Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1891-02-14

than is generally thought. Two French
army surgeons. MN. Labit and Collin, have
published on this question pamphlet fll-
ed with cases, and have pointed ont d
number of local epedlmics in which a
number of persons were seized with seri-
Gus symptoms, which sometimes resulted
in death
In nearly all the instar ces a meal had
been taken in common, during which some
substance of doubtful origin had been con-
sumed. These epidemics have been OBJ
served more commonly in Germany than
elsewhere, as In that country the use Of
charcuterie is almost general, and musical
gatherings are pretext for excuses of ali
kinds.
In France, where the inhabitants are
less giveu to excess, and where the gene
raj custom is to cook all meat very thor
oughly, these accidents are much less com
mon; and yet a certain number Of partial
epidemics have been reported. particularly
in the army, which Is put on regimen of
preserved meat to a much greater extent
than the ordinary population
Among other examples MN. Labit and
Collin refer to the serious cases that oc-
cured at the Camp favor, and which dis
abled 227 men belonging to the Thirty
first brigade Of infantry. A minute IN.
quest proved that these accidents could be
attributed neither TO fatigue nor of over
crowding, moi to any atmospheric cause,
but purely and simply to the use of some
cold meat that ha undergone a marked de-
gree Of alienation without the competent
authorities being aware OF it. This was
also the case in the epidemic at Lille, in
which seventy-eight persons were taken
sick out of whom three died
The cause in this case was a hash
made Of veal and ham. Of which no one
suspected the freshness or the nutritive
qualities. If we had sufficient space we
csuld relate here many other cases similar
to these.
PTLUMAINES.
The products which go by the name Of
ptlOmuine, have a considerable power of
resistance against the different causes of
destruction, ana particularly against the
action of high temperatures. This remark
is important, as it gives US the explana-
tlon OF the fact that certain forms of food
are still harmful, in spite OF a cooking so
a cooking so thorough as to seem sufficient
to annihilate every trace Of germs. 1t also
explains the fact, that is in appear
ance unaccountabe, Of meat in which
the closest miroscorical examination
fails to detect any microbe, and which
nevertheless, produces serious accidents in
those who make use of It.
Can we draw any practical conclusions
from these facts? Most assuredly, and it
is evident that in choosing our ar
ticles of food it is of primo necessity to
set aside any substance suspected of hav-
il g undergone the slightest degree of fer
mentation. II is especially necessary to
use the greatest caution with preserved
food of all kinds, as its freshness is often
doubtful, and its nutritiye qualities not
very great, in spite Of the promises printed
on the prospectuses with which they are
accompanied.
But are there any signs which enable US
with certainty to determine the existence
and degree OF this alteration? Yes, and
among them some have Il very high value;
for instance, when we find the geatine
liqui6ed, the fat altered, and the odor
and consistency changed These digerent
characters, either by themselves or togeth-
err, show that the work Of putrefaction has
begun, and are sufficient 10 engble us
to refuse any substance in which they APP
per.
There are special signs in fish, such as
the appearance in certain species of a red
dish tint when in their natural condition
their flesh is white. This change is quite
frequent in Goldfish, and is attributed to a
microscopic fungus which develops and
lives on the flesh of the animal Whenev-
er this appears the alimentary use of such
goldfish should be entirely forbidden. SIM
liar remarks could be made Of various 9TH
er forms Of food. and especially OF game
which number of persons persist in eating
when in an advanced sti.e of decompOsi-
ton, in spite of the quantity of poisonous
matter that they absorb in this way.