348 POISONS, CONTAGIONS, MIASMS. 



the sausage. Without any appreciable escape of 

 gas taking place they become paler in colour, and 

 more soft and greasy in those parts which have 

 undergone putrefaction, and they are found to 

 contain free lactic acid or lactate of ammonia ; 

 products which are universally formed during the 

 putrefaction of animal and vegetable matters. 



The cause of the poisonous nature of these 

 sausages was ascribed at first to hydrocyanic acid, 

 and afterwards to sebacic acid, although neither of 

 these substances had been detected in them. But 

 sebacic acid is no more poisonous than ben zoic 

 acid, with which it has so many properties in com- 

 mon ; and the symptoms produced are sufficient to 

 show that hydrocyanic acid is not the poison. 



The death which is the consequence of poisoning 

 by putrefied sausages succeeds very lingering and 

 remarkable symptoms. There is a gradual wasting 

 of muscular fibre, and of all the constituents of 

 the body similarly composed ; the patient becomes 

 much emaciated, dries to a complete mummy, and 

 finally dies. The carcase is stiff as if frozen, and is 

 not subject to putrefaction. During the progress 

 of the disease the saliva becomes viscous and ac- 

 quires an offensive smell. 



Experiments have been made for the purpose of 

 ascertaining the presence of some matter in the 

 sausages to which their poisonous action could be 

 ascribed ; but no such matter has been detected. 

 Boiling water and alcohol completely destroy the 



