CHARACTERS AND EFFECTS OF DISEASED MEAT. 335 
being still entire, divided into quarters, or cut up) has been 
prepared from healthy animals, the flesh having become 
changed by atmospheric or other influences ; or from animals 
that have died, or have been slaughtered in consequence of 
fatigue, accident, the absence of proper care, deficiency of 
food, &c. ? Is such meat to be considered wholesome or un- 
wholesome ; and, in the latter case, what are the incon- 
veniences which result to man from its temporary or perma- 
nent consumption? 3. Can we determine, by the inspection 
of the entire or divided animal in slaughter-houses or butchers* 
shops, whether it has died or been slaughtered ; having been 
for a greater or less period of time the subject of diseases, 
such as carbuncular disease (c/iarbon), peripneumonia, ( cocotte ) 
phthisis, small-pox (claveUe), measles, rot ( cachexie aqueuse ), 
&c. ? If so, point out the signs by which the traces of these 
diseases may be recognised. 4. State, basing your opinion 
as far as possible upon facts, besides those already known, 
whether food prepared from such flesh should be allowed to 
be consumed, or whether it should be confiscated and de- 
stroyed. 
A prize of 1000 francs was offered, but only one essay, that 
of M. Soumille, of Avignon, was sent in, and for this a gold 
medal, 200 francs in value, was decreed. The essential points 
of the essay are indicated in the following extracts from 
M. Reynal’s report upon it : 
1. M. Soumille believes it is impossible to determine 
whether an animal is perfectly healthy, except when it is seen 
entire or divided into quarters. He makes an exception in 
favour of general diseases which attack the entire organism, 
as measles, small-pox ( clavelce ), phthisis, and carbuncular 
disease, which he terms gangrenous splenitis. 
2. During rains and mists, meat suffering from atmospheric 
influences remains soft. It dries with difficulty, and that 
which is situated beneath fleshy surfaces never dries. It is 
of a pale colour, and easily retains the impression of the finger. 
It is easily spoilt, and acquires a putrid smell, which keeps 
constantly increasing. The author has seen meat become 
black in less than two days after its preparation. When 
cooked, it is soft, and destitute of all flavour. In stormy 
weather the southerly winds exert a pernicious effect upon 
the flesh of young lambs and calves. That of sheep and 
oxen resists better, bat furnishes a less rich broth, and much 
less nutritious fibre than at other periods. During severe 
cold in winter, meat sometimes freezes, and acquires great 
rigidity. When cut, at the surface of the section droplets of 
coloured fluid may be seen oozing out at the end of each 
