562 ON THE CHARBONNEUX TYPHOID DISEASE OF PIGS. 
the ganglions of the groin and of the arm-pits, have some portions 
infiltered, blackened, and pestilential. 
The bladder was always of a red hue, thickened, and containing 
an oily and red urine. Four times I found the kidneys softened, and 
a general flaccidity in all the tissues, and particularly in the glan- 
dular organs. 1 never found any effusion either in the chest or 
abdomen, but I have often seen them in the central ventricules. 
Second Class. 
Symptoms. — In this class I range the pigs in which charbon- 
neuse typhus follows a somewhat rapid march, and offers some 
sufficiently distinct periods. The symptoms that are the least 
alarming, and the malady the least rebellious, are the following : — 
The animal is dispirited — continually lying down, and not getting 
up without evident pain — the ear is hot and painful — the pulse 
quick, but regular — the conjunctiva red — the eye fixed — the re- 
spiration a little agitated — the flank distended and painful — the 
tail hanging down — the animal drinking with difficulty, and eating 
without appetite even the most delicious food — he is likewise con- 
stipated. 
This state sometimes remains two days without any sensible 
change ; but on the third or fourth day, if the medicine that we 
have employed is without effect, the symptoms redouble their 
intensity : the pig grinds his teeth, trembles, and is convulsed in 
every part — the pulse becomes intermittent, and, by degrees, is 
almost perfectly lost — the pupil is dilated — the red spots become 
more and more deep in colour, and death is near at hand. 
The pathological lesions are nearly the same as those already 
described, except those of the tissues. I have sometimes found 
the nasal and buccal membranes quite decomposed, and the inte- 
rior of the mouth presenting numerous black and charbonneuse 
spots. 
One remark should be regarded — the sows with young ones 
always resist the attack of the disease; but as soon as the little 
ones are produced, the malady does not spare either the one or 
the other. 
The causes of the disease are, in the majority of cases, the bad 
sties in which the pigs are lodged, and the noisome food which 
they often contain. 
The food which the pigs meet with and devour are the remains 
of mouldy bread and fruit — especially those of peas and lentils — 
the fermentation and decomposition to which farinaceous substances 
are subjected, and especially the bran which is too frequently 
given to them, and the prolonged action of which determine the 
