N(.. (5. DEPARTMENT OF AGRICULTURE. 93 



rnents. The remaiiider is slaughtered under varying conditions 

 without inspection. In ten months the ten State agents condemned 

 540 whole carcasses, 9,854 organs, such as livers, hearts, etc., and 

 almost 0,000 pounds ol" meat and meat products. If a small force 

 of men lind in tlie large and scattered territory such an amount of 

 diseased and unwholesome meats, there must be much more sold 

 without inspection that sliould be condemned. 



The State constitution gives cities and boroughs authority to es- 

 tablish and maintain a system of meat inspection. Much attention 

 has been given the subject of a forju of inspection for municipal 

 authorities and local Boards of Health that would give the most 

 satisfaction with the least expense. In practically every instance it 

 has been recommended that each city or borough should establish 

 its own inspection. After a trial of the various systems it has been 

 determined that the most practical and economical plan is a public 

 abattoir at which all slaughtering can be done under proper in- 

 spection. This would give the municipality control over its meat 

 supply. 



Unfortunately many towns have a limited water supply and an 

 inadequate sewage disposal system, and the local officials in many 

 places where such necessities are provided have adopted ordinances 

 and regulations which forbid the erection and operation of a slaugh- 

 ter house within the city or borough limits. The butcher is thus 

 compelled to go outside of town and conduct his business away from 

 water and sewer connections. In such cases he selects the best site 

 available which is usually in some out of the way place. The loca- 

 tion of his slaughter house may be near a creek or a spring where he 

 can get a limited amount of water to practically cleanse the car- 

 casses, but it is seldom sufficient to do a thorough job or to properly 

 cleanse the slaughter room. He is unable to obtain proper drainage 

 and a sanitary disposal of the refuse and olial is difficult or impos- 

 sible. Operating under such conditions and without proper super- 

 vision there is always a temptation to keep hogs to eat the offal. 

 This plan is not only insanitary but is bad economy for the reason 

 that many such hogs develop cholera, tuberculosis, etc. The con- 

 tents of the stomach and intestines are often placed in a pile close 

 to the slaughter house where it makes a bad smell and an ideal 

 breeding place for tlies, and other bacteria carrying insects. 



A copy of the new law has been mailed to each butcher in the 

 State, calling attention to sections 3, 6, 9 and 10. A placard which 

 reads as follows was also sent: 



''The Touching or Handling of Meats and Meat Products by Pro- 

 spective Purchasers and Other Unauthorized Persons is Prohibited 

 by Law under Penalty of Fine and Imprisonment." 



The rules and regulations are being revised to conform with the 

 new law and will be ready for distribution in the near future. 



The new Meat Hygiene law is working well and the further we 

 proceed with it the more evident is the necessity for it. 



The following is a summary of the animals, products and estab- 

 lishments examined during the two years: 



