228 ENTOZOA. 



an opportunity of dissecting out one or two wMch had been pur- 

 posely left untouclied ; and a careful examination of these enables 

 me to speak confidently as to their true character. Contrary to the 

 recorded experience of one or two observers, I found the pigmen- 

 tary (melanine) particles quite as abundant in these specimens as 

 they are known to be in Oysticerci derived from the pig. In the 

 neighbourhood of the rostellum and crown of hooks they formed a 

 dark, black patch, as is shown in the woodcut copied from a draw- 

 ing which I made with the aid of a camera (fig. 48). The four 

 suckers, the calcareous corpuscles, and several of the detached 

 hooks are there displayed, and likewise the upper part of the cau- 

 dal vesicle which still encircles the neck. 



Precautions. — As we have found that the species under conside- 

 ration is injurious to man in two of its life-phases, it necessarily 

 happens that our precautionary measures should partake of a 

 double character. The now very generally diffused notion that it is 

 dangerous to eat raw or underdone pork is certainly based on cor- 

 rect reasoning ; and the -promulgation of this important truth is 

 unquestionably due to the original discoveries of Kiichenmeister. 

 But it is not alone sufficient that we avoid underdone meat, in the 

 ordinary acceptation of the term, seeing that measly pork is often 

 employed in the making of sausages, which may also be imperfectly 

 cooked. If, therefore, any one has a particular hking for this kind 

 of food, I would say to such a person : " It is by no means neces- 

 sary that you should give up eating sausages, but observe when 

 you cut them across whether the cooking process is complete. 

 If you notice a central, pink, raw-like, fleshy look about the centre 

 which is always clearly defined in an underdone sausage, and yet 

 partake of this food, you are not secure from infection ; there may 

 be a measle within, and therefore you would do well'to insist upon 

 the recooking of the dainty." Under ordinary circumstances, we 

 are safe for the following reasons : — No respectable butcher wUl 

 knowingly supply us with pork or sausages which are measled. 

 Even in underdone meats, in whatever way prepared, it is usually 



