SURGICAL DISEASES I05 



CASTRATION 



The castration of the boar is a v,try simple opera,- 

 tion and is not followed by complications when prop- 

 erly performed, as is frequently the case in some of 

 the other farm animals. Pigs of all ages and in all 

 kinds of condition are castrated. The age at which 

 it is best to operate is not fully agreed upon, but a 

 large number of swine breeders prefer to do this 

 work when the pigs are still nursing, or wait until 

 some time after they are weaned. However, they 

 seem to suffer less from the operation before they are 

 weaned than when older, and it is especially apt to 

 check their growth, if done at weaning time. 



The operation is frequently performed under very 

 unfavorable conditions for healing to occur. Iti is 

 too often made a rainy day job and the pigs are 

 afterward turned into muddy, filthy pens. Such con- 

 ditions as these favor the infection of the wound with 

 injurious germs, and healing is interfered with by 

 the formation of pus and the inflammation of the 

 part. This is especially apt to occur during the warm 

 weather. 



It is unnecessary to prepare young pigs for the 

 operation. If operated on after weaning time, they 

 should be prepared by not allowing them food for at 

 least twelve hours. The stomaclx and intestines are 

 not distended with food, when prepared in this way, 

 and the pigs are easier to handle. We should always 

 handle young pigs carefully in order to avoid injur- 

 ing them, or getting them warmed up. This latter 



