PREPARING PRODUCTS FOR SHIPMENT. 
547 
up into veterinary districts ; each district in charge of an ex¬ 
perienced, qualified veterinarian, who would be responsible to 
the Commission for his district. He would be responsible for 
the supervision of herds in his district, and he would be respon¬ 
sible for the slaughter-houses established by the State or city in 
his district. 
It is time, I believe, that the country slaughter-house was 
done away with. It is time the State took the matter up, and 
I believe an opportune moment for the change has come. 
Greater economy must be used in the disposal of carcasses of 
animals that react to the test, especially as over 90 per cent, of 
the animals condemned seem to have only localized tubercu¬ 
losis. 
I believe that State slaughter-houses could be established ; 
that stalls in these slaughter-houses could be rented to local par¬ 
ties. This would greatly simplify the inspection service, and 
the dirty, filthy country slaughter-house would have to go ; and 
there would be this further advantage, that in vState or munici¬ 
pal slaughter-houses, under a proper system of inspection, much 
of the meat at present condemned to the rendering tank could 
safely be used for food. This is a matter that I hope to see 
taken up and acted on at an early date. 
HOW TO PREPARE PRODUCTS FOR SHIPMENT TO 
THE PATHOLOGICAL LABORATORY. 
By James Law, M R.C.V.S., Director New York State Veterinary 
College, Ithaca, N. Y. 
I A Paper read before the New York State Veterinary Medical Society, at Syracuse, 
I Sept. 15, 1897. 
The work of a pathological and bacteriological laboratory is 
often very sadly handicapped by the unsatisfactory condition in 
which morbid specimens reach it, and it occurs to me that it 
might establish a better relation between the practitioner who 
feels his need of laboratory assistance on the one hand and the 
laboratory expert on the other, if some plain instructions for the 
