PAINLESS SLAUGHTERING OF ANIMALS 
Some thousands of dollars, we believe, have been 
spent by the Antivivisection Society of this city for 
the purpose of suppressing scientific cruelties which 
do not exist, and we sincerely trust that the humani- 
tarians who, in this impracticable way, have found 
vent for their superfluous money and energy, may be 
induced to turn their forces into a more worthy 
channel. 
We would call the attention of our readers to the 
accounts appearing in another column concerning 
the unnecessary brutality which accompanies the 
slaughtering of animals in Philadelphia. 
The committee appointed by the President of the 
College of Physicians is charged with the duty of 
endeavoring to secure the introduction of more 
humane methods into slaughter houses, and is com- 
posed of well-known vivisectionists. If they succeed 
in bringing about the proper reform, they will have 
done more for the relief of animal suffering than the 
host of antivivisectionists who have been clamoring 
for these many years. 
There is one aspect of the matter which is of direct 
practical importance to the meat-eaters of Philadel- 
phia, namely, the apparent total lack of any super- 
vision as to the quality of the meat which is served 
upon the private tables, and perhaps more freely in 
boarding-houses. It is doubtful as to how far it is 
really injurious to eat diseased meat which is thor- 
oughly cooked. We remember once hearing Prof. 
Leidy, in a lecture, state that on a certain day after 
dining feeely upon an unfortunate chicken, he called 
the cook and asked her why she had not sent in the 
liver, which tidbit he had in vain diligently searched 
for. The heroine of the kitchen replied, "the liver 
looked so queer I did not like to cook it.'' The 
Doctor then sent for it, and, taking it into his study, 
soon found that it was in the last stage of cancerous 
degeneration. Although the danger of physical ills 
may not be great from such ingesta when well cooked, 
sentiment is opposed to dining upon the products 
of disease. It must also be remembered that the 
poorest quality of beef is usually made into sausages, 
and that many of these so-called bolognas are eaten 
raw, or only partially cooked. If there be any truth 
whatever in the doctrines of Koch and his followers, 
feeding upon half-cooked bacilli cannot be conducive 
to the most robust health.