... joint, they check its motions and secure its safety. This, however, is not all that is admirable in the mechanism of this curious joint. On the top of the tibia are placed two moveable cartilages of a crescent-like form. Their outward edges ...

... are in vogue for the removal of loose cartilages of the joints, the one ... the comparative safety of these two expedients various opinions have been ...

... salted beef or pork, soup of marrow bones, cartilages, veal fried, suet boiled, cab- bage boiled with vinegar, pork roasted, and tendon boiled, require from four hours to five and a half for digestion. The diet, as a general rule, may with safety be adapted to the inclination of the patient, ...

... of cattle. When an animal or herd of cattle becomes " measled " it is only ... Nature, and the flesh can with safety be used for food. In order to prevent ...

... diphthe- ria by the antitoxin, the production of bovine vaccne virus, and ... comparative safety of different methods of ligating arteries, of closing ...

... treatment by pressure, and with what amount of safety pressure may be applied. The aorta extends from the end of the sternum to the umbilicus (seven inches). Allowing one inch for the length of the ensiform cartilage, its tip will correspond to the origin of ...

... removes from the small-pox patient) might with safety be transferred to the ... into the bovine or the human subject, typical vaccinia. Whatever the ...

... after bronchotomy, satis- fied us fuUy of the safety and utility of opening the trachea in dangerous cases of trachitis from any cause. For although the opening was made of a crucial form, first by dividing the cartilage between the rings, and then by a longitudinal ...

... apprehended after bronchotomy, satisfied us fully of the safety and utility of opening the trachea in dangerous cases of trachitis from any cause. For although the opening was made of a crucial form, first by dividing the cartilage between the rings, and then by a longitudinal ...

... a saving on each. The quantity of bone, cartilage and inedible parts in beef is about one-fifth of the carcass weight and computations are usually based on this amount. In veal and light weight cattle it is greater. If one-fifth is added, ...