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Dr. Jas. A. McDonald 



SWINE DISEASE CONTROL. 

 (Dr. Jas. McDonald.) 



GENTLEMEN: The subject of Swine Disease Control I believe has been 

 discussed through the papers, through the press and through the associa- 

 tions at different times more than any other one subject that confronts 



the farmer at this time. Swine disease con- 

 trol is a subject that has .attracted attention, 

 particularly along the lines of scientific re- 

 search, for a period of several years and recent 

 efforts have accomplished a considerable re- 

 duction in losses, but as yet no plan has been 

 perfected that promises the eradication of 

 these diseases. . 



There were 4,585,000 hogs on farms in Illi- 

 nois January 1, 1921, valued at $13.70 per 

 head, a total value of $62,814,500. For the year 

 ending April 30, 1921, 206,325 hogs died from 

 disease, a monetary loss of $2,826,652. The 

 business of animal production is attended 

 with losses from disease sometimes disheart- 

 ening in character. Diseases and conditions 

 among swine have been reported in Illinois 

 during the past year as follows: 



Hog cholera, hemorrhagic septicemia, mixed 

 infection, swine plague, necrotic enteritis, 

 necro-bacillosis, pneumonia, parasites, poster- 

 ior paralysis, "Flu", dysentery, indigestion, 

 chemical and forage poison, tuberculosis, dar- 

 matitis, tetanus, rickets, rheumatism, gastri- 

 tis, thumps, injuries, exposure and scours. 



Tuberculosis in swine is prevalent and gradually on the increase each 

 year. In some establishments where federal inspection is maintained, the 

 hogs retained for tuberculosis are 40 per cent of the kill. The importance 

 of this disease should not be overlooked, for more animals are condemned 

 from this cause than any other disease in establishments where federal in- 

 spection is maintained, and many pure bred hogs are affected unknown to 

 the owners. 



During the last two or three years there has been a great deal of dis- 

 cussion among recognized authorities as to these different diseases and the 

 mixed infections, hemorrhagic septicemia and such as that, but of late the 

 authorities who are not interested financially in the manufacture of remedies 

 for these conditions have concluded that hog cholera is the one disease that 

 kills most of the hogs. Along with that we have this so-called "Flu", and 

 necrotic enteritis. They are the next to hog cholera in the destruction of 

 the hogs in this state. 



INFECTIOUS BRONCHITIS "FLU". 



The term "Flu" came into use about the same time that influenza was 

 prevalent in the human subject. It appears to be a highly contagious form 

 of bronchitis, or bronchial pneumonia, the causative agent of which is nol 

 known. The disease occurs in hogs that have been recently changed from 

 pastures to full feed, especially a diet rich in protein. The disease frequent 

 ly appears at fairs, where hogs have been fed for show purposes and theii 

 movements limited to small pens, and where the heavy feeding has been 

 followed by chilly nights of autumn and cold days and nights of winter. 



This disease is characterized by sudden onset and spreads rapidly in 

 the herd. The temperatures in typical outbreaks range from 104 to 108 F., 

 and usually drop to between 103 and 104 the third day when, if the hogs 

 survive, they are usually back on feed. Spasmodic breathing, or thumps, 

 is one of the first symptoms noted. The hog will sit on its haunches or lie 



