The Washington times., 1895-06-23

demning the carcass. TubercuIous
carcasses which would be dangerous are,
in some countries, steTihzed by heat and
then sold for food.
There can be no doubt that the people or
the United States are more particular in
regard to the quality and character of the
food they eat than are those OF any other
country. There is au almost universal
sentiment against eating the meat of
animals afflicted with any disease, whether
it is communicable or injurious to the con-
sumner or not.
No meat inspector would think that he
could properly allow the ca rcasses OF dogs,
cats or rats to he passed and sold for human
consumption. Nevertheless, there is no
reason TO suppose that the meat OF these
animals would produce diseas eiuthe person
who ate it.
A meat inspection service, however,
which does not protect the consumers from
meat go offensive to them, and which they
would under no circumstances purchascif
they knew its character. would not be
worthy OF support. Acting upon this prin-
Ciple, the inspectors of the bureau of niDlal
industry have be eeEinstruetedtoeon eondemnthe.
carca sses ofall Misunderstanding high feversOr
acute diseases, as well as the specific dis
eases liable TO be communicated to or cause
disease in the consumer.
WHERE UNSoUND MEAT COMES FROM.
1t is in the small ahattoirs. where animals
are slaughtered aimuSt entirely for local
consumption, that the greater part OF un-
sound meat which reaches the market is
prepared for human food. DR.. Salmon says
that the abumination of some OF these
places is unSpeakabe, aud the wonder is
that they can be tolerated in any civilized
community. They probably would not be
allowed to continue i'll operation Were half
.g..-.
Willingly consume the offensive products.
DIR. Salmon writes in quite an extensive
mauueruf theimportance of meat inspection,
setting forth the Inducements to local
butchers, stock raiSers aud stock yard men
To prepare diseased cattle for market.
OF the diseases of animals, anthrax,
tuberculosis and glaDders are three that
are communicable to man, and from which
lie has little chance of recovery. Trich-
inusis in hogs is also a terrible and fatal
! disease. which, while not as common in
this country as abroad, still occurs in far
too many cases.
Packing house pork has seldom been
! accused, however, of causing this trouble,
owing to the fact that it is generally
salted, aud is cooked before it is eaten
/ while that killed locally is frequently
eaten fresh, and often without being sur
ficiently cooked.
The cost of inspection is very slight
During the year just closed it has been
at the rate of 6.5 cents per carcass for
a microscopic examination. The picro-
| scopic examination Of pork has cost less
! than one-twentieth of cent per pound.
The bureau has devoted considerable
time and attention to the inspection of
cattle in relation to the Texas fever, and
those intended for expectation to for
eign countries.
The federal meat inspection law does
not apply to abattofrs that do strictly
local business, and consequently the in
spection at such places can only be made
by municipal health authorities
When the meat inspection service is
sufficiently extended so that the pro-
visions of the law requiring all meat to
be inspected that is transported from one
State to another can be enforced, there
will be protection for all consumers who
insist on being shown the tags and stamps
which will certify to this inspection.