e among
animals used for food is known to be very great, and their transmission
to man is no longer a matter of dispute. It has been abundantly proved
that such diseases as the parasitic, tuberculous, erysipelatous, and
foot and mouth diseases are most certainly communicable to man by
infected flesh. All stall and sty fed animals are more or less diseased.
Shut up in the dark, cut off from exercise, the whole fattening process
is one of progressive disease. No living creature could long retain good
health under such unnatural and unwholesome conditions. Add to this the
exhaustion and abuse of animals before slaughtering; the suffering
incident to long journeys in close cars, often without sufficient food
and water; and long drives over dusty roads under a burning sun to the
slaughter house, and it will be apparent to all thoughtful persons that
such influences are extremely liable to produce conditions of the system
that render the flesh unfit for food.

Thousands of animals are consumed each year which were slaughtered just
in time to save them from dying a natural death. It is a common thing
for cattle owners, as soon as an animal shows symptoms of decline, to
send it to the butcher at once; and when epidemics of cattle diseases
are prevalent, there can be no doubt that the meat markets are flooded
with diseased flesh.

There are few ways in which we can more effectually imperil our health
than in partaking freely of diseased animal food. This is no new theory.
The Jews have for ages recognized this danger, and their laws require
the most careful examination of all animals to be used as food, both
before and after slaughtering. Their sanitary regulations demand that
beast or fowl for food must be killed by bleeding through the jugular
vein, and not, according to custom, by striking on the head, or in some
violent way. Prior to the killing, the animal must be well rested and
its respiration normal; after death the most careful dissection and
examination of the various parts are made by a competent person, and no
flesh is allowed to be used for food which has not been inspected and
found to be perfectly sound and healthy. As a result, it is found in
many of our large cities that only about one in twenty of the animals
slaughtered is accepted as food for a Jew. The rejected animals are sold
to the general public, who are less scrupulous about the character of
their food, and who are in consequence more subject to diseas