276 JOURNAL OF ECONOMIC ENTOMOLOGY [Vol. 10 



entering through the chutes with the live stock. Some inspectors have 

 found it possible to exclude most flies by providing a considerable dark- 

 ened space before the cattle enter the knocking pens. 



The question of reducing odors, which has been touched upon, is 

 an important one. It had been found that flies are attracted con- 

 siderable distances on account of the odor produced by packing es- 

 tablishments, and it is believed that the number of flies attracted is 

 largely in proportion to the volume of this odor. 



The methods of handling finished edible products often have to be 

 modified considerably to avoid contamination from flies. The prompt 

 passage of the carcasses into the coolers is an important step, and the 

 covering of various products also helps to maintain a higher degree 

 of cleanliness. Thus much fresh meat is provided with' light cover- 

 ings, hams and sausages are wrapped with care and attention is given 

 to the protection from fly contamination of meats when on wagons. 



It is not infrequent that shipments of hams and bacon held for some 

 time in branch houses become infested with skipper-flies and these 

 are returned to the producing house. On account of the fear of intro- 

 ducing this pest into the storage rooms, the packers usually destroy 

 such meats immediately regardless of the extent of infestation. This 

 causes a considerable loss which might be avoided. The loss from ham 

 beetles is of similar nature. The proper wrapping of these materials 

 reduces the chances of infestation and it is important that they be 

 stored in clean, dry rooms carefully screened with fine mesh wire. 

 Cockroach control depends to a considerable extent upon the con- 

 ditions of the buildings. The number of roaches is always greatly 

 reduced in modern structures free from wood, and under such condi- 

 tions there is seldom any trouble owing to the common practice of 

 freely using hot water and steam in cleaning up all departments. Stor- 

 age rooms are sometimes infested, and under these and certain other 

 conditions the use of sodium fluoride can be depended upon to elimi- 

 nate the trouble very shortly. 



In conclusion, a word more should be said about the sanitary con- 

 ditions of establishments under government inspection and those with- 

 out adequate inspection. While meat bearing the stamp of govern- 

 ment inspection is sometimes sold slightly higher than uninspected 

 meat, there is certainly a marked difference in the value of the product, 

 from the standpoint of the consumer, and possibly some difference in 

 the cost of production. It may be of interest to know that the Bureau 

 of Animal Industry reports that over 62,000,000 animals were in- 

 spected in the 875 estabhshments under government inspection during 

 the fiscal year ending July 1, 1916. It is estimated that over 40,000,- 

 000 animals are slaughtered on the farm and by small butchers, all of 



