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The Meat Industry and Agriculture
574
The Veterinary '7ourna!.
cancer. The owner, in view of the great extent and malignant character of the tumour, was advised not to have the anima l operated on . He thereupon sold the horse. Some weeks later, the horse, which had again chan ged owners, was brought once more to the clinic and operation desired. This could only be partially performed on account of the g reat extension of the tumour and the metasta sis which had gone on in the pelvic ca \'ity. The next few week s th e healin g of the wound took a favourable course; th en th e horse was brought no more to th e clillic. About te n weeks later, after it had again com e in to other hand s , it was on ce again brought to the clinic . Her conditi on had meanwhile altered for the worse and cachectic sy mpt oms had arisen. Th e vagina presented a great ulceratin g cloaca , from which di scoloured, bad-smelling discha rge escaped. The ow ner was advised to sla ug ht e r th e ma re, and this was done.
THE MEAT IND USTRY AND AGRICULTURE. I N a paper recently read on the above subject by M r. London M. Dougl as at th e Ag ri cultnral Educat ion Assoc iation' s Confe rence at Bristol, that gen tl eman made out a very strong case for the pro v ision of some technical training for purveyors of meat. He pointed out that und er the Public Health Acts the meat purveyor mu st possess some technical skill to enable him to distin guish th e evidences of disease in live stock a nd in dead meat, for if h e should be unfortunate enough to be found w ith any di seased meat on hi s premi ses he is liable to ve ry heavy penalties. Yet he has no opportunity to acquire any technical ed uca tion on the subject. Mr. Douglas sum s up his case as foll ows: (r) Th e m ea t industry is an important branch of agriculture. (2) There is no organized system of education in connection with the meat indu st ry at present, except what exists at the College of Agriculture, Ed inburg h. (3) It is essential that th e Illodern meat purveyor should understand the technique of hi s subject, so as to detect disease, and also to enable him to mak e the most of the by-produ c ts and auxiliary products which he meets with in the course of his business. (4) In order to become e ffi cient the meat purveyor should ha ve opportunities of reg ular st udy on animal breedin g , veterinary practice , chemistry, ba cteriology, and ag ri cultural zoology. (5) The existing Agricultural Colleges are well adapted for carrying thi s proposition into effect. (6) The organization of education in this particular department of agriculture should be on the lines of studying subjects which should qualify either for a diploma or a degree. I would, th erefore, invite the co- operation of the Agricultural Education Association in thi s matter, and I feel sure that if the members will think it over they will see that the considerations at stake are very g reat, a nd, indeed, that the institution of a regular course of instruction in connection with the meat industry ultimately means the proper regulation of our principal food supply.
The Veterinary '7ourna!.
cancer. The owner, in view of the great extent and malignant character of the tumour, was advised not to have the anima l operated on . He thereupon sold the horse. Some weeks later, the horse, which had again chan ged owners, was brought once more to the clinic and operation desired. This could only be partially performed on account of the g reat extension of the tumour and the metasta sis which had gone on in the pelvic ca \'ity. The next few week s th e healin g of the wound took a favourable course; th en th e horse was brought no more to th e clillic. About te n weeks later, after it had again com e in to other hand s , it was on ce again brought to the clinic . Her conditi on had meanwhile altered for the worse and cachectic sy mpt oms had arisen. Th e vagina presented a great ulceratin g cloaca , from which di scoloured, bad-smelling discha rge escaped. The ow ner was advised to sla ug ht e r th e ma re, and this was done.
THE MEAT IND USTRY AND AGRICULTURE. I N a paper recently read on the above subject by M r. London M. Dougl as at th e Ag ri cultnral Educat ion Assoc iation' s Confe rence at Bristol, that gen tl eman made out a very strong case for the pro v ision of some technical training for purveyors of meat. He pointed out that und er the Public Health Acts the meat purveyor mu st possess some technical skill to enable him to distin guish th e evidences of disease in live stock a nd in dead meat, for if h e should be unfortunate enough to be found w ith any di seased meat on hi s premi ses he is liable to ve ry heavy penalties. Yet he has no opportunity to acquire any technical ed uca tion on the subject. Mr. Douglas sum s up his case as foll ows: (r) Th e m ea t industry is an important branch of agriculture. (2) There is no organized system of education in connection with the meat indu st ry at present, except what exists at the College of Agriculture, Ed inburg h. (3) It is essential that th e Illodern meat purveyor should understand the technique of hi s subject, so as to detect disease, and also to enable him to mak e the most of the by-produ c ts and auxiliary products which he meets with in the course of his business. (4) In order to become e ffi cient the meat purveyor should ha ve opportunities of reg ular st udy on animal breedin g , veterinary practice , chemistry, ba cteriology, and ag ri cultural zoology. (5) The existing Agricultural Colleges are well adapted for carrying thi s proposition into effect. (6) The organization of education in this particular department of agriculture should be on the lines of studying subjects which should qualify either for a diploma or a degree. I would, th erefore, invite the co- operation of the Agricultural Education Association in thi s matter, and I feel sure that if the members will think it over they will see that the considerations at stake are very g reat, a nd, indeed, that the institution of a regular course of instruction in connection with the meat industry ultimately means the proper regulation of our principal food supply.