MAMMITIS. 
819 
tant tissues. We had occasion recently to remove the entire 
gland from a 2-year heifer, on account of gangrene. The udder 
was enormously swollen and would weigh about 40 pounds, was 
black, cold, cedematous, and from each teat a dark brown fluid 
constantly dropped. The eyes were sunken and listless, the 
pulse imperceptible, the gait tottering, and every indication 
pointed to early death. She was cast, the parts disinfected, and 
the entire udder, skin and all (the skin being gangrenous), was 
removed, leaving an open wound surface of 3 to 4 square feet. 
The wounded tissues were extremely foetid and attracted swarms 
of scavenger flies. Alcoholic stimulants were administered and 
the wound treated by frequent washing with 1-1000 sublimate 
solution. The patient rallied at once and made an uneventful, 
though necessarily somewhat tardy recovery. The case serves 
to demonstrate the value of the operation. The patient is 
of course useless for milk purposes, but available for beef, and 
were she a valuable pedigreed animal could still be used for 
breeding. When but one-half of the udder is removed the an¬ 
imal will yield a fair amount of milk, more than one-half, prob- 
a bly 75 per cent, the normal amount. 
In cows not valued for breeding and where calving would 
invite recurrence, the animal should be spayed, and when 
through milking, sold to the butcher. 
The control of outbreaks of infectious or enzootic mammitis 
should be based wholly upon disinfection, the process being 
thorough in every detail and applied to every possible source of 
danger. Affected animals should be kept apart from the ap¬ 
parently healthy, milked and cared for by separate persons and 
utensils if possible, and the secretions from the gland should be 
effectively destroyed. If separate quarters, caretakers and 
utensils are not available, the affected cow should be milked 
last. The stable should be kept clean, dry and disinfected, pre¬ 
ferably with dry disinfectants, while the milk vessel, the udder 
and the milker’s hands should be thoroughly disinfected several¬ 
ly, that is, the milker’s hands and the milk pail should be dis¬ 
infected after milking each apparently healthy cow in an af- 
