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

HAY MARKETS.

SMITIIFTELD.—OId meadow hay, £3 Oa to £4 15s ; new
do., £3 15s to 'S4 4s ; old clover, £4 Os to £.5 lOs ; new
do., £4 Os to £4 10s; and straw, £1 10a to £2 Os per load.
Trade 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 £5 108 ; new
do., £4 Os to £4 108 ; and straw, £1 12s to £2 Os per lead.
Trade steady. Supplies moderate.

WHITECHAPEL.—OId meadow hay, £3 Os to £4 15s;
new do., £3 15s to £4 4s ; old cloves £4 Os to £5 lOs ;
new do., £4 Os to £4 10s ; and straw, £1 15s to £2 Os per
load. A fair demand.

THE CHEESE POISONING AT DARLINGTON.—It
will be remembered that a few weeks bask great alarm was
created at Darlington by a number of persons being taken
suddenly ill after having eaten some cheese, purchased at
Mr. B. Thomson's shop, at the Bank Top, in that town.
On the application of the magistrates, the Home Sec:retary
ordered an analysis, and the report of Professor Taylor has
been received. He 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, and 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 nothkg injurious in
the cheese, but that it was perfectly wholesome. It
goes, however, only to the extent of showing that there was
no mineral or vegetable poison mixed with the cheese,. DT,
accident or design, and thus corroborates the cheobantnnict
analysis. lam of opinion that the cause of the symptoms
in those who partook of the cheese was a noxiouseca unal
substance, arising from the decomposition.tourednt y c
cheese.
This caseine or curd, which is the princil constiede. t
Thu curd
This cheese is of poor quality and badly m
to deprive * it of
has not been originally sufficiently pressed
The caseine has thus * mder-
the acid whey, and the cheese ise deficient in that exc silent
preservative, common salt.
given to the the ese; its
gone a chemical change, w_hibech has
of decay a* As like
unwholesome character.
IT
being.te product
mu cons membrane of the
irritant poison on the deic
Itth ies
cheese difficultto point
alimentary canal of a human
trsbywhich out any special characters
be known from that which i s whole-
unwholesome may
some. A soft (and not._ mealy) fracture, with the presence
of a strong acid liquid oozing from the broken parts—a
sour, disagreeable smell, with a sour taste, and the. rapid
production of mould over the broken and euposed • surfaces,
are the characters which generally accompany the. nr
some kind of cheese. One of the main causes of the noxious
decomposition of the caseine of cheese is a d efi, ciency
of salt. I have never heard of any accitier It arising
from the use of Dutch cheeses, which are well dried and
contain a large proportion of common salt." ,
DESTRUCTIVE FIRE AT WHITECHAPEL., —Yester-
*day morning, between five and six o'clock a fire attended
with serious loss of property, broke out on the pi •erniges be-
longing to Mr. John Smith, bone boiler, Whited Lapel-road.
The prompt attendance of engines and escapes prevented
the fatal consequences which might oshmvise ht tve ensued*
and the fire was after a time subdued.