TRICHINA. 
553 
suit of but 400 examinations is not sufficient for a Government 
to support itself with, and to assert that trichinae scarcely exists 
in our pork. 
Fourth .—It is known that the Germans have a strong liking 
for uncooked, but smoked ham, and spiced hashed pork; owing to 
this they have more cases of trichinosis than any other people, but 
because they do this is it any reason why we should send them 
infected hogs, or that their Government should not take the most 
stringent measures to discover whether it did contain trichinae or 
not, and act thereby ? A German has the same right to eat raw 
or smoked pork as an American or an Englishman has to eat raw 
or rare beef, even though he may get a tape worm thereby. 
Let us see if foreign Governments are not justified in looking 
upon American pork with suspicion, and our own equally bound 
to spare neither labor or expense in the endeavor to find out where 
trichinae first come from. 
These examinations were not made upon selected lots of swine, 
or upon lots from any one place, but the pieces to be examined 
were collected from lots of swine, at such days and times as I 
could find opportunity to examine them. The swine came mostly 
from the West, however. It is greatly to be regretted that the 
exact place where some of these lots came from could not be as¬ 
certained, and exact examinations made of the manner of feed¬ 
ing, surroundings, etc., but such systematic work must await a 
future day and abundant material support from the different State 
Governments. 
The following is the result of my examinations in the sum¬ 
mer of 1879: 
Lot. No. Swine Examined. Non-infected. Infected. 
1 . 47 
2 . 48 
3 . 72 
4 . 60 
5. 226 
6 .192 
7 . 100 
8. 81 
9. 95 
44. 
. 3 
46. 
. 2 
62. 
. 10 
56. 
. 4 
210. 
. 16 
179. 
. 13 
96. 
. 4 
80. 
. 1 
94. 
. 1 
