No. 4.] CATTLE COMMISSIONERS' REPORT. 373 



gaged in slaughtering neat cattle should apply to the ma3«)r 

 and alderman or to the selectmen for a license to conduct the 

 business, which should designate the class of animals to be 

 killed, the time at which the animals were to be slaughtered 

 and certain other facts relating to the business. Upon receipt 

 of this application, a proper license may be issued by the 

 city and toAvn authorities. It is then made the duty of the 

 local inspectors to be present at the time of the slaughter of 

 all neat cattle at such establishments, and to examine at 

 that time the carcasses of all such animals. If the carcass is 

 found to be free from disease, it is allowed to be sold ; other- 

 wise it is seized by the inspector and destroyed. In addition 

 to this, provision is made for the inspection of all neat cattle 

 slaughtered by persons not regularly engaged in the business, 

 it being made their duty to cause the carcass of such animals 

 to be inspected by one of the regular inspectors at the time of 

 slaughter, " unless said animal has been duly inspected, under 

 the provisions of this act, within six months prior to such 

 slauohter, and a certiticatc of health has been delivered to the 

 owner or person in charge thereof." The inspection herein re- 

 ferred to is the inspection by the local inspectors, which, as 

 before stated, is based upon the physical examination, and 

 under this provision more or less tuberculous meat will find its 

 way into the market. 



Under the provisions for licensing slaughter houses, there is 

 nothing requiring that cities and towns shall make any return 

 to the Board of Cattle Commissioners concerning the number 

 of licenses issued ; and the Board would recommend that the 

 act be so amended as to require that each city and town shall, 

 on or before the first day of June in each year, make a return 

 to the Board of Cattle Commissioners, in such form as the Board 

 shall provide, giving the names and addresses of the proprietor 

 or proprietors of every slaughter house, canning, salting, smok- 

 ing or rendering estal)lishments, or of every estal)lishment used 

 in the manufacture of sausages or chopped meat of any kind, 

 which are enoaoed in the slaui>hterinoj of neat cattle ; and the 

 names and addresses of all of such as have made application to 

 slauiihter neat cattle, and the names of all of those to whom 

 licenses have been issued. 



In General Order No. 1, issued by the Board this year, all 



