532 
S. STEWART. 
should be familiar with the ante-mortem symptoms and post¬ 
mortem lesions of the more common diseases and possess thtt 
mental acumen to trace out and determine the rarer ones, and 
withal judge fairly as to the influence any disease or morbid 
condition may have on the wholesomeness, as human food, of 
the flesh of an affected animal. He must be honest, courteous 
and discreet. Inspection may be carried on without serious 
conflict with the slaughterers if the inspector condemns with 
discretion, and has the tact to explain in simple language why 
he condemns when objection is raised by the butcher or owner. 
In this way they may be led to have confidence in the inspector 
and will manfully bear their losses when unfit carcasses or or¬ 
gans are condemned and destroyed as food. 
We may class as positively dangerous, both for food and to 
handle, the carcasses of animals affected with anthrax, rabies, 
septic conditions and the malignant oedema and foot-and-mouth 
disease of Europe ; as dangerous and suspiciously unwholesome, 
those affected with tuberculosis, actinomycosis, Texas fever, 
erysipelas, sheep pox, hog cholera and swine plague, or any 
disease producing elevation of temperature ; also beasts which 
_ have died before slaughter or must be killed to save them, and 
flesh saturated with oedematous fluid or blood. 
There is a class of meats which is decidedly disgusting and 
loathsome, though not positively harmful as food, such as the 
flesh of animals which were drowned, smothered, or died of 
apoplexy ; females in the parturient state, or its near approach ; 
unborn or recently born young ; animals fed on loathsome offal; 
flesh which emits an unpleasant odor; and flesh containing 
parasites, such as trichinae and cysticerci, the last two being 
harmful if consumed raw. 
Flesh may be considered wholesome in cases of recent in- 
jury, localized diseases of single organs of a chronic, non-malig- 
nant character, or localized parasitic invasion, the parts involved 
having been removed. 
The interest of the owner of meats under inspection is to be 
considered in connection with the health and prejudice of the 
