48 SWINE PEACTICE 



be a specific conju]Jctivitis in swine, in which there is a mucopurulent 

 discharge. 



TliM PERATUKE VARIATIONS 



Tlie normal temperature of mature swine is about 102° F. and of 

 pigs from 102° to 104° F. The temperature of swine is readily ob- 

 tained by inserting a clinical thermometer into the rectum. "When it 

 is necessary to ascertain the temperature of a large number of swine it 

 will be found advantageous to provide a small pen in which the oper- 

 ator can readily take temperatures without exciting the swine. This 

 method is used in public stockyards where immunizing against hog 

 cholera is done on a large scale. "Where more than one thermom- 

 eter is used by a single operator it will be found advantageous to 

 attach a string with some kind of a clamp to the thermometer. The 

 thermometer can then be inserted and fastened to the pigs' hair. 



Typical remittent or intermittent fever has not been recorded 

 in swine in this country. In the infective diseases of swine there 

 is a regular, continuous fever. Hogs are especially subject to high 

 temperatures, particularly those of the lard type. Hog cholera is 

 typified by a regular fever in which the high point may be 108° F. 

 Swine plague is associated with fever, the temperature in which is 

 usually not so high as in hog cholera. 



The fact that excitement and exertion cause a rise of temperature 

 in swine must not be lost sight of by the examining veterinarian. 

 Necrotic or infective enteritis is associated with an irregular fever 

 in which the temperature may reach 105° P. Subnormal tempera- 

 ture is frequently observed in the later stages of hog cholera and 

 necrotic enteritis. Anthrax is an actue infective disease character- 

 ized by a continuous fever in which the temperature is relatively 

 high. 



EXAMINATION OP HEART AND PULSE RATE 



The usual method of determining the rate of the heart is by feel- 

 ing the pulsations as transferred in an artery. In swine it is ex- 

 tremely difficult to detect the pulse in the usual manner; hence the 

 heart-beat is taken. The averag'e pulse-frequency or heart-beat in 

 swine varies from 60 to 100 per minute. As in other animals, the 

 larger individuals carry a slower pulse-rate. The pulse-rate is 

 increased by excitement or exercise, in most febrile diseases, in se- 

 vere hemorrhage and when the aniiaal is suffering from injuries or 

 other conditions that cause pain. Because of our inability to de- 



