DISEASES OF THE HOG. Ill 



a little food, the pulse is less frequent, the breath- 

 ing slower and easier, the chances are good for its 

 recovery. On the other hand, if the fever persists 

 and the pig becomes more restless and the advanc- 

 ing temperature which in the early stages of the 

 disease would be one hundred and two to one hun- 

 dred and three now jumps up to one hundred and 

 five to one hundred and six, and the matter the ani- 

 mal coughs up is of a red, rusty color, the eyes 

 sunken and the animal very weak,^it will likely die. 

 The duration of the disease is from eight to four- 

 teen days. 



Post Mortem. The general pathological condi- 

 tion of the lung tissue is hj'peremia and swelling 

 with a variable constituted fibrinous exudation, 

 chiefiy of the small bronchi and air cells, with 

 usually a considerable quantity of serum surround- 

 ing the outside of the lungs. This is the usual ap- 

 pearance of those which die about the sixth or 

 eighth day. The second stage, that of exudation, 

 red hepatization or red softening, is characterized 

 by a deep red, reddish brown or grayish-red color, 

 the absence of crepitation under pressure. The dis- 

 eased lung is so much increased in density that it 

 will sink in water. The grayish color sometimes 

 observed is owing to an intermixture of particles 

 of black pulmonary matter and to the lighter hue 

 of the interlobular tissue, which is occasionally less 

 congested than the other parts. In some case« the 

 softening is so great that it may be easily torn and 

 the fingers may pass through its structure with 

 very little resistance. When cut into with a knife it 



