CHAPTER n. 

 THE COMMON DISEASES OP SWINE. 



1. CNFLAMMATORY DISEASES. II. PNEUMONIA OR INFLAMMATION OF THE LUNGS. 



III. QUINSY OU INFLAMMATION OF THE TONSILS. IV. APOPLEXY, STAG- 



JKRS, OR CONGESTION OF THE BRAIN. V. COLDS OR RISING OF THE LIGHTS. 



ri, CATARRH OR SNUFFLES. VII. MEASLES AND TRICHINA. VIII. TRI- 



CHIVA SPIRALIS. IX. OTHER INTESTINAL PARASITES. X. PARASITES OP THE 



SKIX— MANGE OR SCAB. XI LICE. XII. DIARRHOEA. XIII. LEPROSY. 



XIV. SKELETON OF THE HOG. 



I. Inflammatory Diseases. 

 Svine arc, from their nature and the manner in which they are kept, 

 more subject to congestive and inflammatory diseases than any othei 

 farm animal. The results of this tendency are conspicuously seen in 

 quinsy, coughs and colds, sometimes ending in consumption, and especi- 

 ally in inflammation of the lungs. 



II. Pneumonia, or Inflammation of the Lungs. 

 How to know it. — By the rapid and laborious breathing, and shivering 

 of the body and limbs. There will be a more or less severe cough, and 

 the hog loses appetite. 



What to do. — Put the animal in a comfortable, quiet and well venti- 

 lated place. Keep a preparation of mustard and tepid water on the chest 

 and side, and give the following mixture : 



No. 13. 2 Drachms bi-sulphate of soda, 



2 Drachms nitrate of potash. 



Mix in a pint of gruel and feed it to the patient, or turn it down from 

 a horn. This may be repeated as necessity requires, and, if necessary, 

 a blister may be applied to the chest ; but good nursing, and such nour- 

 ishing food as the hog will eat, should effect a cure. 



III. Quinsy or Inflammation of the Tonsils. 



This is a common and often fatal disease, if relief is not promptly 

 given. It is an inflammation of the glands of the throat. 



How to know it.— If you find that the hog has difficulty in swallowing ; 

 if slavering and protrusion of the tongue are seen, and especially if there 

 be a swelling under the lower jaw and neck, you may be sure the animal 

 has the quinsy. 



What to do. — Cast the hog or pig, and with a thin, keen-bladed knife 

 ecarify the parts until the blood flows freely. Then foment the parte 



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