Tympanitic Indigestion in the Rumen. Bloating. 97 



Definition. The condition is a combination of paresis of the 

 rumen and gaseous fermentation of its contents. The initial 

 step may be the paresis or in the more acute forms the fermenta- 

 tion. 



Genera susceptible. While all ruminating animals are sub- 

 ject to this disorder, it is much more frequent in cattle and 

 sheep than in goats. 



Causes. It commences in paresis of the rum,en in the weak, 

 debilitated, convalescent or starved animals which are suddenly 

 put on rich, and appetizing food. Hence it is common in 

 animals that break into a cornbin, a store of potatoes, a field of 

 growing corn or small grain, or that are turned out on green 

 food in early .spring. Cadeac maintains that pare,sis qf the 

 rumen is the e.ssential cause in all cases, while the nature of the 

 aliments inge.sted fills a .secondary and comparatively insignifi- 

 cant r61e. According to this view the torpid stomach can 

 neither relieve itself through regurgitation for rumination, nor 

 expel through the oesophagus the constantly evolving gas which 

 therefore distends the viscus to excess. In support of this view 

 may be adduced the occurrence of tympany through fatigue, 

 fear, cold, enlarged (tubercular) mediastinal glands pressing on 

 the gullet and vagus, obstruction of the oesophagus by a solid 

 body (choking), impaction of a morsel of solid food in the demi- 

 canal of the calf as noticed by Schauber, and the cessation of the 

 normal vermicular movements of. the rumen in connection with 

 inflammation of its coats, or exten.sive inflammation elsewhere or 

 finally of fever. Even in paralysis of the stomach by poisons 

 like lead, tympany may be a result. Cadeac attributes tympany 

 following the ingestion of green food wet with a shower, or 

 drenched with dew, of frosted potatoes or turnips, or of iced 

 water, to the paralyzing action of the cold on the rumen. This 

 view is manifestly too extreme, as the bloating occurs often after 

 a warm summer shower, or after the consumption of potatoes 

 and other roots and tubers which have been spoiled by frcst but 

 which are no longer at a low temperature when consumed. 



Tympany may also .start from the ingestion of certain kinds 

 of food which are in a very fermentesdble condition. Green food, 

 e-specially if the animal has been unaccustomed to it, is liable to 

 act in this way. Clover and especially the white and red varieties* 



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