50 DISEASES OF THE HORSE. 



going into the stable, he should have at once a pound or two of hay 

 and allowed to rest about an hour before feeding. If water is now 

 offered him it will in many cases be refused, or at least he will drink 

 but sparingly. The danger, then, is not in the " first swallow " of 

 water, but is due to the excessive quantity that the animal will take 

 when warm if he is not restrained. 



Ice-cold water should never be given to horses. It may not be 

 necessary to add hot water, but we should be careful in placing water 

 troughs about our barns to have them in such position that the 

 sun may shine upon the water during the winter mornings. Water, 

 even though it is thus cold, seldom produces serious trouble if the 

 horse has not been deprived for a too great length of time. 



In reference to the purity of water, Smith, in his " Veterinary Hy- 

 giene," classes spring w^ater, deep-well water, and upland surface 

 water as wholesome ; stored rain water and surface water from culti- 

 vated land as suspicious; river water to which sewage gains access 

 and shallow-well water as dangerous. The water that is used so 

 largely for drinking purposes for stock throughout some States can 

 not but be impure. I refer to those sections w^here there is an imper- 

 vious clay subsoil. It is the custom to scoop, or hollow out, a large 

 basin in the pastures. During rains these basins become filled with 

 water. The clay subsoil, being almost impervious, acts as a jug, and 

 there is no escape for the water except by evaporation. Such water 

 is stagnant, but would be kept comparatively fresh by subsequent 

 rains were it not for the fact that much organic matter is carried 

 into it by surface drainage during each succeeding storm. This or- 

 ganic matter soon undergoes decomposition, and, as the result, we 

 find diseases of different kinds much more prevalent where this water 

 is drunk than where the water supply is wholesome. Again, it must 

 not be lost sight of that stagnant surface water is much more cer- 

 tainly contaminated than is running water by one diseased animal 

 of the herd, thus endangering the remainder. 



The chief impurities of water may be classified as organic and 

 inorganic. The organic impurities are either animal or vegetable 

 substances. The salts of the metals are the inorganic impurities. 

 Lime causes hardness of water, and occasion will be taken to speak of 

 this when describing intestinal concretions. Salts of lead, iron, and 

 copper are also frequently found in water; they also will be re- 

 ferred to. 



About the only examination of water that can be made by the 

 average stock raiser is to observe its taste, color, smell, and clearness. 

 Pure water is clear and is without taste or smell. 



Chemical and microscopic examination will frequently be neces- 

 sary in order to detect the presence of certain poisons, bacteria, etc., 

 and can, of course, be conducted by experts only. 



