpest, the annual loss by disease in live stock in these countries for some years past cannot be much under £6,000,000 sterling. Whether it is owing to the somewhat abnormal condition under which the domesticated animals are placed, or to causes which operate upon them when in a state of nature, it is certain that they are remarkably prone to disease. It is extremely difficult to get a horse six years old that is not a roarer or a whistler, or "weak on his pins," or in some way or other unsound. Oxen, sheep, and pigs have almost as many maladies afflicting them as human flesh is heir to, notwithstanding the short period of life which they are permitted to enjoy. It is a very serious question whether or not the flesh of animals that have been killed while they are in a diseased condition is injurious to health. The opinions on this point are conflicting, but the majority of medical men believe that the flesh of diseased animals is not wholesome. There are certain maladies which obviously render meat unsaleable, by causing a sensible alteration in its quality. For example, blackleg in cattle and measles in the porcine tribe render the flesh of these animals, as a general rule, unmarketable, or nearly so. But there are very serious diseases--often proving rapidly fatal--which, whilst seriously affecting certain internal organs, do not palpably deteriorate the quality of the flesh. In such cases are we to rely upon the evidence of our mere senses in judging of the wholesomeness of the meat? If we find beef possessing a good color and odour, and firm to the touch, and _appearing_ to be in every respect healthy flesh, are we under such circumstances to take it for granted that it must be healthy? This is a very important question, involving as it does the interests of both the producers and consumers of animal food. If the flesh of all diseased animals be unwholesome, a very large number of oxen now sold whilst laboring under pleuro-pneumonia should not be sent into the market. This, of course, would be a heavy loss to the stockowner, but a still heavier one to the meat consumer; because, if there were fewer animals for sale, the price of meat would ascend, in obedience to the law of supply and demand. The whole question is, then, well worthy of being considered in the most careful, unbiassed, and scientific manner; for at present it is in a state which is the reverse of being satisfactory.