FOOD 171 



to ergot than ruminants ; it is quite certain there are some 

 poisons which affect ruminants and not horses, and vice 

 versa. 



HARMFUL AND POISONOUS FOOD SUBSTANCES * 

 It cannot be pretended that a complete list of harmful 

 and poisonous food substances, or plants accidentally 

 gathered with the food, is here presented. It is a very 

 special and complex subject, requiring the united efforts of 

 the chemist, botanist, and veterinary surgeon, in order to 

 fully elucidate the principal points, and one may say the 

 whole subject is at present in its infancy. 



In the case of well-known poisonous plants such as 

 aconite, belladonna, hemlock, etc., it is not suggested these 

 are used as food, but that they may be accidentally mixed 

 with forage by growing on the land from which it has been 

 cut, or what is more commonly the case, actually gathered 

 by the animal in the process of grazing. 



This brings up a point which is universally recognised, 

 that animals when grazing are most liable to poisoning at 

 those seasons of the year when herbage is scarce, or at the 

 spring of the year when plant life is coming once more into 

 activity. This holds true for every country. Likewise the 

 rule that animals constantly pastured on dangerous ground 

 learn from experience what to avoid, while new comers fall 

 victims. 



Perhaps the best known poisonous plant in Great Britain 

 is the Meadow Saffron, Colchicum autumnale (Fig. 89). It is 

 found wild in many parts of England, and may be recognised 

 by its subterranean bulb-like stem, more properly termed a 

 corm, from which rises late in the year a light purple, some- 

 what spotted flower on an almost leafless stalk. The leaves 

 do not appear till the next spring; they are elongated, 

 sword-shaped, with somewhat sheathing petioles. The whole 

 plant is poisonous, whether fresh or in the dried condition. 

 Colchicum is sometimes called the Autumn Crocus. It 

 * My best thanks are due to Dr. J. E. Green, F.E.S., for notes and 

 suggestions in the preparation of this section. 



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