=Foods.=--The kinds of food which most frequently produce symptoms of poisoning are pork, veal, beef, meat-pies, potted and tinned meats, sausages, and brawn. Sausage-poisoning is common in Germany. It is not necessary that the food should be 'high' to give rise to poisoning. It may arise from the use of the flesh of an animal suffering from some disease, from inoculation with micro-organisms, or from the presence of toxalbumoses or ptomaines. Many diseases, such as diarrhoea, enteric fever, and cholera, and perhaps tuberculosis, may be caused by eating infected food. Trichiniasis may also be mentioned. Tinned fish often gives rise to symptoms of poisoning, and shell-fish are not uncommonly contaminated with pathogenic micro-organisms. Mussel-poisoning was formerly supposed to be due to the copper in them derived from ships' bottoms, but it is more probably the result of the formation of a toxine during life, and not after decomposition has set in. Milk, too, may give rise to gastro-intestinal irritation from the occurrence in it of chemical changes. There have been epidemics of poisoning from eating cheese containing _tyrotoxicon_. Ergotism from eating bread made with ergotized wheat is now rare, but _pellagra_ from the consumption of mouldy maize, and _lathyrism_, due to the admixture with flour of the seeds of certain kinds of vetch, are still common in Southern Europe. _Symptoms._--The symptoms which result from the ingestion of poisonous meat are often very severe. In some cases their appearance is delayed from twenty-four to forty-eight hours. They may resemble those of an infectious disease or those of acute enteritis. Usually there are headache, anorexia, rigors, intestinal disturbance, pains in the back and limbs, and delirium. Sometimes the symptoms resemble atropine-poisoning, a condition due to ptomatropine. _Treatment._--Emetics, purgatives, stimulants, with hypodermic injections of strychnine and atropine along with stimulants. XLVIII.--PTOMAINES OR CADAVERIC ALKALOIDS