106 THE ROYAL SOCIETY OF CANADA 



Experiments made by eating reddened fish, and feeding it to 

 dogs and rabbits, gave negative results. An interesting note in a 

 popular almanac for the year 1838 stated that red codfish was at 

 that time considered the best, and that in the Antilles and Reunion 

 consumers gave preference to red codfish, which they term 

 "saumonée." 



In the resume the author definitely stated that "red colour is 

 no indication of injurious character, because it is a well established 

 fact that from time immemorial people have eaten red codfish without 

 experiencing any bad consequences, and because animals (dogs and 

 cats) have for several days in succession been fed on raw codfish 

 having a red deep colour, without causing any sickness whatever." 



Dumas, another doctor quoted, stated that the rose colour 

 showed itself most frequently when Mediterranean salt had been 

 used, whilst salt from the west of France produced a contrary effect. 

 Carles was also of the opinion that the origin of the trouble was in 

 the salt. 



The nature of the poisonous substance was in all probability a 

 ptomaine, possibly gedinine obtained by Brieger from codfish, and 

 as Mauriac's article was essentially a hygienic one a very full dis- 

 cussion of meat poisoning is given. 



Samples of dried cod, some of the tissues of which had assumed 

 a light reddish colour, were examined by Ewart (15). They had 

 been sent from Lerwick, and several tons were found to be affected 

 on reaching their destination. From inquiries made in the district, 

 Ewart ascertained that a similar discolouration had appeared in the 

 preserved cod some fifteen or sixteen years previously. The cod was 

 investigated by bacteriological methods by Edington (16). Sections 

 showed only micrococci. Portions of the red fish were fed to mice 

 without untoward results. 



Plate cultures were made in beef peptone gelatine and resulted 

 in the isolation of eight organisms, none of which produced colour. 



By culture on bread paste inoculated with red fish and red salt 

 a red growth was obtained, which proved to be a small bacillus, non 

 motile, 0.3-0.5 fx thick and 1.5 to 4 /i in length. Threads were formed 

 and also spores, which measured 1 ju in length and 0.5 ^t in diameter. 

 It did not grow well on gelatine at room temperature, but better at 

 higher temperatures when it formed a thick pellicle on the liquefied 

 gelatine, pink in colour on the lower surface. No colour on agar; 

 pink to red on bread paste. 



Four illustrations are given showing rods, spores and threads. 

 Two figures show cocci in the preparation. 



