The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1890-10-02
ICE CREAM POISONING.
Juliet Corson Writes on Subject of In
terest to All.
Especial Correspondence.

NEW DIRK, sept. lo.-NOt week passes,
from May to November, that the newspa-
pers do not tell of ice cream poisoning,
and freqI emily 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 | 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 it is not
necessary to make any such preface to my
propositions; either they are self evident
or my readers are willing, from past ex-
perien,e, 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. 1t 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 number
of persons who had eaten of some special
food has developed the fact that virulent
poison is formed in milk at certain stages
after it has been drawn from the cow The
same poison, which is called tyrotoHicon,
il 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 and 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, ill ventilated
places the poisonous elements will de.
velop with frightful rapdity, II single hour
being sufficient time to charge the innocent
milk with the so called ptomaines, or poi,
sons of putrefaction. These posons 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.
sill. The whole question settles itself into
the nutshell of cleanliness and tempera-
ture. Put the milk in good block tin yes
sells and keep it in n cool, dry atmosphere.
This touches the important question of
keeping all articles of food free from moist
ure and warmth, since moisture combined
with warmth is the most prolific gener
ator of all kinds of fermentation ard
mold. To become convinced of this fact
make sacrifice Of potato the next time
some are boiled. Let it stand in the tenn
perature of warm kitchen where it is
damp; in few hours it will be covered
with slight indication of slime; allow
this to remain undisturbed over night, and
a fine, soft growth Of mold will appear,
which can be seen to develop under good
microscope. AS the potato will be obvi.
ousy unfit to eat, the lesson will be useful
beyond comparison with words. But, re-
member the conditions heat and moisture
dry heat would have different effect
The fermentation which results in ilold
Is quite different to the condition favorab BILE
to the formation either of ptomaines or
tyrotoXicon, as the special milk and cheese
poisons are defined. both of which seem to
result from the careless treatment of milk
receptacles. So serious has this mischief
become that the state health boards are
discussing the legalized inspection of all
milk and cheese factories and depots. 1t is
even proposed to limit the kind of vessel in
which milk may be transported with safe
ty to block tin or porcelain lined cans. The
use of copper vessels for holding or cook.
ing milk will probably be forbidden, espe
cially for making ice cream and cream
cakes, because unless they are kept scrupu
lousy clean the metallic poison verdigris,
is apt to form upon them. In making
French ice cream, which is composed
largely of cream and eggs, and the pastry
cooks cream, made of milk, eggs, butter
and sugar, fatty acids are developed,
perfectly clean causes the formation OF
verdigris, an active metallic poison. Va.
Ailla essence sometimes poisons because
Abe oil of the cashew nut, used to preserve
the bean, gives rise TO symptoms similar
10 those resulting from the internal use of
croton OIL The poisonous coloring matters
are generally metallic.
The symptoms of metallic and tyrotoxic
poisons are so similar that an antidote
should be used applicable to both. The
symptoms are pain in the head and back,
gripping pain in the stomach and bowels,
thirst, nausea. The antidote is copious
draughts of lukewarm water containing
salt or mustard, as an emetic A physi-
clan should be called in haste If there is
delay any CASTRO enteric irritation may be
allayed by the use of sedatives, and some
such antiseptic rs thymol should he EN-.
ployed. JULIET CoRsoN.
Novelists Admired by Englishmen.
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