TUBERCULOSIS. 
393 
We know, on the other hand, that analogous and even 
more severe measures have been specially taken at the slaugh¬ 
ter houses of Berlin, and that there has been submitted to the 
Superior Council of Hygiene of the Kingdom of Italy a reg¬ 
ulation to the effect that “ the flesh of animals killed during 
disease—principally the flesh of those in an advanced state of 
emaciation—shall be absolutely eliminated from consumption, 
not only of man, but also of dogs and pigs.” 
We proceed to examine these different measures, and we 
ask whether they can give complete satisfaction, in form and 
in reality, to those who are concerned in the first place with 
the hygiene of man. 
Nocuity of tuberculous flesh .—Let us at the outset prove 
very clearly the nocuity of the flesh coming from tubercu¬ 
lous animals. That has been demonstrated by two varieties 
of experiment: i. The ingestion of the flesh of tuberculous 
animals, having all the appearances of healthy flesh ; 2. The 
inoculation of the juice extracted from such flesh. 
Of the first kind we shall content ourselves with citing a 
few. Those of Gerlach and of Johne are the most important. 
Out of thirty-five animals fed by Johne with the raw flesh 
from animals attacked with tuberculosis, 8, or 22.5 per cent, 
became tuberculous ; and of forty-six subjects fed in the same 
manner by Johne, 13.1 per cent, contracted the disease. 
• M. Peuch caused two young pigs to consume five kilo¬ 
grammes of raw flesh, without bone, in ten days. At the end 
of two and three months these animals presented discrete 
glandular tuberculosis. 
M. Nocard caused eleven cats to be fed for from two to 
four days with a certain quantity of flesh from tuberculous 
animals without result; but these negative experiments can¬ 
not destroy the preceding. 
Thus, the passage of suspected flesh into the digestive 
tube can communicate tuberculosis. Moreover, MM. Straus 
and A. Wurtz have shown in some experiments in vitro that 
the virulence of Koch’s bacilli is with difficulty destroyed by 
the gastric juice. 
The cooking to which food is submitted can diminish the 
