BUTCHERS’ MEAT AND CANCER.

White Ribbon, Volume 1, Issue 4, 1 October 1895, Page 5

BUTCHERS’ MEAT AND CANCER.

The Wellington Union, having discussed the subject of the connection between butchers’ meat and cancer, wrote to the rabbis in Auckland and Wellington on the matter, and received very telling letters from both gentlemen. We have been requested to publish the one f following:— “ Auckland, October 12, 1894. “ Dear Madam, —In reply to your letter, I'Jbeg to state that cases of cancer and consumption are very rare among my people, although we have an isolated case now and then. We it tribute our comparative freedom from these terrible scourges to the strict examination of our meat supply. The English statistics, death rates, etc., which 1 saw recently, were a remarkable comment or. the beneficial effects of the scrupulous care and supervision which our me*.t receives. I he inspection is made by properly certificated persons, who J receive their diploma from the Chief Rabbi as a rule, after a severe examination as to their theoretical and practical knowledge of meat inspection. This qualification is imperative in the case 1 of anyone examining meat for a Jewish community. The death rate among us throughout the world is abnormally lou\ out of all proportion , when compared with that of other sections of the com-munity-more especially in large centres does this fact become rather glaring. In Metz (France), during the last cholera epidemic, eight or nine years ago, only six Jews out of some thousands were attacked by the disease, and it was proved

clearly by the Jewish authorities that they were unobservant Jews. Scientific authorities agree that we owe our comparative immunity from disease to our inspection, which has been carried out long before the Christian era. \\ ith us it is a religious duty rather than a law of hygiene. I must also explain that before the meat is cooked all the blood (the seat of any disease germs) is extracted. We are not allowed to eat blood according to Judaism, and we see the blood is extracted by judicious salting and soaking in water for some time before the meat is cooked. “ As regards the milk, there is no examination of the cows from which the milk supply is drawn, although there should certainly be, milk being such an absorbent. Orthodox Jews never have milk in the preparation of food in which meat or fat enters. “ I will be only too pleased to give you any information on the questions. “ My meat inspection takes up two and a-half days in the week during winter, and three and a-half days in the week during the summer months. “ I am, dear Madam, “ Yours faithfully, “ S. A. Goldstein. “ Rabbi to the Auckland Hebrew Congregation.”