GERMAN MEAT IMPORT REGULATIONS. 63 

H.M. Embassy in Berlin on the “Inspection of Meat” Act, 
which passed the German Reichstag on the 22nd of May last. 
It will be seen that Section 14 excludes all ‘tinned meats”’ 
from importation into Germany, as well as sausages and 
other mixtures of chopped meats. The canned meat imports 
from British Colonies are thus shut out from the German 
market. As regards other importations of meat, certain 
regulations are, in the second part of section 14, laid down 
which remain in force up to the 31st of December, 1903, 
after which date the regulations affecting this remaining 
part of the meat imports may be modified. 
The following are the provisions of Section 14A of 
the “ Inspection of Meat ” Act :— 
The importation of meat in air-tight closed boxes or in 
similar casings, as also of sausages and other mixtures of 
chopped meat, is forbidden within the German Customs limits. 
In other respects, the importation of meat into the German 
Zollverein will be regulated by the following provisions up to 
the 31st December, 1903 :— 
1. Fresh meat may only be imported in whole carcases 
which, however, in the case of cattle (with the exception of 
calves) and of pigs may be in complete halves. 
Yo the carcases there must be attached the pleura, pert- 
toneum (“Brust und Bauchfell ”), the lungs, the heart, and 
kidneys. The Bundesrath is empowered to extend this 
reguiation to other organs. 
2. Prepared meat can only be imported when experience 
has shown that all possibility of injury to health is excluded, 
or when, on importation, the absolute freedom from injurious 
properties can be ascertained with certainty. This regulation, 
it is considered, cannot be carried out in consignments of 
salted meats (“ Pockelfleisch ”’) when the weight of single 
pieces is less than 4 kilos. (about 8lbs. I30zs.); this rule does 
not apply to ham, bacon, and intestines (“‘ Darme ”). 
Meat which has undergone a process for the purposes 
of preservation, but which has, in its chief features, still 
retained the properties of fresh meat, or which can, by a 
suitable process, regain the properties of fresh meat, is not 
to be considered as prepared meat; such meat is subject to 
the provisions of sub-section s, 
