“Incidentally I may remark that in the course of the last twenty years, although millions of parasites and their eggs have passed through my hands, I have almost entirely escaped infection. It is something to know what you are either handling or looking at, because there are many parasites besides Trichina which are dangerous. There are gregariniform entozoa residing in meat which we eat every day without any bad consequences. They are as harmless as cheese-mites. There is no need to be in the slightest degree nervous about flesh-food, provided it is properly cooked. I believe there will be no fatal issue in the case of any of the three individuals just alluded to, but the chief practical point before us arises out of the fact that we have here, for the first time in England, an epidemic of trichiniasis. By calling attention to the subject, it will, to say the least, suggest precautions by which future epidemics may be avoided.” The above remarks form the substance of a lecture given on the 24th of April, 1871. A week later I delivered the third of the Cantor lectures for that year, when I took occasion to add the following particulars: “It has been asked whether the so-called muscle-Trichinæ, after they have arrived at their destination within the flesh of man, are capable of producing any more unfavorable consequences? The answer is, Certainly not. In the case of man it would be necessary that his muscles should be eaten in order for the Trichinæ to become sexually-mature worms; and in those countries where cannibalism exists, the man-eater would himself become trichinised, and would certainly deserve his fate. I was very desirous to follow up the account of this outbreak by inquiries respecting the particular animal which had been the cause of the outbreak. I may therefore mention that my informant, Dr Dickinson, states that the family, including the man-servant, all fed together, and that they had for upwards of a fortnight eaten daily, and sometimes twice a day, sausages made from the flesh of the trichinised animal. And he adds: The meat cut from the ham and flitches, and what is called the spare-rib, was roasted before the fire or in the frying-pan. Occasionally it was cooked in the oven. Dr Dickinson ascertained from the mother that she liked her meat to be underdone, and thus, therefore, there is very little doubt that the meat was generally undercooked. The man, a strong labourer, had a good appetite, and would therefore get a large share. He is improving slowly. Dr Dickinson adds in a postscript, what is still more to the point, that the sausages would be most likely undercooked; they would be cooked in the frying-pan, and if only brown on the outside would be eaten. It is probable that the outbreak was due therefore to eating underdone meat from this pig, cooked in various ways, and not alone from the ham itself.”