The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1890-09-27

ICE CREAM POISONING.
Juliet CorsOn Writes on n Subject of In
tercst to All.
special Correspondence

and frequently winter festivals are changed
into occasions of anxiety more or less pro-
longed, / was about TO say, according TO
the carelessness of the persons providing
the refreshments. Because there is one
chance in fifty that the cause of the trouble
may not be traced to human agency l will
restrain the indignation that my readers
Will admit Is very natural when they have
reflected upon my statements Let me say
here, and with emphasis, that these same
statements are the plain, unvarnished
truth, not in the least degree colored for
the purpose Of making an interesting or
striking piece of reading Usually il is not
necessary TO make any such preface to my
propositions; either they are self evident
or my readers are willing, from past eX-
perience, to take upon trust whatever
may say. But the present subject is very
serious, and should be cautiously treated,
attentively read and we'll remembered.
Not only the manufacturers of ice cream
and cream cakes or puffs, but caterers and
confectioners who supply them to con-
sumers, are concerned. What | have TO
say is important TO every one who handles
butter, cheese, cream in any combination,
or any article of food into the composition
of which milk enters. and he or she will do
only his or her duty by paying the closest
attention to this entire article II is not to
read in bits and be forgotten. Every SEN
tence is sound and valuable, since neglect
of the conditions defined always causes
illness and sometimes death
Chemical analysis instituted in conse-
quence of the alarming illness Of a number
of persons who had eaten of some special
fond hos dava1Opad Pho foot hot q
poison is formed in milk at certain stages
after it has been drawn from the COW. The
same poison, which is called tyrotoxicOn,
is found in milk, cream and cheese, in oys-
tiers stewed with milk, and in cream puffs
or Boston cream cakes. 1t has been found
In perfectly sweet milk which has not been
properly cooled, in the mixture of fresh,
sweet milk aud that which is day old,
and in cream under similar conditions.
When vessels that have contained milk
have not been properly cleaned, and other
fresh milk or cream is put into them some
poisonous germs are communicated more
or less dangerous to health. The only safe
guard Is the washing in boiling water Of
all vessels used in milking, straining, cool
ing and keeping milk and cream, and in
Its transportation.
In vessels of all kinds containing milk
which are kept in damp, i'll ventilated
places the poisonous elements will de-
velop with frightful rspidity. single hour
being sufficient time to charge the innocent
milk with the so called ptomaines, or poi
sons oil putrefactiOn These poisons are
not like the hereditary injurious conditions
of 'blue milk, " which does not seem TO be
absolutely poisonous, and the active germs
of tuberculosis against which boiling is
safeguard. They can develop in boiled
milk if it is placed in badly washed uten-
sll. The whole question settles itself into
the nutshell of cleanliness and tenpera-
ture. Put the milk in good block tin YES
sells and keep it in cool, dry atmosphere.
This touches the important question of
keeping all articles of food free from moist
ure and warmth, since moisture com bined
with warmth is the most prolific gener-
ator of all kinds of fermentation and
mold. To become convinced of this fact
make a sacrifice of potato the next time
some are boiled. Let it stand in the tenn
perature of "a warm kitchen where il is
damp; in a few hours it will be covered
with a slight indication Of slime: allow
this 20 remain undisturbed over night, and
a fine, soft growth of mold will appear,
which can be seen 10 develop under a good
microscope. AS the potato will be obvi-
ously unfit to eat, the lesson will be useful
beyond comparison with words But. re-
member the conditions, heat and moisture;
a dry heat would have a different effect
The fermentation which results in mold
is quite different 70 the condition favora bic
TO the formation either of ptomaines or
~ Il 4 Il.
pOisOns are defined. both of which seem 10
result from the ca-aless treatment Of milk
receptacle. SO serious has this mischief
become that the state health boards are
discussing the le2alzad inspection Of all
milk and cheese factories and depots II is
even proposed to limit tae Kind Of vessel in
which milk may be transported with afe-
" TO block tin or porcelain lined cans. The
Use of copper vessels for holding or cook
ing milk viii probably be forbidden. espe-
ciGlly for making ice cream and cream
cakes, because unless they are kept sCrupu-
lousy clean the metallic poison. yerdigris,
is apt TO form upon them. In making
French ice cream, which is composed
largely Of cream and eIEs, and the pastry
cooks cream, made OF milk. eggs, butter
and sugar, fatty acids are developed,
which coming III contact with copper not
perfectly clean causes the formation Of
yerdigris, an active metallic poison. Va,
nilla esSeEce sometimes p0isous because
the Oil Of the cashew nut. used to preserve
the bean. gives rise 70 sym ptOms similar
to those resulting from the internal use Of
croton Oil The poisonous coiorinE matters
are generally metallic.
The symptoms Of metallic and tvrotoxic
poisons are 80 similar that an antidote
should be used applicable 70 both. The
symptoms are pam in the head and back.
gripping pain in the stomach ana bowels
thirst, nausea The antidote is copious
draughts OF lukewarm water containing
salt or mustard. a. an emetic. physi-
clan should be called IN haste II there -
delay any gastro-enteric irritation may be
Ellayed by the use OF sedstives. and some
such antiseptic a. Jhymol should be en-
Eloyed. JrLrET CORsOS