INSPECTION AND STAMPING OF MEAT 247 



communes all slaughtering is done in public slaughter- 

 houses, and in others in private abbattoirs, but the con- 

 trol is always exercised by duly qualified veterinaries. 



After inspection, if found absolutely healthy, the 

 meat is stamped as first class. If not above suspicion, 

 but still in such a state that it can be eaten after 

 cooking without danger to the consumer, it is stamped 

 as second class. If it is tuberculous, but with the 

 infected parts cut away, it is destroyed or properly 

 sterilised under strict inspection by heating to a high 

 temperature. This sterilised meat finds a ready sale 

 among the poor in the large cities, but the small towns 

 will hardly buy it at any price. 



The law of 1908 provides that all meat for export 

 must be killed in public slaughter-houses authorised 

 thereto by the Minister of Agriculture and subject 

 to regular Government inspection. Also a new Bill 

 is now before the Danish Parliament which, if carried, 

 will extend the working of meat controls throughout 

 the country. 



Nothing shows the exact and detailed interest that 

 the Danish Government takes in everything that has 

 to do with agriculture more than a list of the rural 

 institutions, &c, which it subsidises, often by the 

 grant of quite small sums to individual societies. 

 Here are some if not all of them: The Agricultural and 

 Veterinary College, Copenhagen ; Scholarship Allow- 

 ances, High Schools and Agricultural Schools, 

 Experimental Stations, Waste Land Reclamation, 

 Laboratory of Research, Agricultural Societies 

 Cattle, Pig, Horse, and Poultry Societies, Control 

 Unions, Government Experts, Government Butter 

 Shows, Housemen's Schools, Destruction of Rats, 

 and I think others which I cannot recall. 



