13 



u], in iiKiiiv casi's to :!()(> imlsations jioi iiiiniitt'. The 

 heait bt-al can be easily felt by ai-plyiii- the fmuns (o 

 the sidew of the chest wall. 



The rapidity of respiration is of more inipoitaiue 

 than the rapidity of the heart b<a1. because it can be 

 detepmiiied at a distance from ilie fivwl. and withont 

 annoyins it and thus quickeniiii; this function. The 

 normal breathing rate of the fowl at rest is from 50 to 

 CO respirations per minute. In diseases of the breath- 

 ing organs and ..bstrn<'f ions of them by growtV^s or 

 parasites, the respiratioais become quickened. 



POST .MOUTKM KX.VMI.XATIOX^ 



Very often it is not jiossible to determine the char- 

 acter of a disease atl'ecting fowls until after they are 

 dead, and as many of the poultry diseases are conta 

 "ious, it is alv.ays advisable to open and examine every 

 'foivl that dies in the flock. This may enable the owner 

 1o check a coi;tagi()US disease in its incipiency and avoid 

 •■•reat loss. Ijut in any case, it is advisable to know 

 wliat fowls die from, so that similar occurrences may 

 be recognized and prevented in the future. The ana- 

 tomy of the fowl cannot be described at this time for 

 lack of space, but anyone who is in the habit of opening 

 and cleaning chickens, knows the general appearance 

 of the healthy organs, will \isnally recognize marked 

 departures from the normal. 



If fowls die from unknown diseases, and particularly 

 if thev die hi large numbers from disease that seems to 



