166 DISEASES OF DOMESTICATED BIRDS 
passage which has not yet become sufficiently dilated to accommodate 
eggs of large size. Mature hens may become egg bound through at- 
tempts to pass malformed, or double yolked eggs. It is generally 
noted that the first eggs of the pullet are elongated and of smaller 
diameter than those delivered after laying has become well estab- 
lished. Also the first eggs frequently show streaks of blood indicating 
the difficult passage through the last portion of the oviduct or through 
the vent. Cross breeding which unites a breed of large egg type with 
one of a smaller egg type would be conducive to the formation of a 
large egg for which the egg passage might not be developed in 
proportion. 
Symptoms. The affected hen is observed to be restless, leaving 
the others and going frequently to the nest to make attempts to lay. 
The effort after a time results in an inflamed condition of the oviduct 
and cloaca. The condition often results in an eversion or prolapse of 
these organs. The distress of the fowl and the extruded, inflamed 
parts may attract other fowls. These begin to pick at the mem- 
branes and if the victim is not rescued in time a large portion of the 
intestine may be torn away and dragged through the vent causing 
the death of the bird. Where prolapse has not occurred the affected 
fowl may continue to make an effort to lay the egg until successful 
or overcome by weakness. 
Diagnosis. The presence of an egg in the oviduct may be de- 
termined by palpation of the posterior abdomen or exploration 
through the vent. 
Treatment. Several methods of treatment are practiced. The 
fowl may be held vent downward over steaming water for a time 
and then placed upon the nest. The steam has a tendency to relax 
the parts and make easier the voiding of the egg. Lubricating the 
vent and cloaca with sweet or linseed oil may also aid the fowl in 
mild cases of egg bound. However, the quickest and surest method 
is the removal of the egg by the following procedure.’ The hen is 
held by an assistant with her back downward, while the operator 
passes the forefinger through the vent and pushes aside the mem- 
branes until the egg shell is felt. With the fingers of the other hand 
pressing on the external wall of the abdomen the egg is forced toward 
the vent, being guided along the inflamed membranes of the egg 
passage by the inserted finger. When the shell is visible through the 
vent it is punctured by means of a sharp pointed instrument such 
as a knife or awl. It is broken into small pieces with a pair of 
forceps or with the finger and is removed with its contents, The 
