4-IO MANAGEMENT AND FEEDING OF SHEEP 



of ground ginger. The ginger should be dissolved in half 

 a pint of water. 



Ailments affecting the organs of respiration In the 

 discussion that follows the subjects discussed will in- 

 clude : (i) Catarrh and the treatment ; (2) pneumonia and 

 the treatment; and (3) pleurisy and the treatment. These 

 are, of course, only some of the more common ailments of 

 this class. 



Catarrh is of three forms. The most common form 

 is that known as nasal catarrh. A second form has been 

 designated epizootic catarrh, and a third form as parasitic 

 catarrh. The second form is closely allied to the first. 

 The third form is caused by the presence of such para- 

 sites as the larvae of Oestrus ovis, grub in the head. 



Nasal catarrh is accompanied by frequent sneezing, 

 discharge from the nose, labored breathing and loss of 

 appetite. The indications of fever may not be markedly 

 present. The ailment, in common phrase, has been called 

 snuffles. When neglected in winter, it sometimes affects 

 simultaneously the greater part of the flock, and it may 

 remain until warm weather. The impression that it is 

 contagious is probably not quite correct. In rare instances 

 it may prove fatal by the inflammation extending down 

 the air passages, but these are not of frequent occurrence. 



Nasal catarrh is the outcome of exposure, as, for in- 

 stance, to cold autumn rains or to drafts where the sheep 

 are taking rest, especially in the night season. It may 

 also arise from some other causes. 



The preventive measures, of course, are such as will 

 ward off the causes that produce the disease. Special 

 pains should be taken to guard against autumn storms, 

 and especially cold rain storms, which in many instances 

 give rise to this trouble, and also to guard against the 

 possibility of harmful drafts when providing places of 

 shelter. 



The best treatment is to build up the system through 

 the medium of suitable and specially nourishing food. 



