MEAT INSPECTION. 
15 
human food seem to me to be the only ones by which the exist¬ 
ing diversities and inconsistencies and more or less exaggerated 
and prejudiced modes of action can be brought to an end. I 
can see no way more likely to definitely abolish existing con¬ 
fusions and collisions of mutual interests, whether originating in 
indifference, or ignorance, or in improper complications. 
The flesh of domestic animals being by far the most im¬ 
portant food of animal origin, it necessarily follows that the 
attention of hygienists of various epochs has always been 
specially directed to its quality and modes of preparation and use. 
Among the more civilized ancient nations, the sanitary 
police of food was first placed under the surveillance of the 
religious orders, as we see it at the present time amongst the 
Jews and the modern Musselmen. Thus, Moses, St. Paul, 
Mahomet, St. Theodore of Canterbury, and others, in their 
religious regulations, treated of the salubrity of food as well as 
upon ethical principles. Subsequently, as the times progressed 
in knowledge, side by side with the religious or sacred ordin¬ 
ances came the study of civil or laic alimentary hygiene. This 
state of things underwent a marvelous development toward the 
middle ages, in most of the countries of Europe, notably in 
France, Belgium, Italy, Germany, etc., and to a great number 
of localities, and large and small towns of various importance, 
local administrations, township, incorporated authorities, and 
trade corporations, stringent hygienic ordinances were adopted 
and more or less strictly enforced. 
Augustin Thierry describes with admiration the efforts of 
France in the middle ages in favor of hygiene and publie 
salubrity. He does not forget to state that as early as in the 
thirteenth century there was a common abattoir at Amiens, and 
he does not hesitate to say that the study of the measures taken 
by our ancestors for the corporal welfare of the people contain 
an important amount of most instructive information for even 
the scientists of to-day.* 
*A. Thierry—Essai sur l’histoire du Tiers—Etat, Edition in 12, Paris, 1868, pp. 
465 to 467. 
