DISEASES OF THE HOG. 111 
“a little food, the pulse is less frequent, the breath- 
ing slower and easier, the chances are good for its 
recovery. On the other hand, if the fever persists 
and the pig becomes more restless and the advanc- 
ing temperature which in the early stages of the 
disease would be one hundred and two to one hun- 
dred and three now jumps up to one hundred and 
five to one hundred and six, and the matter the ani- 
mal coughs up is of a red, rusty color, the eyes 
sunken and the animal very weak, it will likely die. 
The duration of the disease is from eight to four- 
teen days. 
Post Mortem. The general pathological condi- 
tion of the lung tissue is hyperemia and swelling 
with a variable constituted fibrinous exudation, 
chiefly of the small bronchi and air cells, with 
_ usually a considerable quantity of serum surround- 
ing the outside of thelungs. This is the usual ap- 
pearance of those which die about the sixth or 
eighth day. The second stage, that of exudation, 
red hepatization or red softening, is characterized 
by a deep red, reddish brown or grayish-red color, 
the absence of crepitation under pressure. The dis- 
eased lung is so much increased in density that it 
will sink in water. The grayish color sometimes 
observed is owing to an intermixture of particles 
of black pulmonary matter and to the lighter hue 
of the interlobular tissue, which is qccasionally less 
congested than the other parts. In some cases the 
softening is so great that it may be easily torn and 
the fingers may pass through its structure with 
very little resistance. When cut into with a knife it 
