The two haggard, wolf-eyed fellows who had prowled after the ox, and his Inspector, now step forward and purchase the bruised and diseased corpse of the slaughtered (murdered) animal, and carry it away to be sold to the poor, in small lots by gas-light, on Saturday nights, or in the form of soup; and to the rich, in the disguise of a well-seasoned English German-sausage, or other delicious preserved meat! So much for the Inspector, and the amount of duty he so ably performed! We make the following extract from a pamphlet recently published, entitled, “An Enquiry into the present state of the Smithfield Cattle Market, and the Dead Meat Markets of the Metropolis.” “The _wet-uns_ are very far gone in disease, and are so bad that those who have to touch them, carefully cover their hands to avoid immediate contact with such foul substances, naturally fearing the communication of poison. A servant of a respectable master butcher, about a twelvemonth ago, slightly scratched his finger with a bone of one of these diseased animals; the consequence was that he was obliged to go to the hospital, where he was for upwards of six weeks, and the surgeons all agreed that it was occasioned by the poison from the diseased bone. It is also a fact, that if the hands at any time come in contact with this meat, they are frequently so affected by the strong smell of the medicine which had been given to the animal when alive, that it is impossible for a considerable time to get rid of it; and yet, it will scarcely be believed, none of these poisonous substances are thrown away—all goes in some shape or form into the craving stomachs of the hungry poor, or is served up as a dainty for the higher classes. Even cows which die in calving, and still-born calves, are all brought to market and sold. Let these facts be gainsayed; we defy contradiction.” We must by no means overlook the adventures and sufferings of sheep; nor the unwholesome condition to which great numbers of them are reduced before they are sold as human food.