On April 24, 1915, about eighty patients in the general wards and a number of the help in the kitchens of Lakeside Hospital were seized with alarming gastro-intestinal symptoms in one and a half to three hours after eating the evening meal with which had been served "creamed" codfish.1 It was definitely ascertained that the various individuals became ill as a result of partaking of the fish. Some of the material was obtained, and it seemed worth while to make some physiologic, bacteriologic and chemical observations with it because of general medical and scientific interest in the subject of ptomain poisoning which was suspected. Symptoms arising from "ptomain poisoning" are attributed to numerous causes. Among the more popular are: (1) gastro-enteritis due to bacterial infection; (2) effects of toxic chemical substances elaborated by bacteria, and (3) bacterial infection and toxic substances combined. Finally, there are those who place little