Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-16
and sent to the cooling room, where the dis
eased part is afterward removed and tanked
before the remainder can pass.
Need Not Destroy Condemned Meat.

Need Not Destroy Condemned Meat.
But under the present law a packer may
refuse to tank these diseased carcasses. In
such a contingency the inspectors are in
structed to attach to such meat "a condem-
nation tag" with a wire and lead seal-thfs
seal having pressed into one side of 1t the
word Condemned" and Into the other side
the letters "U. s.. A" Furthermore the
word condemned" must be branded upon
each side and quarter or piece of the dis
essed meat The packer who removes 1t
from his establishment must give a sworn
statement as to how he has disposed of It
and the government then warns the express
companies not to transport IT out of the
state.
If any Of the government inspectors have
been debauched by the packers, as suggest
ed by some of the journalists and novelists
who are hammering away at the problem
their best chance of fraud has perhaps re-
suited from that part of the regulations
which allows them to pass the meat of dis
eased animals, under certain conditions
Thus in cases of hog cholera. where the le-
sions are slight or confined to certain organs
the carcass can be passed. provided that it
is cut for packing purposes. The carcass of
a tubercular steer may too be passed If the
LESSONS are limited to certain glands or or
gans and the affected parts tanked.
In each slaughter house the inspectors
keep under lock and key a retaining room"
IN which condemned careasses and parts are
fertilizer can be supervised
Finally, all meat which leaves one of
these inspected craftsmanship either
local, interstate or export trade-must first
be- marked by an Inspector with a number
ed label or brand. Meat which goes to the
cutting room or canning department is not
thus labeled, however, but the cans are
given labels showing that the original car
cases have been inspected. Ham and
bacon are branded with hot irsns Shipping
boxes, barrels, etc, are marked with an
Official stencil and finally upon these are
Stuck meat inspection stamps" similar to
those required by the internal revenue bu-
reau for stamping packages of plug to-
oacco. Furthermore, for each consign-
ment of carcasses or boxes to be shipped
TO foreign country the government in
spector issues certificate of inspection
AS every importer of our meat demands
these guarantees from the brand up to the
certificate, the meat from that third of
our slaughtered animals which do not re-
ceive inspection is dumped upon our own
people.
How to Tell Inspected Meat.
To tell government inspected meat in your
market look for the stamp ~. s. inspect
ed" which is put upon the white surface
of each cut of beef. veal, lamb or mutton
either with rubber stamp or with a sort
Of lattice-work paper plaster with a gela-
tine back, the latter containing the letter
ing mentioned ESacn inspector applying
these stamps Is issued by the government
diagram showing a carcass divided into all
of the commercial cuts into which the
dealer Is liable to divide It, Either Of the
stamps mentioned Is put on, always In in
delible ink. SO as to appear on each quar-
ter after the meat is cut. The rubber stamp
is applied to dry meat and the gelatine
plaster to that which is still moist, but
they all mean the same. However, you
have no guarantee as to how long the
meat has been in cold storage since the
Strengthening The bureau OF chemistry
Department of Agriculture, Is now making
careful experiments to determine how long
mea. can remain in cold storage before