ACORN-POISONING. 
23 
same thing. It did not appear that the cups alone contained 
the deleterious material, for in many instances they had not 
been partaken of by the animals which had died from acorn 
disease. It was also a mistake to suppose that the cattle died 
from the mere stringent effect of the acorns acting on the 
bowels. In the larger number of cases the bowels were relaxed. 
Carefully conducted post-mortem examinations had showed 
that the poisonous matter was absorbed into the blood, which 
was thus rendered unfit for the purpose of maintaining life. 
An antidote for this poison had yet to be discovered. He was 
inclined to think that, when fully ripe, the acorns lost much of 
their poisonous quality, and that more especially when they 
became quite dry they could be eaten with impunity in 
moderate quantities. He had frequently fed sheep and pigs 
with them during the winter months, and had always found 
them a valuable addition to other food, but the quantity he 
had given did not exceed a pint and a half. The plan his 
lordship proposed, of kibbling them and blowing away the 
husks with a winnowing machine, would, he thought, prove 
advantageous. If they were thus used with mangolds in 
limited quantities he had no doubt that beneficial results 
would be obtained. If given only to sheep, pigs, and deer, 
such preparation might not be required. If his lordship would 
use his influence to have an animal or two, as soon as the 
symptoms were observed, forwarded to the Veterinary Col- 
lege, considerable assistance would be given to their exertions.” 
Lord Northwick, in reference to the concluding sen- 
tence of the letter, said that, unfortunately for science, 
some of his animals had died, and the others had not 
been attacked since. Acorns could be gathered for lOd. or 
lid. per bushel, and no other food could be got for anything 
like that price. It appeared they were very good food for 
sheep and pigs, and there was every reason to suppose that 
they were good for cattle if given in moderate quantities, and 
mixed with other things. There was no food so cheap or so 
plentiful this year. 
Mr. Mainwaring said the valuable ingredient in the acorn 
seemed to be very much the same as in the potato, and was 
more fully developed by boiling. Starch was a valuable 
constituent in the acorn, and that must come under the 
influence of heat. He thought it would be well to try the 
experiment of boiling the acorns. He knew they had been 
collected very largely, and they were the cheapest food which 
could be given. He had got together a large quantity, for 
everything would be needed this winter. 
Mr. Sweet said that from the want of other food the 
