48 
THOMPSON YATES LABORATORIES REPORT 
council of a place desire to apply them to their own town they obtain a local act giving them 
the necessary powers to build public slaughterhouses, close private ones, make regulations for 
the examination and stamping of meat, etc. 
In Leipzig, for example, which possesses one of the most modern abattoirs in Germany : 
1. No private slaughterhouses exists. 
2. All slaughtering is carried on in the public slaughterhalls under sanitary surroundings, 
and the work of meat inspection is enormously facilitated thereby. 
3. All meat brought into the town has to be taken to the central office for inspection 
before being sold. 
4. Microscopical and other examinations of meat are carried out. 
5. All meat passed as sound is stamped in several places with the official stamp showing 
that it is fit for human food. 
6. Bad meat is taken away and destroyed by the municipality. 
[I pass round a card showing the stamps used at Leipzig, and the arrangements in other 
towns are practically identical.] 
The question of the Freibank should be mentioned, and though it has many points in 
its favour I do not think that English people at present would take to the idea. I have, however, 
seen much very fair meat sold at the Freibank at 4^d. per 0.5 kilo. (=1.1 lb.). Practically no 
frozen New Zealand or River Plate meat is sold in Germany, and Freibank meat seems somewhat 
to replace it. 
In Berlin, and in slaughterhouses of old construction, the system of separate small 
slaughterhouses, each let to one butcher, obtains. In Leipzig, Hanover, Cologne, Potsdam, and 
all modern buildings of the kind in Germany, the system of large slaughtering halls exists. In 
these no special place is assigned to any butcher, he just uses the space vacant at the moment. 
The stamp of the inspector who passes or returns the meat. 
Stamp showing that the meat is from the 
municipal abattior and not imported. 
Stamp placed on imported meat 
which is passed. 
