498 QUEENSLAND AGRICULTURAL JOURNAL. [1 Noy., 1901. 
importations of the best of British stock. Refrigerated beef, killed and 
dressed abroad (American, Canadian, Dutch, Danish, and German), was 
generally of fair quality, but one sometimes discovered an old cow palmed off, 
These carcasses were generally inspeeted at the port of despatch. 
Frozen Brrr was frozen right through, and was as hard as a board. This 
variety was easily recognised by the moisture which was oozing from it as it 
gradually ‘thawed out.” The danger in connection with this class of meat 
was that it might be subjected to the freezing process before the animal heat 
had left the body, the outside only becoming frozen. It might be quite good 
to all appearance, yet decomposition might exist in the interior or frozen parts. 
_Hrozen meat of all descriptions should be examined by cutting clean through 
and observing the condition of the meat close to the bone. In this way the 
slightest taint was discernible. Mr. McPhail then proceeded to enumerate 
sixteen diseases to be found in home-bred-and-killed beef, and gave 
details of the practical method of inspection in each case. Dealing first with 
Tuberculosis, he said that this disease, as seen in the slaughter-houses, was of 
two kinds. The first occurred as a gelatinous, purplish-looking deposit on the 
pleura and peritoneum, and could easily be rubbed off with a cloth. The 
lymphatic glands were only softened and enlarged, and they did not contain 
any caseous masses. It was important, in condemning any of these carcasses, 
to secure the viscera also, as this form of the disease had a most unhappy way 
of drying in, and where a beautiful deposit was observed when first inspected, 
in most cases, several hours after the exposure to air, very little of the 
deposit might be seen, and this was not very satisfactory to the owner, who 
generally liked to see something to condemn his carcass for. 
The second form was commonly known as “ fixed tubercle ” and “ grapes.” 
In this form the disease was of a more chronic nature, and there was present 
the formation of nodules with calcareous deposition in them, the glands of the 
affected region were generally invaded, and there were caseous or 
calcareous nodules also in them. On the subject of the condemnation 
or passing of such meat much had been advanced on both sides, 
Argument and interest had cireled round this point, and papers innumerable 
had been read and discussed in recent years; but while retaining his own 
private views, he could only point to the recommendations of the Royal 
Commission—namely, to pass localised tubercle, and condemn the carcass when 
the disease had become generalised. The responsibility remained with them 
if the standard they had recommended be not high enough. There was one 
feature of the subject of special importance in this connection. No examina- 
tion of such carcasses could be too careful, because if the glands of the carcass 
were carefully examined the lesions of the disease would be found cropping u 
here and there. He had seen many a carcass which would be called “ clean,” 
yet found to be badly affected with tubercle in the glands of the body. 
Actinomycosis was generally seen in the localised form affecting the 
tongue and pharynx and the bones of the lower jaw. Sometimes it occurred 
in a generalised form, and was liable to be mistaken for tubercle, the lungs, 
pleura, and udder being the seat of the lesion. ‘The lungs contained minute 
nodules purulent on section, but they were not so numerous as in tubercle. 
On the pleure were clusters of nodules similar to the “grape” form of the 
tuberculosis, but they were rather more fibrous than in the other disease. 
Regarding the passing of this meat, Mr. McPhail said that when they con- 
sidered the low infectivity of the organism there was no doubt but that if the 
carcass was otherwise a good one, and if the disease was in the local form, 
it should be passed, ard the affected parts destroyed. 
Dealing next with pleurisy, Mr. McPhail said this form of disease was easily 
recognised, owing to the vegetations occurring on the pleura, and to the 
thickening of these membranes. In this condition it was impossible to pass 
the meat. It was very dark, and if the fingers were passed over the cut surface, 
and then rubbed together, they would be felt to be quite “soapy.” In the 
