Private slaughter-houses ought to be abolished, and all animals intended for human food slaughtered in public abattoirs under efficient supervision. When a large number of private slaughter-houses exist in different parts of a large town, it is impossible for the sanitary officials to properly supervise the slaughtering, or to ensure that diseased meat shall not enter the market. The inspector may only have the opportunity of examining the flesh, the internal organs which more particularly show the presence of a diseased condition having been concealed. Such concealment and the consequent foisting of diseased meat upon the public, can only be efficiently prevented by forbidding the slaughtering of any animal intended for food in a private slaughter-house. Most local authorities have bye-laws regulating the slaughtering of animals. These provide for a cleanly condition of the lairs, and prevent keeping the animals longer in the lairs than is necessary for the purpose of preparation for slaughtering. They also insist on the provision of proper covered receptacles of iron or other non-absorbent material for the reception of garbage, and similar receptacles for blood; for cleansing of the floor, etc. after slaughtering; for lime-whiting of the walls four times a year; and for other matters of detail. For _knackers’ yards_ similar regulations are applicable. The flesh should not be kept until it becomes putrid before being boiled, and the boiling of the flesh and fat should be so arranged as to avoid the escape of offensive vapours into the external air. In _smoking bacon_, the singeing has formed a serious nuisance. _Fish-frying_ in small shops is often a most troublesome nuisance. A hopper over the pan in which the frying is conducted has not been always successful in carrying the fumes up the chimney. The frying should preferably be done in a closed outhouse, close to a chimney with a good up-draught. The _fellmonger_ prepares skins for the leather-dresser, the chief operations being taking off the wool, liming the skins, etc. The skins deprived of wool are called “pelts.” The pelts are thrown into a pit containing milk of lime, and thence sent direct to the leather-dresser. Nuisance may arise from (1) the odour of the raw skins; (2) the ammoniacal odour from the lime-painted skins hanging in the yard; (3) the emptying and cleansing of the “poke” or tank in which the hides are washed; (4) the foul condition of the waste lime taken from the exhausted lime pits; (5) the odour from the dirty unpaved yards.