HOG CHOLEKA AND MEAT INSPECTION 213 



adapt his decisions to the conditions under which 

 he is working. If he knows that the pork is to be 

 sold in the open market where it will become the 

 potential cause of future outbreaks, he cannot be 

 justly criticized if he is relatively severe in his 

 decisions ; on the other hand, if the pork is to be 

 retained at the place where it is killed, as it is on 

 some institution farms, for instance, rather ex- 

 tensive hog cholera lesions should be required in 

 order to condemn. Carcasses that are not deemed 

 fit for pork can be partially salvaged in the form 

 of lard. 



When slaughter on the farm is decided on, 

 ante-mortem inspection should consist first of ob- 

 serving the hogs before they are disturbed, and re- 

 jecting any that obviously are suffering with hog 

 cholera. Then temperatures may be taken of 

 those that remain and any that show readings 

 above 106 F. should be condemned or put aside 

 for subsequent readings. Later if they show tem- 

 peratures below 106 F. they may be slaughtered 

 and post-mortem findings will determine whether 

 the carcass shall be passed or condemned. In case 

 the weather is very warm, or if it is necessary 

 to excite the animals unduly in taking tempera- 

 tures, one may secure more accurate information 

 by giving them a limited quantity of feed and re- 

 jecting those that do not remain at the trough and 

 eat greedily. Nearly all will come to the trough at 



