106 



tomically, hog- cholera and diphtheritic dysentery are much alike, 

 though there is no evidence that the hitter disease can be produced by 

 hog-cholera germs. The preparation of pork by cooking is su-fficient 

 to destroy the bacilli if by any chance the flesh of diseased animals 

 gets into the market. The carcasses of hogs which have died should 

 not be allowed to decompose on the surface of the ground near dwell- 

 ings or streams of Avater, as this is dangerous to the health of the com- 

 munity, not because of the si^ecific contagion, but from the decomposi- 

 tion of organic matter. 



Prevention of hog cholera. — The sources and channels of infection 

 are as follows : 



{a) Pigs purchased from infected herds or coming in contact with 

 those from infected farms, or running over grounds occupied by dis- 

 eased swine within two or three months. 



{})) Infected streams may communicate the disease to herds l)el()w 

 the source of infection. 



(c) Virus may be carried in feed, implements, and (m the feet and 

 clothing of persons from infected herds and i^remises. 



(r/) Winds, insects, birds (particularly buzzards), and various ani- 

 mals may transport hog-cholera virus. 



When hog cholera has ap})eared in a herd the following precautions 

 should be taken to prevent the virus from being carried to other farms 

 or other herds : 



{(i) The dead animals should be immediately disposed of. either In- 

 burial or by burning, or if they are taken to some rendering establish- 

 ment their transportation should be governed by well-defined rules 

 Avhich will prevent the dissemination of virus on roads, in Avagons. etc. 



(/>) Streams should l)e carefully protected from pollution. 



(c) No animals should be removed from any infected herd or local- 

 ity to another free from the disease for at least six months after the 

 last case of disease. 



In order to prevent tlie remaining healthy aniuuils of an infected 

 herd from taking the disease the following measures are suggested: 



(«) Removal of still healthy animals to inclosed uninfected ground 

 or pens, as far as possible from infected localities. 



(&) Destruction of all diseased animals. 



(c) Careful burial or Ijurning of carcasses. 



(r/) Repeated, thorough disinfection of the infected premises. 



(e) Great cleanliness, both as to surrounilings and as regards tlie 

 food, to prevent its becoming infected. 



Extended details are given under each of these heads. 



Treatment of hog cholera. — There is no known specific for this dis- 

 ease and no specially successful treatment has been discoA'ered. Ex- 

 periments were made to oV)tain some safe and efficient laxative to use 

 at the beginning of the disease, but in most cases the cathartics that 

 were administered failed to produce this effect. Easily digested food, 

 such as milk and gruel, is indicated. 



