ADDITIONAL EXAMPLES OF ANAPHYLAXIS 95 



experiments on sausages manufactured from different 

 kinds of meat — ^veal, pork, and horse-flesh. They 

 sensitised guinea-pigs with macerations of these 

 different kinds of sausages; then, some time after- 

 wards, they submitted the guinea-pigs to the intra- 

 venous test with sera from veal, pork, and horse- 

 flesh. They demonstrated the fact that so long as 

 one is dealing with the meat of a single species sensi- 

 tisation takes place on normal lines and specificity 

 appears to be complete. But when one is in the 

 presence of a mixture of several kinds of meat, 

 sensitisation ceases to take place regularly. 



Thus, Minet and Leclercq have noted that guinea- 

 pigs sensitised with mixed pork and horse-flesh 

 sausages are sometimes insensitive to horse serum, 

 and react strongly to that of the pig; other guinea- 

 pigs of this series failed to react to either of the two 

 sera. It follows, therefore, that the anaphylactic 

 reaction, while it is quite valuable when it is employed 

 to determine the nature of boiled meats, must be 

 used with caution in cases which deal with a mixture 

 of meats. 



