TRICHINA. 
15 
for from 5 to 7 days, for they are generally slaughtered as soon 
as possible after being unloaded from the cars. 
While the above assertion is absolutely false with reference to 
the large establishments, it is strictly true, not only of many small 
establishments, where hogs are killed for home consumption, but 
also where they are kept, fattened, and killed by the farmer or 
raiser, for the use of his family. 
Who has not as a boy, while waiting for the longed-for blad¬ 
der, at a neighboring farmer’s, seen the intestines, or their con¬ 
tents, heedlessly pushed into the hog-pen for the swine still 
remaining, to consume. 
This report says further: “ the refuse from slaughtered swine 
at such ‘ large ’ establishments is sold to the neighboring farmers 
as food to fatten their swine, and this also helps to swell the per¬ 
centage of infection.” 
Where is this done ? 
Certainly not in Boston, nor in Cincinnati or Chicago, as the 
following letters in answer to my direct inquiry will show. 
Mr. J. Meyer, Senr., a very competent veterinarian of Cin¬ 
cinnati, writes: 
Cincinnati, Oct. 16, 1879. 
During the time that swine are quartered at the larger regu¬ 
lar packing-establishments, which is generally from one to three 
days in the summer months, and from one to six days in the 
winter months, they are fed on corn and water exclusively. There 
are slaughter-houses, however, in which both cattle and swine are 
killed for the local trade, where the offal collected from the whole 
house is cast to the swine awaiting their doomed moment. This 
food is consumed in an uncooked state. The offal from the larger 
packing houses is collected daily by the fertilizing company, and 
transferred to their factory, where the fats are extracted by the aid 
of steam, the residue dried and transformed into fertilizing 
material. 
With regard to the conditions at the Chicago packing-houses, 
Dr. Paaren writes: 
Chicago, October 16, 1879. 
After due inquiry, I herewith have the pleasure to reply to 
