Trichinae In Pork

At a meeting of tho Canadian Institnte in Toronto, Professor Ramsay Wright rcad a paper on triehina: in pork. He said that the subject had been suggested to him by readiug in a newspaper an account of the result of the observations of Dr. Osler in Mon treal in reference to diseased pork. It ivas HLíuuu iiAiii ur. vjsivi examinea thrce hundred careases of pigs at the abattoir and found only one affected, or about one-third per cent. This percentage was quite enough to causo serious discomfort to the lovers of that particular kind of flesh, and it had occurred to him that he could give them some kind of consolation by relating te them the result of some experiments made in Franco as to the action of salt in killing the trichinsc. Professor Colin, of the. Veterinary College of Alfort, Franco, had made a serious of elabórate observations as to tae resistance of trichina; to the action of sait in preserving pork. The experiments were of two classes: - First upon animáis infectcel with trichinosis by being made to eat trichinized flesh, and in the second piase on American preparations of pork. Under the nrst head a pig was affected by being made to eat a trichinized rat. The flesh was then prepared in a pickle of one part of salt to three of water, and other parts we re made into sausage salted with from two to five per cent. of salt to the flesh. After 8, 10, 12 days the flesh pickled had living trichin. After 15 days' pickling the trichinK were dead for 1 inch deep from the surface, and at the end of two months all the trichinos were dead. By mixing salt with the flesh directly. as is done with sausages, to the extent of two per cent. no nving trachinse could be discovered at the end of the second week. A largor percentage of salt acted much more quickly. In the American pork seized in Paris as affected none of the trichinse were living, thus proving that properh' prepared flesh of the pig is safe eating. The cysts of the dead' trichintc were quite olain and wull marked off. He might observe that in large pieces of pork, which did not salt so readily, in summer the trichinro were not dead in the deeper parts till six weeks.