GENERAL METHODS OF CONTROLLING DISEASE 
tuberculosis. The fact that this speck con- 
tained so many germs, although it was far 
too small to be seen with the naked eye, will 
give an idea of how epidemics may be 
caused by food, water, and soil contam- 
inated by excreta, nasal discharges, etc. 
Regular and thorough disinfection of 
woodwork, of feeding vessels, and of the 
- drinking water should form part of the 
routine of poultry management, and a stock 
of disinfectants should always be kept on 
hand. It will be found convenient to have 
an iron drum with a tap for a diluted solu- 
tion, say 5%, of some standard disinfectant 
—e. g., creolin—that can be further diluted 
as required. 
Water. A stock solution of perman- 
ganate of potash, made by adding ten grains 
to one quart of water, should always be kept 
on hand for purposes of disinfection. .When 
there is danger of infection, two tablespoon- 
fuls of this solution should be added to 
every gallon of drinking water. 
Feeding Vessels. Clean with boiling 
water. 
II 
