The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-11-25

case. As suggested by tho local physi-
clan, DIR. Salts. made = careful exam
ination of the materials for mineral
poison, particularly arsenic, but not
the slightest trace of mineral poison
could be found. The samples of water
and flour were faultless. The baking
po~der'containcd very high per cent.
OF alum. The three samples of milk,
the bread and milk of which the pa
tients ate before they were taken sick,
and the samples of vomit-which of
course was the result of their sickness
were all carefully examined, being
analysed for vegetable and animal pois-
Ons, and in each and all of these SAM
pies ptomsin or animal alkaloid was
discovered, which corresponds to the
ptomsin discovered in cheese, milk, ice-
cream. etc.. by Prof. Vaughn, of the
University of Michigan and named by
him ''tyrotoxicon, or ''cheese poison"
The samples were so small that the
quantity of poison recovered was of
necessity small, yet sufficient was OBJ
tanned to show it to be definite crystsl-
line poison. Chemically it behaved
very much like coniinc, giving similar
reactions with sulphuric acid. The
crystals are circular in shape, and form
salts with sulphuric and acetic acids,
having the peculiar resemblance of the
| sulphates and acetates of other aka
loids. Twas unable to form a salt with
hydrochloric acid. The poison was ex-
tractcd after Prof. Waugh Inns method,
and the same difficulty was experienced
in separating and purifying the poison.
Upon concentrating the ethereal solu-
ton containing the poison it assumed
the appearance of an oily liquid. A
small portion of this oily liquid was
given to half grown kitten to test the
physiological effects of the poison, with
the following results: There was a
81 ght frothing at the mouth soon after
giving the poison, which might be &C
counted for by the unpleasantness of
the dose. This was followed by restless
ness, and finally languor, half-closed
eyes, and attempts at vomiting. The
poison was given at noon, the symp-
toms came gradually, probably reach
lng their intensity between and 4
O'Clock ?. NJ. The kitten seemed to re-
cover completely from the effects of the
poison. The remainder of the liquid
was allowed to evaporate spontaneously
and the crystals were recovered and
treated as above. They gave the reduc-
ing test upon ferricyanide of potash and
ferri- chloride. This. however, is not a
reliable test, as milk in general will
give this reaction. A knowledge of the
existence and action of the ptomaines
is of great Importance not only to the
phvsic ans but to community in general
since these po:sons have their growth
in the soil of uncleanliness. just why
certain putrefactive changes in cheese
should produce tyrotoxicon and SINH
lar process in beef, shell-tish. or decay
ing vegetables and fruit should produce
ptomaines corresponding to morphine,
strychnine, coriline, etc., is a question
that can not be answered at present. 1t
is certain that the albuminoids or nitro
genous portions of these materials is the
part concerned in the development of
the animal alkaloids, and putrefactive,
or at least rctrograde changes, are nee
essary for their formation. The amount
of putrescence is in some instances cx-
ceedingly small, and it is in these cases
that the greatest danger lies. What to
all appearances is 4 pure and perfectly
healthy article of food may be contain
mated with one of these deadly ptom-
aines. This, however, is the exception.
More often there are marked degrees
of putrcfactive changes.
The case reported above is the ex-
ception. Several guests at hotel in
Corning. Iowa, were taken sick after
eating of the food served on the table,
with all the symptoms of poison. So
marked were the symptoms that sus-
picion of criminal poisoning were ex-
| cited. Close investigation soon detect
ed the milk to he the cause of the
difficulty. The milk was kept in earth
en- vessels in a refrigerator, and, after
every precaution was taken to keep the
milk pure and sweet and free from con-
tamination, at two succeeding intervals
cases of poisoning occurred. The
milk was all from the same source
the landlords cow-and when used soon
after being drawn from the COW had
no bad effects; but on standing twelve
hours seemed to develop its toxic quail
tiles, which produced the usual symp-
toms of tyrotoxicon. In this case we
can hardly attribute the difficulty to the
care of the milk, and the degree of
putrefaction that could take place
in well-cared-for milk in twelve
hours is of little or no Importance.
The exciting cause must be found in
some other source. The feed could
not be the cause, for other COWS grazed
in the same pasture and no other milk
will give any trouble. Is micro
organism concerned in the change,
and, if so, what is its value and origin?
Is the animal organism at fault, result
ing in an imperfect or abnormal pro-
duct from the secreting cells? Wheth-
er the primary cause IS or is not found
in the above, there are certainly sub
sequcnt changes after the milk is
drawn from the udder that gives it its
toxic nature. just what these changes
are we are at present unable to say,
though these are strong grounds for
thinking that putrefaction is concern
ed, if not the Immediate cause. Yet,
in some cases these changes are so
slight that they are not detachable and
sill the poison is there and does its
work. T. w. SHEARER, M. d.
About Butter.
Fat or oil in one form or another is
essential to the human economy, and. it
is to this fact, says The News, of Lon
don, that we owe the introduction of
butter. which Low forms SO prominent
q n art c1p Of dict Wa If tbo An~1o