548 HORSE, SWINE AND POULTRY DISEASES 



CONTENTS. 



Page. 



Regulation 1. Scope of inspection 



Regulation 2. Organization of force 5 



Regulation 3. Interpretation and definition of words and 



terms 6 



Regulation 4. Inspection or exemption 8 



Regulation 5. Official number 9 



Regulation 6. Assignment of inspectors, etc 9 



Regulation 7. All carcasses and products inspected 10 



Regulation 8. Notice of daily operations, etc 10 



Regulation 9. Bribery 10 



Regulation 10. Sanitation 11 



Regulation 11. Ante-mortem examination and inspection 14 



Regulation 12. Post-mortem inspection at time of slaughter. . . 15 



Regulation 13. Disposal of diseased carcasses and organs 15 



Regulation 14. "Retaining" rooms 21 



Regulation 15. "Condemned" rooms 22 



Regulation 16. Tank rooms, tanks, and tanking 22 



Regulation 17. Tags, brands, stamps 23 



Regulation 18. Trade labels 26 



Regulation 19. Reinspection 28 



Regulation 20. Carcasses of animals not inspected ante- 



mortem 30 



Regulation 21. Tank cars 30 



Regulation 22. Dyes, chemicals, and preservatives 31 



Regulation 23. Preparation of meat and meat food products. . 32 



Regulation 24. Stamps for export packages 33 



Regulation 25. Transportation 33 



Regulation 26. Counterfeiting, etc 44 



Regulation 27. Reports 45 



Regulation 28. Appeals 45 



Regulation 29. Co-operation with municipal authorities 45 



Law under which the foregoing regulations are made 46 



(B. A. I. Order 150.) 



Owing to the length of the "Regulations Governing Meat In- 

 spection" (B. A. I. Order 150) and the impracticability of its 

 abridgement without risk of materially altering its technical and 

 legal interpretation, we shall not include it in this work. Those 

 who wish to obtain a copy may do so by addressing the Secretary of 

 Agriculture, Washington, D. C. [THE EDITOR.] 



HOG TUBERCULOSIS AND MEAT INSPECTION. 



The post-mortem inspection of hogs by the Bureau officials is 

 very thorough, and is so arranged that tuberculous carcasses are 

 quickly separated from those that are healthy. The various phases 

 through which the hog passes after his arrival at the stock yards, 

 where he is yarded, sold, weighed, driven to the packing house, killed, 

 scalded, and run through the scraper, do not particularly concern us 

 until we meet him at the point where, lying on the traveling table, 

 his head is almost severed from the body. Here he is examined by a 



