This is partly due to the toxic effects of common salt but also to the
ptomaines and toxins formed in old brine. It has been seen most
frequently in hogs fed on salted kitchen waste and on the liquids from
salt meats, (beef, pork, fish). Herring-brine is a common source of
poisoning for hogs and dogs, also the brine from the salted meats of the
butcher’s shops. Reynal found it to be especially poisonous when at
least four or five months old. He gave as the fatal doses for horse 3½
pints, for pig ½ pint, for dog 6–7 ozs. The lethal dose however will
vary with the concentration of the fluid and its age.
_Symptoms._ In addition to the direct irritation caused by the sodium
chloride there are marked nervous symptoms, nervous irritability,
spasms, rolling of the eyes, convulsive winking, dilated pupil,
blindness, vertigo, staggering gait, epileptiform seizures, trismus,
oposthotonos, pleurosthotonos, stupor.
_Lesions._ In addition to those of the stomach and intestines there is
marked congestion of the encephalon, especially the medulla and
cerebellum.
_Treatment._ In addition to that for common salt, anodynes and
stimulants (wine, camphor) may be demanded.