Kidd V. Royal Agricultural Society of England. 
543 
:oms of hovcn which was produced by oue canse, and hoveu produced by 
mother? — A. No essential diflerence: there would be a modification depend- 
ng upon the extent. I took an extreme case just in order that the learned 
:ounsel should understand it better. 
Mr. Justice Blackburn : It comes to this result : that whether hoven was 
iroduced by cake or potatoes, its outward symptoms and appearances would 
je the same ? — A. The ordinary symptoms would be the same, but modified 
iccording to the cause and the amount or extent. 
Mr. Seymour : But the ordinary symptoms — the moaning, the symptoms 
)f distress, the protrusion of the tongue, the staring coat ? — A. Well, I do not 
oare much about the staring coat — staring eyes. 
Q. Well, but to-day we heard a good deal of it. They would all be produced 
by hoven, whatever the cause was ? — A. Quite so. 
Q. And may I ask you this, Professor Simonds : is not a frequent cause of 
tympanitis a sudden change of food ? — A. Well, I cannot say it is a frequent 
';ause, for it is a remarkable fact with regard to ruminating animals, that they 
)ften extend the rumen with solid ingesta and there is but very little gas 
■xisting with it. You will find an animal eats to repletion, its rumen becomes 
listended, and its power of expelling its contents impaired ; but there is no 
ermentation going on, or but very little indeed. We divide distension of the 
'umen into gaseous distension, and distension from solid ingesta. 
Q. I do not know whether that is a definite answer to my question. I 
isked you whether a frequent cause of tympanitis or hoove is not the alteration 
)f food ? — A. Oh, it is a cause undoubtedly. 
Q. That is one cause, undue quantity of course is another ? — A. Yes. 
Q. You gave the case of cattle feeding upon a heap of potatoes .? — A. Yes. 
Q. And another, if I understand you, would be if food, which was impreg- 
[lated or affected with moisture, such as mangolds, was taken in with any 
bther food given at the time, which might be calculated to produce chemical 
action or fermentation in the rumen ? — A. I take it esculent vegetables — 
urnips, potatoes, mangolds, or any of those things, just in proportion to the 
imount of moisture that they contain — would have the effect of the disengage- 
nent of gaseous matter from them if fennentation is set up. 
Q. Suppose mangolds taken from a field in wet weather three or four days 
jeforeand then given to cattle kept in a farm-shed, and given in the quantities 
i;'ou have heard in this case, would not such mangolds contain a good deal of 
jnoisture that would be likely to facilitate fermentation ? — A. Mangold does 
lot contain very much moisture in the month of February ; it is taken up in 
)ctober as a rule, and put into heaps, and it has got dry in the ordinarj- 
process ; but of course if taken up in wet weather, and laid on the surface of 
he ground and not dried again, it would contain moisture. 
Q. According to the degree to which it was moist it would be more likely 
0 j-ield to rapid fermentation when brought into contact with other food ? — 
i. Just so. 
Q. Now would not the giving of cake to cattle after the cattle had not been 
ed upon cake say for ten days, be likely to set up a fermentation if there was 
l.ny damp mangold or similar vegetable in the rumen ? — A. Certainly not ; 
Hot pure cake. 
' Q. Do you attach no importance to the fact of the cattle being for ten days 
vithout any cake ? — A. No practical importance whatever. 
Q. Do you draw any line with regard to the amount of cake that you would 
ive to cattle, pure cake for instance.? — A. Cattle will very frequently take 
■- lbs. of pure oil-cake day by day. 
Q. Is not that a large quantity; would you begin with 12 lbs. after cattle 
liad been for, ten days without — xl. No; but I should see no objection to 
'cgin with 7 or 8 lbs. 
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