Acuie Gastric Indigestion in Solipeds. 151 



Causes. The small size of the stomach in the soliped (26 

 quarts) and the rapidity with which the alimentary matters 

 normally traverse it, render this organ much less subject to dis- 

 order than the complex stomachs of ruminants. In his native 

 state the horse eats at frequent intervals and digestion is con- 

 stantly going on, so that the viscus is never distended to paresis, 

 nor the secretions, nor vermicular movements retarded by excess 

 of ingesta. But the limited capacity of the viscus becomes in its 

 turn a cause of indigestion whenever the animal is tempted by 

 hunger to hurriedly swallow too great a quantity of food ; when 

 the decreased secretions fail to act with sufScient promptness on 

 the contents and leave them to undergo fermentation ; when from 

 imperfect mastication and insalivation the food is left in large 

 masses comparatively impermeable to the gastric juice, and ac- 

 cumulates in firmly packed masses ; when frosted food (roots, 

 potatoes, apples, turnip tops, etc.). taken in quantity temporarily 

 chills and paralyzes the stomach, and starts a speedy and gaseous 

 fermentation ; when the food swallowed is already in process of 

 fermentation (musty or covered by cryptogams) and full of toxic 

 fermentation products which tend to paralyze the stomach. Old 

 animals are especially liable because not only are the teeth and 

 salivary glands ineffective, but the functions of the stomach are 

 habitually below par. 



The paralysis of the stomach by overloading is seen especially 

 in animals that have been fa.sting for too great a length of time, 

 and are then furnished with a food, rich, appetizing and abund- 

 ant. Few horses are proof against the temptation to overeating 

 when they get to the cornbin, the ripening grain or maize, or the 

 field of rich red clover. Some are natural gluttons and on gain- 

 ing access to grain or green food, will suddenly overload the 

 stomach beyond its power of active contraction on its contents, 

 and without sufficient mastication or insalivation. The food is 

 literally bolted whole, with no admixture of saliva, and no facility 

 for admixture of gastric juice, even if the overloading had left 

 the stomach capable of secreting the latter. Cooked food is 

 especially dangerous by reason of its bulk, the facility with which 

 it is swallowed, and the rapid and excessive dilatation of the 

 stomach caused by it, rather than from lack of trituration and 

 saliva. If fed judiciously, cooked food is more fattening for 



