158 SYNOPSIS OF CONTINENTAL VETERINARY JOURNALS. 
this, and on that very day ordered seizure of all meat of 
American production We may well imagine what a sensa¬ 
tion this gave rise to; thanks to the press, the news was so 
diffused that in all towns American meat was seized, and 
at Milan, Naples, Rome, Plaisance, Brescia, and Venice, 
the presence of the nematodes in question was verified. The 
Italian Government prohibited the introduction of all pork 
from America, Egypt, Turkey, and Syria; and a more 
recent decree prohibits the introduction of all meat of foreign 
raising. The Academy of Medicine of Turin, appreciating 
the importance of the matter, named a commission to in¬ 
quire into it. This commission at its sittings proposed to 
call the attention of all competent men to the subject, and 
pointed out the direction into which researches in hospitals 
ought to be directed, whether concerning sick persons suffer¬ 
ing from muscular disorders with fever, or in post-mortem 
examinations. It commanded also the rigorous visitation of 
all pork butchers’ establishments by competent persons. M. 
Perroncito knowing, from his previous researches, that most 
of the helminths die when they are in a medium in which the 
thermometer rises to 50°, and remains at that height for five 
minutes, then undertook a series of experiments with a 
view of ascertaining the temperature which the interior of 
certain portions of meat submitted to a more or less pro¬ 
longed boiling attains. These experiments were tried with 
fourteen pieces (veal, beef, ham, cheek, tongue, sausage, 
salt pork), which were allowed to boil for about two hours, 
sufficient to render them eatable, and the result was that 
ordinary cooking raises the temperature throughout the 
mass above the point essential for the destruction of the 
helminths which occur in it. That may be, but it is necessary 
to remember that all pork is not always sufficiently cooked. 
This must, therefore, be taken with reserve, and not viewed 
absolutely as a rule. Also certain foods are not boiled, but 
fried, roasted, or grilled. Also, we must remember, that 
Trichinse remain alive in dried or even putrefying flesh. The 
undoubted value of M. Perroncito’s researches, with regard 
to boiled flesh, must not make us forget those which Prof. 
Colin undertook in 1868, of which we were personal wit¬ 
nesses. Our learned master will not, perhaps, deem it bad 
taste in us to recall the fact that he let us, pupils of the 
first year, roast a piece of trichinosed flesh. It was a 
winter evening, and the fire was large and strong. A ther¬ 
mometer fixed in the middle of the mass gave it rather a 
fantastic aspect; the gravy trickled down and browned; 
we superintended the proceedings to the best of our ability, 
