r nearly so. But there are
very serious diseases--often proving rapidly fatal--which, whilst
seriously affecting certain internal organs, do not palpably deteriorate
the quality of the flesh. In such cases are we to rely upon the evidence
of our mere senses in judging of the wholesomeness of the meat? If we
find beef possessing a good color and odour, and firm to the touch, and
_appearing_ to be in every respect healthy flesh, are we under such
circumstances to take it for granted that it must be healthy? This is a
very important question, involving as it does the interests of both the
producers and consumers of animal food. If the flesh of all diseased
animals be unwholesome, a very large number of oxen now sold whilst
laboring under pleuro-pneumonia should not be sent into the market.
This, of course, would be a heavy loss to the stockowner, but a still
heavier one to the meat consumer; because, if there were fewer animals
for sale, the price of meat would ascend, in obedience to the law of
supply and demand. The whole question is, then, well worthy of being
considered in the most careful, unbiassed, and scientific manner; for
at present it is in a state which is the reverse of being satisfactory.

A large proportion of the animals conducted to the shambles is in a
diseased condition. Professor Gamgee estimates it at no less than
one-fifth. Dr. Letheby, food analyst to the Corporation of London,
condemns weekly about 2,000 pounds weight of flesh; but as his
jurisdiction is limited to the "City," which contains a population of
only about 114,000, the 2,000 pounds of diseased meat are probably only
about 1-30th of the quantity exposed for sale within the whole area of
the metropolis. Making an estimate of the most moderate kind, we may
assume that 30,000 pounds weight of bad meat are weekly offered for
sale in London--_three million pounds weight annually_.

Many persons have been affected with dysentery and choleraic symptoms
after partaking of butcher's meat of apparently the most healthy kind.
The meat has often been subjected to minute chemical and microscopical
examination, but no poison has been discovered. But these cases are
becoming so frequent that they are exciting uneasiness, and demand an
exhaustive investigation. The unskilful persons who officiate in the
capacity of "clerks of the market" and inspectors of meat can only judge
of the quality of flesh that is obviously inferior to the eye, nose, or
touch;