ylii table of contests. 
PART VI. 
DISEASES OF SHEEP. 
HOW TO KNOW AND HOW TO CUKE. 
CHAPTER L 
ANATOMY AND DISEASES OF 8HEEF. 
The Head.— The Trunk.— The Fore-Leg.— The Hind-Leg.— Importance of the Head t6 
Breeders.— Diseases of the Head and Brain.— The Teeth.— Swelled Head.— Vegetable 
Poisoning. — Inflammation of the Eye. — Sheep Distemper. — How to Know it. — What 
to do.— Grubs in the Head.— How to Save the Sheep.— Apoplexy.— Prevention.— 
Inflammation of the Brain.— Tetanus, or Lock-Jaw.— Palsy —Rabies.— Hydatids on 
the Brain.— Parasites of the Body and Skin.— The Scab— How to Know it.— Diseases 
of the Generative and Urinary Organs.— Diseases of the Limbs and Hoofs.— Foot 
Rot.— How to Cure it.— Fouls, and Travel-Sore Feet.— Gravel— The Biflex Canal- 
Maggoty Sheep. — Lung Worms. — Intestinal Worms. — Rotten Liver. — Colic 325 
PART VII. 
SWINE 
HISTORY, BREEDS, CHARACTERISTICS, AND MANAGEMENT. 
CHAPTER I. 
HISTORY AND BREEDS 
Origin of the Hog.— Teeth of the Hog.— Importance of Swine to Man.— I. Improved 
Breeds of Swine.— English Breeds.— II. The Berkshires.— Establishing the Improved 
Berkshire. — Standard Characteristics of Berkshires. — III. Neapolitan Hogs. IV. 
Essex Breed.— V. Yorkshire Hog.— VI. Suffolks— VII. Lancashire Hogs.— VIII. 
Lancashire Middle-Breed.— IX. Large Lancashire.— American Breeds — X. Poland 
China.— XI. Chester Whites.— XII. Jersey Reds.— Cheshires.— XIII. Characteristics. ^ 
—Recapitulation of Breeds. 
CHAPTER II. 
BREEDING AND MANAGEMENT. 
Importance of Swine.— A Back-Woods Hog.— Fixing and Holding the Characteristics.— 
Selection Always Important.— Breeding Age of Swine.— Care of Breeding Sows. 
Weaning.— Management of Swine.— Absolute Cleanliness Necessary.— Summary 
CHAPTER HI. 
FEEDING AND SHELTER. 
Good VI. Bad Food.— Summer Feeding.— Other Summer Foods.— Roots.— -The Grains.— 
Feeding South.— Mast— Feeding in Confinement.— Hog Barns.— A Cross Barn. A 
Simple Pen. — Summary. — Light tie. Heavy * 
