Castilvtion Of Hogs 



155 



the front foot with the left hand and drawing the rear foot well forward 

 witli the right hand. The lower testicle should he seized by the opera- 

 tor and witli a sharp castrating blade an incision should be made in the 

 sack beginning at the extreme bottom part of the sack and cutting par- 

 allel with the median line of the testicle bag. The opening should go 

 through the skin and membrane around the testicle permitting die testi- 

 cle to come out of the opening with ease. Then after separating the 

 cord and membrane or striffen, as it is sometimes called, with the knife 

 by culling the striffen, the cord should be grasped with the hand as low 

 as possible and pulled till it breaks. 



If the opening is not made at the extreme bottom of the scrotum 

 or if the opening is not parallel wilh the median line of the scrotum, a 

 pocket is formed and pus accumulates and the pig gets stiff and looses 

 the appetite and may even develop a large unsightly, disagreeable smell- 

 ing ulceration called a chanpigon or scirrhus. Such a tumor or swelling 

 may develop because the opening is not large enough, or is not suffi- 

 ciently drained by opening up low enough. The opening should be large 

 enough to let the testicle come out easily and not have to be popped out. 

 A small opening heals too quick and shuts the pus up in the scrotum. 



ECRASEUR 



EMASCULATOR 



The use of a good antiseptic wash after castration wilb aid greatly in 

 preventing swelling and lock jaw from developing. Sheep dip, creo- 



