SOCIETY MEETINGS. 
697 
lings, lungs, chicken and calf heads, and even testicular and 
other parts of a carcass, which to people of higher cultivation 
are disgustingly loathsome, and even the thought of which is 
almost enough to make one a vegetarian. 
When an individual inspector is left to his own discretion 
—drawing his own conclusions as to what and when to con- 
I demn, we have as many variations in opinion as we have indi¬ 
vidual inspectors; therefore, in such a great system as the Bu¬ 
reau of Animal Industry, we should have a fixed ritual as com¬ 
plete as possible to insure uniformity. I am aware that it is 
impossible to lay down rules that will apply in all cases, but 
' we can, I believe, arrange instructions for cases where the car¬ 
cass is condemned on sentimental principles. 
Morality, intellectuality, refinement and dietary cleanliness 
I believe go hand in hand. Force upon a people of this type, 
rats, mice and other classes of food mentioned above, and you 
insult their higher instincts ; you crush their self-respect; you 
in time drag them down to a level with the polluting influence 
itself. There is a desire on the part of the best people of our 
nation for the better things of this life. They are striving for 
better schools, better homes, better clothes, better food, better 
everything. They are ready and clamoring for thorough meat 
inspection. Not only is the public demanding protection from 
diseased meat, which is positively dangerous as food, but they 
j demand protection from the loathsome affections and unclean 
I conditions which appeal to the finer and more delicate instincts 
I of cultivated and refined people. 
' If there is too much meat that is “ suspiciously wholesome ” 
1 and “ loathsome ” and “ grewsome ” that for mercenary reasons 
I must not be condemned, then I say let us have two classes of in- 
i spected products. One absolutely sound, pure and free from 
I every taint; the other conditions which are not dangerous but 
of such character as to be undesirable to those who demand the 
best. Let the meat be branded so that the purchaser can know 
exactly what he is buying. Because the germs of tuberculosis, 
actinomycosis, and all the other pathogenic and non-pathpgenic 
organisms are killed by a high temperature (cooking tempera¬ 
ture) is no reason why I should be obliged to buy at the same 
price and eat without knowing mildly affected cases of any of 
those affections, or loathsome diseases and conditions which are 
not absolutely dangerous. 
Because a sheep previous to slaughter may have carried about 
iu his lymphatics merely a few ounces or a few pounds of pus 
