Tt T Hli;< I IX)SIS AS A DISEASE OF Till-: M \>- 



Tuberculo- 



Horses and 

 Other 

 Animals. 



became tuberculous from eating the expectoration of con- 

 sumptives. 



Tul>crculosis in horses is rare and diilicult -for a layman in 

 recopni/e. When a horse with a seemingly good app< -tile has 

 a ^ appearance and loses flesh, tires easily, and i< >hort of 

 Breath, one should think of tuberculosis. Much urinating and 

 a high temperature (fever) are additional symptoms of tuber- 

 culosis in horses. When such conditions are <!. i 



of course, self-evident that the animal should be isolated until 

 the veterinarian arrives. 



Tuberculosis among goats is extremely rare. I M the f \\ 

 cases which have been recorded the origin of the disease could 

 be traced to the in^ostion of milk from tuberculous en 

 Dogs take the disease when living with consumptive people. 

 and the intVetion probably takes place through ingesting and 

 inhaling infected substances. 



CHAPTER XVII 



WHAT ARE THE OCCUPATIONS IN WHICH TUBERCULOUS I\v\- 

 LIDS, EVEN IN THE FIRST STAGES OF THE DISEASE, SHOULD 

 Nor BE EMPLOYED? 



There are certain occupations, especially those that require 

 a long sojourn in the open air every day without too much 

 bodily exertion, which tuberculous invalids in the first stages 

 of the disease may be permitted to follow in their own inter- 

 est as well as in that of their fellow-men. There are, on the 

 other hand, certain occupations which should never be per- 

 mitted to consumptives. What we have said in the preceding 

 chapter concerning tuberculous help about cow stables and tin- 

 possibility of their propagating the disease, is, of com- . also 

 applicable to milk dealers, butchers, cooks, bakers, confec- 

 tioners, and all who have to do with the preparation or sale 

 of food substances. For bread to be handled by tuberculous 

 bakers or bread dealers is dangerous. The possibility of infec- 

 tion is evident when one considers through lm\v many hands 

 Substances, the bread passes before it enters the months of the con<uin 

 Bread, etc. and that, probably, nobody ever thinks of cleaning the bread 

 Ix-fore eating it. A very nrommendable practice is now in 

 vogue in some of the large bakeries in connection with the hand- 

 ling and transporting of bread. The moment the bread comes 



Handling 

 of Food 



