x. QUEENSLAND AGRICULTURAL JOURNAL. [1 Noy., 1899. 
Slaughtering book. Ge 
16. The licensee of every slaughter-house shall keep a book called a ‘“Slaughter- 
ing Book,” in which shall be correctlyrecorded all the particulars set out in the Third 
Schedule hereto; and such book shall be open at all reasonable times to the inspection 
of any inspector, or any inspector of brands or police officer, who may make any copy 
of or extract therefrom. 
Floors. : . 
17. The floor of every place in a slaughter-house where stock are pithed or 
slaughtered, or where meat is dressed, prepared, treated, or stored, shall, if required 
by the inspector, be constructed of concrete or otherwise rendered impervious, to his 
satisfaction. 
Drainage ; ventilation. 
18. Every slaugliter-house shall be drained and ventilated to the satisfaction of 
the Inspector. 
Blood. 
19. In every slaughter-house all blood shall be boiled, desiccated, or otherwise 
treated to the satisfaction of the Inspector. 
Privies. 
cesspool, and urinal used in connection with a 
distance of not less than one hundred yards from 
t which stock are slaughtered or meat is dressed, 
20. Every water-closet, privy, 
slaughter-house shall be situated at a 
any building, enclosure, or place in or a 
prepared, treated, or stored. 
Pigsties. 
21. Every pigsty, enclosure, and place where swine are kept at a slaughter-house 
shall be situated at a distance of not less than two hundred and fifty yards from an 
building, enclosure, or place in or at which stock are slaughtered or meat is dressed, 
prepared, treated, or stored. 
Offal to swine. 
22. Swine shall not be fed with offal at a slaughter-house, nor shall any offal be 
remoyed therefrom for the purpose of feeding swine, unless such offal has first been 
thoroughly cooked. 
Notice of slaughtering. 
_ 23. The owner of every slaughter-house shall give to the inspector such notice of 
his intention to slaughter stock as will enable the inspector to inspect such stock. 
Tampering with meat. 
24. Until stock slaughtered have been inspected by the inspector the pleurew are 
not to be stripped or otherwise interfered with, and no part of the carcass is to be cut 
away, manipulated, or interfered with in any manner which may prevent the discovery 
of disease or may alter the true condition of the meat. as" 
The inspector may condemn any stock or meat which in his opinion has been dealt 
with in contravention of the provisions of this Regulation. 
Branding meat. 
25. When the inspector has inspected any meat and approved of the same, he 
shall brand each separate quarter of beef and each carcass or quarter of mutton with a 
mark or stamp. 
Any person who wilfully removes or obliterates any such mark or staTa or who, 
mark or 
not being an inspector, affixes or causes to be atlixed to any meat any suc 
stamp, is guilty of an offence against these Regulations. 
Calves. 
26. Calves less than four weeks old are not to be slaughtered for meat. 
Condemned meat. 
27. Condemned meat at a slaughter-house shall be rendered unfit for the food of 
man in the mode directed by the inspector. 
Removal of hides, Se. 
28. Offal and the hides, skins, heads, and feet of stock slaughtered at a slaughter- 
house shall only be removed from the premises in the manner and at the times directed 
by the inspector. : 
The contents of paunches and of intestines shall be deposited in the place appointed 
by the inspector for the purpose. 
