IMPACTION OF THE RUMEN, AND CHOKING 345 



the case of weak cattle, preferably Epsom salts and aloes, and 

 the side of the paunch should be kneaded to try to break up 

 the mass of undigested food. Withhold bulky food, and 

 support the animal with gruels, which digest without being 

 cudded like long food ; give stimulants, such as J oz. to I oz. 

 of carbonate of ammonia, and repeated doses of raw linseed 

 oil, castor oil, or treacle, to keep the bowels open. 



Persistent impaction may be caused by something hard 

 lodging in the stomach, such as a piece of old shoe leather, 

 which some animals pick up and chew. This can only be 

 got rid of by ruminotomy, i.e., cutting a hole into the 

 stomach on the left side, removing the foreign substance, and 

 following up by giving little food for a few days until the 

 wound heals. 



Choking" is most frequent when cattle are fed on whole 

 potatoes or small turnips. If an animal is permitted to 

 elevate its head, a piece of the unchewed root is liable to 

 slip over the throat and to lodge in the gullet, which 

 spasmodically closes before it, and the proverbial " lump in 

 the throat " becomes a dangerous reality. A " probang " is 

 not a safe means of relief unless in skilled hands, the 

 gullet being so easily ruptured when force is applied. The 

 most simple and effective practice is to keep the mouth 

 open by introducing a wooden gag like a large bit, to pre- 

 vent the formation of gases in the stomach, and to avoid 

 choking by saliva, which then runs from the mouth in 

 place of into the windpipe ; a little oil and sulphuric-ether, 

 sufficient to lubricate the part, may also be given with 

 advantage. To drench a choking animal with salt and 

 water is a barbarous and dangerous practice (although the 

 violent coughing which is set up, may help to relax the 

 muscular contraction of the gullet), as, the gullet being 

 closed, the solution must find its way into the windpipe 

 and bronchial tubes, and produce great irritation and 

 discomfort, if not organic disease. Choking may be pre- 

 vented by keeping down the heads of the animals while 

 they are feeding on roots in their stalls by letting drop on the 

 back of their necks a long pole, about three inches in 

 diameter, hinged to and suspended from the rail support- 

 ing the upper ends of the stakes to which the cattle are 

 tied. Death in cases of choking is usually due to over-dis- 



