88 T/a Trichina Spiral . 



been operated upon, fell sick, and lour of them died. 

 Suspicion naturally Pell upon the innkeeper, and an inves- 

 tigation whs made without result. Nevertheless the inn- 

 keeper continued to be suspected of having poisoned his 



guests, and he was obliged to emigrate to America. The 

 mortality of this disease is not so great as is usually 

 estimated, as is shown by the following statistics taken 

 from some of the epidemics. At IMauen, two dent lis out 

 of fifty cases. At Calbe, seven out of thirty-eight. At 

 Hettstadt, twenty-seven out of one hundred and fifty-eight; 

 and at Bourg, eleven out of fifty. 



Virchow arranges the measures to be taken in order to 

 prevent the propagation of the Trichinse under three 

 heads: 1st. Preventing as far as possible the infection of 

 mine I// Trichina. This can only he done by close attention 

 to their food and cleanliness, for, since we cannot admit the 

 spontaneous generation of Trichinie in the pork, their pre- 

 sence necessarily presupposes that infected meat must 

 have been taken into the stomach ol' each diseased hog. 

 2d. The meat should be carefully inspt <•/< </ befon b\ ing di Im n d 

 to the consumer. This can only be done properly by means 

 'of the microscope ; for, to the naked eye, the diseased meat 

 offers no abnormal appearance, except in cases where the 

 parasites have existed in the muscles fora long time, and are 

 surrounded in a thick cyst of calcareous matter, when they 

 may be seen upon careful examination as little white 

 specks. 3d. Before being placed upon the tablework should 

 In thoroughly cooked. It is not an uncommon habit among 

 certain classes to eat the pork raw, in which case the greatest 

 danger, of course, threatens the consumer. But even after 

 cooking or smoking, tin' central part of a large piece of 

 pork, often does not reach a sufficiently high degree of 

 temperature to destroy the vitality of the Trichinae, and 

 as now-a-days hams are often sold as smoked which have 

 simply been rubbed over with creasote, pyroligneous acid 



