The Wilmington daily Republican. (Wilmington, Del.) 1890-1902, 1894-05-18

The Question OF Wholesome Meat.
In the interest of farmers and the
general public, deslre through the
medium of your valuable paper to
state few facts on the question OF
wholesome meat.
i. Appearances In beef are often mis-
leading. Meat exposed for sale in the
market Ia also exposed to the air, the
dust. the frost. the sun, etc. in which
case the fine appearance OF the best
meat Ii more or less impaired.
2. Where diseased cattle are slaught-
cred and exposed for sale in the mar
ket, the general look OF such meat
may seem all right. and there may be
nothing Indicating to the naked eye
that It is not wholesome. IL which
case the inspector cannot judge, and
much less prove as to the good or bad
quality OF the meat, except through
scientific analysis.
0. The disease of the liver In cattle
originates in the vesicle containing
the gall, und visible only to the butcher
at the time he kills the animal. The
hemorrhags of the liver caused by the
rupture of the small arteries is merely
an instantaneous accident at the time
Of the slaughter.
4. When the cattle Ia bled on the
HOOT tuo
precipitation OF the blood from great
arteries Ia retarded. the reilux is pre-.
| cipitated In the more accessible small
pores, quickly coagulating in cooling.
This local detection does not Affect the
meat
5. These accidents rarely exist in
large abbat oirs. where the cattle Is sus-
pended by the hind legs for proper
bleeding. But what Is virtually dan
81 f.A
with tuberculosis. which cannot he
detected except by the aid of most
powerful microscope In the hands of
scientific experts.
| 8. The quality of tho meat depends
| generally on tho good treatment OF
the animal. which should be we'll fed
and properly stabbed. Such cattle are
rarely attacked by disease. The meat
of cows under 10 years is finer and
more succulent than the meat OF bull
| locks. AS stated above the disease called
tuberculosis is probably the most dam
Rerous. but the danger will be entirely
removed from any evil effect not In
buying meat because OF its line APP
pearance only, but by being very care
tul to have 1t we'll cooked, thus rem
dering ali germs which may exist per-
tectly harmless.
z. Other causes may deterlorate the
| uutily Ol IOI lIlSbuuCt, u tilo
animal becomes overheated in forced
marches immediately before being
Killed, the meat will he more or less
tainted and sometimes unit to use.
Or coming from long distances In re-
ifligerHtorS. remaining Tor long time
in transit and suddenly removed to
ordinary temperature will naturally
lose Its flavor. as Is oitsn the,case In Chi
cago becf. Admitted that the cattle
aitl.a hal asaf Tot
and healthy in the care OF tho cowboys
but these herds OF savage cattle must
be collected together oil gailop and
hurried to the abbatolrs.
some fall by the way: Others arrive
com pletely exhausted. Being killed
in this state and suspended to girders
everything IL done go quick that the
animal may or may not he properly
bled. especially during the summer
season. when delay would cause inan-
cial Losses.
/ by this hurried proceeding the blood
Is precipltated from the arteries, and
the meat being thus deprived OF M UGH
blood will appear OF Il rose pale color
and beautiful to the eye, although
much Of the line flavor Is lost.
This meat Is now shipped In re-
frigerators to our markets and deliver.
ed to some of our butchers. after hay.
| INK D66ii lIuuhlJ iIou Q W 10
add to this 8 or 10 days more before
the last piece il sold. This is the 80
called fresh meat extensively sold in
| Wilmington.
The meat inspector OF Wilmington
should occupy that position by rea-
son OF efficiency only; he should be
able to unalyze ana detect all meat
unit for use; he should Us provided
with a microscope and other instru-
| In ~ nj IN n
| should periodically examine all refrig-
orators or closets in meat stores and
/ prosecute at once any person keeping
| meat In unrl lean places. and exposing
the same for sale. lie should not DO
/ permitted to aInuse himself pouring
kerosene on good meat lawfully ex-
posed for sale on market days,
j hs Importance OF this subject ls OF
great public Interest: tue sanitary
/ condition of meat Is OF the highest
| i'm portance in the community. As
do not kill more than or 4 cows an
/ nually and sell the product in this
market. my personal interest in the
| question is not significant. But 1t
! cannot be stated too often that judi
cious care ehOuld he taken In buying
meat. We sometimes sec meat. Of
i splendid appearance. but on close
examination you lind by touch and
smell that appearances are deceitful,
| aud you can scarcely tell whether you
are handling fish or soap by the way
| IL slips through the hands. such meat
| as this, In the process OF cooking, will
emit very dlsagroeablo odor and Ia
i not lit to use.
The epidemic5 occasionally visited
In cities such as fevers, smallpox,
cholera, etc, are often traced to un-
| wholesome meat.
Meat Affected by tricbnine coming
generally from the West Ia the most
dangerous OF all and for that reason 1t
| European markets.
From the foregoing We conclude
that home raised meat Is invariably
the best and safest. for tho simple rea-
son that the animal Is not overloaded
before killing and the meat ID deliver
ed fresh on the market.
IL the farmer Is not provided with
all the modern accessories for sus.
pending cattle after slaughter one OF
the results as stated above is that the
bleeding Is not SO profuss and tue
meat is. therefore, more nutritive,
wholesome and more digestive
French doctors advise the eonsump D..
tives and the DELEGATES to drink the
blood of bullocks to recover strength.
Beef brought to market by the far.
mers may be shade higher in color
not less nutritive, tut more
digestive, and as have demon stratec
above, much. very much more whole
some than meat deterlorated by
tedious transporta ton.
CONSTANT j. GRANpHoMME.