No. 4.] CATTLE COMMISSIONERS' REPORT. 529 



Some very careful experiments, to ascertain the influence of 

 cooking upon meat, were made by the Royal Commission, and 

 of it they have the following to say : — 



In the boiling and roasting experiments, as ordinarily carried out 

 in the kitchen, the temperature, however high it may be near the 

 surface, seldom reaches 140° F. in the centre of a joint, except in 

 the case of joints under six pounds in weight. Ordinary cooking is 

 quite sufficient to destroy any smeared material that remains on the 

 outer surface of the meat. But it cannot be relied upon In the slightest 

 degree to render inoculous the same smeared material when in the 

 centre of a roll. . . . Ordinary cooking, such as boiling, and more 

 especially roasting, though sufficient to sterilize the surface and even 

 the substance for a short distance from the surface of the joint, can- 

 not be relied upon to sterilize tubercular material included in the 

 centre of rolls of meat, especially when these are more than three or 

 four pounds in weight. The least reliable method of cooking for 

 this purpose is roasting before the fire, next conies roasting in an 

 oven, and then boiling. 



Regarding the dangers coming through the use of milk from 

 diseased animals the evidence is much greater, and facts are 

 much more easily procurable. In this connection we again 

 quote from the report of the Royal British Commission : — 



According to our experience, then, the condition required for insur- 

 ing to the milk of tuberculous cows the ability to produce tuber- 

 culosis in the consumers of their milk is tuberculous disease of the 

 cow, affecting the udder. It should be noted that this affection of the 

 udder is not peculiar to tuberculosis in an advanced stage, but may 

 be found also in mild cases. 



Further, with reference to this disease, Dr. Martin writes: " The 

 milk of cows with tuberculosis of the udder possesses a virulence 

 which can only be described as extraordinary. All the animals inoc- 

 ulated showed tuberculosis in its most rapid form." Dr. Wbodhead, 

 investigating, for his own purposes, the effects of unboiled milk, 

 speaks in similar terms of this virulence of milk derived from tuber- 

 culous udders and inoculated into test animals. The two observers 

 had occasion to use milk from a cow that had tuberculous disease in 

 one-quarter only of the udder, and they found the milk from the 

 other three-quarters to be perfectly harmless on inoculation; but the 

 mixed milk taken from the four teats was to all appearance just as 

 virulent as the milk from the diseased quarter. Butter, skim-milk, 



