No. 6. DEPARTMENT OF AGRICULTURE. 277 



As an illustration, I saw a few days ago a strong and rather violent 

 publication in a paper of large circulation in Scranton, calling atten- 

 tion to the fact that since the Federal Meat Inspection Law has gone 

 into effect, about forty-six slaughter houses that were formerly en- 

 gaged in the interstate trade had changed the character of their 

 business, and were confining themselves entirely to one state, so 

 they could avoid Federal inspection — the inference being that the 

 character of their product was such that if brought under Federal 

 inspection they would be condemned. There could be no other inter- 

 pretation. This paper insisted that the thing for the people of Penn- 

 sylvania to do is to get their meat from other state packers, because 

 we know that when our meat comes from another state it will be 

 inspected and approved by Federal Inspectors. 



Now, to do that would be to drive out of business the local beef- 

 raisers of Pennsylvania, and the local slaughter houses which are 

 doing an honest business. Now in order to hold our business, we 

 must give a certificate that the meat is safe, and for that purpose 

 this law was passed; and I certainly hope this law will increase the 

 reputation and the grade of Pennsylvania meats, and create a mar- 

 ket for beef cattle, and other meat-producing animals that can be 

 fed in Pennsylvania, and I fully believe that it will do so. It will 

 benefit the consumer, not merely from a sanitary point of view, 

 which is, of itself, of the very highest importance, but also from 

 the economic side; because what would be the effect if our local 

 slaughter houses were to be driven out of business and exter- 

 minated? The western packers, having no competiton, would ad- 

 vance prices abnormally, but so long as we get one-half of our meat 

 supply at home, the price can only go so high, the law of supply and 

 demand keeping the price of meat in proportion to the price of live 

 cattle. 



I think, Mr. President, that is all that I desire to say rA this late 

 hour regarding these three laws. I will be glad to answer any 

 questions, but think the subject will be more fully discussed by Mr. 

 Tower. 



HOW FEDERAL MEAT INSPECTION IS CONDUCTED. 



DR. iS. E. TOWBR, Inspector U. S. Bureau of Animal Industry, Philadelphia, Pa. 



I have been asked to discuss the subject, "How Federal Meat In- 

 spection is Conducted." The time allowed me will not permit of 

 going with detail in all minor conditions, but I will endeavor to give 

 an outline from which you may be able to form an idea of what our 

 present law requires. 



First, as to how to obtain Federal inspection: 



The proprietor or operator of each slaughtering, packing, meat- 

 curing, rendering or similar establishment engaged in the slaughter- 

 ing of cattle, sheep, sv^'ine or goats, or in the packing, canning or 

 other preparation of any food product into which the meats or meat 



