The Microscopic Examination of Cattle Foods

Abstract

THE growing demand for detailed knowledge of the constituents of cattle foods has brought into prominence the need for adequate methods of analysis. Microscopic examination affords the only certain means of identification of the materials present, and hitherto a concise and systematic treatise dealing with the subject has been lacking. Parkinson and Fielding have now elaborated their own methods and have successfully attempted to set them out in such a way as to provide the student with a ready means of attacking a problem which bristles with difficulties.