234 The Farmer's Veterinary Adviser. 



of these a pocket-knife may be used, and should be kepi 

 in the wound until a large quill can be obtained and held 

 in its place. A smaller trocar Hke that used for hydro- 

 thorax in horses is suitable for sheep and goats. 



When urgent cases have been reheved in this way, and 

 in milder cases without any such surgical resort, antifer- 

 ments and antacids must be given ; aromatic spirit of am- 

 monia, (ox 3 oz., sheep 1 oz.,) crystaUine sesquicarbonate 

 of ammonia (ox 1 oz., sheep 3 drs.,) oil of turpentine, (ox 

 2 oz., sheep }4 oz. ia oil, milk or eggs well mixed,) whisky, 

 brandy or gin, (ox 1 to 2 pts., sheep ^ pt.,) ether, pepper, 

 ginger, oil of peppermint, etc., in fuU doses, wood tar (ox 

 2 oz., sheep |- oz.,) carbolic acid or creosote, (ox 2 drs., 

 sheep ^ dr. in a pint of water,) sulphite, hyposulphite or 

 bisulphite of soda, (ox 1 oz., sheep 2 drs.,) chloride of hme 

 or chlorate of potassa. Antacids (potassa, soda, ammonia, 

 and their carbonates ; soapsuds and Mme-water,) check the 

 fermentation by neutrahzing the acidity. Care should be 

 taken to see (by tasting) that they are not used in too 

 strong and irritating solutions. 



A dose of physic is usually necessary to clear off the 

 offensive Mod, and should be accompanied by a stimulant 

 (sulphate of soda and ginger). 



Chnmic tympany due simply to indigestion may be 

 remedied by careful dieting and a course of tonics, (foenu- 

 grec, oxide of iron, carbonate of soda and common salt in 

 equal parts, nux vomica 2 drachms to every pound of the 

 mixture. Dose : ox 1 oz., sheep 2 drs., daily in food). 



For chronic tympany due to foreign bodies in the paunch 

 see below. 



OVERLOADED PAUNCH. 



This differs from the last in that the paunch is over- 

 loaded, overstretched and paralyzed by excess of solid food, 

 rather than gas. Eich, tempting and unusual food (lus- 

 cious grass, clover, lucern, vetches, tares, beans, peas, 

 grain,) is especially dangerous, as is food which ferments 



