In killing animals for food all painful processes are avoided.  Under the old system the cruelty with which the animal was treated, and its suffering from the violence of the death-struggle greatly affected the quality of the meat, lessened its nutritive powers, and rendered it less digestible, and very often exciting and injurious.  Now, when an animal is to be killed, it is placed in a large lighted stable, over which is a loft, communicating with it by means of a grating.  In this a man is stationed, who thrusts through the grating a long stick, baited with a bunch of fresh grass, in the middle of which is contained a small globule endued with the property of depriving the animal of all consciousness and sense of feeling.  As soon as the beast has eaten the grass, and consequently swallowed the pill, he staggers and falls; and, before he has time to recover, the butcher despatches him by cutting his throat and letting out the blood, whereupon he dies a painless death, without a struggle.  Only one animal is despatched at a time in the same stable, so that one does not see another killed.  There is reason for this precaution.

A lamb takes the ball of grass from the hand, for it is thus our shepherds sometimes feed them.  Poultry are killed by very small quantities of the preparation being mixed with their grain; the fowls sometimes take up two or three grains not impregnated with the material, but as soon as the smallest particle is swallowed they stagger and fall.  It is interesting to see this, the effect is so instantaneous.  The ingredient used does not in any way injure the meat and is indeed considered beneficial, even to the human system, when administered in small quantities, since the torpor it causes at the moment is succeeded by increased vitality and strength.

THE BLOOD OF ANIMALS.

When the animal is killed we are very scrupulous in pouring out the blood, which we avoid using for any purpose connected with food.  On every occasion of the kind “field doctors” are present to see that all due precautions are taken.  They analyse the blood, and if it does not contain the proper ingredients, the animal is looked upon as diseased, and its flesh rejected as so far unwholesome; in our climate it would be difficult of digestion, and produce heaviness, disinclination to study, despondency and other inconveniences.  Blood is said to contain the electricity that, in connection with the electricity on the nerves, gives action, feeling, pleasure, and pain.  Blood, indeed, contains as it were the material through which the life of the animal carries on its operations.

PROTECTION OF THE MEAT FROM INSECTS.