114 DISEASES OE THE HOESE. 



Having to reach too high or too low may cause so much pain that the 

 animal would rather forego satisfying what little appetite he might 

 have than inflict pain by craning his head for food or water. A sup- 

 ply of fresh water should be before him all the time ; he will not drink 

 too much, nor will the cold water hurt him. Constipation (if pres- 

 efit) must be relieved by enemas of warm water, administered three or 

 four times during the twenty- four hours. 



A liniment composed of 2 ounces of olive oil and 1 ounce each of 

 solution of ammonia and tincture of cantharides, well shaken to- 

 gether, may be thoroughly rubbed in about the throat from ear to 

 ear, and about 6 inches down over the windpipe, and in the space be- 

 tween the lower jaws. This liniment should be applied once a day for 

 two or three days. 



If the animal is breathing with great difficulty, persevere in steam- 

 ing the nostrils, and dissolve 2 drams of chlorate of potassium in 

 every gallon of water he will drink; even if he can not swallow much 

 of it, and even if it is returned through the nostrils, it will be of some 

 benefit to the pharynx as a gargle. 



An electuary of acetate of potash, 2 drams, honey, and licorice pow- 

 der may be spread on the teeth with a paddle every few hours. If 

 the pain of coughing is great, 2 or 3 grains of morphine may be added 

 to the electuary. 



When the breathing begins to be loud relief is afforded in 'some cases 

 by giving a drench composed of 2 drams of fluid extract of jaborandi 

 in half a pint of water. If benefit is derived, this drench may be 

 repeated four or five hours after the first dose is given. It will cause 

 a free flow of saliva from the mouth. 



In urgent cases, when suffocation seems inevitable, the operation of 

 tracheotomy must be performed. To describe this operation in words 

 that would make it comprehensible to the general reader is a more 

 difficult task than performing the operation, which, in the hands of 

 the expert, is simple and attended with little danger. 



The operator should be provided with a tracheotomy tube (to be 

 purchased from any veterinary instrument maker) and a sharp knife, 

 a sponge, and a bucket of clean cold water. The place to be selected 

 for opening the windpipe is that part which is found, upon examina- 

 tion, to be least covered with muscles, about 5 or 6 inches below the 

 throat. Eight here, then, is the place to cut through. Have an 

 assistant hold the animal's head still. Grasp your knife firmly in 

 the right hand, select the spot and make the cut from above to below 

 directly on the median line on the anterior surface of the windpipe. 

 Make the cut about 2 inches long in the windpipe: this necessitates 

 cutting three or four rings. One bold stroke is usually sufficient, but 

 if it is necessary to make several other cuts to finish the operation, do 



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