DISEASES OF POULTRY. 199 



\vlicii eating- I" the worst cases, the birds are unable 

 even to raise themselves to a standing position. 



Tkkatment. — First, examine the birds for bruised 

 feet or inflammation of the joints and if either of these 

 conditions is found ap]:)ly local treatment as recom- 

 mended in subsequent paraijraphs. In all cases give 

 cooling food, such as bran, barle^^ rice, green feed, 

 skim milk or butter milk, and vegetables. Avoid 

 condiments, meat and stimulating rations of all kinds. 

 Give 5 grains bicarbonate of soda daily in the drink- 

 ing water for grown fowls. See that the heat is 

 properly applied in brooders, and that the Ijirds have 

 dr}', well aired quarters. 



RHEUMATISM AND GOUT. 



All species of fowls and especially chickens are sub- 

 ject to rheumatic affections. The trouble begins with 

 spasmodic jerking of the legs, and is followed In^ 

 lameness, indisposition to remain standing, painful 

 joints and refusal to walk. The feet and the next 

 joint above (tibio -tarsal), are most frequently affected. 

 After a time small swellings appear upon the sides of 

 these joints, which are at first soft, and somewhat 

 painful, but gradually become more firm until they 

 feel like enlargements of the bones. Sometimes these 

 swellings ulcerate, in which case the sores appear red, 

 irregular in outline and bleeding. A yellowish flaky 

 or stringy pus parth^ fills the sore and when this is re- 

 moved the naked tendons, bones or joints may some- 

 times be seen. The cavities of the joints are opened 

 to the air, fistulas develop and death of the bone oc- 

 curs. The disease is chronic in its development and 

 the advanced stages are, therefore, generally seen in 

 old birds. The affected birds may live a long time 

 even when the disease has jirogressed to the extreme 



