230 SWINE 



good barrows as though they never were ruptured. The 

 best way to do this is to proceed in the same way as in 

 castrating a normal pig except that the incision is made 

 only through the skin of the scrotum and not through 

 the membrane containing the testicle. When the incision 

 is made through the skin, the testicle, together with the 

 membrane that encloses it, is taken out, while at the same 

 time the intestine contained in this is worked back. Be- 

 fore beginning, however, the pig should be held with his 

 head low and the rear part high and the intestine should 

 be thoroughly worked back into the abdomen. After tak- 

 ing out the testicle, together with the membrane contain- 

 ing it, it is drawn out to a convenient distance and a 

 string tied securely around the cord which is enclosed in 

 the membrane. This string should first be thoroughly 

 sterilized or soaked in antiseptic solution. It should be 

 strong and securely tied. After tying it in this manner 

 the membrane and cord are cut off to the rear of the point 

 where tied. This removes the entire testicle, together 

 with the membrane enclosing it. The string is then cut 

 off sufficiently long that when the cord goes back into 

 the body the end of the string will still hang out. Thus 

 the incision on the outside is kept open until the cord 

 sloughs off at the point where it is tied and the string 

 comes out. If it is slow in coming out, it may be taken 

 hold of and pulled out after a week or two. By this means 

 the intestines that formerly came out through the same 

 opening through which the cord of the testicle passed are 

 kept within the abdomen and the pig will be as smooth 

 and nice a barrow as though he were never ruptured. 



SPAYING. 



Formerly this operation upon sows was in vogue. It 

 consists in the removal of the ovaries so that the sow will 



