a20 CHOKING. — RUPTURED STOMACH. 



performed, and portions of it get lodgedin the oesophagus, producing clioking. 

 It may also be caused by the animal swallowing pieces of carrot or turnip, 

 showing the necessity of always slicing this kind of food into small pieces, 

 when given to the horse. Another source of choking arises from the 

 absm-d and dangerous practice of the groom, who, by way of improving 

 the condition of the horse, forces eggs into the animal's throat. The writer 

 has often seen several cases arise from hay being given to the horse, when 

 stopping for gruel or water on the return from hunting. The animal 

 begins to eat the hay, and before he has had many mouthfuls the gruel 

 or water is brought ; the thirst being gi-eat, he plunges his nose into the 

 fluid and drinks rapidly ; by this means a portion of the half-masticated 

 material is carried into the oesophagus, and all the effects of choking 

 speedily follow. When an animal is choked, the following symptoms will 

 generally be present: — a dejected but somewhat anxious countenance, skin 

 bedewed with perspiration, saliva dropping from the mouth, frequent 

 pawing Avith the feet, and the animal making attempts to swallow, which 

 brino-s°on a peculiar spasmodic constriction of the neck. The pulse and 

 breathing are accelerated. "When water is offered he ^vill generally drink, 

 but the fluid returns through the nostril. The treatment should consist 

 in ascertaining the cause and situation of the obstruction. If it be caused 

 by hay or chaff, attempts should be made to soften it, and hasten its pas- 

 sao-e, by frequently drenching the animal with Avarm water, and linseed 

 oif ; 'if the obstruction can be felt, careful manipulation may be employed 

 to assist in breaking it up. These means should always be had resort to 

 in the early stages, and, when the obstruction depends upon the above 

 causes, good results will often follow ; but when choking is caused by a 

 hard substance hke a piece of carrot or an egg, recourse must be had to the 

 probang, with a view of pushing it down the oesophagus. It must be 

 borne ixL mind, however, that the probang is much more difficult and 

 dangerous to pass in the horse than in the ox, in consequence of the 

 bent condition of the animal's neck, and should not be had resort to until 

 nearly every other means had been tried. Wlien even this fails to afford 

 rehef, and the position of the obstruction can be ascertained, the operation 

 of oesophogotomy may be performed and the obstructing material removed. 

 The method of performing this will be found imder the head of operations. 

 It is seldom attended with good results in the horse, as stricture of the 

 cesophag-us very frequently ensues. After the animal has been relieved, 

 o-reat care should be taken respectmg the nature of the food which is 

 given to him, as there still remains a gi^eat tendency to choke again. For 

 the next four days he should be allowed nothing but sloppy mash, and 

 even after that time considerable caution must be adopted. 



Rupture of the oesophagus sometimes takes place either from the disten- 

 sion of its coats by the obstructing material, or the passing of the probang 

 or other instrunient to remove it. When this takes place we shall find an 

 emphysematous swelling down the neck. Little can here be done, and a 

 fatal termination may be expected. 



RUPTURED STOMACH. 

 The situation of the stomach, and the important part it fulfils in the di- 

 gestive process, render it liable to inflammation and various other lesions. 

 Simple inflammation of the stomach of the horse is rarely met with, ex- 

 cept as the result of some powerful irritant applied to its surface, and will 

 be more particularly noticed under the head of poisons. We have already 

 alluded to the effects on this organ produced by the consumption of large 

 quantities of indigestible food under the name of stomach staggers, but 

 the most serious lesion of the stomach is one which, although admitting 



