CHAPTER XII. 

 SOME OF THE MORE COMMON POULTRY DISEASES. 



There are comparatively few diseases that need give the poul- 

 try keeper much alarm. I have heard it said that our domestic 

 fowls are subject to as many diseases as human beings. But if 

 this is so (which I greatly doubt) many of these diseases are so 

 rare that they need not be taken into consideration. In this 

 chapter I shall mention only the more common ailments and 

 give some rules for their treatment. 



HOW TO DISCOVER THE BEGINNINGS OF SICKNESS. 



There are four ways by which the poultryman may discover 

 the beginnings of sickness, i. General appearance. A fowl in 

 health is alert and active, plumage smooth, comb red, eye bright 

 and clear, appetite good. A sick fowl is generally dumpish, 

 plumage rough, comb pale or purple, appetite poor. 2. Respira- 

 tion. Certain kinds of disease affect the respiratory organs and 

 manifest themselves in the breathing. The best time to detect 

 diseases of this sort is after the birds have gone to roost. If the 

 birds on the roost sneeze from time to time, if the breathing is 

 labored, if there is a rattling, bubbling or snoring sound, some- 

 thing is wrong and needs attention. 3. Excrement. The 

 excrement is a pretty good index of the health of a hen. Where 

 the bird is in perfect health the excrement is dark green in color, 

 tipped with white, somewhat moist. Where the excrement is soft 

 and watery the digestion is disturbed. Where it is light green in 

 color there is danger of serious trouble. If upon examination the 

 excrement shows that considerable food is passing through undi- 

 gested, the bird needs to be supplied with grit. 4. Odor. Some 

 kinds of disease especially roup are accompanied by an offen- 

 sive odor, and can at once be detected by the smell. 



SEGREGATE SICK BIRDS. 



I would advise all poultrymen to fit up a small building for a 

 hospital, to which all sick fowls may at once be removed. In the 

 case of a contagious disease this is especially important, for the 



