ACORN-POISONING. 
63 
been demonstrated by many chemists, and it would appear 
that the act of boiling the seeds does not materially modify 
the reaction which is due to these constituents. The perchlo- 
ride of iron acts as readily upon boiled as upon fresh acorns. 
Of the existence of the acrid principle and the volatile oil 
referred to in the Chamber of Agriculture Journal , we have 
not succeeded in our attempts to obtain evidence. About 
half a hundredweight of acorns was distilled, and the result- 
ing liquor, although possessing rather a pungent odour, did 
not contain any volatile oil ; but a little solid fat, having the 
taste and smell of cocoa-nut oil floated on the surface. 
The whole of the distilled liquor, amounting to about 
seven gallons, was given to a steer, in quantities of a gallon 
twice a day, but no harm resulted. In this experiment, as in 
others which were carried on, we were compelled to employ per- 
fectly ripe and dry acorns. It is not unlikely that different effects 
might have been obtained from the use of the immature seeds. 
Acorns in the unripe condition, it would seem, from the pre- 
ponderance of the acrid and bitter taste, contain more of the 
astringent and bitter principles than those which are quite 
mature, in which state they acquire some sweetness and 
nuttiness of flavour ; this fact will in some measure explain the 
occurrence of the greatest number of attacks in the early part 
of the acorn season. It is at least very probable that the pro- 
cess of ripening has as much influence upon the composition 
of the acorn as that of digestion in an alkaline solution, or 
as the partial germination of the seeds when they are buried 
in the ground. 
In the letters which have been published in various 
journals much stress has been laid upon the consumption of 
the acorn-cups with the attached stalks, but in our experience 
these are not consumed to any extent. Neither the persons 
who collect acorns for profit nor the animals which seek 
them for food care to take the cups and stalks, and in walk- 
ing over pastures in which cattle have been feeding, or from 
which acorns have been picked, we have always noticed an 
abundance of cups, while the acorns have been few and far 
between. 
There is sufficient evidence that acorns, when eaten in ex- 
cess, are indigestible. It is also satisfactorily proved that 
they possess an astringent action, which renders them, when 
properly prepared, medicinally valuable in diarrhoea ; but the 
disease to which we have referred as acorn-poisoning” is 
not indigestion, and the symptoms are not those which follow 
the employment of a powerful astringent. 
(To be continued .) 
