CHICKS FKOM DYING IN THE SHELL 47 



Cholera 



Symptoms — The first indication of disease may be shown by the bird 

 appearing slow and indifferent, remaining alone, half asleep, with drooping 

 wings. The head is pale or bluish white. The excretions, which in health 

 are white, are tinged with yellow. 



Causes — This disease generally arises from filth, lice, poor ventilation, 

 over-crowding, improper food, filthy water, etc. 



Prevention and Cure — Heat destroys the cholera germ. If the food 

 or drink be boiled and fed from vessels cleansed with boiling water it will, 

 remove this source of infection. All healthy birds should be removed from 

 the infected pen. Remove all the droppings or other tilth. Whitewash 

 the house and roosts, cover the floor with lime and ashes: then burn sul- 

 phur every few days until the disease disappears. Keep the sick fowls 

 away from the pen or house. 



Treatment— Give a teaspoonful of castor oil to each fowl and feed 

 just the same as for diarrhoea; give Douglass mixture to drink; give oil 

 once in two days. 



Cure for Scaly Legs 



If your chickens have rough, scaly legs, put some kerosene in a can 

 and hold their feet and legs in it for about five minutes. If the first appli- 

 cation does not cure them repeat it once or twice more if necessary. This 

 disease is caused by a parasite and is readily cured with kerosene. You 

 can cure the bumble foot in the same manner. The bumble foot causes 

 the feet to swell and the fowl will get very lame and will finally droop and 

 die if not cured. It is contagious and should be treated at once. 



Crop Bound 



This disease arises from taking too much or too course food into the 

 crop; it is frequently the result of an abnormal appetite from deranged di- 

 gestion or lack of variety of food. 



Treatment — A little oil and tepid water should be poured down the 

 throat and the mass in the crop kneaded gently to aid in breaking it up. 

 A small quantity of soda dissolved in water will prevent fermentation of 

 the food in the crop. If the mass does not leave the crop within three 

 hours, it may be necessary to cut through and remove the contents. Cut 

 as high as possible so that the food taken afterwards, which should be lim- 

 ited for a few days, will not escape. Sew the crop and skin separate. The 



