4, 16, 63, 76, 127, 170, 190, 205, 213, 219.
=Wild Radish= (_Raphanus Raphanistrum_ L.). As in the case of charlock, the seeds of wild radish are very acrid, and susceptible of introducing intestinal troubles if eaten by animals when mixed with cereals.
=Garlic Mustard= (_Alliaria officinalis_ Andrz.) and =Treacle Mustard= (_Erysimum cheiranthoides_ L.). The seeds are stated to have properties similar to _Brassica Sinapistrum_ (p. 18) owing to a pungent oil; and when eaten in quantity to induce poisoning, inflammation of the digestive tract and of the kidneys, as well as nervous symptoms (Müller).
=Soapwort= (_Saponaria officinalis_ L.). This plant is more or less poisonous, but is rarely, if ever, eaten by stock, and no recorded case of the poisoning of stock has been met with.
_Toxic Principle._ The whole plant, especially the root, contains the poisonous glucosidal _Saponin_ (C_{ 18}H_{ 28}O_{ 10})_{ 4}, a peculiar substance which causes intense frothing when stirred in water.
_Symptoms._ No symptoms of animal poisoning by the plant are recorded, but the action of Saponin in the blood stream is to induce dissolution of the red cells, with stupefaction and paralysis, as in the killing of fish by poisoning. It also causes vomiting and purging. Taken by the mouth it causes inflammation of the alimentary tract, the contents of which are fœtid and mixed with blood.
=Corn Cockle= (_Agrostemma Githago_ L.). This well-known plant of cornfields must be regarded as poisonous, though experiments and reports as to its effects on the different classes of live stock vary widely. Though a poisonous principle is found in nearly all parts of the plant, the plant in the green state appears to be innocuous, and is in any case rarely likely to be eaten fresh by stock, which probably refuse it on account of its hairy character. The seeds, however, are by no means harmless. They are rather large, and somewhat troublesome to separate from cereal grains. When ground up with wheat they both discolour the flour and impart a grey tint and disagreeable odour to bread made from it. Further, flour containing a considerable quantity of cockle must, owing to the poisonous character of the latter, be held to be unfit for consumption. Fatal results have followed the use of bread containing Corn Cockle. The toxic principle therefore is not destroyed by heating, even in an oven in baking.