DISEASES OF THE LAKYNX 



animal to iiiliale warm vapour iVom .scalded bran contained iu a nose-bag. 

 Uutwardly, hot cloths, or a linseed-meal and bran poultice, should be 

 applied to the throat, or mustard may be employed instead, or a weak 

 cantharides blister. When, as sometimes occurs, the breathing becomes 

 difficult and attended with a loud roaring noise, the operation of 

 tracheotomy should be promptly performed. This consists in cutting 

 a hole into the windpipe, through which the patient is made to breathe 

 by means of a tube inserted into it (fig. 206). Instant relief follows the 

 operation, and on the sul)- 

 sidence of the disease the tube 

 is removed and the wound 

 allowed to heal. Tracheotomy 

 should not be attempted by 

 any but a qualified veterinary 

 surgeon. Where, as usually 

 occurs in severe attacks, solid 

 food is altogether refused, the 

 strength must be upheld by 

 a liberal supply of eggs and 

 milk, or even beef-tea in lin- 

 seed or oatmeal gruel. If 

 prostration and weakness are 

 marked, a little spirits of wine 

 may be added to the gruel 

 twice or thrice a day. 



Acute attacks of laryngitis 

 not unfrequently leave behind 

 chronic changes in the mucous 



membrane. It may, for instance, become thickened and irritable, in which 

 case the breathing will be interfered with and a troublesome cough remain 

 for a longer or shorter period. Ulceration of the larynx, beginning in 

 the glands of the mucous membrane, paralysis of the muscles of the 

 organ, ending in roaring, and, lastly, small tumours, are also consequences 

 of this disease. 



A course of iodide of potassium and mineral tonics should always be 

 resorted to after the acute symptoms have subsided, in anticipation of 

 one or the other of the changes noted, and an iodine blister to the throat, 

 repeated two or three times at suitable intervals, will also assist in re- 

 establishing a healthy condition in the diseased organ. 



Fie-. -206.— Tracheotomy Tube 



dpipe 



