POULTRY DISEASES AND THEIR TREATMENT. 39 



form of diarrhea can often be recognized by the greater amount 

 of frothy mucus in the excrement. Young stock are much more 

 susceptible to diarrhea from colds than are adult birds. 



Among other common causes of simple diarrhea may be men- 

 tioned soured or decomposing food, too much green food at 

 irregular times, too free use of animal food, allowing the birds 

 access to water which has become soiled with excrement and 

 allowed to stand in the hot sun until about putrid. Whatever 

 may be the inducing factor the immediate cause is excessive 

 bacterial fermentation in the alimentary canal. 



Treatment — Simple diarrhea will usually require no treatment 

 other than removing the original cause. This latter is by far the 

 more important thing to be done. If neglected the condition 

 may become chronic and may result in more serious disturbances 

 of the alimentary system. It is often beneficial to replace part 

 of the bran in the mash with middlings or low grade flour. 

 Where in addition medical treatment seems desirable the first 

 thing to do is to remove the fermenting material from the intes- 

 tinal canal. This can be done with Epsom salts, using a small 

 half teaspoonful to each bird. This should be dissolved in water 

 and used to mix the mash. If more convenient a teaspoonful 

 of castor oil may be given each bird. If the diarrhea is per- 

 sistent Hill recommends 3 to 6 drops of chlorodyne as an unfail- 

 ing cure. 



Bnteritis — Dysentery. 



For practical purposes we may associate most of the severer 

 forms of diarrhea with the above names. Simple diarrhea was 

 defined as either a temporary or chronic affection of the intes- 

 tines from which the bird appeared to suffer but little. Prac- 

 tically its only symptom is the watery or discolored discharge. 

 Under the names of enteritis, dysentery or severe diarrhea there 

 are listed several of the more serious infections of the intestines. 

 From the medical standpoint enteritis is the name given to affec- 

 tions of the small intestines while dysentery is applied to the 

 disease in the large intestine. The latter is usually accompanied 

 by mucous and bloody discharges. In the diseases of poultry, 

 however, it is hardly necessary for anyone other than a patholo- 

 gist to distinguish betwen these different forms. 



Etiology. — A variety of causes are responsible for these more 

 acute forms of intestinal trouble. It may be a bacterial infec- 



