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Caption: Board of Trustees Minutes - 1884
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165 organic character are developed in the putrefactive decomposition of pork and other flesh, and many of the fatal results apparently attending its consumption may he referred to this cause rather than to the trichinae to which the injurious consequences of pork consumption are so often ascribed. The consideration of the latter must be left to the entomologist and veterinarian. Ice, or at least a low temperature, is therefore the best preservative, though the partial cooking and smoking employed in many of the packing establishments may effect the desired result when carefully applied, and indeed, from a chemical standpoint, it seems that no objection can be raised against it. It prevents putrefaction without reducing the digestibility of the product to any marked degree. The whole subject of the relation of the composition of pork to its nutritive value requires further study, and I hope at some future time to be able to present the results of some additional investigations in this direction. What I have the pleasure to present here is only a beginning of what should follow, and I hope it may have a tendency to stimulate inquiry in the same direction in other quarters. In conclusion, I desire to acknowledge the valuable aid I have received in connection with my work at the hands of Messrs. Baldwin & Co., J. C. Hately & Co., and Armour & Co., of Chicago, in the information furnished concerning the results obtained in their packing establishments, and that rendered by my assistants, Messrs. A. W. Palmer and F . W. Eberlein, also students Miller, Mann and Ellis in making the analyses in the Laboratory of the Illinois Industrial University. ! For .sitptt/eiH<jit/<ti,f/ P<ij/rr on (Jluniixtru of the Hog, setj " A/)j>(jn</i.r.*\\
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