76G noAiM) <iK A<;i;i(ri/i'ui{K. 



the lii'alih ul" the ;iniiii;il oi- i-iiilaiiuci' its lilt-. Tlie Iliiitl ciiii lio diawa 

 off Avilli an nspiratiii.L; syrin^'c and tlic tincture ol" iudiiu- al'lorwunls in- 

 jected ipto the part. This oix'i-atiidi must he iK'ffornied under aseptic 

 conditiuns and should not be nttenijitod by the stoi kniaii. The condition 

 can bo reinoved by castration. 



Intlauiuialiou of tlic I'rcpucc. Causes.— Tliis disease is seen in bar- 

 rows and is due to the secretion from the lining n)embraue of tlie pre- 

 puce and dirt accumulating in the prepuce or its si'do folds. Infection 

 from pus germs may follow and the parts become badly inflamed. 



.Symptoms.— The prepuce becomes swollen, painful and hot. There is 

 some difficulty in urinating. Wlieu pressed on it causes the animal severe 

 pain and a disagreeable smelling material may escape. The contents 

 may be cheesy in character. 



Treatment. — Before treating the animal it will be necessary to con- 

 fine it by placing it on its back and holding it as quiet as possible. The 

 inside of the pouch should be washed with a two per cent, water solution 

 of any of the coal tar preparations. If it is not possible to remove the 

 collection in this way, an incision can be made on both sides of it. All 

 of the material must be removed and the part thoroughly washed. 



Castration of Young Pigs. — The age at which castration of young pigs 

 can best be performed is not fully- agreed upon. It may be performed 

 when the pig is a few weeks old and still nursing, or after it has been 

 weaned and when several months of age. Young pigs when nursing the 

 mother do not suffer from the shock of the operation as much as at 

 the time of weaning or when older, and the growth is not noticeably 

 checked. Pigs are castrated at all seasons of the year and under all 

 sorts of conditions. As is the case in all animals where the conditions 

 can not be controlled after the operation, the most favorable seasons for 

 operating are the spring and fall. Sucking pigs need not be prepared 

 for the operation. In older ones, it is best to starve them for about 

 twelve hours before castrating them. We should avoid getting the hogs 

 warmed up as will happen if we have to run them about in order to 

 catch them. If shut up in a small pen the assistant can catch the pigs 

 quickly without running them about. One person will be able to confine 

 the pigs for the operation. If the pig is small, the hind legs can be 

 held with the hands and the head and fore legs between the knees; or 

 it can be laid on its side or back and the hind legs drawn well forward. 

 The operation is very simple. The operator should provide himself with 

 plenty of antiseptic solution. The scrotum should be first washed with 

 the antiseptic (a two per cent, solution of some of the creolin prepara- 

 tions) in order to prevent infection. The knife, needle, ligature, etc., 

 should be placed in a similar solution when not in use. The testicle is 

 grasped between the thumb and the fingers and pushed against the whIIs 

 of the scrotum. An incision is made in the scrotum and timic of the 

 testicle parallel to the middle lino or raphe, and from half an inch to 



