CHEMISTRY OF SOME UNDESCEIBED GUMS, 



By JOSEPH LAUTERER, M.D. 



[Read before the Royal Society of Queensland, June 8, 1893. 



[The matter contained in this paper is included in a Bulle- 

 tin shortly to be issued by the Department of Agriculture.] 



INSPECTION OF MEAT, 



By EUGEN HIRSCHFELD, M.D. 



(HoNOEARY Bacteriologist to the Brisbane Hospital). 



\^Read before the Royal Society of Queensland, June S, 1895. 



The export of meat is based on the fact that at a small prime 

 cost we are able to supply the consumer on the other side of the 

 world with meat of good quality and undoubted wholesomeness. 

 Both these conditions are fulfilled only when the meat is the 

 flesh of healthy cattle. In contradistinction to the live cattle 

 trade, the consumer of frozen meat has to trust mainly to the 

 seller, because it is more difficult for him to find the traces of 

 disease in the meat which manifest themselves clearly enough 

 in the viscera immediately after the animal has been killed. 

 This being so, the consumer naturally expects that the same 

 care, over which he has perfect control in his own country, shall 

 have been exercised in the country whence the imported meat 

 comes. 



