The Sun.
London, England, 1859-08-13 00:00:00

HAY MARKETS.

SMITHFIELD.—OId meadow hay, £3 Os to £4 15s ; new
do., £3 15s to '£4 4s ; old clover, £4 Os to £5 10s ; new
do., £4 Os to £4 10s ; and straw, £1 10.5 to £2 Os per load.
ade steady, at late rates.
CUMBERLAND.—OId meadow hay, £3 Os to £4 15s ;
new do. £3 15s to £4 4s ; old clover, £4 Os to £5 lOs ; new
do., £4 Os to £4 10s; and straw, £1 12s to £2 Os per haul.
Trade steady. Supplies moderate.
WHITECHAPEL.—OId meadow hay, £3 Os to £4 15s;
new do., £3 15s to £4 4s; old clove! £4 Os to £5 10s ;
new do., £4 Os to £4 105 ; and straw, 15s to £2 Os per
load. A fair demand.

altsCaNfelwNGweeekTs
bDAßgrlttGaTl(a)Nrin.—wlats
hdPatviOling eaten some cheese, put:chased at
createdw at Darlington by a number of persons being taken
sAillirdlT.ld benßneE.l illremembered
I leoEaMfEbtseseorrEne' s shop, at the Bank Top,
On the application of the magistrates, the -Horne Secretary
ordered an analysis, and the report of Professor Taylor has
been received. Ile says—" The result of this analysis and
investigation may be thus stated. The cheese contained no
mineral or vegetable irritant poison. It contained traces of
lead and copper, derived probably from the vessels with
which the milk or curd may have been placed in contact.
The quantity of these metals was too small to affect the
health of a human being in any manner, an wholly insuf-
ficient to account for the symptoms of vomiting and purg-
ing which are described as having followed the eating of
this cheese. The experiment on the dog would appear
to show not only that there was nothing injurious in
the cheese, but that it was perfectly wholesome. It
goes, however, only to the extent of showinc, that there was
no mineral or vegetable poison mixed with' the cheese,. by
accident or design, and thus corroborates the elicu!i
analysis. lam of opinion that the cause of the symptoms
in those who partook of the cheese was a noxiocau:animal
substance, arising from the decomposition or d
caseine or curd, which is the principal constituent
d IChe curd
This cheese is of
.poor quality and badly m
ato dep,rive it of
has not been originally sufficiently pressed.
that, excellent
' deficient in
the acid whey, and the cheesenet o I colite etshee.
a chemical change, which preservative, common salt.
tohastbtl.elua
The product of decay acts like
unwholesom3 character. cheeseunder-
gone
its
inueous mem' crane of ' the
irritant poison on the delicate
which the ch .eese which is
Tbhibseaseagisevinene
• l characters by
out any special
be known from that w' aich is whole-
some.unwholesome may
mealy) fracture, wit h the presence
alimentary canal of a human being. It is dii ficult to point
A soft (and not .
0. from the l .roken parts—a
smell, with a sour tad/ 3, and the rapid
sour, disagreeable
of mould overthe broken and c ix posed surfaces,
pos
production
which generally accomp any the unwhole-
some the characters
kind of cheese. One of the main can ses (A the noxious
some
of a strong acid liquid oozint,
decomposition of the caseine of cheese is '3, deficiency of
common salt. I have never heard of an accident arising
from y
the use of Dutch cheeses, which a r a well dried and
0.
contain a large proportion of common sa' ~ ,
DESTRUCTIVE FIRE AT WHITBC :t jApEL.—Yester-
day morning, between five and six o'c
' iock a fire, attended
with serious loss of property, broke ou ton the premises be-
longing to Mr. John Smith, bone boil er_ Wliitechapel-road.
The prompt attendance of engines f '
and escapes prevented
the fatal consequences which Might osherwise have ensued,
and the fire was after a time subduei j.