Concurrent with the beginning of the disturbances of vision there is difficulty in swallowing and talking, with a feeling of throat contraction. There may be frequent attacks of strangling, with extreme dryness of the mouth and throat, which result in a cough. Stubborn constipation results from lack of peristalsis. Beginning in the intestines and passing gradually upward there is progressive, ascending paralysis. The lack of proper nervous tone is evidenced by fatigue, drowsiness, headache and unsteadiness in walking which may result in a steppage gait, there is great muscular weakness and incontinence of urine. Other prominent symptoms are an insufficient secretion of saliva, sweat and tears and a deficiency in the excretion of urine. This results in a typical “dry man” condition. Later in the course of the dis-ease the temperature is subnormal and the pulse rapid. There may be paralysis of the laryngeal and pharyngeal muscles, which results in an inability to swallow. There may be complete aphonia. The case is very likely to develop bronchopneumonia, in which event there will be temperature. The facial expression is that of great anxiety and utter helplessness. The sensation of strangling becomes more frequent and there is a struggle for breath, death eventually resulting. The duration of this dis-ease varies greatly. Death may result in forty-eight hours after the poison has been ingested. Seldom will a condition run more than eight days. In cases that recover, convalescence is very slow. The patient may be many months recovering. The prognosis in botulism is considered very unfavorable, the mortality being as high as 100% in some outbreaks. The lowest mortality, according to statistics, is 37.5%. Microscopic examination of the bodies which are the victims of botulism has revealed a great congestion of the central nervous system and also of the abdominal and thoracic viscera. Some have shown a great number of hemorrhages at the base of the brain and the upper portion of the spinal cord; the lungs are also congested. Originally it was supposed that food intoxication came only from sausage or other meat, but it has later been proven that this poison might develop not only in meat but in such food as string beans, cottage cheese, corn, asparagus, spinach and ripe olives. It has also been found in turkey, chicken and fish. Most cases of botulism result from the eating of foods that have received some preservative treatment; seldom will it be caused from the eating of fresh foods. Chiropractically this condition is in the poison family and would involve S.P. and K.P. as a major. Adulteration of Food Food adulteration may consist in: 1—Extraction of nutritive substances. 2—Addition of substances lowering the quality of the food. 3—Substituting inferior grades of food. 4—Fraudulent labeling of food. 5—Changing the appearance of food by coloring or other methods which will conceal the inferior quality.