77

H.—6c.

VET.-SUBG. -CAPTAIN YOUNG.]

238. Mr. McNab.] Was there any shortage of sugar in the supplies'? —Well, only once when I tasted the tea. 239. Was there any shortage in the store ? —I never heard of it. 240. Was there any shortage of milk ? —I never heard of that either. Veterinary-Surgeon-Captain Young, M.8.C.V.5., sworn and examined. (No. 23.) 241. The Chairman.] Will you cell us your name, please ?—Alexander Keid Young. 242. Were you a member of any of the Contingents ?—I was veterinary captain of the Eighth Contingent. 243. You returned to New Zealand on board the " Britannic " ?—I did, sir. 244. Had you any duties on board the " Britannic " in connection with the issue of rations to the men'? —None, until about ten days before the time we arrived in New Zealand. 245. How was it you were put on duty then ?—Captain Matthews, the chief staff officer, asked me to undertake the duties. 246. What were those duties? —Inspection of meat. 247. And how did you inspect it? —I went twice daily, or three times if required, to the butcher's shop to see the meat, and also called occasionally at the galley to see it after it was cooked. 248. Were you present of a morning when it was issued to the men? —When it came out of the refrigerating-chamber I went to the butcher's shop and examined it in bulk. I remained there and examined every individual piece, and saw that every piece was sound and dressed. I did not leave the butcher's shop until it passed into the cooks' galley. 249. Do you know why you were called upon to do this duty ?—I do not, sir. 250. Was it consequent upon complaints ?—I only heard indirectly that complaints were made that the meat was bad, but I am not sure whether it was through that. 251. When you were first ordered to take this duty Was there any reason urged, or were you simply ordered to do it ? —Captain Matthews asked me if I would undertake the supervision of the meat, as I would probably give greater satisfaction, as the men had been making some complaint. I said I would be only too pleased. 252. Does your profession give you special capacity to judge the quality of the meat?—l was five years and a half in the Public Health Department, Edinburgh. 253. Before the meat came under your eye had any other inspection been made ?—I examined it in the bulk. I then examined every individual piece. 254. Before it came under your eye did the purser or head steward weigh the meat and separate it ?—lt was my instructions to them that they were only to present the meat to me as it was ready to be issued. If they chose to condemn a carcase, that was nothing to me. 255. Do you feel sure that no meat was served out to the men that had not been inspected by you? —I am absolutely positive, sir, I was too wide awake to them ringing on bad meat. 256. You are sure that only good meat was issued for consumption ?—Quite sure. 257. Did you have any check upon the weight of the meat ?—I made no check upon the weight at all. I had nothing to do with that, only as to the wholesomeness of the food. 258. How often did you find indifferent meat ?—Only on two occasions when I condemned two small pieces off the flanks, and it was probably because it was a little too fat, not because of any un wholesomeness. 259. Had you any green meat ? —Never, unless two pieces stained. 260. Had you any occasion to reject meat on account of its being green ? —Only one or two small pieces which were inclined to be a little bit fat and stained. 261. Was any meat that had any green on it passed for consumption ?—No green meat was passed by me. 262. What was the cause of meat being green ? —lt must have got stained before it was put into the refrigerator. 263. Are you aware, of your own knowledge, whether any putrid meat ever came out of the refrigerating-chamber? —I am not aware of it. 264. Do you think it could have come out without your knowing it ?—1 do not think so, sir. The fact is that no putrid meat could be in the refrigerating-chamber; 265. Supposing it had been put on board putrid?—lt does not appear as at all likely. 266. There are distinct allegations of putrid meat, and we want to find out the truth of it ?— The thing is absolutely absurd. If putrid meat were put into the refrigerator it would only be a waste of time and money. It could not improve there; it would be rotten in any case ; and it would be a dead loss to the shipping company to allow putrid meat to go in. Wholesome meat would not go putrid. 267. Do you know at what temperature the refrigerating-chamber was kept ?—I did not take any note of but at that time I put it down to my satisfaction. 268. You think it was always kept below freezing-point ?—Yes, sir, lam sure of it. I asked about it at the time, and I was satisfied that it was correct. 269. Did the meat present the appearance of having been properly frozen ?—Ob, yes. The great difficulty was to get it thawed in time to cut and cook for the men. 270. What was the general condition of the meat ?—lt was not inferior; it was not first-class prime stuff; but it was the stuff usually sold to the general public as good, wholesome, and sound meat. 271. How would it compare with meat hanging up in Gear's shop in Wellington?—l should not tell you that; it was American chilled meat. 272. We-want to form an opinion of what it was like. Did the meat present the appearance of having been well grown ?—Yes, sir.