570 
GEO. H. GLOVER. 
of diseased animals killed for food where competent inspection 
is now impossible. 
In Colorado the municipal slaughter houses were in such a 
degraded and revolting condition that the office of State Meat 
and Slaughter Plant Inspector was created four years ago. The 
work of this office is limited to sanitary inspection of slaughter 
houses, markets and other places where meats are handled for 
local or intrastate trade. 
The Veterinarian as Municipal Food Inspector. 
In many places where municipal food inspection has been 
inaugurated it is inefficient, not properly systematized, a mere 
pretense, and is in the hands of men who, to say the least, have a 
very meagre conception of what they are trying to do. It is a 
sad commentary upon the status of modern politics as well as 
upon the intelligence or integrity of many city officials, that spoils 
of office should determine the appointments to offices where hu¬ 
man life is the price, rather than the consideration of scientific 
training, experience and aptitude for the work. Our lives are 
in the hands of our food inspectors and a knowledge of their 
unpreparedness to safeguard us, does not tend to whet our ap¬ 
petites nor encourage good digestion. 
In Colorado the State Meat and Slaughter Plant Inspector is 
a layman and until the last thirty days all of the meat and dairy 
inspectors in Denver were laymen, and Fort Collins is now the 
only city in the state where the responsibility of food inspection, 
in any of its branches, is authoritively in control of a veterina¬ 
rian. This condition exists in face of the fact that the state is 
supporting an educational institution which trains men for this 
work and that it costs over $1000 for every man that is gradu¬ 
ated in veterinary medicine. Since the last election we have 
succeeded, by hard work, in placing a graduate veterinarian in 
the office of Chief Meat Inspector in Denver and two veterina¬ 
rians as milk and dairy inspectors. 
The appreciation of food inspection and the price the public 
will be willing to pay for it, is, after all, destined to be de¬ 
termined by the quality of service rendered. The veterinarian 
