roast-veal and ham in a wooden erection, were all taken ill with shivering, giddiness, headache, burning fever, diarrhœa and vomiting; some had delirium, others a fœtid salivation and even ill-conditioned ulcers of the mouth; and in the worst cases collapse of the countenance, involuntary stools, and extreme prostration preceded death. On dissection the alimentary mucous membrane was found softened and the intestinal follicles ulcerated. The cause was supposed to have been satisfactorily traced to incipient putrefaction of the veal and ham, which constituted the fundamental part of the repast.[1] Effects somewhat similar have been observed from spoiled goose-grease, used in dressing food. Dr. Siedler has related four cases where violent symptoms were thus induced. Two adults and two children, after eating a dish seasoned with goose-grease, were seized with giddiness, prostration of strength, anxiety, sweating,—burning pain in the lower belly, aggravated by pressure,—violent vomiting, in one case sanguinolent,—involuntary stools, and urine, and dilatation of the pupil. In one of the adults there was also complete insensibility, with imperceptible pulse for six minutes. No metallic poison could be found. The grease was acid, and of a repulsive odour; and three ounces given to a dog acted violently and in the same manner.[2] Another article of food which has appeared occasionally to produce parallel effects is smoked sprats. An instance of their injurious operation is briefly described in the work quoted below;[3] and Dr. O'Shaughnessey informed me some years ago, that, while in London, he met with the case of a female, advanced in pregnancy, who after eating smoked sprats, in which she remarked a disagreeable sharp taste, was attacked with severe colic, sickness, vomiting of food mixed with streaks and clots of blood, and some diarrhœa. Putrid pickled salmon has occasioned death in this country;[4] and I may mention that I have known most violent diarrhœa occasioned in two instances by a very small portion of the oily matter about the fins of kipper or smoked salmon, so that I have no doubt a moderate quantity would produce serious effects.
Although these illustrations of the effects of modified putrefaction in rendering wholesome meat noxious have been taken in a great measure from continental experience, this has been done rather because the subject has been more fully and accurately investigated there, than because similar poisons are unknown in Britain. The defective system of medical police in this country would allow such accidents as those mentioned above to pass sometimes without notice, and almost always without scientific examination; but it must not therefore be supposed that they are wholly unknown.
The following incident, which happened a few years ago on the Galloway coast, is an instance of poisoning not less alarming than any of those which have occurred in Germany. In the autumn of 1826 four adults and ten children ate at dinner a stew made with
