372 KENNEL DISEASES. 
the weather, for a ‘‘ cold” may prove even more serious than the original 
attack. 
As already duly urged, good nursing is the all important requirement. 
The appetite being early impaired or wholly lost, to properly nourish during 
an attack of distemper will be no easy matter; and much ingenuity must be 
displayed in preparing a diet that will be palatable as well as nourishing. At 
first if the foods are wisely chosen they will likely be taken voluntarily in small 
quantities, but after a few days, certainly in very severe cases, the feeding must 
be forced. 
Cold fresh milk, satisfying the thirst, is one of the most important and 
serviceable foods, and may be allowed freely throughout the attack; and with 
broken biscuits, stale bread crumbs, boiled rice, oatmeal or the like, as seems 
agreeable to the patient. Raw eggs may also be beaten up in it. 
Fresh fish boiled to a jelly is good for a change, and as such may be 
tempting. 
Gruels made of arrowroot or the various meals are also likely at times to 
prove acceptable. 
When well, dogs are usually very fond of sheep’s head broth, and it should 
be tried now and then, fortified with the meat that has been detached from the 
bones, and thickened with toasted bread. 
Beet-tea is the most popular food for the sick, and as generally made it 
contains but little nourishment. That it may deserve to be called a food 
it should be prepared as follows: 
Mince finely one pound of lean beef and put it into a preserve jar or other 
suitable vessel. Add one pint of cold water; stir well, and let the two set for 
an hour. After which cover lightly, stand the jar in a pan of water, and place 
in the oven, where its contents should boil gently until the meat is well 
cooked. 
On removing the jar, pour its contents through a course strainer. Put the 
pieces of meat left on the same into a mortar and pound them into a paste. 
Return that paste to the tea, and stir it in well. 
The meat in question is generally thrown away as worthless, whereas with- 
out it a tea has but little virtue; yet with such addition it is restorative, stimu- 
lating and quite highly nutritious. 
Veal and mutton teas are prepared like beef-tea, those meats being sub- 
stituted. 
After a time, in most cases, only raw meat finely chopped is taken volun- 
tarily ; and that may always be allowed in reasonable quantities, the lean being 
chosen. It cannot be long however before this also is refused. 
Minced, or, better still, scraped, raw lean beef may then be rolled into pill 
form, put into the back of the throat, and so forced down; or if the food is 
liquid it may be administered by means of spoon or from a bottle. All other 
