Philadelphia’s meat inspection 
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TO IMPROVE PHILADELPHIA’S MEAT INSPECTION. 
A PUBLIC MEETING BY THE WOMAN’S HEALTH PROTECTIVE 
ASSOCIATION—MANY PROMINENT VETERINARIANS 
ADDRESS THE MEETING. 
^Froni the Philadelphia Press, December y, i8gy.^ 
meeting of the Woman’s Health Protective Association 
was held at the College of Physicians, Thirteenth and Hocust 
Streets, last evening, in the interest of the important measure of 
municipal meat inspection and the need of a better system for 
Philadelphia. In view of this meeting a committee of the asso¬ 
ciation, composed of Mrs. B. J. Bartol, Miss Josephine Pope, Mrs. 
Lizzie S. Decker and Mrs. Baird, visited several of the one hun¬ 
dred or more small slaughter houses that are scattered through¬ 
out the city. What they found was graphically told by Miss 
Pope last night, and for the consumers of meat it proved an ex¬ 
tremely interesting story. Many of the women present almost 
became converts to vegetarianism on the spot. 
Mrs. John Scribner, president of the association, opened the 
meeting. ^ She referred to the magnificent work the women did 
last year in the matter of the bakeshops and declared that they 
have gone into the present grave matter with a determination 
not to rest nor leave any stone unturned until they see in 
Philadelphia a corps of meat inspectors that will make “ bob ” 
veal, tuberculous beef and trichinic pork rarer than the dodo. 
A number of men ranking high as bacteriologists, as veteri¬ 
narians and in medicine were present, and all spoke of the im¬ 
portance of the inspection of all the meat consumed in a great 
city like this, and the urgent need, if such a state of things were 
to be accomplished, of concentrating in one vast abattoir all the 
slaughtering done, when inspection might become a systematic 
and perfect thing. 
These men were Dr. D. K. Salmon, chief of the Bureau of 
Animal Industry, of Washington, D. C.; Dr. A. W. Clement, 
State Veterinarian of Maryland ; Dr. Benjamin Lee, Secretary of 
the State Board of Health ; Dr. H. D. Gill, of the Health De¬ 
partment of New York City ; Dr. George Strawbridge of the 
County Medical Society ; Dr. Leonard Pearson, of the State 
Veterinary Sanitary Board ; Dr. John W. Adams, consulting 
meat inspector of Pliiladelphia, and Dr. W. Horace Hoskins and 
Dr. Rush Huidekoper. 
Dr. Salmon spoke first and described the methods of Federal 
