40 
OVER-DRIVEN CATTLE. 
M. Bouley recently read a paper before the Academy 
of Sciences, Paris, on the ill-effects of over-driving cattle. 
He said that anatomists have long since remarked in ani¬ 
mals which have been exposed to severe exertion a tendency 
to putrefaction in the muscles. The fact is certain that game 
which has been the object of long pursuit cannot be kept 
for any length of time. Hares which have been chased 
by greyhounds ought to be eaten the same day. Whether 
stags which have been hunted and driven to bay can be pre¬ 
served is very doubtful. But that part of the question is 
not of very vital importance, as the purchaser can always 
assure himself of the freshness of meat offered on the market, 
and, moreover, a thorough cooking is a sufficient guarantee 
against any ill effects to be apprehended from flesh more 
or less perfectly fresh. 
As to the quality of butchers’ meat taken from animals 
fatigued by long driving or continuous standing in railway 
trucks, all veterinary surgeons affirm that it is much inferior 
to that of beasts killed while in a state of repose. The 
result of that evidence is that the sheep and calves driven to 
the slaughter-house, frequently in the most barbarous man¬ 
ner, produce meat far inferior to what they ought to do. M. 
Bouley insisted upon the necessity of the Academy making 
a representation to the Government of the advisability of 
having a much more effectual inspection at the markets 
before the meat is allowed to be sold. 
Dr. Delpech stated that he had turned his attention to 
the subject for years and he was fully aware that graziers 
were in the habit of slaughtering their animals the moment 
the latter showed any symptoms of disease, and sending 
the carcases off to market. He added that the matter 
had long been under the consideration of the Ministry 
of Agriculture and Commerce, and that a Bill would 
shortly be laid before the Chambers to appoint qualified 
inspectors at the points of departure and arrival, so as to 
ensure the absolute wholesomeness of the food offered for 
sale. In the meantime he earnestly entreated housekeepers 
to remember that the only preservative from dangers arising 
from the unsatisfactory state of the meat was in cooking it 
thoroughly .—Live Stock Journal. 
