TREATMENT OF SHEEP-POX. 43 



distinction between them. In sheep-pox we have a high state 

 of fever, with a general constitutional disturbance. In sheep- 

 scab we have no fever, and the health of the animal is not 

 impaired, unless the disease be allowed to spread to such an 

 extent that the poor animal has no rest night or day from the 

 incessant irritation, which causes debility and emaciation, in 

 some cases followed by death. A much larger number succumb 

 from the application of strong mercurial dressings, than from 

 the disease stself. 



Sheep-pox and sheep-scab are both clue to contagion. Tlie 

 former is due to a specific virus, which enters and acts on the 

 blood as a poison ; the latter to a parasite known as the derma- 

 tocoptes ovis, w^hich soon goes to the bottom of the wool, and 

 confines its operations to the skin. Sheep-pox will run its 

 course unless interrupted by death. Sheep scab can have its 

 progress cut short at almost any point of severity by adopting 

 remedial measures for the certain destruction of the parasite. 

 There are several other symptoms which distinguish smallpox 

 from the other eruptive ovine diseases, but they are of minor 

 importance. As smallpox is the most dangerous and fatal 

 ovine disease, and as repeated observations and investigations 

 have clearly proved its attacks in this country to be solely due 

 to importation, the most effectual mode of dealing with it is to 

 prevent its introduction by the use of the legal precautionary 

 measures, which are sufficiently practicable and powerful to 

 stamp it out, if it should unfortunately reach our shores. 



THE RESULTS OF DIFFERENT MODES OF FEEDING ON THE 

 QUANTITY AND QUALITY OF BUTTER AND CHEESE. 



By David Watson Wemyss, Newton Bank, St. Anclrew.s. 

 [Premium — Ten Sovereigns.^ 



Milk in its natural state or manufiictured into butter and cheese 

 must be regarded as an ol'ject of considerable importance in the 

 domestic economy of every houseliold. It is, in fact, one of 

 those indispensable necessaries of life which we cannot do with- 

 out in some shape or another. Hence it is evident that the 

 treatment of the milk cow is a matter of no snitdl importance. 



'i'lie milk of the cow is composiMl of tliree distinct ingredients 

 — the curd, the whey, and the butter. The two first form the 

 largest portion, and the last the most valuable, which is the fat 

 or oleaginous ])art of tlie milk. The coni])arative value of the 



