336 CHARACTERS AND EFFECTS OF DISEASED MEAT. 
divided fibre. It resists cooking, and continues to yield 
water. It is tasteless and indigestible, and should not be 
employed as food. During the great heat of summer, meat 
becomes quickly blackened and spoilt, decomposition taking 
place more or less rapidly. 
3. The inspection of the entire animal at the slaughter- 
house, where the viscera can be examined, alone allows of our 
determining whether it was the subject of carbuncular disease 
(i charbon ), peripneumonia, or phthisis, at its death. If quartered 
or cut up, no proof of this can be obtained. Sheep suffering 
from the small-pox ( clavel'te ), seen in the carcase, exhibit an 
infiltration of the external cellular tissue, which is also pierced 
by small apertures. Mutton, coming from sheep the subjects 
of rot ( cachexle aqueuse ), is infiltrated with serosity, flaccid, 
and deficient in colour. In regard to the measles ( ladrerie ) of 
pork, it may be always easily detected, whether the animal 
has been cut up or not. Small, whitish granulations, which 
contain the vesicular worm, are observed at the cut surface, 
and especially in the lean portion of the meat. When such 
meat is exposed to the action of fire, a crackling is heard, due 
to the rupture of the measley vesicle. Supported by a great 
number of observations made upon animals suffering from 
this disease, M. Soumelle opposes the general opinion that 
the pork they furnish is pale, and that the bacon is yellow, 
and without consistence. Beyond the presence of the vesicle, 
he maintains that this measley meat presents no difference 
whatever in colour, smell, or consistence. He also denies 
the unwholesome properties so generally attributed to measley 
pork, and believes it to be just as wholesome and agreeable, 
when eaten fresh, as is non-measley pork; and in proof of 
this, he refers to many experiments made upon himself and 
his family. He admits, however, that this pork does not salt 
well ; there is great loss, and it does not, when salted, keep 
so long. Moreover, sausages made of this pork dry with 
difficulty, and keep for less time, soon becoming black and 
rancid if not kept in a dry place. M. Reynald calls attention 
to the importance of this point being further investigated, as, 
if the author’s observation becomes verified, the present great 
loss to both producer and consumer, by the destruction of 
measley pork, may be prevented. 
4. The manipulation of the flesh of diseased animals is 
rarely, in M. Soumille’s opinion, followed by ill consequences, 
unless wounds, excoriations, &c., be present. He observes 
that butchers’ lads, catgut-makers, tripe-dressers, &c., gene- 
rally enjoy an excellent state of health. The consumption 
of these meats may be permitted without inconvenience; and 
