INFI.AAUMATHIN. 15/ 



may be mentioned. Local inflammatory disturbances resulting 

 from lightning or contact with electric currents are types of 

 electrically established inflammation. The following may be 

 mentioned as chemic inflammations; formalin dermatitis, ar- 

 senical enteritis, chlorine pneumonitis, turpentine nephritis, and 

 those induced by the bites of poisonous reptiles, scorpions, bees, 

 wasps and ants; also those caused by the products of bacteria 

 and animal parasites. The inflammatory processes established 

 by mechanical interference may and usually do become infected 

 either by external contamination or by the deposition of infec- 

 tious agents from the blood or lymph. " 



2. Infective Inflammation is of more frequent occurrence 

 than non-infective. It is the kind of inflammation that concerns 

 the practitioner, veterinary inspector and sanitarian because of its 

 tendency to become generalized in the infected animal, and is 

 frequently transmissible to other animals. All tissues are sus- 

 ceptible to infective inflammation except hair, wool, feathers, 

 and the insensitive, nonvascular portions of the teeth, hoofs, 

 claws and horns. Infective inflammation may be either non- 

 suppurative or suppurative. 



(a) Nonsuppurative infective inflammation is typified in mal- 

 ignant oedema, blackleg, localized anthrax and the earlier stages 

 of tuberculosis and actinomycosis, and is characterized by the 

 general phenomena of inflammation pre\'iouslv discussed. In- 

 fective inflammation mav be nonsuppurative in the earlier stages 

 and in the later stages be complicated by typical suppuration, 

 as in tuberculosis. More rarely nonsuppurative inflammation 

 continues throughout the entire process, as in blackleg. 



(b) Suppurative infective inflammation or suppuration. — 

 Suppuration is liquefying necrosis, and may be surface or subsur- 

 face, circumscribed or ditTuse. The liquefied necrotic tissue pro- 

 duced bv suppuration is pus. Pus is a fluid, varying from a thin 

 watery substance to a thick, sticky, tenacious mass, and is usu- 

 ally alkaline in reaction. The color of pus is determined by the 

 infective agent, and it may be white, lemon yellow, golden yellow, 

 greenish vellow, green or black, and is frequently tinted red 

 with blood. Pus obtained from horses, donkeys and mules is 

 usually white or grayish white; from cattle, creamy yellow; 

 from sheep, greenish yellow, and from hogs, green or greenish 

 yellow. Pus is usually odorless, although it may undergo pu- 

 trefaction with the evolution of ill-smelling gases. Actinomy- 

 cotic pus has a nutty odor (Mayo). Pus may have a greasy, 

 smooth, sticky or granular feel when rubbed between the fingers, 

 depending upon its composition. 



