970 
The RURAL NEW-YORKER 
July 5, 1924 
Ailing Aminals 
Answered by Dr. A. S. Alexander 
Ailing Hogs 
What ie the cause of my hogs being 
sick? The ones that are sick seem to be 
constipated and I cannot get anything to 
loosen them. I have lost seven shotes, 
and have five large hogs and three more 
shotes sick. I am feeding garbage from 
private houses and three hotels. It con¬ 
sists of potato peelings, bread, meat, veg¬ 
etables, pie, cake, some grease from one 
hotel; orange peel, grapefruit and some 
coffee grounds; no dishwater. Is there 
anything about these that will make a 
hog sick? I cooked it through cold weath- 
er. Is orange peel poison when cooked? 
The hogs that are sick will not eat at all. 
I noticed sometimes they would gnaw at 
partitions. One of them seems to be so 
stiff it cannot get up. What can I do 
for them? Do hogs need salt when fed 
on garbage? c. D. u. 
Experience teaches that hogs fed on 
garbage are peculiarly liable to become 
affected with cholera. For that reason 
one should not think of so feeding hogs 
unless they have been given the double 
or simultaneous vaccination treatment to 
confer active or lasting immunity against 
cholera. Many feeders and their veter¬ 
daugerous when in large quantities. Pto¬ 
maine poisoning or botulism really is the 
disease that kills, and we think your 
hogs are so affected. There is an anti¬ 
toxin available against botulism, and full 
particulars are given about the disease 
and the use of the antitoxin in a bulle¬ 
tin by Dr. Robert Graham of the Illi¬ 
nois Agricultural Experiment Station at 
Urbana, which should be applied for and 
studied. 
In the meantime we should advise you 
to have the well hogs vaccinated against 
cholera if that has not been done, and 
then to use disinfectants freely in the 
pens. A mixture of one part of com¬ 
pound cresol solution and 30 parts of 
water will prove suitable for the purpose. 
Also try to have coffee grounds and soap 
omitted from the garbage. If that can¬ 
not be managed, then it might be possible 
to free the garbage from some of the 
grounds; but soap cannot be got rid of. 
The orange peel will not injure the hogs. 
Cooking the garbage might help. Epsom 
Pigs are supposed to be at their happiest when “in clover, ’ but this picture will 
make the happiness experts think again. Given the shade of a tree, all the ear 
corn vou want and a pleasant river for bathing—well, who wouldn’t be a hog? 
inarians also think it advisable to give 
hypodermic treatment with mixed infec¬ 
tion bacterins, as garbage-fed hogs are 
also likely to become affected with nec¬ 
rotic enteritis, which is caused by the 
filth germ Bacillus necrophorus and asso¬ 
ciated germs of the coli group. We have 
even heard of vaccination against hem¬ 
orrhagic septicemia or swine plague, as 
well as cholera and the necrotic disease, 
but it is difficult to understand or believe 
that the biologies employed can have a 
preventive effect against so many dis¬ 
eases. 
In future, however, it would at least 
be wise to vaccinate against cholera and 
to then employ other biologies, under 
direction of a qualified veterinarian, if 
necrotic or swine plague disease threat¬ 
en or start. In the condition in question 
the hogs apparently are affected with a 
serious disturbance of the digestive or¬ 
gans. caused by some irritant in the feed. 
It has been found in feeding garbage 
from hotels and restaurants, and espe¬ 
cially garbage from army camps during 
war time, that immense quantities of cof¬ 
fee grounds tended to cause sickness such 
ns you describe. In consequence the 
kitchen employes were asked to keep the 
grounds out of the edible garbage, and at 
the same time to carefully refrain from 
putting broken glass, or soap powder wa¬ 
ter in the pails. Coffee, glass, soap, 
soap powders or cleansing powders and 
lye are the matters most liable to cause 
derangement. 
So well is the sickness of hogs, caused 
by soap, known to the feeder, that the 
trouble has been called “swill barrel 
cholera.” Soap, however, is not always 
the cause of the trouble* although it is 
or Glauber salt mixed in the slop at the 
rate of four ounces for an adult hog, will 
move the bowels freely, or smaller doses 
may be given several times a week to reg¬ 
ulate the bowels. Free access should 
also be allowed, at all times, to salt, 
slaked lime and wood ashes or steamed 
bonemeal. If possible give the hogs an 
entire change of yard and houses. 
Staggering Cow; Prevent¬ 
ing Milk Fever 
We have had your paper since coming 
on this place six years ago, and have 
learned to appreciate its many valuable 
features. My cow is about seven years 
old and might be termed a large producer, 
giving 20 quarts a day or more when 
fresh. When she freshened last July she 
seemed to come along all right for about 
10 days; then she was affected apparent¬ 
ly with a weakness in her hind legs; 
found it difficult to get up, and staggered 
somewhat at times. I called in a vet¬ 
erinarian who said the trouble was 
caused by founder in her front feet. He 
advised treatment, but as she showed lit¬ 
tle improvement I called in another vet¬ 
erinarian, who said that she was partial¬ 
ly paralyzed in the nerves of her back 
and legs. He advised treatment and 
she gradually recovered and has shown 
no symptoms of the trouble since. When 
she calved a year previous to last Sum¬ 
mer I noticed some slight symptoms of 
that same trouble. Is there anything 
that I could do previous to her coming 
in this July which would tend to relieve 
the situation? She is not a large cow, 
and has never been fleshy. We feed some 
grain, but no silage. S. B. D. 
It is to be suspected that this cow has 
a slight attack of milk fever, technically 
termed parturient paresis. An acute at¬ 
tack usually comes on within a few hours 
to two or three days after calving, and 
the heavy producing cow that has had 
! several calves and has been pampered and 
generously fed is the one most liable to 
attack. When attacked the cow staggers, 
goes down, becomes paralyzed and is un¬ 
conscious, with urine, feces and milk sup¬ 
pressed. Until comparatively recent 
years such attacks generally proved fa¬ 
tal ; then it was found that inflation of 
each quarter of the udder with air pump¬ 
ed 'in by means of a sterilized milking 
tube and rubber tube attached to a spe¬ 
cial apparatus, or even a cleansed bicycle 
pump was a perfect remedy in a majority 
of attacks. In some instances the at¬ 
tack comes on before calving, the cow be¬ 
ing dry, or a week or more after calving. 
In such abnormal cases the air inflation 
treatment should also be given. It is pos¬ 
sible, of course, that milk fever was not 
the cause of the symptoms described, but 
we incline to the opinion that it was. 
That is the more likely as the cow has 
had a previous attack after calving. 
One attack always makes the cow sub¬ 
ject to another at calving time unless 
preventive measures are adopted. They 
consist in drying off the milk secretion 
for at least six weeks before calving, 
making the cow take outdoor exercise 
every day to keep her muscles in tone 
and to help the excretory organs perform 
their function. Then, too, the rich feed 
should be greatly reduced as calving time 
approaches. Enough bran and oilmeai 
may be fed to keep the bowels active, 
along with a half feed of sound corn si¬ 
lage or roots. In grass time a susceptible 
cow should be kept out of a lush pasture, 
nearing calving time, and should be fed 
hay, some silage or roots, and the bran 
and oilmeai mentioned. If she is quite 
fat, and especially if she is in any way 
constipated, we believe in giving her 1 
lb. or more of Glauber salts, according to 
size and condition, in three pints of luke¬ 
warm water well sweetened with black¬ 
strap molasses and given very slowly and 
carefully from a long-necked bottle, so 
that none of it will run into the windpipe 
and lungs. The drench should only be 
given by an expert. When the calf is 
born let it nurse for three or four days, 
or do not milk the udder clean during 
that time, but simply extract enough sev¬ 
eral times daily to prevent garget. 
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THE RURAL NEW-YORKER 
333 W. 30th St. New York City 
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because they cannot eat enough grass. 
Feed Larro every day. Start now and insure, by 
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balanced materials in Larro, the continuous, prof¬ 
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See your Larro dealer or write to us. Ask us to 
send you the Larro Dairyman, our free magazine 
for cow owners. 
The Larrowe Milling Company 
