SAUSAGE POISONING. 43 



The fatality varies greatly in different outbreaks. In 

 1820 Keener collected reports of seventy-six cases, of 

 which thirty-seven were fatal. In his next publication 

 (1822) he increased the number to one hundred and fifty- 

 five cases, with eighty-four fatal results. This gave a 

 mortality of over fifty per cent., while in one outbreak 

 reported by Muller the mortality was less than two per 

 cent. 



A large proportion of the cases of sausage poisoning 

 have occurred in Wiirtemberg and the immediately adja- 

 cent portions of Baden. This fact has, without doubt, 

 been correctly ascribed to the methods there practised of 

 preparing and curing the sausage. It is said to be com- 

 mon for the people to use the blood of the sheep, ox, and 

 goat in the preparation of this article of diet. Moreover, 

 the blood is kept sometimes for days in wooden boxes and 

 at a high temperature before it is used. In these cases it 

 is altogether likely that putrefaction progresses to the poi- 

 sonous stage before the process of curing is begun. How- 

 ever, cases of poisoning have occurred from beef and pork 

 sausages as well. 



Moreover, the method of curing employed in Wiirtem- 

 berg favors putrefaction. A kind of sausage known as 

 "blunzen" is made by filling the stomachs of hogs with 

 the meat. In curing, the interior of this great mass is not 

 acted upon, and putrefaction sets in. The curing is usually 

 done by hanging the sausage in the chimney. At night 

 the fire often goes out and the meat freezes. The alternate 

 freezing and thawing render decomposition more easy. 

 The interior of the sausage is generally the most poison- 

 ous. J.ndeed, in many instances those who have eaten of 

 the outer portion have been unharmed, while those wiio 

 have eaten of the interior of the same sausage have been 

 most seriously affected. 



Many German writers state that when a poisonous saus- 

 age is cut, the putrid portion has a dirty, grayish-green 

 color, and a soft, smeary consistency. A disagreeable 

 odor, resembling that of putrid cheese, is perceptible. The 

 taste is unpleasant, and sometimes a smarting of the mouth 



