542 HORSE, SWINE AND POULTRY DISEASES 



the tissues, but little body disturbance is noted. The disease is 

 characterized by two groups of symptoms one affecting the intes- 

 tinal canal, the other the muscles. From the beginning of the first 

 to the end of the second week after infection, gastro intestinal dis- 

 turbances are noticed, but the symptoms are not constant. The 

 appetite is lost, the hog is depressed, abdomen tense and the animal 

 may vomit. Colicky pains accompanied by a diarrhoea may occur. 

 When the parasites are present in large numbers, it may lead to 

 a rapid death, but if only a few are present the symptoms of dis- 

 ease may end in this stage. 



The muscular symptoms are due to the inflammation caused 

 by the migration of the parasites. They are observed from the 

 second to the third weeks. The pig may rub and scratch itself, 

 symptoms resembling rheumatism occur, and the animal is stiff, 

 sometimes paralyzed. Respirations are difficult, it can hardly masti- 

 cate and swallow its food, and the voice is much changed. Oedem- 

 atous tumefactions may appear in various regions and the pig 

 loses flesh very rapidly. Pigs generally recover in about five or six 

 weeks. 



Treatment. The treatment is preventive. The offal around 

 slaughter houses should be disposed of in the proper way. Hogs 

 should not be allowed to eat this refuse and if kept around abat- 

 toirs at all, should be fed grain. If the symptoms of the disease 

 are marked and a correct diagnosis can be made, all that can be 

 done is to destroy the animal. As this disease is communicable to 

 man and is often followed by fatal results, only well cooked or well 

 cured pork should be used as food. It is impossible for the parasite 

 to survive the proper cooking or curing of the meat. (Ind. B; 

 100.) 



Active purgatives should be given to remove the mature worms 

 from the digestive tract. Calomel given in large doses and re- 

 peated at intervals has been found to act better than any other 

 drug. During the weak state the strength of the patient should 

 be looked after, and some of the numerous beef-tea extracts would 

 be serviceable. But the greatest of all remedies is preventive treat- 

 ment. Always cook meat thoroughly before eating. A tempera- 

 ture of 175 F. (and this temperature should be reached at the 

 centre of the piece of meat cooked as well as the surface) destroys 

 these parasites. Be careful not to let hogs have access to offal or to 

 excrement of any kind, and above all, allow no dead rats to be 

 thrown in the pig pen, for rats are great spreaders of diseases of 

 this nature. The practice of feeding pigs on slaughter-house offal 

 should be absolutely condemned. Why is it not as wise to enforce 

 strict sanitary regulations in regard to health of animals whose 

 flesh is to be eaten, as to our own personal health? (N. C. B. 99.) 



PREVENTION OF DISEASE. 



In dealing with the diseases of hogs, preventive measures must 

 be most relied upon. The animals must be given dry and well- 

 ventilated quarters, which must be kept clean. Contrary to com- 



