MEAT INSPECTION . 49 
[I also pass round a plan of the slaughterhouses at Leipzig, and have marked with a red 
ring the three slaughtering halls used respectively for cattle, swine, and sheep.] 
The advantages of the large halls are that the systematic inspection of all carcasses and 
ofFal can be much more readily carried out, and that free ventilation and plenty of light are more 
readily obtained. Every director I questioned was in favour of the large halls, which, indeed, as I 
say, are universal in all new abattoirs in Germany now. 
Stamp placed on imported meat which is sent hack as not of good enough quality to pass though 
not bad enough to destroy. 
Stamp placed on meat sent to the Freibank from the slaughterhouse. 
It may be interesting to quote some of the regulations in force at Leipzig with regard to 
inspection, etc., of cattle slaughtered there, and of meat brought in from outside. This will 
indicate in the fewest words how complete the system is. 
Regulations made by the Leipzig Council as to the Examination of Cattle and Meat 
The examination of cattle, etc., brought into the market and slaughterhouses shall be made by 
experts appointed by the Council — namely, the director, two veterinary surgeons, six assistant veterinary 
surgeons, the chief of the microscopical department, the microscopical assistants, and the officers engaged in 
taking the samples of meat. 
The director is the supreme officer of the establishment. 
To him are delegated all powers for the examination of meat. All other employes are under his 
control. 
He also exercises final judgment in all cases of dispute. 
* G 
