462 
EDITORIAL. 
(4) That buttermilk and all other remnants of milk should not be 
supplied habitually from the cooperative dairies until they have first 
been submitted to such a temperature as shall insure the extinction of 
infectious matter. 
(5) That the authorities should be required to order in certain cases 
the slaughter of animals, the proprietors receiving compensation for the 
resulting loss. 
(6) To regulate in the whole country, as far as possible, the initia¬ 
tion, the continuation and the completion of the needful veterinary 
police rules, whereby special weight is to be laid upon the strict carry¬ 
ing out of the separation and disinfection of the clothes of the attend¬ 
ants, etc. 
///.— The Newest Suggestions for an Effectual Meat hispection. 
(1) The Congress desires to draw the attention of the Governments 
of the States officially represented to the necessity of the general intro¬ 
duction of compulsory inspection of meat. 
(2) None other than certificated veterinary surgeons can be sum¬ 
moned as professional men to inspect meat. In places where it is still 
impossible to establish a regular veterinary service, lay inspectors with 
limited powers may be provisionally appointed. These must be trained 
for their profession as much as possible by veterinary surgeons in the 
larger slaughter houses, be examined by the State, and constantly be 
controlled in the exercise of their function by veterinary surgeons. Only 
veterinary surgeons should be appointed as professional inspectors of 
meat and as the directors of slaughter houses and cattle sheds. 
(3) Instruction in meat inspection at the veterinary colleges must be 
improved and extended. Meat inspection should be made as far as pos¬ 
sible the object of practical examination for a veterinary diploma. 
This examination, too, must take place for the obtaining of the 
diploma as a veterinary surgeon. Moreover, it is required in this case 
that the candidate has worked at least eight weeks in the meat inspec¬ 
tion of a large public slaughter-house, standing under regular veterinary 
supervision. 
(4) As a matter of principle, all inspection of meat must be founded 
on sure scientific bases and experimental rules, which should be agreed 
upon by an international understanding. 
(5) inspection must be extended to all kinds of butcher’s meat and 
be introduced everywhere. It must include all beasts for the butcher 
and every kind of meat that serves for human food and public use, 
whether it be destined for public sale or private consumption. 
(6) The efficiency of meat inspection is only perfect in those places 
where public slaughter-houses exist together with compulsory slaugh¬ 
ter. On that account, their erection in as many communities as possible 
is advisable. 
(7) It is necessary for the inspection of fresh slaughtered meat com¬ 
ing from outside : 
(a) that the flesh of cattle and horses should be brought in at least 
in quarters, that of swine only in halves, and that of all other animals 
in an undivided state, and further 
(b) that the most important intestines should be in natural connec¬ 
tion with the meat. 
