GENERAL METHODS OF CONTROLLING DISEASE 



tuberculosis. The fact that this speck con- 

 tained so many germs, although it was far 

 too small to be seen with the naked eye, will 

 give an idea of how epidemics may be 

 caused by food, water, and soil contam- 

 inated by excreta, nasal discharges, etc. 



Regular and thorough disinfection of 

 woodwork, of feeding vessels, and of the 

 drinking water should form part of the 

 routine of poultry management, and a stock 

 of disinfectants should always be kept on 

 hand. It will be found convenient to have 

 an iron drum with a tap for a diluted solu- 

 tion, say 5%, of some standard disinfectant 

 e. g., creolin that can be further diluted 

 as required. 



Water. A stock solution of perman- 

 ganate of potash, made by adding ten'grains 

 to one quart of water, should always be kept 

 on hand for purposes of disinfection. When 

 there is danger of infection, two tablespoon- 

 fuls of this solution should be added to 

 every gallon of drinking water. 



Feeding Vessels. Clean with boiling 

 water. 



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