DISEASES OF THE RESPLRATOBY OBGAKS. 79 



Fowler's solution of arsenic 5 i. 



Fluid extract belladonna 3 i. 



Tincture of ginger 3 ss. 



Mix with a pint of water and give daily for a month or two. 

 Tincture of nux vomica in doses of two to four drachms continued 

 for ten days or two weeks is preferred by some. 



THICK WIND. 



Deflnition. — Thick wind generally arises from thickening of the 

 mucous membrane of the finer bronchial tubes and air cells. 



Etiology. — Acute or chronic inflammatory disease, either of the 

 bronchial tubes or the lungs. In the latter case, the bronchial tubes are 

 also usually involved. It may also be produced by injudicious and violent 

 exercise after watering, or when the stomach is full, or Avhen the animal 

 has been kept too long on soft food. It is also found in horses of a pam- 

 pered, plethoric habit. In these cases it is probably due to nervous irri- 

 tability of the lungs, sympathizing, as they readily do, with the condition 

 of the stomach. 



On account of the thickening of the mucous membrane, the horse 

 labors much in his breathing, especially when the respiration is accele- 

 rated by work. The importance or otherwise of this disease mainly de- 

 pends on the degree of thickening which has taken place, and the extent 

 of lung affected. These points can in some measure be ascertained by 

 auscultation over the region of the chest, after the horse has been made 

 to exert himself. This disease is distinguished from broken wind by the 

 inspirations and expirations being performed with equal quickness. 



Treatment. — Treatment can only be palliative. Active measures are 

 useless. Good condition, regular work, and very careful watering and 

 feeding will mitigate the evil. Give small quantities both of food and 

 water, at a time. Carrots are considered good; grass is better than hay. 

 A pint of linseed oil given now and then, to keep the bowels in order 

 and allay irritation of the mucous membrane, will be beneficial. 



In France it is said to be the common custom to wet the food with 

 molasses and water. 



