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22
But, unfortunately, meat killed in the country in summer
is packed whilst warm (and the natural heat is just that
degree which is most conducive to putrefaction), and is kept
in constant movement till it reaches the shop of the retail
butcher. Hence it cannot set, and is often tainted before
unpacked, or becomes so soon afterwards.
Besides, there are many details in the killing and preparation
of meat which ought to be attended to; for instance, if
the animal be not entirely and quickly drained of blood; if it
be allowed to rest on its side so that the blood may stagnate;
if there be any defect in cleanliness; or even if the ripe,
full-fed, juicy meat be too roughly handled, decomposition is
apt to begin very early and suddenly: so that a parcel of
meat which arrives fresh in appearance may become tainted
in a few hours.
Considering then what losses the town butchers would be
exposed to from the careless manufacture of meat in the
country, considering moreover that all the risk of loss from
putrefaction at present belongs to the retail butcher, who purchases
in the wholesale market, it cannot be wondered that the
town butchers should desire to keep the management of the
slaughtering in their own hands; and we believe that the
summary abolition of town slaughter houses might be attended
with a most unpleasant rise in the price of meat.
The real point to aim at, in order to procure the removal
of these places from towns, is the introduction of a more
careful system of killing, cooling, packing, and conveying
meat from the country; and a proviso that, if the meat
putrefies within a certain time after delivery in town, the loss
shall fall on the vendor.
At the Petty Sessions which were holden at Mount Street
on the 22nd October, 1858, 36 licences were renewed, and
new licences were granted to three places. The number
refused was three, because they were underground, or otherwise
unfit for the purpose.