POISONING OF OBSCURE OR UNKNOWN NATURE
While many and diverse causes of food poisoning have been discussed in
the foregoing pages, there remain certain affections definitely
connected with food that are still of obscure or doubtful causation.
MILKSICKNESS OR TREMBLES
This disease, common to man and some of the higher animals, is
characterized by a definite symptom-complex, the salient features being
excessive vomiting and obstinate constipation accompanied usually by a
subnormal temperature. Many cases result fatally. At the present time it
is known to occur only rarely in some of the southern and central
western states in this country, but during the period of pioneer
settlement it was quite common in districts that are now seldom
affected. A great many references to milksickness are found in the
writings of the early travelers and physicians in the Middle West, one
observer predicting that "some of the fairest portions of the West in
consequence of the prevalence of this loathsome disease must ever remain
an uninhabitable waste unless the cause and remedy can be discovered."
In certain regions it is estimated that "nearly one-fourth of the
pioneers and early settlers died of this disease." The mother of Abraham
Lincoln fell a victim to this malady in 1818 in southern Indiana.
The disease appears to be usually contracted in the first instance by
grazing cattle or sheep that have access to particular tracts of land;
"milksickness" pastures are, as a rule, well known locally for their
dangerous qualities. Milksickness is communicated to man through the
medium of raw milk, or butter and possibly of meat. Although some of the
earlier observers make the statement that the disease is
self-propagating and can be passed on without limit from one animal to
another, later experiments cast doubt on this view.[114]
Many different theories have been advanced to account for the origin of
the disease. The belief that mineral poisons such as arsenic or copper
might be taken up by grazing animals and eliminated in the milk finds no
justification either in analytical or in clinical data. Many plants,
known or suspected to be poisonous, have been accused of furnishing the
substance that imparts the poisonous quality to the milk of animals
suffering from trembles, but there is no agreement as to the responsible
species. Feeding experiments with suspected plants have in no case given
unambiguous results. While some facts have been supposed to indicate
that living micro-organisms are the cause of milksickness, other facts
are opposed to this view, and the most recent experiments in this
direction did not lead to conclusive results.[115] The true cause of
milksickness is at present quite unknown.
DEFICIENCY DISEASES
Although diseased conditions due to the absence rather than the presence
of certain constituents in the food are not perhaps to be properly
classed as food poisoning, they may be mentioned here to illustrate the
complexity of the food problem. At least one disease,--pellagra--is
attributed by some observers to the presence of an injurious substance
or micro-organism in the food, and by others to the absence of certain
ingredients necessary to the proper maintenance of life.
_Beriberi._--One of the best established instances of a disease due to a
one-sided or defective diet is beriberi. This affection is prevalent
among those peoples subsisting chiefly or wholly on a diet of rice
prepared in a certain way. As a matter of trade convention milled white
rice has long been considered superior to the unpolished grain. The
process of polishing rice by machinery removes the red husk or pericarp
of the grain, and a diet based almost exclusively on polished rice
causes this well-marked disease--beriberi--which was for long regarded
as of an infectious nature.[116] It has been shown that if the husks are
restored to the polished grain and the mixture used as food the disease
fails to develop. Experiments upon chickens and pigeons show that an
exclusive diet of white rice causes in these animals a disease
(polyneuritis of fowls) similar to beriberi, which likewise can be
arrested or prevented by a change in diet. From such observations the
conclusion has been drawn that in the pericarp of the rice grain there
are certain substances essential to the maintenance of health and that
their withdrawal from the diet leads to nutritional disturbances. The
name "vitamin" has been given to these substances, but little is known
about their chemical or physiological nature. In a varied diet vitamins
are presumably present in a variety of foodstuffs, but if the diet is
greatly restricted, some apparently trivial treatment of the food may
result in their elimination. It is uncertain how many and how various
the substances are that have been classed by some writers under the
designation vitamin. At least two "determinants" are thought to be
concerned in the nutrition of growth, a fat-soluble and a water-soluble
substance.[117]
_Pellagra_ is one of the diseases attributed to an unbalanced diet,[118]
and it has been suggested that the increased use of highly milled maize
and wheat flour from which vitamins are absent may be responsible for
the extension of this malady in recent years. Other observers, while
admitting that a faulty diet may predispose to pellagra as to
tuberculosis and other diseases, do not assent to the view that it is
the primary factor.[119]
_Lathyrism._--The name lathyrism has been given to a disease supposed to
be connected with the use of the pulse and the chick pea. Nervous
symptoms are conspicuous and sometimes severe, although the affection is
of a milder type than pellagra. The disease is said to be associated
with the exclusive or almost exclusive use of leguminous food and with
generally miserable conditions of living. It is yet uncertain whether
lathyrism is a deficiency disease like beriberi and possibly pellagra,
or whether it is due to a mixture of foreign and poisonous seeds with
the particular legumes consumed, or whether under certain conditions
the legumes themselves may contain poisonous substances generated by
some unknown fungus growths.
_Favism_ (from _fava_, "bean") is an acute febrile anemia with jaundice
and hemoglobinuria which occurs in Italy and has been attributed to the
use of beans as food or even to smelling the blossom of the bean
plant.[120] A marked individual predisposition to the malady is said to
exist. Although the symptoms are very severe and seem to point to an
acute poisoning, no toxic substance has been isolated from the
implicated beans. It has been suggested by some that bacterial
infection, and by others that a fungous growth on the bean, is
responsible, but no evidence has been brought forward to support either
assumption.
_Scurvy_ in some forms is undoubtedly connected with the lack of certain
necessary components of a normal diet. The development of scurvy on
shipboard in the absence of fresh milk, fresh vegetables, fruit juice,
and the like is a fact long familiar. Guinea-pigs fed on milk, raw and
heated, and on milk and grain have developed typical symptoms of
scurvy.[121] On the other hand, a form of experimental scurvy has been
produced in guinea-pigs and rabbits kept on an ordinary diet of green
vegetables, hay, and oats by the intravenous injection of certain
streptococci.[122] The relative share of diet and infection in the
production of human scurvy is consequently regarded by some
investigators as uncertain.
_Rachitis_ or rickets is a pathological condition in some way connected
with a protracted disturbance of digestion which in turn leads to faulty
calcium metabolism. It does not seem probable that rickets is caused by
too little calcium in the food, but rather by the inability of the bone
tissue to utilize the calcium brought to it in the body fluids.
Experiments upon the causation of the disease have not given uniform
results, and it does not seem possible at present to place
responsibility for this condition upon any particular form of diet, such
as deficiency of fat or excess of carbohydrates or protein. It appears
to be true that the prolonged use of any food leading to nutritional
disturbance causes an inability on the part of the bone cells to take up
calcium salts in the normal manner.
While there are many obscure points with regard to the origin of both
scurvy and rickets, there is no doubt that some dietary shortcoming lies
at their base, and that they can be cured or altogether avoided by
maintenance of suitable nutritional conditions.
THE FOODS MOST COMMONLY POISONOUS
Certain articles of food figure with special frequency in the reports of
food poisoning outbreaks. It is not clear in all cases why this special
liability to inflict injury exists. For an example, vanilla ice-cream
and vanilla puddings have been so often implicated that some
investigators have not hesitated to ascribe a poisonous quality to the
vanilla itself. But there is no good evidence that this is the case, and
it has been suggested that the reducing action of the vanilla favors the
growth of anaerobic bacteria which produce poisonous substances, an
explanation highly conjectural.
The conspicuous frequency with which the consumption of raw meat
provokes food poisoning has already been set forth and in large part
explained by the occasional derivation of meat from animals infected
with parasites harmful to man. The even greater culpability of raw milk
is due to the fact that milk is not only, like meat, sometimes obtained
from an infected animal, but that it is a particularly good culture
medium for bacteria, and in the process of collection or distribution
may become infected through the agency of a human carrier. Foods such as
ice-cream that are prepared with milk are also often connected with food
poisoning. It seems probable that illness caused by ice-cream is much
more commonly due to bacterial infection than to poisoning with metals
or flavoring extracts. The responsibility of these latter substances is
entirely problematic.
Cases of cheese poisoning, which apparently are relatively numerous, are
of quite obscure causation. Whether such poisoning is due more commonly
to some original contamination of the milk, or to an invasion of the
cheese by pathogenic bacteria in the course of preparation, or to the
formation of toxic substances by bacteria or molds during the process of
ripening which the cheese undergoes, is left uncertain in the majority
of cases.
Shellfish poisoning from eating oysters, mussels, or clams is
unquestionably caused in some instances by sewage contamination of the
water from which the bivalves are taken, and in such cases bacilli of
the typhoid or paratyphoid groups are commonly concerned. It is a
disputed question whether certain recorded outbreaks of mussel poisoning
have been due to bacterial infection or whether sometimes healthy or
diseased mussels taken from unpolluted water contain a poisonous
substance. In a similar way it is uncertain whether a certain marine
snail (_Murex bradatus_), sometimes used for food, contains under
certain conditions a substance naturally poisonous for man, or whether
it is poisonous only when it is infected or when toxigenic bacteria have
grown in it.
Potato poisoning has been attributed in some cases to bacterial
decomposition of potatoes by proteus bacilli; in other cases, to a
poisonous alkaloid, solanin, said to be present in excessive amounts in
diseased and in sprouting potatoes. It is noteworthy that many instances
of potato poisoning have been connected with the use of potato salad
which had stood for some time after being mixed, so that the possibility
of infection with the paratyphoid bacillus or other pathogenic organisms
cannot be excluded. That solanin is ever really responsible for potato
poisoning is considered doubtful by many investigators.
These examples are sufficient to show that in a considerable proportion
of cases of alleged food poisoning there is a large measure of
uncertainty about the real source of trouble. Although the trend of
opinion has been in the direction of an increased recognition of the
share of certain bacteria, especially those of the paratyphoid group,
there is an important residue of unexplained food poisoning that needs
further skilled investigation. It is one of the objects of this book to
point out this need and to draw attention to the numerous problems that
await settlement. The first step is the regular and thorough
investigation of every food poisoning outbreak.
FOOTNOTES:
[114] Jordan and Harris, _Jour. Infect. Dis._, VI (1909), 401.
[115] _Ibid._
[116] E. B. Vedder, _Jour. Amer. Med. Assoc._, LXVII (1916), 1494.
[117] McCollum and Davis, _Jour. Biol. Chem._, XXIII (1915), 181.
[118] Goldberger, _Jour. Amer. Med. Assoc._, LXVI (1916), 471.
[119] MacNeal, _Jour. Amer. Med. Assoc._, LXVI (1916), 975; Jobling,
_Jour. Infect. Dis._, XVIII (1916), 501.
[120] Gasbarrini, _Policlinico_, November 14, 1915; abstract, _Jour.
Amer. Med. Assoc._, LXV (1915), 2264.
[121] Holst and Froelich, _Jour. Hyg._, VII (1907), 619; Moore and
Jackson, _Jour. Amer. Med. Assoc._, LXVII (1916), 1931.
[122] Jackson and Moody, _Jour. Infect. Dis._, XIX (1916), 511.
INDEX
A
Acid pickles, 33
Adulteration, food, 41
Agglutination, 60, 64, 70
Alkaloid, 107
Allergy, food, 6
Almonds, 11
_Amanita_:
_aurantiaca_, 20;
_caesaria_, 18, 20;
_muscaria_, 18, 19, 20, 22;
_phalloides_, 21, 22, 23;
_verna_, 22
"_Amanita_ toxin," 22, 24
Anaphylaxis, 9, 10, 11
Aniline dyes, 32
Animal parasites, 79
Animals, 13, 14, 24, 44, 50, 67, 68, 70, 71, 72, 78, 93, 95, 100, 106;
emergency-slaughtered, 59, 62, 63, 65, 72
Ankylostomiasis, 83
Annatto, 32
"Anti-anaphylaxis," 11
Antimony, 27
Antiseptic chemicals, 33, 40
Antitoxin, 24;
diphtheria, 9
Appendicitis, 1
Arsenic, 26, 101
Arteries, 3
Artichokes, 16
_Ascaris_, 84
Asiatic cholera, 50
Asparagus, 30, 31
Asthma, 10, 12
Atropin, 20
B
Bacillus:
_botulinus_, 92-96;
_coli_, 56;
Danysz, 75;
_diphtheriae_, 69;
_enteritidis_, 58, 59, 60, 63, 64, 65, 66, 67, 68, 69, 70, 71,
72, 74;
_enteritidis-suipestifer_, 70, 72;
_paratyphoid-enteritidis_, 68, 69, 85;
_paratyphosus_, 58, 66;
_paratyphosus_ B, 60, 65, 66, 73, 74;
_proteus_, 55, 56, 57, 107;
_suipestifer_, 65, 66, 67, 68, 71, 72, 73, 74;
tetanus, 69;
tubercle, 44, 51, 52, 53;
typhoid, 44-47, 64, 106
Bacteria:
food-borne, 44, 58;
pathogenic, 44, 58
Bacterial products, 85
Balloon-fish, 24
Barbel, 25
Beans, 14, 31, 46, 86, 88, 95, 104
Beef stew, 59
Beer, 26, 27
Benzoate of soda, 34
Benzoic acid, 34, 35, 36
Beriberi, 102
Berries, 29, 35
Birds, game, 97
Biscuits, soda, 36
Blood vessels, 2, 39
Borax, 37
Boric acid, 37, 38, 40
Botulism, 86;
anatomical lesions, 91;
bacteriology, 92;
cases, 87;
epidemiology, 93;
prevention and treatment, 94;
symptoms, 88
Bread, 47, 48
Butter, 16, 32, 40, 101
Butyric acid, 95
C
Caffeine, 36, 41
Cakes, 76
"Calf diarrhea," 72
Candies, 27, 28, 32, 41
Canned foods, 4, 5, 7, 8, 29, 30, 95
Canning, 33, 93
Cap, metallic, 28
Cardamom, oil of, 16
Carriers, 55;
paratyphoid, 61, 62, 66, 67, 70, 73, 78;
typhoid, 45, 48, 50, 66
Cases of:
botulism, 87,
listed by Mayer, 88,
in U.S., 88-91;
dysentery, 84;
food sensitization, 10, 11, 12;
milksickness, 100;
mushroom poisoning, 20, 21, 22;
plant poisoning, 14;
poisoning from asparagus, 30;
trichiniasis, 80, 81;
tuberculosis, 53
Cat, 83
Cathartics, 96
Cattle, 10, 51, 53, 54, 55, 62, 63, 71, 72, 74, 82, 86, 96, 100
Celery, 45, 46, 47
Cereals, 12, 62
Cestode infection, 82
Cheese, 5, 7, 28, 97, 106
Chemicals, antiseptic, 33, 40
Chicken, 71, 88
Chick pea, 103
Chicory, 41
Chocolate, 28
Cholera microbe, 51
Chopped beef, 59
_Cicuta maculata_, 14, 16, 17
Cinnamon, 37
Clams, 50, 106
_Claviceps_:
_paspali_, 86;
_purpurea_, 85, 87
Codfish, 67
Coffee, 36, 41
Coffee-tree, 14
Coloring, artificial, 40
Coloring substances, 31
_Conium maculatum_, 15
"Contact infection," 62, 67
Cook, 44, 45, 50, 73, 74
Copper, 30, 101
Copper:
acetate, 31;
salts, 31;
sulphate, 31, 32
Cranberries, 35
Creosote, 34
_Cysticercus cellulosae_, 82, 83
D
Daffodil bulbs, 14
Danysz bacillus, 75
Death Camas, 14
Death-cup, 21, 23
Death-rates, 2, 3, 4, 39
_Delphinium_, 14
Diarrhea, 84
Diet, defective, 102, 103, 104, 105
Diphtheria, 54
Diseases:
deficiency, 101;
degenerative, 2;
milk-borne, 54;
skin, 12
Dog, 25, 83
Drying, 33, 40
Dyes, aniline, 32
Dysentery, 84
E
_Echinococcus_, 83
Eczema, 10, 12
Eelworm, 84
Eggs, 6, 10, 11, 12, 97, 98
Egg-white, 9, 10, 11, 12
Epidemics. _See_ Outbreaks
Ergot, 85
Ergotism, 85-86
"Expectation of life," 2
Extracts, flavoring, 106
F
Favism, 104
Fish, 5, 24, 25, 34, 62, 67, 71, 83
Flies, 47
Flour, 32, 43, 103
"Fly _Amanita_," 18, 19, 21
Fly poison, 18
Food:
adulteration, 41;
allergy, 6;
coloration, 32;
intoxication, 18, 57, 92;
preservatives, 33;
substitutes, 16, 41
Foods:
canned, 4, 5, 7, 8, 29, 30, 95;
cooked, 47, 51, 52, 53, 54, 60, 63, 69, 70, 78, 81, 94;
decomposed, 39, 97;
most commonly poisonous, 105;
protein, sensitization to, 9;
smoked, 34, 39;
spoiled, 39, 97;
uncooked, 7, 46, 47, 48, 55, 63, 69, 70, 79, 84, 94, 96
Foot-and-mouth disease, 55
Formaldehyde, 36, 40
Fowl, 5
Fruits, 5, 10, 29, 30, 35, 47, 50, 62, 97, 104
"Fruit ethers," 42
Fruit syrups, 42
_Fugu_, 25
Fungus, 85
G
Gallstones, 1
Game birds, 97
Gastro-enteritis, 56, 60, 74, 96
_Giardia (Lamblia) intestinalis_, 84
Globe-fish, 24
Glucose, 27, 41
Goose, 71;
liver, 78
Grain, 85, 104
Grass, wild, 86
_Gymnocladus dioica_, 14
H
_Hackfleisch_, 59
Ham, 86, 92, 94, 95
Hamburger steak, 59, 78
Hay, 104
Hay fever, 9
Heart, 3, 22
Heating, 40
Hellebore, 14
Hemlock, 13, 15;
poison, 16;
water, 14, 16, 17
Hippuric acid, 35, 36
Hog cholera, 66, 71
Honey-locust, 14
Hookworm infection, 83
Horse, 71, 86
Horseradish, 16
Hydatid disease, 83
_Hydrocarpus_, 16
_Hymenolepis nana_, 82
I
Ice, 75
Ice cream, 5, 7, 32, 105, 106
Infection:
accidental, 72;
Asiatic cholera, 50;
_Bacillus proteus_(?), 55;
bacterial poisons, 86, 96;
carrier, 44, 45, 48, 50, 55, 61, 62, 66, 67, 70, 73, 78;
cestode, 82;
_Giardia (Lamblia) intestinalis_, 84;
hookworm, 83;
laboratory, 72;
milk-borne, 54;
parasitic, 79;
paratyphoid, 58;
scurvy, 104;
secondary bacterial, 80;
soil, 46;
tapeworm, 82;
tuberculous meat, 51;
tuberculous milk, 53;
typhoid food, 44
Intoxication, food, 18, 57, 92
Iron pyrites, 26
J
Jams, 27
Japanese _Fugu_, 25
Jars, preserve, 28
Jelly, 32, 50
K
_Kalmia latifolia_, 14
Kidneys, 2, 3, 22, 24, 39
Kittens, 84
L
Larkspur, 14
Lathyrism, 103
Laurel, 14
Lead, 27
Lead:
chromate, 28;
foil, 28;
pipes, 28;
salts, 29
Legumes, 104
Lettuce, 45, 50
Liver, 22, 24;
goose, 78
Loco-weed, 14
Lupines, 14
M
Maize, 103
Maratti-oil, 16
Margarin, 16
Marsh-marigold, 14
Mary Malloy, 45
"Measly pork," 83
Meat, 5, 7, 24, 33, 37, 40, 44, 51, 52, 53, 57, 58, 59, 62, 63, 64,
65, 68, 69, 70, 71, 72, 75, 76, 77, 78, 79, 83, 95, 97, 101, 106;
jellies, 69;
pies, 69, 73;
puddings, 69
Meat inspection, 77, 81
Metals, 5, 106
Mice, 56, 74, 75, 78, 84
Milk, 5, 6, 7, 10, 11, 40, 48, 50, 51, 53, 54, 55, 62, 69, 70, 72,
73, 76, 77, 96, 97, 101, 104, 106
Milksickness, 100-101
Molasses, 30
_Murex bradatus_, 107
Muscarin, 22
Mushrooms, 5, 13, 18-24
Mussels, 50, 106
"Mutations," 68
N
Neuritis, 26
"Neurotoxin," 24
Nipples, rubber, 27
Nissl granules, 91
Nitrogen peroxide, 32
O
Oatmeal, 11
Oats, 104
Oil of cardamom, 16;
of cloves, 37
Olive stones, 41
Outbreaks due to:
beans, Darmstadt, 95,
Stanford University, 95;
beef, Breslau, 58;
beef stew, Limerick, 59;
beer, England, 26;
bread, Elgin, 48;
codfish, 67;
diseased animals, 71;
ergot, Limoges, 85;
gastro-enteritis carrier, 74;
group and family in U.S., 4, 5;
ham, Ellezelles, 92;
human contamination, 73;
list of, by:
Hirsch, 85,
Huebener, 58,
Mayer, 65,
Savage, 58;
margarin, Hamburg, 16;
meat, 65, 69;
Frankenhausen, 63,
Ghent, 77;
meat pies, Wareham, 73;
milk, 96;
Kristiania, 73,
Newcastle, 69;
miscellaneous contaminations, 74;
mushrooms, New York City, 18;
oysters, 48;
paratyphoid carrier, 73;
pie, Westerly, 60;
potato salad, 65;
public markets, South Philadelphia, 46;
rat virus, 75;
sausage, 65,
Hanover, 56,
Wuerttemberg, 86;
"sour grass soup," New York City, 18;
spaghetti, Hanford, 44;
typhoid carrier, New York City, 45;
_Vanille Pudding_, 65;
vermicelli, 67;
watercress, Philadelphia, 46;
water hemlock, New Jersey, 16
Oxalic acid, 18
_Oxyuria_, 84
Oysters, 5, 24, 48, 49, 50, 71, 106
P
Palmolin, 16
_Panaeolus papilionaceus_, 21
"Paragaertner" forms, 68
Parasites, 79, 84
Paratyphoid fever, 58-78;
carriers, 61, 62, 66, 67, 70, 73, 78;
diseased animals, 67, 71;
gastro-intestinal, 61;
general characters of, 61;
human contamination, 73;
means of prevention, 77;
miscellaneous contaminations, 74;
sources of infection, 71;
symptoms, 61;
toxin production, 68;
typhoid-like, 61;
typical outbreaks, 58
Parrots, 72
Parsnips, 16
Pasteurization, 48, 54
Pastry, 47
Pate de foie gras, 78
Peas, 31, 43, 46
Pellagra, 102, 103
Pepper, 41
Pericarp of rice, 102
Peripheral neuritis, 26
Pickling, 93
Pidan, 98
Pie, 60
Pigs, 71
Pike, 25
Pinworm, 84
Plant oils, 16
Plants, 9, 13-24, 25, 101
Poisons:
bacterial, 96;
chemical, 26;
mineral, 26;
organic, 26;
protoplasmic, 33
Poisoning by:
aniline dyes, 32;
animals, 24;
antimony, 27;
arsenic, 26;
Asiatic cholera infection, 50;
_Bacillus proteus_(?) infection, 55;
botulism intoxication, 86;
coloring substances, 31;
copper, 30;
defective diet:
beriberi, 102,
favism, 104,
lathyrism, 103,
pellagra, 103,
rickets, 105,
scurvy, 104;
egg-white, 9;
ergot, 85;
fish, 25;
food preservatives, 33;
food substitutes, 41;
lead, 27;
milk-borne infections:
diphtheria, 54,
foot-and-mouth disease, 55;
milksickness, 100;
scarlet fever, 54,
and septic sore throat, 55;
mushrooms, 18;
parasites, animal:
teniasis, 82,
trichiniasis, 79,
other, 84;
paratyphoid infection, 58;
plants, 13;
shellfish, 24;
tin, 29;
tuberculosis infection, 51;
typhoid infection, 44
Poisoning, food:
articles of food most commonly connected with, 7;
effects of, 2;
extent of, 3;
frequency of, 1;
kinds of, 6;
means of prevention, 2;
obscure, 100;
outbreaks of, in United States, 3, 4, 5;
reports of, 3, 4, 8;
scope of book, 6;
seasonal incidence of, 5;
unknown, 100
Poison-ivy, 14
"Poison squads," 34
Pollen, 9
Polyneuritis of fowls, 102
Pork, 79
Pork and beans, 88
Potatoes, 46, 107
Potato salad, 65
Preservatives:
chemical, 33;
food, 33;
household, 37
Proteins, 9, 11, 12, 62, 69, 80
Protochloride of tin, 30
"Ptomain poisoning," 1, 3, 18, 68, 97
Puffers, 24
Pulse, 103
Pyrites, iron, 26
Q
Quinine, 33
R
Rabbit, 71
Rachitis, 105
Radishes, 45
Rash, 10, 12
Rats, 56, 74, 75, 78, 81, 82
"Rat virus," 75
Refrigeration, 33, 40
Rice, 43, 102
Ricin, 14
Rickets, 105
Ripening, 97
Roundworm, 79
"Royal _Amanita_," 18
Rye, 85
S
Saccharin, 41
Salad, 5, 95, 107;
dressing, 95
Salicylic acid, 36
Salt, 33, 41, 94
Salt solution, 33, 40
Salting, 33
Saltpeter brines, 33
Sandwiches, 46
Saponin, 42
Sausage, 5, 7, 40, 56, 65, 69, 75, 78, 79, 86, 88
Scarlet fever, 54
Scurvy, 55, 104
Sensitization, food, 6, 9
"Septic sore throat," 55
Serum, antitoxic, 96;
blood, 11, 64, 65, 70;
therapeutic, 9
Shark, 25
Sheep, 71, 100
Shellfish, 10, 24, 106
Shrimp, 71
Smoking, 33, 93, 94
Snail, 107
"Soda water," 42
Sodic carbonate, 36
Sodium benzoate, 34
Sodium fluoride, 40
"Soft drinks," 28, 42
Soil, infected, 46, 47
Solanin, 107
Solder, 28
Sorrel, 18
"Sour grass soup," 18
Sour milk, 97
Spaghetti, 44
Spices, 37
Staphylococcus, 96
Stoppers, patent metal, 28
Strawberries, 10
"Streptococcus sore throat," 55
_Strongyloides_, 84
Strychnine, 33, 96
Sturgeon, 25
Substances, coloring, 31
Substitutes, food, 16, 41
Sugar, 26, 28, 41, 42
Sugar solution, 33, 40
Sulphite, 36, 40
Sulphurous acid, 26, 27, 36
Swine, 74, 80, 81, 82, 93
Symptoms:
cholera-like, 25, 77;
circulatory, 10;
coma, 22;
constipation, 89, 90, 100;
convulsions, 20, 22, 25;
coryza, 10;
diarrhea, 10, 21, 61, 90;
difficulty in swallowing, 20;
digestive, 1, 61, 105;
dizziness, 20, 90;
eyelids, edematous, 10;
febrile anemia, 104;
fever, 61, 79;
gastro-intestinal, 1, 10, 58, 61, 90;
hemoglobinuria, 104;
jaundice, 104;
mental, 24;
nausea, 10, 12, 88;
nervous, 10, 24, 90, 103;
pain:
abdominal, 21, 61, 89,
muscular, 79, 80;
paralysis, 25, 96;
rapidity of appearance of, 10, 44, 58, 61, 91;
rash, 10, 12;
sneezing, 10;
temperature, subnormal, 89, 100;
thirst, 21, 89;
trismus, 20;
visual, 20, 88, 89, 90, 91, 96;
vomiting, 10, 12, 21, 88, 90, 100
Syrups, 27, 42
T
Tapeworm, 82, 83
Tea, 36
_Tenia saginata_, 82
Teniasis, 82
_Tenia solium_, 82
Tetrodontidae, 24
Theobromine, 36
Tin, 29-30
Tin salts, 30
"Toadstools," 18
Tomatoes, 12
Toxin, 68
Trembles, 100
Trichina, 79
_Trichinella spiralis_, 79, 80
Trichiniasis, 79
Trichinosis, 79
Tuberculin, 9
Tuberculosis, 44, 51
Typhoid fever: 44-50, 78, 79;
carriers, 45, 48, 50, 66;
milk-borne, 48
U
Uncinariasis, 83
Urticaria, 10
Utensils, cooking, 27, 28, 30
V
Vanilla: 105;
ice cream, 105;
pudding, 65, 105
Vegetables, 5, 29, 30, 31, 45, 46, 47, 62, 83, 95, 97, 104
_Veratrum viride_, 14
"Verdigris poisoning," 31
Vermicelli, 67
"Vitamin," 102, 103
W
Water, 28, 50, 75
Watercress, 45, 46
Wintergreen, 14
Z
_Zygadenus_, 14
Transcriber's Notes:
Passages in italics are indicated by _underscore_.
Passages in fracture style are indicated by +fracture+.
This book contains 1 chemical formula on page 20: C{5}H{15}NO{3} the
numbers in brackets should be read as subscripts.
Illustrations have been moved from the middle of a paragraph to the
closest paragraph break.
The punctuation in the index was inconsistent, all semi-colons in
listings for page numbers have been changed into commas, they are not
specially mentioned/marked in the list of changes. Subentries are in
general separated by semi-colons, these have been added or changed from
other punctuation marks silently. Sub-subentries are in general
separated by commas, these have been added or changed from other
punctuation marks silently.
Atropin and atropine have been retained in both versions in
this project.
Table A in footnote [1] contains a potential mathematical error, the
2nd column (Expectation of Life 1879-81), row (Ages) 40 shows the value
23.0, it should be 23.9 to add up correctly in the 4th column (Gain or
Loss). The original value (23.0) has been retained.
Footnote [2] "also Doerr, "Allergie und Anaphylaxis," in Kolle" is cited
often as "also Doerr, "Allergie und Anaphylaxie," in Kolle". It has been
retained in the version printed in the book for authenticity reasons.
Margarin (pages 16 and 112) is in general spelled margarine, it has been
retained in this book for reasons of authenticity.
Maratti-oil (pages 16 and 112) is in general known as moratti-oil, it
has been retained in this book for reasons of authenticity.
Hydrocarpus (pages 16 and 111) is in general known as Hydnocarpus, it
has been retained in this book for reasons of authenticity.
Amanita caesaria (pages 18, 20, and 109) is also known as Amanita
caesarea but retained for this project in the first form.
Muscarin (pages 20, 21, 22, and 112) is in general spelled muscarine, it
has been retained in this book for reasons of authenticity.
Zygadenus (pages 25 and 115) is in general known as Zigadenus, it has
been retained in this book for reasons of authenticity.
The typhoid carrier in New York Mary Mallon (aka Typhoid Mary) mentioned
on page 45 as well as on page 112 is spelled in this book as Mary
Malloy, the original of the book has been retained.
Other than the corrections listed below, printer's inconsistencies
in spelling, punctuation, hyphenation, and ligature usage have
been retained.
The following misprints have been corrected:
added 0 to +.89 in table B footnote [1], second to last value
in 4th column.
changed "la face vulteuse" into "la face vultueuse" page 21
changed "Paneolus papilionaceus" into "Panaeolus papilionaceus"
page 21
the italic mark-up for "XLV" in "f. oeffentl. Ges., XLV" has been
removed, footnote [69]
changed "R. Trommsdorff, L. Rajchmann, and A. E. Porter," into "R.
Trommsdorff, L. Rajchman, and A. E. Porter," footnote [82]
changed "Paneolus papilionaceus" into "Panaeolus papilionaceus"
page 113