National Republican., 1883-07-23
WhOlesaue Fond.

tion by which inspectors of food are appointed
small portion of the articles Of food sold and
consumed ever comes under their observa-
ton. This is not said TO the prejudice of the
inspectors; the fault is not with them, because
their sphere for successfully accomplish
ing ths object of their appointment is
entirely too limited. Great complaint
is now being made in New Orleans
on account of the bud condition of tho fish
offered in that marSct-a class of food which
at this season of the year forms very large
part Of the staple consumption of the people
inability to supply stock which will come up
to tho standard Of freshness and wholesome
ness sought to be enforced on them. They say
that there is an undiminished and increasing
demand ON them for such fish as they obtain.
The reasons given by the dealers arc the hot
ness of the climate and the distance over
which the fish have to be transported. The
application of co or use of the cold air refrige-
rator fails TO preserve fish in their original
condition and greatly deteriorates the flavor
and quality of the fish. 1t causes
rapid decay when exposed TO the air. The
only remedy, and complete one, is to bring
the fish alive in their native element and sell
them out of the water. This plan has been
adopted in many cities in Europe aud this
country, and with complete success.
But how are we to be assured of the sound.
ness and wholesomoness of the beef mutton,
and poultry which we consume. 1t will
scarcely be claimed that one twentieth of the
persons who purchase their articles in market
are qualified to judge of the soundness of the
! food. We might learn valuable lesson from
our Israelite friends in these matters. In
every city where there are any considerable
number of persons of the Jewish faith there
is person in their employ called the shochct
who is an expert inspector of meat, and gov
erned by the laws of the Talmud. lie can
only practice his art when accredited by a
rabbi and after giving evidence of skin in his
handicrart.
His duties are briefly to kill and examine
every animal intended to furnish food for Or
thodox Jews, for which he receives n fixed
salary. He first makes thorough exnmina-
tion of the animal to be slaughtered while it
is alive, and for any visible defect it is re-
jected. When accepted it is taken to the
ell -hnu nd ,yhnn 10 10
quiet. If an animal, the throat is cut with
knife made specially for the purpose in II
manner that almost sewers the head from the
body. The animal is then allowed to bleed
until nearly all the blood has left the body.
! The carcass is then opened by the shochet
and u close examination of every part
of it is made. If found perfect in every
part it is called "llosher" and cut up
into proper pieces for sale, but not until all
of the bloody veins and gristles have been
carefully removed. These remains of the veins
to the hindQuarters that they are considered
"trefe" and sold to gentle butchers, IT,
however, Ouy blcmish or imperlGction is
found the whole carcass is pronounced tre(e
and rejected. Fow.s are killed by n single
stroke Of tho knife at time when they are
perfectly quiet, and are openel and closely
examined before being used for food. Every
ons who has ever eaten the shochct meat
| will bear testimony to its excellence above
the best of meat butchcred in the ordinary
way; and the shochct soup bones are re-
gardcd 50 far superior to the ones ordinarily on
sale that it is very difficult to procure them.
! It would bc well if the authorities of all of
our large cities would devise some such meth
ols, 50 that consumers may lave assurance Of
| the quality Of the food they purchas and
/ consume.
THE Indianapolis joaWd says, "That Mex
lean outrage at Monterey Will have to he