228 THE DISEASES AND DISORDEES OF THE OX. 



flesh ; it is at least very probable that it can arise in this way. 

 The differences between the two diseases, human and bovine 

 tuberculosis, seem to be very slight; and even if it could be 

 proved that they were essentially dissimilar, it could not be con- 

 tended that there was not great danger of some disease arising 

 from eating the flesh obtained from cattle in which the tubercles 

 were soft, and in which marked signs of bovine tuberculosis 

 were present. In any case thorough cooking of meat cannot be 

 too strongly insisted upon. The danger of damage to the con- 

 stitution, if this precaution be carried out, is far less, since in this 

 way many sources of harm are rendered innocuous. This holds 

 equally with regard to tuberculous flesh as to any that is un- 

 healthy, whether from parasites or from the fact that the animal 

 whence it was obtained was suffering from disease of any kind 

 whatever. Hence all meat should be most thoroughly cooked 

 as a safeguard against many different diseases and disorders. 



If it has been decided to use the flesh as food, great care 

 should be taken to remove all the affected tissues and organs. 

 The flesh of tuberculous animals is watery, pale, and the tissue 

 which binds the muscles and organs together is more or less in- 

 filtrated with serum. The fat is yellow and pulpy, and likewise 

 infiltrated with serum. The marrow of the bones is soft, and 

 looks unhealthy. In the case of a tuberculous ox which has been 

 slaughtered and dressed by butchers, there may often be seen 

 traces of attempts at removal of the tubercles from the pleura on 

 the ribs. The pleura, if affected, is often removed, but one or 

 two ^mall calcified tubercles may be seen in the first intercostal 

 space, and at the attachment of the ribs to the sternum. 



It is not safe to use the milk of tuberculous cows. Rabbits, 

 guinea-pigs, and even a dog have taken the disease from drink- 

 ing the milk of tuberculous cows. Indeed, the milk, unless 

 boiled, is as dangerous as the flesh. Burning of milk during 

 boiling must be carefully avoided. If due precautions are taken, 

 milk can be boiled without being burnt. The disease, when 

 brought on in this way, begins as intestinal catarrh, and then gives 

 rise to tubercles in the mesenteric glands, then in the liver and 

 spleen, and at last in the thoracic organs. The virus cannot be 

 destroyed by ordinary cooking. Whether or not tuberculosis 

 c£^n be produced by drinking the milk of tuberculous cows, there 

 is no doubt that a child with no tendency to the disease may get 



