The sun. [volume] (New York [N.Y.]) 1833-1916, 1879-04-20
urBRMAN GATJEN'S DEI1H.
s,mptor,'s CIted ns rroot that lais sickness
wns Caused ny sausage Poison.

Caused ny NuufnWe Eoisons
pcputy Coroner McWhinnic was as posi-
,yc Yesterday. that the death OF Herman Cat
lon nj 1872 Allen street. on Thursday evening
vos caused by gnstrits, from some irritant and
MAT the irritant was some corrosive poison.
rrolably arsenic. MS DR.. T.. T. Stutzer was posi-
1.-Two that the irritant was animal poison In n
Bologna sausage that had been eaten. The au
totsy showed acute Inflammation OF the lower
part " the stomach. Tho lower organs were
not SO much innamcd. Mr. Gaucn was not
robust man. hut before he was taken sick after
eatng the sausage. he was in ordinary good
health Tho nutopsy did not show any
ether disease than gastrits. and the pres
encc Of that disease without some OF the
symptoms OF arsenical poisoning is what
puzzles the Deputy Coroner. " But 1 am posi-
tive" he said. that the disease WAC caused by
some corrosive poison Everything showed
that. What that poison was cannot be deter
mined until after an analysis of the stomach
and az that IL costly piece OF work which tho
city ia not inclined to pay for generally. II will
probably never be known what that poison was
fully acknowledge that am puzzled. have
extended several lines Of thought and tried to
come to some conclusion but before tho chain
could be completed found several links miss
ing. According to my history oi the caso there
were symptoms of arsnnical poisoning, but
there were other symptoms that werent variance
with the known symptoms OF inc eject OF
presence Of animal poison, and do not believe
that gastritis was caused 10y diseased meat in
the Bologna sausage
Or. Siutzer says that he recognized the symp-
toms OF poisoning by animal poison on the first
day that he visited Mr.. and Mrs. Gaten. The
disease Is not well known in THIS country. and
he does not remember having heard any Eng
lsh spenking person describe u. SO lar AZ he
knows IL ia not mentioned IN English medical
~ Germany SWifYHTlVu1
disease caused by the poison has been we'll
known. Prof. George Frederick Most o cello
lru'el German physician and author OF mod
zeal works mentions the poison in n medical
CuryclU uWdia published in 1887 and q text book
published IN 1873 lie describes II as Wurst /
sin sausage poisonl and says That II consists
Of % poisonous acid existing In blood and liver
sausagcs. which DR.. Kerner calls animal poison,
or corlse acid. blood acid or iatty acid, formed
in the distiiiation Of blood or fats II acts upon
animals in the same way that poisonous
snu,nees not upon human beings and that fact
Is cited as proof that the poison is not from
copper or poisonous spices. In Or. Kerncr's
work are n number ~ cases OF poisoning by
means Of smoked blood and liver sausnges. In
the Kingdom II Wurtembere In 1921 there were
lsj cascs 81 poisoning boy snusagcs. ami OF that
number - died. The statistics were gathered
hy tho police. hut the author thinks that there
wore at least double that number of cuses that
were not reported. Old blood and liver saus-
Rgcs. be saws, which are smoked In the seasons
OF the year whom they may freeze and thaw are
most liable 20 contain the poison. especl-
ally when tho FIRE IN tho SMOKE S nous,s
h. advises. never eat sausagcs OF that kind
when the smell or the taste has changed; when
they have air bubbles in the mont. and when
they smell sweet-sOur.' Prof. Most SAYS that
the symptoms Of sausage poisoning are not
prominent until eighteen or twenty-four hours
alter eating. and that then they are similar a.
those Of an attack Of cholera. The SYMPTOMS
are rptching. diarrhpd, and excessive thirst
Later. they are pain In the neck. constipation
cold skin. slow pulse, hoarsencss. paralysis o
the eNtremities. and blindness. the latter being
followed by death. which takes place quietly
aud with full consciousness on about the tenth
day Of sickness. DR.. Kerner's nntidote is al
emetic TO be followed by salts, n sulphur bath
and doses Of sulphate OF potash and cream OF
tartar
Mrs. Gatjen nj first described the place wher,
she purchased the bologna sausage rs II mea
store: hut recently. she said. that she pur
chased IT, with some cheese and picked tongue
In a store in which German deicacies nrc sol,
in First avenue between Second and Thirt
streets. The bologna was old and hard. ant
she purchased il because her husband Liked
that KIND better than the fresh. soft ones. i
was either an imported sausage or q Western
sausage. and IL had been kept several months
The bologna sansage5 that are made in TIL,
country are composed OF bullock beef and pacl
pork. with the proper quantity Of pepper. salt
corander seed. and garlic. None Of the meat il
only dries the outside. Tho in ported sausagei
have the same ingredients. but the meat II
Gner and the spices are better. sausage makers
say. Although Dr.. kcrner mentions onll
blood and liver sausages.' Dr. Stutzer said
There is no doubt that animal poison cal
exist ID. bologna sausaCes. The spices wou'
Lot cOuntcraCt its elect.