tT. S. VETERINARY MEDICAL ASSOCIATION. 
473 
cysticerci. (c) Lungs : strongylus micrurus in cattle ; strongylus filaria in sheep ; 
strongylus ovis-pulmonalis in sheep; strongylus paradoxus in swine; 
echinococcus. ( d) Liver: cysticercus tenuicollis; echinococcus; distoma 
hepaticum. ( e ) Kidneys. (/) Intestines: Tapeworms and other intestinal 
worms that can be easily removed by turning the intestines and cleaning them 
with water. 
This tabulation of diseases may serve for general purposes until through 
further scientific research certain diseases are better understood. Also it is suf¬ 
ficient, as long as we limit ourselves strictly to the question whether meat is 
wholesome or unwholesome for human food. But it is sometimes asked, if cer¬ 
tain meat is of a proper nutritious quality. This raises another question, whether 
such jurisdiction belongs to veterinary science at all. It is probable, that if 
meat inspection should become developed in this direction, the chemist will be 
the proper man to decide. Bilt if we pursue meat inspection within the limits 
of veterinary science, we are strictly in our line of work, and will come across 
very few difficulties. Still there occur cases which will not fit into the classifi¬ 
cation as suggested above, neither can any classification or direction as yet be 
made that will be a complete guide in all cases. For this reason alone, if not 
for others, it is obvious that only qualified veterinarians should be employed 
for this sanitary work; men who will decide such cases according to their 
knowledge of pathology, men to whose sphere of knowledge and judgment the 
whole question naturally belongs. And this will lead us to question III. 
III. How shall meat inspection be carried out ? 
The practicability of a systematic inspection of meat' and the efficient con¬ 
trol of the meat supply requires : 
(1) Proper legislation to regulate the inspection and supply of meat. (2) 
The erection of public abattoirs. (3) Men of special scientific training to act as 
inspectors. 
Without these provisions combined, any attempt at meat inspection will 
have very little value as a sanitary measure. We have witnessed the enactment 
of the so-called meat inspection law in the States of Indiana, Minnesota, Colo¬ 
rado and the Territory of New Mexico; these laws were called meat inspection 
laws, while they provided only for an inspection of the living animals in the 
stock yards, which consisted mainly in a superficial glance at the animals by the 
inspector from a distant point, condemning certain animals bearing conspicuous, 
but often harmless blemishes and overlooking others affected by dangerous mal¬ 
adies. On the whole the performance amounted merely to a counting of the 
animals for the legal fee per head. I will read an account of such inspection 
from a newspaper slip. 
After discussing the enactment of the law, the reporter writes: “ The in¬ 
spector can inspect one thousand two hundred hogs and six hundred cattle a day 
without trouble. How does he do it ? The inspector, be it known, doesn’t feel 
any pulse, look at any tongues, apply the stethoscope or go through any hoodoo 
incantations in determining the health of a steer, hog, sheep or calf. He just 
sizes the animal up, and if there is anything wrong, he says he will see it in¬ 
stantly. In the case of cattle, which it is known are on the market for slaughter, 
he looks them over when they are weighed. It is also at the scales that all sheep 
