DISEASES OF POULTRY. 93 



ly seen in poultry as a result of taking irritant pois- 

 ons into the stomach. The symptoms are inflamma- 

 tion of the mouth, diarrhea, trembling, convulsions, 

 prostration and drowsiness. The affected bird seeks 

 a dark and quiet place and is found with roughened 

 plumage, the head drawn down to the body, and is 

 usually in a sleepingorcomatose condition. Unfortun- 

 atel}', the poisoning is not usually discovered until too 

 late for successful treatment. 



The general treatment is the same as for simple 

 gastro -enteritis, and with some poisons antidotes may 

 be administered, though in most cases treatment is 

 without avail. The most common poisons to which 

 poultry gain access are the following : 



Chloride of sodium or common salt, concentrated lye, 

 and nitrate of soda. Common salt is obtained general - 

 ly from brine when pork, beef or fish barrels are emp- 

 tied, or from eating salt meat. Concentrated lye is 

 often carelessly left about the premises where birds can 

 reach it. Nitrate of soda being frequently used as a fer- 

 tilizer is one of the most accessible poisons. Treatment 

 shouldconsist of abundant mucilaginous drinks such as 

 infusion of flaxseed, together with stimulants, strong 

 coffee and brandy being particularly useful. 



Arsenic, lead, copper, zinc 2in<\ phosphorus may cause 

 accidental poisoning with poultry. Arsenic in the 

 form of Paris green, London purple, etc., is commonly 

 used on the farm for poisoning insects; lead and zinc 

 are used in paints ; copper is used to destroy fungi on 

 grain, fruit trees, vines, and plants; and phosphorus 

 exists on the heads of matches. Treatment of arsenical 

 poisoning should be with sulphate of iron and calcined 

 magnesia, white of egg, and flaxseed mucilage. For 

 lead, copper, zinc and phosphorus give large quanti- 



