FEVERS. 67 



The respirations are freer, but still accelerated; the mucous 

 membranes are heightened in color, the animal loses the dulness, 

 pricks up its ears, looks around, and takes more notice. 



There is an absence of secretions and excretions, very little 

 if any urine and fasces being voided, and if so in small quantity 

 and high-colored. Changes in the tissues take place from the con- 

 ditions present, and emaciation begins. 



Thirst is prominent, appetite still more or less impaired, the 

 temperature remains high for two or three days or more, until defer- 

 vescence takes place. 



What occurs in the third stage of fever ? 



When the fever is at its height, the temperature begins to fall 

 and the symptoms of fever to subside. When the fever is high 

 the organs cannot perform their functions thoroughly, but as soon 

 as it falls the organs begin to act. 



Fever may end suddenly or slowly — that is, there may be a 

 sudden dropping of the temperature or a gradual reduction to the 

 normal. 



Name the forms of fever. 



Four forms of fever have been recognized, namely: Simple, 

 inflammatory, nervous, hectic. 



Simple fever is what? 



This is a slight form of fever, with no local complications. 

 Often seen in young and vigorous animals. 



Define inflammatory fever. 



This is also called synocha, and is associated with some inflam- 

 matory conditions. The chill is very severe, the temperature high, 

 great depression and prostration are present. 



Explain nervous fever. 



This is termed typhoid fever, but it is a question whether ty- 

 phoid fever really exists in the horse. The temperature is irregu- 

 lar, pulse weak and quick, the visible mucous membranes are dry 

 and covered with a gluey secretion, extremities cold, diarrhoea, and 

 signs of collapse. 



What is understood by hectic fever? 



This is called marasmatic fever, or fever of emaciation. 

 This is a form of fever associated with chronic affections where 

 wounds exist, and is characterized by progressive emaciation. 



