1848. 
THE CULTIVATOR. 
347 
warm water, to a full grown cow, and a quarter more 
to an ox. In some instances the sub-carbonate of soda 
was given instead of the above. These substances 
were given on the supposition that the distention of the 
stomach was caused by carbonic acid gas, which it was 
expected would be liberated by combination with the 
alkalies. 
We have lately met with an excellent article by 
Thomas Sullivan, in the Farmer’s Magazine , which 
gives a better understanding of the nature of hoove 
and its proper treatment, than we have before seen. 
He observes that a correct knowledge of the composi¬ 
tion of the gas which occupies the stomach of hooven 
eattle will lead to the adoption of the speediest means 
for its liberation. He quotes from a French work the 
results of an analysis, by which it appears that the 
gas yielded— 
Sulphuretted hydrogen,. 80 
Carburetted hydrogen,. 15 
Carbonic acid,. 5 
100 
T Mr. S. observes, however, that accurate analyses in¬ 
dicate that the gas is differently combined at different 
stages of the complaint. In the earliest stages, it is 
chiefly carbonic acid; “ but it is,” he says, <£ speedily 
oonverted into carburetted hydrogen, (formed by the 
union of carbon with hydrogen,) and finally into sul¬ 
phuretted hydrogen.” He states that the liberation of 
the gas may be effected by different substances, accor¬ 
ding to the stage of the affection at the time they are 
given. He mentions three classes of remedies—stimu¬ 
lants, alkalies and chlorides. “ The effect sought to 
be produced by the use of stimulants,” says Mr. Sulli¬ 
van, “ is to cause the rumen to contract upon, and 
thereby, if possible, to expel its contents. Spirits of 
turpentine is the most commonly used, and probably the 
most efficacious of this class of medicines. A wine¬ 
glass full, or from two to three ounces, may be given 
in a bottle of water, and it will in most cases operate 
speedily in allaying the distention. Whiskey is some¬ 
times administered in cases of hoove, and in general 
with beneficial effects when it can be introduced into 
the stomach.” Alkalies are recommended in the inci¬ 
pient stages of the complaint, but in those only, as it 
is only at first that carbonic acid exists. He observes, 
however, that as 11 hydrogen very soon becomes the pre¬ 
dominating constituent of the gas in the distended sto¬ 
mach,” chlorides should be employed in preference to 
all other substances, and that they have, in fact, u ge¬ 
nerally superceded most of the recipes which were pre¬ 
viously resorted to for curing hoove.” The chloride of 
sodium, (common salt,) and the chloride of lime are the 
substances he prefers, which are not only effectual re¬ 
medies but are easily obtained. 
There are, however, some cases in which the use of 
medicines will produce no effect, from the great swel¬ 
ling of the stomach before the animal is discovered to be 
unwell; and in such cases the operation of puncturing 
must be resorted to in order to save the animal’s life. 
But the use of the ordinary knife for this purpose is 
considered objectionable. Besides the gas, there is a 
quantity of liquid, mixed with the solid contents of the 
stomach, discharged through the wound, and Mr. S. 
observes, that, “ although the greater portion of it 
may be ejected to be driven through the wound in the 
flank, yet some will necessarily fall into the abdominal 
cavity, where it soon operates injuriously by causing 
dangerous irritation, which occasionally terminates in 
fatal inflammatory disease. I would therefore urge 
upon every farmer and cattle-feeder, to procure and 
keep in readiness a small trocar, by means of which 
the operation of puncturing may be performed effectu¬ 
ally and without the slightest risk.” This instrument 
is in fact the same that is used by surgeons in tapping 
human subjects for dropsy. It is described as consist¬ 
ing of “ two parts, the stillet and canula. The stillet 
is formed of a round rod of iron about five inches in 
length, terminating at one extremity in a triangular 
shaped point, and furnished with a wooden handle at 
the other. The canula is the name applied to the tube 
in which the rod is sheathed. In using the trocar, it is 
forced with a thrust into the paunch; and on withdraw¬ 
ing the stillet. the canula is left in the wound as long as 
may be found necessary, in order to permit the gas, &e. 
in the stomach to escape through the tube. The pos» 
sibility of any danger from matter falling into the ab¬ 
domen, is thus guarded against, and when the gas cea¬ 
ses to escape, which it will do in the course of a day 
or two after the paunch has been punctured, the canula 
is to be removed, after which the wound readily heals.” 
It is proper to remark that hoove from choking will 
generally be relieved by the removal of the obstruction 
in the gullet. The most ready mode of effecting this 
is to use a tarred rope, about an inch in diameter, or 
three inches in circumference, one end of which should 
be bound with tow and covered with soft leather. This 
passed down the gullet, will generally remove any ob¬ 
struction, and the gas will escape. Liquids poured 
down the throat, to lubricate the parts, will sometimes 
enable the animal to swallow the substance, or it may 
become loosened so that they can throw it up. Warm 
castor oil, or soft soap, will be found the best articles for 
this purpose. 
Preservation of Food, 
An elaborate article on the perpetual preservation of 
food has lately appeared in the London Westminster 
Review. The writer considers at length the different 
modes adopted in various countries for the preservation 
of grain, meats, fruits, vegetables, &c.; and he comes 
to the conclusion that these processes for the most part, 
have been u little in advance of the squirrels and other 
animals;” that they are not as good as those of bees, 
for 11 they have an instinctive perception of the true 
principle, viz. the exclusion of air , which they accom¬ 
plish by hermetically sealing up their honey-cells.” He 
alludes to the preservation of articles of food in tin 
cases, from which the air is excluded. Meat and other 
provisions have been kept in this way for years; but he 
thinks the expense of these methods prevents their ever 
being more than a luxury. 
He mentions a singular, but in many respects useful 
kind of granary adopted by the people of some parts 
of Spanish America. “ The skin of an ox is taken off 
entire; the legs and neck being tied round, it is filled 
with tightly-jammed earth through a hole in the back, 
while suspended between posts. When dried to a state 
of parchment, the earth is taken out, and the bloated bag, 
resembling a huge hippopotamus, is filled with grain, 
which is thus kept air and vermin proof.” 
He recommends the construction of granaries on the 
principle of excluding the air, and observes: 
“ The practicalization of this is neither difficult nor 
costly: on the contrary, close granaries might be con¬ 
structed at far less proportional cost than the existing 
kind. They might be made under ground as well as 
above ground, in many cases better. They might be 
constructed ol oast iron, like gasometer tanks; or of 
brick and cement; or of brick and asphalte, like under¬ 
ground water-tanks. It is only required that they 
should be air-tight and consequently water-tight. A 
single man-hole at the top, similar to a steam boiler, 
is all the opening required, with an air-tight cover. 
The air-pump has long ceased to be a philosophic toy, 
and has taken its place in the arts as a manufacturer’s 
tool; and no difficulty would exist as to that portion of 
the mechanism. Now, if we suppose a large cast-i'roa 
