" 'The other form is in the nature of a toxemia. I have never seen a case following on the eating of jack, but can not be certain on this point. The symptoms are slow to subside, sometimes lasting for months. It starts from 2 to 6 days after eating the fish, very seldom less than 2, and usually 3 or 4. There is repeated pain of a dull resistant type over the region of the pancreas; constipation; slow aching pains in the joints, especially in the knees and back, without any physical signs; pain behind the eyes and headache, acute irritation of the bladder with frequent burning and tickling sensation.
" 'The joint pains are called "bone-pains" here, and are similar to the pains of influenza, though more particularly associated with the joints. There is an intense feeling of lassitude and debility, and subnormal temperature.
" 'Naturally canica cases vary in severity. Occasionally the two forms of poisoning are combined, one following the other. I look on the first as a simple irritative disturbance of the intestine which throws off the irritant in the usual way. The second is a real poisoning of the system. I have had both myself and it was many months before I was rid of the joint-pains of the second.' "The Turk Island species described herein are also among the principal food-fishes of Key West and the Bermudas, excepting the kingfish, which is seldom taken at Bermuda, and poisoning is unknown in these localities.
"After observing the conditions and the manner in which the fish are han dled, I have reached the conclusion that the reason they are poisonous in one region and not in another, is that in Bermuda and Key West a'most all fishing boats have live-wells, and therefore usually bring their fish to market alive, while in the Turk Islands and Bahamas the fish are killed and allowed to remain in the sun until the shore is reached—sometimes 5 or 6 hours after they are caught.
"All of the fishes considered poisonous are of soft flesh and rich in gastric juices, and are therefore the most likely to decay quickly; and, when eaten in a partially decayed condition cause ptomaine poisoning. Naturally some are more poisonous than others. Those caught in the mornings are exposed to the sun's rays much longer, and are therefore much more decomposed.
"The fishes, when examined externally and internally, appeared to be in the finest condition when caught, and I could detect no difference between them and those of Bermuda or Key West. I have seen specimens at Grand Turk Island with the scales standing almost on edge through the decom posing of the flesh, which, forming gases, expanded the fish. These fish are frequently sold from house to house, though caught the day before and in a half-putrid condition. It is probable that if, when caught, the fish were
eviscerated and bled, a case of poisoning would be a rarity.
"An interesting antidote for fish poisoning is used by the natives. When a fish has been eaten that is suspected to have been poisonous, the bones are saved for 24 hours, within which time, if at all, symptoms should appear. On the first indication of trouble, the bones are roasted, pulverized, and made into tea for the patient. Belief in the efficacy of this treatment is implicit, provided the bones of the right fish have been used." In order to get at present-day notions at Key West, I again called on Mr. Peter Roberts for information and he very kindly wrote me as follows: "As to the barracudas, it is not a certain time of the year that they are poisonous, but it is those of a certain kind that are poisonous. The only barracudas eaten around here are the ones caught along the shore and in shallow water. The barracudas that are poisonous are the ones that are caught in the Gulf Stream, and the people around here are very careful not to eat any of them. They are of a distinct kind, known as the 'Blue Backs,' and can be readily distinguished from the non-poisonous kind." In this connection it is of interest to note that the beautiful colored figure of Sphyrcerta barracuda in Cuvier and Valenciennes (reproduced herein as figure 18, plate v) (1829) is yellow on the sides below the lateral line and on the fins and tail, while the back is a beautiful blue, the blue of the deep blue sky, almost as blue as deep sea-water. Fur thermore my notes record that specimen No. 10 of the table, on page 58, had a blue sheen on the dorsum in certain lights.
Captain W. L. Wilson, previously referred to as one of our boatmen at Tortugas, was born and reared in the Bahamas. I wrote to him at Nassau about this matter and he replied : "The old and large barracudas are, as a rule, poisonous. I have never known or heard of one under 3 feet being poisonous. After the fish are cooked you can tell if they are poisonous by taking a piece of the cooked fish and breaking it apart. If you find very small dark veins the fish is all right, but if there are no dark veins found it is poisonous." The latest information on barracuda poisoning is from the pen of Stephen Haweis (1917) in his book on the sea gardens of Nassau, Bahamas. It seems to be solidly a quotation from the distinguished English ichthyologist, C. Tate Regan, the original of which I have been unable to locate. This statement is as follows.