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69
2. That cattle sent to the public markets, and
to the public slaughter-houses, are carefully examined
by the inspectors or officers appointed for
that purpose.
3. That diseased cattle are carefully kept from
healthy cattle, and are either destroyed or disposed
of in such a way as to prevent their communicating
disease to other cattle, or their being sold for
human food.
4. That in all large cities the slaughtering of
animals is either conducted in public slaughterhouses,
or is so regulated as to ensure the condemnation
of diseased meat.
5. That to guard the public against the mischief
which arises from the use or consumption of unwholesome
meat, the animals destined for food are
examined, not only before they are killed, but also
afterwards.
AMERICA (NEW YORK).
In the City of New York there are very stringent
regulations for the inspection and management
of slaughter-houses, butchers' shops, and public
markets. In the first place, no one is permitted to
carry on the business of a butcher, or to slaughter