Am.  Jour.  Pharm.) 
April,  1920.) 
Current  Literature. 
273 
extract  is  found  which,  on  evaporation  (in  a  porcelain  crucible  over 
the  water  bath),  leaves  a  residue  which  yields  a  definite  morphine 
test.  In  this  way  the  relative  amount  of  morphine  in  several  ex- 
tracts can  be  determined.  Besides  knowing  the  limit  of  sensitivity 
of  the  reaction  an  approximate  estimate  of  the  amount  of  morphine 
in  the  original  sample  is  possible.  Inasmuch  as  the  authors  found 
that  morphine,  whether  given  subcutaneously  or  by  mouth,  is 
widely  distributed  throughout  the  animal  body,  finding  its  way  into 
almost  every  tissue,  they  state,  that  it  it  is  not  advisable  to  limit 
the  toxicologic  examination  for  morphine  to  the  alimentary  tract 
alone,  an  examination  of  at  least  the  kidney  and  urine  and  liver 
being  indispensable.  (From  Jour,  of -Lab.  and  Clinical  Med.,  St. 
Louis,  5:  No.  5  (Feb.  1920);  through  Jour.  Amer.  Med.  Assoc., 
Mar.  27,  1920.) 
Botulism. — Three  different  outbreaks  of  botulinus  poisoning  in 
Kiel  within  a  year,  which  resulted  in  three  deaths,  induced  Bitter 
to  study  into  the  question.  The  eating  of  salted  herring  caused  the 
first  of  the  three  fatal  cases.  The  herring  had  a  typical  rancid  odor, 
and  Bacillus  botulinus  was  cultivated  from  two  herring.  Others 
fed  to  mice  exerted  a  toxic  effect.  Too  little  vinegar  had  been  used 
in  preserving  them,  the  pickle  containing  only  0.6  per  cent,  acetic 
acid.  Experimentation  showed  that  botulinus  strains  of  various 
origin  grew  almost  unchecked  in  nutrient  agar  containing  up  to 
o .  I  per  cent,  acetic  acid.  It  was  found,  however,  that  a  pickle 
containing  2  per  cent.,  or  more  of  acetic  acid  would  prevent  the  de- 
velopment of  poison  from  B.  botulinus.  It  has  also  been  shown 
that  a  10  per  cent,  brine,  such  as  is  usually  employed,  will  protect 
food  preserved  in  it  against  the  botulinus.  The  second  outbreak  in 
Kiel,  comprising  four  cases,  resulted  from  the  eating  of  rancid- 
smelling  raw  ham.  There  were  no  fatalities,  although  the  cases 
were  typical  and  severe.  In  the  third  outbreak  three  persons  were 
affected  by  eating  salted  herring,  and  two  of  these  died.  Bitter 
recommends  that  in  the  case  of  meat,  fish  and  sausage  poisoning  all 
manifestations  resembling  botulism  should  be  made  reportable 
by  law.  He  places  the  case  mortality  from  botulinus  poisoning  in 
Germany  at  16  per  cent.  Greater  publicity  should  be  given  to  the 
fact  that  if  preserved  vegetables  and  meats  have  a  peculiar  disagree- 
able odor,  taste  or  appearance  there  is  great  danger  in  their  con- 
sumption, and  that  if  they  are  used,  though  they  look  suspicious, 
