198 



THE SHEPHEBD'S MANUAL. 



The after treatment should be tonic, and the food should be 



light and not bulky. Bran 

 or oat-meal, scalded and 

 well salted, and given 

 with 1 dram of ginger 

 would be useful. The 

 return to copious green 

 food should be gradual, 

 until the stomach has re- 

 gained its tone. 



Poisoning. At certain 

 seasons sheep are tempted 

 to devour injurious herbs 

 or plants. St. John's- 

 wort, when frequent in 

 pastures, produces sore 

 mouth and irritation of 

 the intestines, which 

 quickly disappear when 

 the sheep are removed to a 

 more wholesome pasture. 

 The Sheep-Laurel, Lamb- 

 kill, or narrow-leaved Kal- 

 mia, (Kalmia angustifoUa)^ 

 (see fig. 75), is eaten by 

 sheep which have access 

 to it at certain seasons, 

 chiefly during the winter 

 and spring, and is often 

 fatal to them. The symp- 

 toms of poisoning are dis- 

 inclination to move, froth- 

 ing at the mouth and nose, 

 lessened pulse, stagger- 

 ing gait, and blood-shot 

 eyes. Immediate attention 

 should be given, as death 

 generally occurs within 

 twelve hours. To dilute 

 the mass of poisonous 

 food, and to expel it 

 from the system as soon 

 This may be done by 



Fig. 75. SHEEP-LAUBEL. 



as possible, is the proper treatment. 



