50 THOMPSON YATES LABORATORIES REPORT 
One of the two veterinary surgeons supervises the cattle markets, and also takes charge of the 
examination of all imported fresh meat. He is the director's deputy, and has the title of Official Cattle 
Market Veterinary Surgeon. 
The other veterinary surgeon has the supervision of the slaughterhouses and the sanitary department, 
and is known as the Sanitary Veterinary Surgeon. 
A veterinary surgeon is appointed to supervise each of the three slaughterhalls. 
A veterinary or assistant veterinary surgeon shall inspect all animals entering the cattle markets 
and lairages. 
Animals found to be suffering from disease shall be taken to the sanitary department for observation 
or slaughter. 
All animals shall be inspected immediately after slaughter by the veterinary inspector who is present 
in the slaughterhall. 
An additional microscopical examination of the carcasses of pigs, with a view to the discovery ot 
trichinosis, shall be made by the examiners. 
If, upon examination, the veterinary inspector finds the meat to be good and the intestines healthy, 
he shall mark each carcass with the veterinary stamp in a noticeable and conspicuous position, and shall 
order further marks to be placed on the meat by the superintendent of the slaughterhall. 
As soon as a carcass has been marked the owner can dispose of it as he thinks fit. 
Meat which is healthy but of poor quality, calves which are immature, also meat found unhealthy 
but which may still be eaten — all of which meat is wanting in nourishment — shall be marked as being of less 
value and of inferior quality and shall be transferred to the Freibauk. 
Where animals are found on slaughtering to be affected in a small degree, such as with abscesses, 
deformities, etc., having no influence on the general quality of the meat, the affected parts shall be taken 
away and the remainder of the carcass declared by the veterinary surgeon as fit for food. 
Meat which, upon examination, is found to be unfit for human food shall be taken to the sanitary 
slaughterhouse, there to be destroyed in the usual way. 
Examination of Imported Meat 
(Meat ivhich is not slaughtered in the city). 
All meat which is brought into the city shall be taken, before being sold or eaten, to the inspection 
office at the public slaughterhouses, to be examined. 
The person bringing meat for inspection shall give at the inspection office the name of the 
importer and butcher, and a full description of the meat. 
If the meat is emaciated, or immature, or if there are any symptoms of disease, it shall be 
condemned and destroyed. 
The meat shall be examined microscopically if necessary. 
A register shall be kept of all meat which has been imported. 
Meat which is submitted for examination shall not be removed from the inspection office until it 
has been stamped. 
The imported meat, if good, shall be stamped as such, but with a different stamp to that which is 
placed on good meat slaughtered in the city, in order that all concerned may see that such meat is imported. 
If the imported meat is off"ered for sale raw the purchaser must be informed in some way that it is 
imported meat. 
Where the two kinds of meat are sold in one shop they shall be kept separate and sold for what 
they are. 
Imported meat shall not be transferred to the Freibank. 
Regulations as to Stamping of Meat 
The meat which has been passed as fit for human food shall be stamped as follows : — 
A carcass of beef with 12 stamps. 
A carcass of veal with 6 stamps. 
A carcass of mutton with 8 stamps. 
A carcass of pork with 12 stamps. 
