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21
Vegetable refuse, as we know to our cost, creates trouble
enough. Still more then does it seem unreasonable to bring
a whole live animal into the heart of a town from a long
distance, whereas only six-eighths of the animal are used as
food, and the residue is a source of disgust and annoyance
till it is carted away. Undoubtedly the consummation to be
aimed at is, that animals should be killed in the country,
fresh from pure air and wholesome food, without the loss
of weight and fevered blood, caused by driving, thirst,
and ill treatment on their way to a town slaughter
house. The eatable parts should be sent, and the offal
be left behind.
But, on investigating the matter practically, we find that,
under present arrangements, there is liable to be so much
loss of country killed meat from putrefaction in hot weather,
and consequently such uncertainty in the supply, and such
an increase of price, that we are compelled for the present
to acquiesce in the expediency of maintaining some slaughter
houses in town.
The question of the supply of meat is, as we have said,
of such immense consequence in a social and political point
of view, that we make no apology for introducing some of
the scientific details involved therein; for it is only by
public discussion that a better system can be brought about.
After the death of an animal, whilst the body is cooling,
there comes on the well known state of stiffness, technically
called rigor mortis. This state consists in a partial solidification
of matters in the flesh which were previously fluid,
and is of the greatest value in hindering putrefaction, by
preventing the admixture of the blood, which is alkaline,
with the juice of the flesh, which is acid. This state is
promoted by keeping the dead animal at perfect rest, and
allowing it to become quite cold; and, so long as it lasts,
putrefaction is absent.