Gall Stones in Cattle. 521 



the bile, and securing some measure of antisepsis in both bowels 

 and liver. 



In the intervals between the colics, sodium salicylate, sodium or 

 potassium carbonate, or olive oil in continuous doses may assist 

 in disintegrating the calculi or passing them on. Chloroform 

 tends to break them up by dissolving the cholesterin. But any 

 such treatment must be accompanied by the abundant ingestion of 

 water, and this is often best .secured by a run in a rich green 

 pasture. In the absence of pasturage, succulent fruits, and roots, 

 ensilage, nia.shes, and gruels may be advantageously substituted, 

 and conjoined with .systematic exercise in the open air. 



GAI,I, STONES IN CATTLE. 



Characters. The biliary calculi of cattle are characterized by 

 a faint odor of musk, which becomes stronger on the addition of 

 pota,ssa and the consequent disengagement of ammonia. 



They are distinguished according to their color as dark green, 

 yellowish green, and orange, brownish or white. There are also 

 the sedimentary deposits (biliary .sand). 



The dark green calculi are the most frequent, and being found 

 in the gall, bladder and larger bile ducts, they attain a larger size 

 than the others. Those in the gall bladder may be pear-shaped, 

 and those in the ducts, round, ovoid or cylindroid. They are 

 often rough and uneven on the surface with deep cracks and 

 holes penetrating deeply into their sub.stance and often filled 

 with cholesterin. The pigments mfiy change to a blood red 

 when dried. The con,sistency of these calculi varies, some being 

 hard, resi.stant and heavy, while others are soft and friable. All 

 are composed of concentric layers around a central nucleus as in 

 those of the horse. They vary in vveight up to seven ounces va 

 exceptional cases. They contain cholesterin, fat, re.sin, pig- 

 ments, and lime and magnesia salts. 



'^h.^ yellowish green calculi ax^ usually spherical unless moulded 

 into polygonal shapes by mutual contact. In the la.st case they 

 have flattened surfaces. These have a firm consistency and are 



