INTRODUCTOEY AND GENERAL. 31 



having shown typhoid symptoms, and a falling away in 

 flesh. 



4. That of beasts which have been poisoned, or which 

 shortly before being killed have taken poisonous sub- 

 ■stances, in considerable quantity. 



5. Measly or trichinous meat ; also that of scrofulous 

 and tuberculous animals. 



6. Meat visibly tainted or decomposed. 



The value of meat is diminished, without its being 

 injurious, in the following instances : — 



1. In all febrile aifections, as well as intermittent 

 fevers, in which a wasting of the animal takes place. 



2. The flesh of calves killed before they are eight or 

 ten days old has little or no nutritive value. 



3. The nutritive value of polonies, or hard sausages, 

 is diminished by the addition of flour and water. 



4. Horseflesh is often sold as beef, and at the same 

 price. 



The following is an extract from a letter written to a 

 friend in this country from Northern India, by the Rev. 

 Dr. Marcus N. Carleton, a missionary twenty-five years 

 resident in that country. The statements made are 

 certainly very remarkable, but doubtless truthful. The 

 matter is one which cannot fail to attract attention 

 •among physicians and the guardians of health every- 

 "where : — 



" In India, for at least twenty-five hundred years, we 

 have had a class of village ' Kamius ' (low caste), called 

 Chumars. I seldom, if ever, saw a village so small as 

 not to -have at least one family of Chumars in it, and 

 .some towns have three hundred families. These people 

 are tanners and shoemakers. Under ancient, as well as 

 modern, Hindoo rule, and under English rule, they have 

 ■a legal status and a legal right to all dead cattle. 



" These people, the Chumars, are a large and thriving 

 ■class, and eat all dead cattle, dying from whatever 

 ■disease. The Hissar district is nearly as large as one 

 half the State of Massachusetts.. It is a great cattle- 

 growing district, and a very large Chumar population is 



