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be in the presence of two respectable witnesses;
but the animal must not be cut up until the
inspector arrives.
No meat is to be sold until it has been examined
by the inspector and certified to.
In case of dispute between the inspector and
the owner of the meat, the latter can demand the
assistance of two experts, taken, if possible, from
among the licensed veterinary surgeons, who are
to decide definitively whether the animal can be
killed, and whether the meat can be sold, and in
what condition.
It is forbidden to kill animals of less than 14
days old. It is also forbidden to kill animals
which have been overdriven, before they have
time to rest themselves and recover.
It is forbidden to sell putrid meat.
The hawking of meat is forbidden, and so also
is the sending of meat from one commune to
another, except with the consent of the police.
The inspectors are to take care that the greatest
cleanliness is observed in the slaughter-houses, in the
butchers' shops, and in the scalding and pork shops.