402 
WM. H. GRIBBLE. 
MILK AND MEAT INSPECTION. 
By Wm. H. Gribblb, D. V. S., Eeyria, Ohio. 
A Paper read before the Joint Meeting of the ( hio and Michigan Veterinary Medical 
Associations, July 12, 1898. 
Mr. President and Gentlejneit :—The topic we have chosen, 
“ Meat and Milk Inspection,” is a subject of great importance 
to the people, as to consumers of these articles, and to us, as 
veterinarians, students of practical sanitary science. 
Meat and milk are articles of probably greater consumption, 
wherein man’s cupidity needs overlooking, than any other 
article of food. True, bread and groceries may be adulterated 
with substances detrimental to health ; yet our State pure food 
laws exercise a salutary effect upon this. Moreover, the con¬ 
sumption of these articles, with the possible exception of bread, 
is in no way to be compared with the quantity of meat and 
milk used. 
We do not propose to take your time in undertaking to give 
our views as to the proper color and consistency of meat and 
milk or to propound our views as to what constitutes good meat 
and milk or bad meat and milk, but simply to give you some 
personal, practical illustrations as to the quality of material we 
are compelled to consume, in cities and towns where there is no in¬ 
spector, or where the laws providing for them are not enforced. 
This subject is important not only from a sanitary point of 
view, but also from a stomach feeling (pardon the term) stand¬ 
point as well, for we all know that while some meat or milk 
might be used with impunity and might not be detrimental to 
health in any way, there might have been some facts connected 
with these things, which, if known to the consumer, would not 
have been used. His stomach would have rebelled and failed 
to entertain the unwelcome guest. 
We doubt if there is a man who denies the importance of 
meat and milk inspection. The Scriptures tell us that this was 
recognized in early history, the flesh killed for food by the Jews 
being regularly inspected by the priest; so, if important then. 
