ROT IN SHEEP. 373 



the Nile; the immense annual floods of which spread a 

 frightful mortality among the numerous grazing tribes which 

 browse on the plants affected by this overflow. The Arabs 

 are reported to affirm, that this pest annually destroys not 

 less than sixteen thousand sheep. These shepherds, we are 

 told, readily distinguish the sheep affected by rot from 

 others, by the presence of a bagful of water found under 

 the jaw. This is no great performance, for every carter in 

 England could point it out when the dropsy had gained so 

 great a head, as to appear in so marked, and visible a shape. 

 As the disease progresses, the affected animals become 

 debile in the extreme, and are mostly found lying down ; 

 their wool falls off* in patches ; a sanious matter of varied 

 colour issues from the nose. When dead, the body is 

 found cedematous throughout, and the liver is usually 

 choked with flukes ; a cough, accompanied with diarrhoea, 

 are premonitory symptoms of an early mortality. 



All recognize one common cause of this disease, which is 

 low marshy pasturage. Indeed, although in every country 

 it is agreed that the eating of vegetable matter growing in 

 low marshy situations, particularly in such as are only 

 occasionally flooded, is an active agent in producing the 

 rot, yet but few hint at any certain curative practice. Pre- 

 vention is, however, in our power, by a removal of the 

 animals from the localities specified to others which are 

 diy. A farm well sheltered is an excellent situation, and 

 dry food their best sustenance. Hay is good, and when it 

 is alternated with a few carrots, turnips, and parsneps, such 

 food often proves restorative. Should the owner reside 

 within a reasonable distance of salt marshes, let him by all 

 means remove his flock there. Common salt has also been 

 given as a remedy, and as it is stated has been found ser- 

 viceable. Iron filings should likewise be put in the water 

 from which the animals drink, in the proportion of a pound 

 to a gallon. The iron should be left exposed to the air 

 when the buckets are empty, which should be filled again 

 an hour before the vA-atering time arrives. On every 

 third day there should be given, morning and night, about 

 ten pounds of dry bran, mixed with half a pound of culi- 

 nary salt; six ounces of aromatic plants cut small, as 

 thyme, sage, juniper, rosemary, lavender, or orange leaves, 



