TRICHINIASIS. 505 



many, where raw ham is much eaten. France, however, seems to have 

 till lately enjoyed complete immunity from it. 



Although this epidemic only rarely appears, we will state the bes» 

 means for preventing its development. They are as follows : 



1 st. Watch carefully over the food of the pigs, and never give them 

 animal substances about which there is the least suspicion : 2d. Inspect 

 carefully the pork, if possible, with a microscope : 3d. Cook most 

 thoroughly every piece of pork, bacon, ham, etc., before use. 



The experiments which have been made to determine the amount of 

 cooking that is necessary to destroy the trichines give the following 

 results : 



1 st. The trichines are killed in hams by a protracted salting, or in 

 sausages by subjecting them to strong smoking, continued for twenty- 

 four hours. 2d. They resist ordinary smoking for three days ; if pro- 

 longed, however, it appears to destroy them. 3d. Cooking pork by boil- 

 ing is not certain to kill them, unless performed most thoroughly. 



