232 IOWA DEPARTMENT OF AGRICULTURE. 



the good of the individual you feed the milk to, to heat it to 185 and let 

 It stay at that temperature for five minutes. 



Now I would like to take up this matter of inspection. I will simply 

 say that I do not have any other reason but for your information. I have 

 been in the government inspection in the eastern cities and in the West, 

 and I know something of it, and I know that the inspection as carried on 

 has been as efficient as it could be made with the laws existing and the 

 money at the command of the Secretary of Agriculture. It has not 

 been complete simply because they could not get inspectors; they could 

 not pay enough. And as to the ante-mortem inspection. That is done, of 

 course, but it could be omitted without a very serious loss because animals 

 do not always show outward evidence of the disease. It is done in some 

 of the eastern inspection bureaus, but I believe it is not done in Chicago. 

 There is no law compelling packing house people to kill animals that 

 have been condemned; that is, compelling them to kill them at their abat- 

 toir. In the inspection of calves, if you have an anti-mortem inspection, 

 there is no law if they do not pass to compel them to be killed. If they 

 are rejected I don't suppose they will dump them in the sea. Instead, 

 they are taken to some abattoir where they do not have government 

 inspection and then put along beside government inspected calves and 

 sold. It is dene in lots of the markets. It is not a question of the inspec- 

 tion not being efficient enough, but because the inspection does not go far 

 enough. It stops short and it can never be done, no matter whether inspec- 

 tion of cattle, hcgs or what. In the inspection as carried out in the inspec- 

 tion of hogs, they have two and sometimes three inspectors. One of the 

 symptoms of the tuberculosis in hogs is in the glands of the neck. It is 

 impossible, where they are killing large numbers of hogs every hour, for 

 the inspector to examine each one. But an inspector with training will 

 be able to find any hog that is diseased. He knows it when he sees it. 

 He knows just as much about that as you do about judging good hogs, 

 simply by looking at it. If there is something wrong there is a halt. It 

 is dismembered and they cut off a certain part and the inspector can tell 

 ■what is wrong. Then it is tagged, pushed into a cooler and left there 

 until inspection time after the day's killing is over. The cooler is under 

 government lock and key. The packing house people have no more right 

 in there than I would at a bank to step in at the private office without 

 having business there. The microscopic examination is a thing that has 

 always seemed superfluous to me. If you live in Sioux City or Cedar 

 Rapids and go to a store in the outskirts of the city and buy meat, you 

 get meat that is not government inspected. You have government inspec- 

 tion, but you don't have to have government inspected meat. Just as soon 

 as you go over into Illinois you have to have it inspected. The govern- 

 ment makes ycu inspect it. I don't know why it is not so in this State, 

 unless it is because we do not have laws good enough to make State in- 

 spection. Any meat that goes to Germany has to be microscopically 

 examined. Why not have it for ourselves? If it is dangerous for the 

 German it is dangerous for the American. But the first reason is that 

 there are not laws. It must be taken up and considered. 



