Cases 2 and 3.-September 13, several weeks after the first patient was seen, two brothers, aged 11 and 13, were brought to the hospital. Their symptoms and the clinical course of their disease were so nearly identical that a single report will suffice. Canvas slippers were dyed while on the feet, the dye being a substance that had been in the cellar about ten years. Soon after, the boys complained of a "pins and needles" sensation and numbness of the feet; two hours later they felt dizzy and weak, had a ringing in the ears, and fell in a stupor. They remained in a confused state about one hour. At this period they were admitted to the hospital : vomiting had set in; they were confused, unresponsive and dull; the skin and buccal membranes were deeply cyanosed ; respirations were rapid ; the lungs were clear ; the pupils were widely dilated and the heart rate 120 and 125, respectively; the action was rhythmic, the tones clear and the pulse of good volume. The temperature rose to 99.4 and 99.8, respectively. The feet were discolored with dye. After several hours, the symptoms began to subside, and on the following morning all the evidences of poisoning had disappeared. The urinalysis was negative in both patients ; blood examination made on the day following admission showed : a red count of 4,470,000 and 4,590,000 ; hemoglobin, 83 and 81 per cent, and a leukocyte count of 11,200 and 17,870, respectively, with a normal differential.

Lipids are known to have significant effects on the sensory perception of food, potentially impacting the sensory perception of wine. We aimed to examine the roles of lipids in wine taste and mouthfeel perception as these aspects are important to consumer acceptance, consumer preference, and wine quality. Different classes of food grade lipids, triglycerides, mono- and diglycerides, and phospholipids, were added at concentrations of 0.1% (w/v) to a model wine solution that consisted of deionized water, 12% ethanol, and 4 g/L tartaric acid (pH 3.5). A triangle test showed a significant difference in taste and mouthfeel perception between the model wine and the model wine with added phospholipids. As determined by descriptive analysis, there was a significant difference in viscosity when testing the model wine and the model wine with added phospholipids (p = 0.01). The results of this study provide important information for further research into contributions of specific wine lipids that alter the taste and mouthfeel attributes of wine.

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