116 ANIMAL PAEASITES. 



execution 12, 18, 15, 12, and 18 specimens of Cystictrcus celluloses 

 were administered to the criminal partly in rice or vermicelli soup 

 cooled to a blood heat, and partly in blood-puddings from which 

 the fat was removed and replaced by Cysticerci. The Cysticerci 

 had already lain seventy-two hours in a cellar before I discovered 

 them by chance, as I have stated further in ' Wittelshofer's neuer 

 medic. Wochenschrift/ No. 1, 1855, and before I could administer 

 them. The last administered had consequently lain about 130 

 hours out of the living organism. I hardly believe that those 

 Cysticerci which had lain more ttian 80 hours were still capable 

 of development, any more than I can believe this to be the case 

 with the Cysticerci contained in smoked sausages and hams. 1 



' Here we have also a couple of similar assertions, which Von Siebold has put forth 

 to the world without taking the trouble of submitting them to an experimental proof. 

 Just as, without experiment, he asserts that the sheep infect themselves with Ccenuri by 

 devouring the dried eggs of tape-worms (' Uber die Band- und Blasenwiirmer,' p. 107), 

 " that these eggs possess a great tenacity of life, and can long resist injurious external 

 influences (cold, heat, dryness, &c.) ;" he also maintains (p. Ill) that " boiled or roasted 

 measly pork can never give origin to a Ttenia solium in the intestinal canal of man, as 

 by the degree of heat necessary in the cooking of such meat, the Cysticerci in it will be 

 completely destroyed ; but the case is different with smoked sausages, for which many 

 butchers use measly meat. How easily, with the present artificial and rapid method of 

 smoking, may a sausage stuffed with measly meat be consumed so soon and so fresh, that 

 one or another of the scolices of the concealed Cysticerci may retain its vitality, and awaken 

 from its apparent death, in the intestine of man, when the development of the tape-worm 

 would not fail." The following kind of dried meats are smoked : 1. Various sorts of blood- 

 sausages. As these are boiled before smoking, they cannot come under consideration. 

 Here also belongs the smoked-tongue sausage, so called par excellence. 2. The Cervelas 

 sausage. This is prepared with the strongest spices pepper, ginger, salt and saltpetre, 

 and is also, like hams, often pickled before smoking. 3. Smoked sausage. The last two 

 kinds are certainly often made without pickling or boiling. 4. Hams. If Von Siebold 

 thinks that the artificial smoking with wood-vinegar is still employed in those districts 

 from which we are principally supplied with smoked meats, he is very much mistaken. 

 I have made exact inquiries on purpose, from butchers who are just returning from their 

 journies, and who have themselves established large warehouses for smoked meats. 

 According to their statements, the quick smoking is quite given up ; and, in my opinion, 

 it would be difficult to give the Westphalian hams their delicious flavour if they were 

 to be smoked with wood-vinegar, instead of smoking them with juniper sticks, as is 

 usually done in Westphalia. It is a remarkable thing to assert, that an animal which, 

 during life, bears its nourishment about within a vesicle (caudal vesicle), can continue 

 its existence when deprived of this reservoir in a half smoked state, as in a half smoky 

 torpidity (Rausch- Winter schlafe). Such an assertion would certainly only be put for- 

 ward from that side which regards the caudal vesicle as a morbid organ. Had Von 

 Siebold experimented with such half-mummied Cysticerci, there might have been some 

 reason, as the result of observations made, for putting forward assertions so improbable 



