The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-03-16

and IL used it should be thoroughly boiled. II is
certain that a Tricbina exposed TO the boiling
point invariably dies. But II equally certain
that frequently this temperature is not reached
in boiling or roasting, or, II 1t is not the whole
of the meat is exposed TO it, This is certainly
the case when large pieces are boiled or roastad,
and even cut IN slices, not unirequently the
inner parts are half or wholly raw. The parts
areyot, when exposed, found to be soft and red.
dish There can be no doubt that in such cases
the inner part Of the meat has not been reached
by q killing temperature. Hence, it is obvious
that by such boiling, roasting, or frying, the
danger is not prevented.
The experiments Of Kuchenmeister to deter.
nine the relations of animal heat to lite showed
that large pieces of meat which had been put in
a kettle, after a boiling of half an hour, had
enly reached q temperature of 48 degrees Rea-
mur. Afterwards 1t attained q temperature of
81 degrees to Ga degrees Outwardly. After being
cut up and put to boil, they attained a tempera-
ture of 50 degrees to 60 degrees. Roast pork
which was inside bleody, had 81 degrees Rea.
mur, but it will often happen that the tempera-
ture of the meat and sausage, when cooked, re-
mains several degrees below these numbers.
From this record il is evident that the common
boiling or frying of sausages, as well as the
cooking OF chops and roasted pork, scarcely
reaches the temperature which will kill Tri-
chime. The experiments OF Kuchenmeister,
Heubner, and Lsering, upon the conditions
under which various kinds OF food from pigs
flesh is prepared, aslatiectng the life ofTrichin@,
show:-
/. That Trichinm are killed by longer INNER
sion in the brine OF the meat, and by "a hours
hot smoking Of sausages.
2. They are not killed by three days cold
smoking and the boiling OF meat for making
saussges does not certainly kill them.
3. long keeping of cold smoked sausage
serves to destroy the life Of the Trichin@.
If y piece OF flesh containing the Trichin@ be
carefully examined by the naked eye, the ovoid
Opaque shell inclosing the animal can be barely
seen as O yellowish white granule. II the she'll
be carefully separated from the flesh in which it
Is imbedded, placed upon slip of glass, and q
drop of hydroehloric acid be added the shell VIII
slowly dissolve and the animal become plain
under microscope of 90 or 60 diameters. In
investigating ham we should take slice OF meat
an inch long and half an inch in breadth, for in
this way can we exclude the chance OF cutting
between the Trichine. The cut should be made
in the direction of the fibres, and not sidewise
nor crosswise, SO that the observer is able to
| look over a large extent OF the FIBRE. Finally,
we should lay the meat very straight on the
| slide, because otherwise single fbres might ap
pear contorted, and be taken by the inexpert as
a Trichina or round worm. The investigation Of
sausage is dubious, for it is not possible to say
| it is made from meat of one and the same AMI
| NAL, and in the upper part of the sausage is moi
| the same as in the unden
The history of this disease, and of the animal
which produces it, is a curious but satisfying eX
| ample Of the progress and success of scientific
investigation in terretng out the cause OF disease
and death, and we are indebted to the use of The
| microscope aud to the eminent scientific meI
| we have named i'll Germany.
| In this country, where German habits arr
/ being largely introduced, it becomes matter ot
/ great importance to spread a knowledge Of the
curious facts both OF the natural history OF thi
| flesh-worm the mode OF its introduction into th
body of man, and the disease and death it causes