VETERINARY SCIENCE. 57 



Cuts from Barb-wire, etc. 



When bleeding to any extent follows a wound, this must first 

 be checked. 



A moderately tight bandage with oakum, tow, or cobwebs will 

 usually stop the bleeding in a short time. If the blood is bright 

 red and flows in jets, apply a compress between the wound and 

 the heart. 



If it is dark and the flow regular, apply pressure between the 

 wound and the extremity. Cleanse the wound thoroughly with 

 warm water and a soft sponge. Then dress with a 3 per cent 

 solution of carbolic acid and apply a bandage so as to bring the 

 edges together. If proud flesh appears, treat it with burnt alum, 



II. COWS. 



Milk Fever. 



Symptoms. — Dulness, uneasy movements of the hind 

 limbs, head and horns hot; the animal soon becomes weak 

 and unable to rise, head laid back on the flank or dashed to 

 the ground, bowels constipatC<?, sensation usually lost. 



Treatment. — Air treatment properly administered under 

 antiseptic conditions has practically removed the danger of this 

 disease. The necessary apparatus, which costs $2 to $3, can be 

 purchased of veterinary instrument dealers or dairy-supply 

 houses. Directions for use accompany the apparatus. 



Prevention. — Do not milk the udder dry at any time for the 

 first few days after calving, withdrawing a portion of the milk 

 at intervals of 4 to 5 hours to relieve distention of the udder. 

 Give a spare diet for a week before and after calving. If con- 

 stipated after delivery, give a purgative dose of salts. 



Garget. 



Causes. — Irregularities of diet, overfeeding on stimulat- 

 ing food, exposure to cold, external injuries, as blows, etc. 



Symptoms. — Seldom attacks the whole udder. Swelling, 

 heat, pain, and redness of the inflamed portion. The milk 

 is curdled, whey-like, and mixed with blood. In severe 

 cases there is much constitutional disturbance. 



Treatment. — Endeavor to discover the cause and remove 

 it. The food should be devoid of milk-producing constitu- 

 ents. Draw the milk frequently, using a milking-tube if 



