Chapter XIV 



Diseases and Remedies 



We have come to one of the most vital subjects pertaining 

 to the poultry industry. The six important factors in the 

 maintenance of a healthy flock are isolation, sanitation, disin- 

 fection, cremation, diagnosis, and application of suitable reme- 

 dies. The first three of these items have been discussed in 

 Chapter XIII. The remaining items are considered in this 

 chapter. 



Cremation 



All dead animals on the farm should be cremated as soon 

 as possible. If allowed to remain where other animals can gain 

 access to them it will result in spreading of disease. Dead 

 fowls can be thrown into the stove, or burned upon a fire in 

 the open made of cobs or old wood, or they can be consumed 

 in a crematory. A common method of making a crematory 

 is as follows : Make a solid foundation of concrete. Upon this 

 there is built a fire box having an inside measurement of one 

 and one-half feet wide by two feet and sixteen inches deep. 

 Across the top of the fire box iron grating, or old wagon tires 

 or iron rods, one inch in diameter, should be laid about one 

 inch apart. Above this is built an oven of brick laid in cement. 

 This should be about 14 inches deep. A cover of galvanized 

 iron is made for the top. This should have a handle in the 

 middle and a flue opening at one end. In front of the fire-box 

 should be an opening to admit fuel and remove ashes. 



Burying dead animals is not always satisfactory. If that 

 practice is followed dead fowls should be buried in places 

 removed from the buildings and about three feet deep. 



Diagnosis and Treatment 



In the following discussion of diseases an effort has been 

 made to give very briefly the cause, symptoms and treatment 

 of the more common affections. It is hoped that they are suffi- 



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