Stock Township (part 5 of 9)

The lines indicate the course of the food in the stomachs. The incompletely masticated food passes down the esophagus, or gullet, into the first and second stomachs, in which a churning motion is kept up, carrying the food from side to side and from stomach to stomach. From the first stomach regurgitation takes place; that is, the food is returned through the gullet to the mouth to be more thoroughly chewed, and this constitutes what is known as "chewing the cud." From the second stomach the food passes into the third, and from the third into the fourth, or true stomach, and from there into the intestines.

Swine Production

The Economy of Pork Production. - No other farm animal produces meat more economically than the hog. Pork and pork products are important food articles and hog raising has steadily increased with the country's rapidly growing population. The economy of the hog in converting feed into edible flesh is deserving of consideration by every farmer as well as by everyone concerned in the consumption of food. The well-filled pork barrel and supply of lard, ham and bacon greatly reduce the cost of living. These products are also available to all classes of people at prices that compare favorably with other kinds of meat.

The hog is a great feeder and not particular in his appetite. He is, therefore, highly adapted to converting household garbage, unmarketable vegetables, fruit, grain, grass and numerous forage plants, dairy by-products and even marketable grain into meat and cash. Approximately fifty percent less feed is required by the hog to make a pound of gain than is required by the steer. The hog also dresses 75 to 80 percent of his live weight as compared .with 55 to 65 percent in the case of the steer. Henry and Morrison in "Feeds and Feeding" have summarized data from over 500 feeding trials and show the economy of gains made by pigs ranging from 15 to 350 Ibs. in live weight. In considering the feed eaten, 6 Ibs. of skim milk or 12 Ibs. of whey are rated as equal to 1 Ib. of grain.

average normal period of gestation for the brood sow is 112 days. The period may range from 100 to 108 days for young sows and 112 to 115 days for old ones. Under favorable conditions the sow may be made to raise two litters a year. In such instances the spring litter must be early and weaned at not less than three months of age or else the sow must be bred on the third to seventh day after farrowing. In the latter case the pigs should be weaned in sufficient time to allow the sow to regain strength and properly nourish the unborn pigs of the second litter. Late fall pigs, where winters are rather severe, never do as well as spring pigs and the earlier the second litter can be produced the better. Only where the conditions are suitable for an abundance of feed and giving the pigs suitable care is it advisable to try tos raise more than the one litter a season.

Litters vary in size according to the age, care and condition of the sow and the prolificacy of the family from which she comes. The vigor and potency of the boar is also believed to be a factor in determining the size of litters. Poorly developed boars and those that are overworked during the breeding season, should not be used. Brood sows four to five years old produce larger litters than gilts bred at the age of eight months. Old sows that become heavy and clumsy do not raise as large a percentage of their litters, however, as do young sows and one must use judgment in keeping older sows for breeding purposes and exercise greater care to avoid losses at farrowing time. The feed for maintenance, success with which sows naturally mother their pigs, character and size of litter ordinarily produced, value of sow as a pure bred and the amount of time one has to devote to sows at farrowing time, are factors determining whether one shall depend upon holding over sows from year to year for possibly five or six years or depend upon gilts or younger sows for producing litters.

Types and Breeds of Hogs. - The following tabulation briefly states the types, breeds and characteristics of the more prominent breeds of hogs in America. The lard type of hog is by far the more prominent on farms in the United States. In a few instances a premium is paid for choice bacon hogs of the bacon breeds, but the larger supply of bacon in this country is supplied by hogs of proper size and condition selected from the numerous lots of hogs of light character that frequent the packing house centers.

Hogs of the lard type include the breeds that are short legged and that have deep, broad and thickly fleshed bodies. The flesh is especially thick in the region of the back, hind quarters and shoulders and produces pork chops, hams, shoulders, fat pork and lard in much greater quantities than do the bacon types. The lard type is largely of American origin and is the result of selecting hogs that excel in growing quickly and fattening readily on liberal allowances of feed. Turning them to market at six months of age weighing 200 Ibs. is evidence of their early maturing qualities. Hogs of the bacon type have been selected and bred to produce long, deep bodies, comparatively narrow, and are long legged and long in the head. The flesh over the entire body is thin in comparison with the lard type of hog and produces cuts of pork most excellent in quality and highly adapted for bacon purposes. They make a rapid growth without the tendency and quality of fattening possessed by the lard type of hog. Bacon hogs dress 70 to 75 percent of their live weight as compared with 75 to 85 percent in the case of well developed hogs of the lard type. In certain localities of Canada and the United States, considerable attention has been devoted to the breeding of bacon hogs of the specific bacon breeds. Only in a few instances are prices paid that warrant specialized breeding and feeding to produce choice bacon, otherwise the bacon breeds would undoubtedly receive greater attention. Under conditions where corn and fattening feeds are not grown successfully or are too expensive for fattening purposes, and where crops and dairy by-products suitable for growing pigs in a thrifty condition are provided, the production of bacon hogs for supplying home cured pork and furnishing the market with a desirable type of bacon hogs may well be encouraged.

Selection of Breed Important. - Under any circumstances or conditions it is profitable to select a distinct breed of hogs and to aim to secure hogs of uniform type, finish and quality. Uniformity in type, size and feeding quality insures to the grower of hogs the best market price. It is often said that the hog responds more quickly to good breeding than any other farm animal. The differences in the improved breeds are confined to the shape of the head, carnage of the ear, length and depth of the body and legs, the average size at maturity and the color. It may be said that more depends upon a careful selection of suitable individuals and strains and the painstaking management after one has selected a breed, than upon the breed. The pure bred boar and a herd of good bodied pure bred or grade sows are essentials to success in pork production.

Selecting the Brood Sow. - There is much to be gained in exercising good judgment in the selection of brood sows. High grade or pure bred sows from large, thrifty litters and having the conformation and -qualities of the lard or bacon type, as the case may demand, tends to insure best results. The score cards for hogs of the lard and bacon types will be helpful in giving consideration to all the parts that combine to give the most satisfactory conformation and character for sows of these types.

Types And Breeds Of Hogs

Pure white; bluish-black spots on skin do not disqualify, but are not desirable. Face comparatively straight. Ears droop forward, breaking over about one-half the tength. Legs medium to short.

Black with white on face, legs and tail; most common and popular. Face straight from eye to nose. Ears fine, outer third breaking over into neat droop. Legs short. Medium and large types exist.

Black with white band about the body. Face straight and medium long. Ears erect, inclining forward. Body moderate in depth, length and width. Legs comparatively long.

Motherly Disposition of Brood Sow Essential. - In addition to a careful consideration of all the parts mentioned in the score card, the following features and characteristics should be considered in selecting the sow. Select the sow which is more roomy than the score card suggests and which at the same time has a slightly arching back. The disposition and general behavior should indicate motherly qualities. A gilt or sow of mean disposition or lacking in motherly instincts, seldom gives satisfaction however good she miy be in conformation. More can often be judged in this respect after the sow has raised a litter, although one accustomed to handling hogs will not go far wrong in selecting the young gelt.

Select the sow that has 10 or 1.2 good nipples. After the first litter is born there will be opportunity to judge of the sow's milking qualities which should be taken into consideration in deciding whether or not she will be retained for further breeding purposes. One should also guard against selecting sows that are deaf or that have bad habits of catching and eating chickens or being breachy. Deaf sows are sure to kill many of their pigs by lying on them.

In mating young sows to a large mature boar, or in using a young boar on old sows, it is well to have some form of breeding crate to give the younger animal advantages that are desirable and in many instances necessary. Patent crates noted in swine journals serve the purpose best, although an ingenious home device may answer.

Selection and Care of the Boar. - The boar should be a pure bred, representative of his" breed in all instances and possess all of the most desirable features and characteristics of this type and breed. He should be more compact and will naturally possess heavier bone than the sow if he is a good individual. He should combine size and quality and possess a masculine appearance as he approaches maturity. He should have good feeding quality and mature rapidly, which are characteristics highly desirable in pigs that are being grown and fitted for the market.

The pedigree or family from which the boar comes is deserving of more consideration than it ordinarily receives. Breeders of pure bred hogs should be particularly careful to confine their selection of both boars and sows to the most popular and highly developed families, not forgetting, however, that individuality must accompany good breeding.

Securing the Best Results from Mating Hogs. - In addition to having good type the following suggestions are offered to insure good results from mating. Too often there are no definite plans in mating. The number of sows to be saved should be determined by the number of pigs it appears possible to feed and develop or dispose of to good advantage subsequent to farrowing time. Sows should be at least eight months old before being bred and many prefer to have them 10 to 12 months old. Conditions must be suitable for giving sows and little pigs comfortable quarters if the sows are to be bred early in the season. The gestation period of the sow is 112 days and one should have in mind and record the date of farrowing when the boar is turned with the sow. Having the sows of the herd all bred as closely together as possible will add to the convenience and to the profits of feeding and developing a uniform lot of pigs the following season. Sows bred in the fall should have been properly developed and in the case of sows having had one or more litters they should have been separated from their pigs sufficiently long and fed in a manner to be in good condition. It is reasonable to expect that a sow will breed more successfully when in good, thrifty condition than she will when in a rundown, weakened condition. Being in good condition at the time of mating will also tend to reduce the cost of wintering her. The sow should not be too fat, however, at mating time. At no time except for show purposes is it profitable to have the sow in more than good, smooth thrifty condition. Sows in too fat condition are likely to be shy breeders or to have difficulty at farrowing time. About twenty-one days after mating sows should be watched to note any return in heat that will occur at this time if sows have not been safely bred.

Handling the Boar at Mating Time. - A boar should not be put to service until he is at least eight months old and his service should be limited to 20 sows the first season. In doing this amount of service and in fact under any circumstances, he should have been grown well and be cared for during the mating season in a manner to insure a vigorous and thrifty condition. Until fully developed the young boar should be handled carefully, given plenty of exercise and fed a growing ration. A mature and proven boar is best to depend upon for securing the best litters and for that reason it is best to keep a boar as long as he can be kept without inbreeding and his service is satisfactory. The mature boar is best when kept on a maintenance ration of grass and a small amount of grain when necessary. A sufficient amount of grain to have the boar in good condition at and during the mating season will tend to insure best results. It is best to have a separate pen and yard for the boar and to turn the sows with him when they are to be bred, for the reason that a greater amount of service can be required of the boar, and feed and annoyance will be saved.

After a boar is a year old his tusks, four of which will have developed, should be removed and kept from getting long enough to do damage to his attendant and to other animals. Cutting them twice a year with a pair of pinchers after the manner shown in the accompanying illustration is the best practice to follow and is much more humane than breaking them out with a hammer and chisel. The mature boar will perhaps need to have his feet trimmed occasionally. They should not be allowed to become long or out of shape to the extent that the boar cannot handle himself well. The feet are best trimmed by throwing the boar and using a pair of pinchers and a rasp. The boar is the most important animal in the herd and can well be the best that money aad good care will provide. He should furthermore be safeguarded against infectious and contagious diseases, kept free from lice and given the necessary attention to make him most serviceable. When his period of usefulness as a stock hog is over he should be castrated and fattened which as a general rule it is profitable to do.

Swine Production

The Care of Brood Sows. - A lack of exercise and a proper variety of feeds are undoubtedly the two greatest failures in the management of brood sows. An abundance of exercise is necessary for growing animals and brood sows and especially should this be kept in mind during the winter months when there is likely to be no inducement for hogs to get far away from their nest and feeding place. Pregnant sows should be encouraged or compelled to take exercise. Having them travel about and root for their feed by having the feeding place some distance from their sleeping quarters and more or less of the grain scattered in litter on a feeding floor, accomplishes the end of making them exercise.

The sleeping quarters should be kept clean and dry. Several sows kept together with a good nest will keep comfortably warm in winter which is a saving of feed, a kindness to animals and advantageous in other respects. Sows should be free from lice and treatment to rid them of lice during winter should be given before the weather becomes cold'. Avoid entrances to pens or yards over which heavy pregnant sows have to drag their bellies over a sill or cross piece.

The Feeding of Pregnant Sows. - A variety of feeds should be supplied pregnant sows in quantities that enables the sows to gain or retain a thrifty condition. A ration of equal parts ground corn or barley, wheat middlings and wheat bran or alfalfa, fed as a thick slop, provides a good ration.

Feeding alfalfa hay in racks in the yard if it is not practical to grind it will answer very well. Ear or shelled corn scattered about and a thin slop of middlings in addition to alfalfa, clover, soy bean or pea vine hay, provide an excellent and economical ration. A few sugar beets or sugar mangels keep sows in a suitable laxative condition and take the place of bran that may be used in the ration.

The Sow at Farrowing Time. - Sows that farrow late in the season are often left to make their own nests and farrow without attention on the part of the owner. This does not insure the best results and a better plan is to have a clean, roomy pen in the hog house or a separate hog cot arranged and bedded properly for farrowing quarters. The sow should be put into the farrowing pen several days before she is due to farrow to become accustomed to the new quarters. The bedding should be fine, free from dust to prevent coughing and pneumonia,

Careless or indifferent sows will be less likely to injure or kill their pigs if little bedding is used. The farrowing pen should be provided with a rail fender, as shown in the accompanying illustration, to protect the little pig as the sow lies down. If the weather is cold, precautions should be taken to protect the sow and little pigs from becoming chilled. A box with a lantern in the bottom and a basket suspended in the top in which the new born pigs can be put until they are dry and have nursed the mother, will be helpful when the weather is cold and quarters are not sufficiently warm. A hot bath may revive a chilled pig.

Having sows familiar with the attendant and accustomed to being handled and the attendant being on hand to see that the pigs are properly started in life, insures against losses that frequently occur.

During the first day after farrowing the sow should be as quiet as possible Water with the chill removed should be offered her and only a small amount of laxative feed like a thick slop of bran supplied if she appears to be hungry. It is best to feed her sparingly for a few days to avoid milk fever and difficulty with the little pigs. After 24 hours the feed should be gradually increased until in two weeks time the sow is getting a liberal ration suitable for milk production which should be continued until the pigs are weaned.

Suitable Rations for Sows With Litters. - Rations for sows with litters after they have been gradually worked onto full feed, must be liberal and of a character to make lots of milk and keep the sow from losing flesh too rapidly. Sows that are good milkers will naturally lose weight during the time they are nursing their litters. Rich slop of skim milk, butter milk, wheat middlings, red dog flour, ground oats, peas, soy beans, cowpeas, tankage and oil meal in combination with 'corn meal, barley and other starchy feeds should be provided in quantities that the sow will clean up without waste twice or three times daily.

A mixture of equal amounts by weight of corn or corn meal, wheat middlings and finely ground oats and to every 100 pounds of this six to eight pounds of oil meal, fed with skim milk, suggests one combination for providing a suitable ration.

An abundance of good grass pasture or suitable forage will save much of the grain that otherwise will be necessary to feed and greatly increase the profits- of hog raising. In fact hog raising on a large scale may be regarded unprofitable unless an abundance of pasture or forage or some comparatively inexpensive by-product can be utilized.

Salt and Correctives for Hogs. - Sows as well as growing and fattening pigs should have salt and correctives which are better supplied by keeping a suitable mixture in a covered trough or self-feeder where free access can be had to them, than trying to mix them with the feed. Charcoal is a most excellent corrective. Day recommends a mixture of ten parts wood ashes, one part salt and one part sulphur if charcoal is not available. Air slaked lime, ground lime stone, rock phosphate, bone meal, soft coal and copperas are other correctives used more or less in mixtures or placed in separate compartments of a self-feeder. During the summer when hogs have access to the earth and vegetable matter they have little need of correctives as a rule.

Swine Production 227

Difficulties at Farrowing Time. - Sows that eat their pigs at farrowing time do so because of a feverish condition and an abnormal appetite. Proper rations, access to correctives and abundant exercise are insurance against difficulties at farrowing time as a rule. Where sows show the abnormal appetite and desire to eat their- pigs, it has been recommended that three pounds of salt pork be cut up and fed to the sow. Another recommendation is to sponge the pigs with mucilage containing equal parts of aloes and asafetida as soon as they are dry after birth. The offensive odor prevents the sows from touching the pigs in this instance.

When conditions are abnormal and the sow is unable to give birth to her pigs, it becomes necessary to remove them and this is done most satisfactorily by means of pig forceps which it is worth while to have in the list, of useful instruments on the farm. A successful farmer and stockman states that in two instances where sows were found in a critical condition due to inability to give birth to their pigs, they succeeded in doing so and were saved by a method of treatment handed down to him by his father. The treatment was to give the sow access to a pool of water or to shower or drench her with cold water.

Care and Development of Pigs. - Up to the age of about four weeks little pigs derive all of their nourishment from the mother. To see that they are properly owned by their mother, exercised sufficiently to avoid getting the thumps and provided with a clean dry nest, is all that one can do for them up to this age. When they begin to eat at the trough with their mother they should be encouraged to eat from a small trough set in a pen or yard to which they can enter and the mother cannot. This insures faster growth and development and saves their drawing too heavily upon the mother. The same ration of skim milk and grain supplied to the mothers will be suitable.

Castration of Pigs. - The only excuse for delaying castration after pigs are six weeks old is in getting a development of pure bred pigs that will decide whether or not they will be saved for breeding purposes. For pork purposes, castration is best done when the pigs are small and can be easily handled. The operation is comparatively simple and anyone can perform it who has been instructed and once shown how. The principal precautions are as follows :

Do not defer the operation after six weeks unless for good reasons. The older the animal the greater the loss of blood and vitality and the longer it will take the pigs to recover.

Choose a cool day when pigs will not easily become over heated from the excitement. Avoid as much excitement as possible by having the pigs away from their mothers and older hogs.

Have a clean pen in which to perform the operation. After a rain when the yards and fields are clean and free from dust will be a time when the wounds will heal with the least chance for infection. Do not allow pigs to run to pools of stagnant or filthy water.

Prior to making the incision and before releasing the pig after the operation has been performed, sponge the scrotum and wound with a three percent solution of coal tar disinfectant.

Marking Pigs for Identification. - Pure bred pigs that are to be registered and sold for breeding purposes must be given some mark of identification in order that there may be no question with reference to their breeding and age. A system of marking widely used and recommended is herewith illustrated.

One notch in outer rim of right ear counts 1, in outer rim of left ear 3. in inner rim of right 10, and in inner rim of left 30. Combinations of these notches can easily be made to number up to 100, as shown in the Key. The three figures at the right of the Key show how the ears are marked for litters 5, 17, and 41. The litters each year should be numbered in the order of their birth, each pig of the litter given the same marking. Litter identification marks should always be entered in a record book.

Key 5 17 41

This system is quite easy to learn and remember. Numbers 1 and 3 should be firmly fixed in mind, also 10 and 30. Thus No. 2 is simply two No. 1's; No. 4, a combination of 3 and 1, which makes four; No. 5, a combination of 3 and 2 ; No. 6 two 3's ; No. 7 a combination of 6 and 1 ; No. 8 a combination of 6 and 2; and No. 9, three 3's. But few notches will be required to mark the number of any litter up to 100. By keeping note book and herd records of the litter markings, the date of farrowing and breeding of all animals can be tabulated and keep easily for reference.

Weaning and Growing Pigs. - If sows are required to raise only one litter a year, the pigs may be left with them and not weaned until three months old. If sows raise two litters a year the pigs should not nurse more than eight weeks. When pigs are weaned it is well to separate them into groups according to size. Not more than 20 pigs will feed to good advantage in the same lot. Good pasture of June grass, clover, alfalfa and forage crops lik'; rape, peas and oats, should be available for growing pigs after they are weaned and during the season. In addition to pasture two pounds of concentrates and never less than 1 pound per 100 pounds of live weight should be fed. If available six pounds of skim milk or 12 pounds of whey may be regarded equivalent to 1 pound of the concentrates required. Pigs should gain and make a growth so that if desirable to finish them at 6 or 7 months they will weigh 200 pounds or more. The finishing period will need to be the last two months in this instance and corn, barley or other fattening concentrates fed in as large quantities as the pigs will consume. It pays to include with these fattening feeds 10 per cent of high grade tankage or to feed more or less other nitrogenous feeds like red dog flour, wheat middlings and oil meal in addition to the highly carbonaceous feeds like corn or barley. Corn may be fed on the ear or shelled and there is little or no gain in grinding or soaking it. The exercise and feeding of coarse feeds should be reduced during the finishing period. If pigs are to be carried and finished at an older age they should be continued on pasture and a limited amount of grain until the finishing period is reached. Only under conditions where pasture is abundant and there is an opportunity to make an economical growth and to fatten hogs after steers or in a manner to make profitable gains, is it a good policy to produce heavy butcher hogs. The most economical gains are usually those made by pigs weighing under 250 pounds.

Fall pigs that do not get the benefit of pasture and forage should be provided with most suitable quarters and rations including dairy by-products, a good mixture of concentrates and during the growing period clover, alfalfa or other legume hay or chaff and roots. Finely cut legume hay mixed in the slop is excellent for growing pigs in winter.

Cooked potatoes mashed and mixed with meal can be fed to good advantage. Only in the instance of feeding potatoes does it pay to cook feed for hogs. Hot water to provide warm slop for pigs in winter will add to their growth and the economy of gains made.

Self-Feeders for Hogs. - Experiment Station trials on growing and fattening hogs with self-feeders and the experience of practical swine growers show that this method of feeding after weaning is well adapted to the quick growing and fattening of pigs. The method is also well adapted to fattening old sows or sows that are to be turned to the butcher soon after pigs are weaned. When it is the plan to grow pigs largely on pasture and not hurry the growth, the self-feeder should not be used. Judgment must be exercised in using self-feeders for pregnant sows. Bulky feed like cut legume hay will need to be supplied to prevent sows getting too much grain and becoming too fat. Corn and meat meal or tankage in separate compartments of the self-feeder with good alfalfa or rape pasture, and access to salt and plenty of pure, fresh water, provides a most economical system of producing pork. Evvard of the Iowa Station has also found that the self-feeder may be used to good advantage in dry lots for feeding shelled corn and tankage. Salt, ground limestone and charcoal were also furnished pigs in a self-feeder under dry lot conditions.

Water Essential to Hogs. - Dietrich, who is a good authority, concludes that a proper amount of water for pigs ranges from 12 pounds daily per 100 pounds of weight, from time of weaning down to four pounds per 100 pounds during the fattening period. It is his opinion that pigs do not drink water enough in winter and that they should be encouraged to drink more than they usually do by warming it and mixing more of it in their slop.

Feeding for Bacon. - Day, of the Ontario Agricultural College, is one of the best authorities on bacon production in America. The highest grade and quality of bacon requires that the fat should be clear white, the flesh firm and the percentage of lean to fat much higher than in the carcass of the lard hog. While the breeding of the hog has much to do with the conformation, the feeding has much to do with the character of the meat. Fattening feeds like corn fed exclusively do not produce the right character of flesh for bacon. Oily carcasses, the result of feeding beans, more especially soy beans and peanuts are rejected altogether and carcasses which approach an oily condition produce bacon of low quality. Barley ranks first for producing a high grade of bacon, and is followed by oats and peas. Dairy by-products with cereal grains, including corn and a considerable variety of feeds, produces good results. Only where there is a premium paid for hogs most suitable for bacon can it be expected that farmers will study to produce and finish bacon hogs that will compare favorably with those that may be considered best for the purpose.

Denmark has a select bacon trade and excels in the production of the highest quality of bacon. The following is quoted relative to rations used by the Danes in the production of bacon :

"Ground barley, cooked potatoes, and skim milk; shorts and skim milk; 2 parts shorts, 2 parts ground barley, 1 part corn meal, and skim milk; 2 parts ground barley, 1 part wheat bran, 1 part ground rye, and skim milk ; 2 parts ground barley, 1 part ground oats, 1 part corn meal, and skim milk. Corn meal is fed with care, especially during warm weather; when fed in small quantities with barley, shorts, oats, and bran, combined with a liberal allowance of skim milk, there are no bad results. Some good feeders use corn meal to the extent of one-third or one-half of the grain ration during the first three or four months and then omit it and finish with oats or similar feed. Feeders are sometimes compelled to use corn on account of the low price of bacon. Ground rye to the extent of about one-third of the ration gives good results, but rye shorts are not satisfacory and are only used in small quantities. The best feeds are ground barley, crushed oats, and wheat shorts. Roots are fed during winter and soiling crops during summer."

Marketing Hogs. - As with other classes of stock, the producer should study and keep posted on the market situation. The following market classification of hogs should be taken into consideration in deciding or anticipating about what a given lot of hogs are worth on the market. One should also be posted on other features of the market that influence prices and on freight, yardage and commission charges. This knowledge will be helpful in selling at home to drovers or shippers as well as in shipping a carload or more to a packing house center. Unless one has at least a carload or can combine with a neighbor to make a carload, it is best to sell at home or some nearby slaughtering plant where it will not be necessary to ship. Stock yard companies or live stock commission firms will be glad to furnish information on commission, yardage and feeding charges, dockage and rules relating to inspection, disposal of dead animals and methods of practice.

Shipping Hogs to Market. - The shrinkage on a carload of hogs weighing 15,000 to 17,000 pounds may be 1,000 pounds when conditions are wrong. The

Market Classes Of Hogs

Hogs ship better and fill better at the end of their destination if they are not fed just prior to being loaded. If they can be fed 12 hours after being on the road in the car at some stopping point, it will be profitable to the shipper to feed them. It is customary to feed and water as soon as they arrive at their destination and are unloaded.

Cars should be thoroughly cleaned and well bedded. A layer of clean straw covered with sand makes a turfrlike bed on which hogs will lie down and ride comfortably and come out of at the market in a clean, strong condition that makes them sell well. Hogs that are uneasy and restless during shipment always shrink badly. The condition of the hogs upon arriving at the market makes more difference in the price received, than the commission firm which sells them and which is criticised not infrequently for not securing

Growing, Developing and Marketing Pure Bred Hogs. - Pure bred hogs for breeding purposes may be fed and developed after the manner suggested for growing pigs from birth to the period when they are to be fattened. The character of stock developed plays the greater part in making pure bred stock breeding successful, and every effort should be made to have the stock to be offered in the most attractive condition without its being pampered. Only show animals are fattened to show all of their possibilities and the aim should be to have sale stock in a thrifty, well developed condition without being fattened but carrying an abundance of firm, natural flesh.

It is not always possible to tell just how a young pig will develop, but all individuals that are off type and color, or deficient in any manner should be separated from sale lots and only the best individuals retained. Boars and sows should be kept in separate lots and not too many pigs should run together in a given lot.

A complete record of the breeding and identity of individual pigs is absolutely necessary for success. A record book, as well as the certificates of registration, should be posted and will be found valuable to the extent that it contains a record and notes on all transactions. The secretary of the breed association who looks after the registration and interests of the breed in question will be able to furnish full information, forms for registering and transferring and suggestions on keeping complete records. Certificates of registry and transfer should be promptly furnished. ' Stock that has to be shipped should be crated and sent in as satisfactory a manner as possible. A pleased customer is one of the best means of advertising and the true stockman endeavors to work for the best interest of his customers.

Buildings and Equipment for Hogs. - Each farm is equipped with buildings peculiar to itself and the proprietor or manager. Good drainage and dryness are two important features of buildings and yards for pigs. Good ventilation, plenty of light, warmth in winter and a convenient arrangement of pens, feeding troughs, bins for feed and facilities for providing and heating water are desirable for a central hog barn. A damp, cold building is altogether unsatisfactory. The central hog house should, therefore, be constructed to admit the maximum amount of sunlight. What is termed the farmer's type of sunlight hog house, commonly recommended, may be regarded as the most approved type and admits the greatest amount of sunlight to ail parts of the building.

Concrete floors and walls two feet above the floor are most sanitary and may be used, provided that wood overlays are used in the pens, for sleeping quarters. These overlays should be portable to enable pens to be thoroughly cleaned and disinfected.

For summer when hogs should be moved to pasture fields, the small colony house is highly desirable. The A-shaped house has the advantage of being easily constructed, inexpensive and readily moved from place to place. It should be located with reference to convenience and good drainage. The number of these houses can be increased as the herd may increase and it is possible to arrange and bank them in a sheltered place to render them useful for providing winter quarters for sows, gilts and fattening hogs.

The accompanying illustration of the framework of an A-shaped, portable hog house and the following bill of lumber is necessary to construct the shed in complete form :

Sanitation, Disinfection and Quarantine Measures. - The hog is naturally not a filthy animal. One must exercise care, however, in keeping pens and yards in a clean, sanitary condition for otherwise filth rapidly accumulates and the environment becomes undesirable. Hogs that receive proper kinds and amounts of feed are least inclined to root up their yards. If the hog house and feeding yards have proper drainage it is not difficult to keep the hogs from wallowing in filthy pools. Providing concrete pools in which clean water and crude oil or disinfectants can be available for hogs, are desirable in many respects.

Disinfectants should be used freely. Five parts of creolin or crude carbolic acid in one hundred parts of water, chloride of lime, or proprietary disinfectants should be used to disinfect pens. Where a contagious disease has been present, floors, walls, all equipment and immediate yards should be scraped and disinfected. Larger paddocks and fields should be plowed where they become foul. It is a good plan to have a regular season for cleaning, whitewashing and putting building and yards in good repair and order.

Where animals are purchased or are returned from fairs and expositions, a rigid rule of keeping them quarantined and separate from the home herd for three weeks will guard against a general outbreak of disease. Any sick hog should be removed from the herd immediately and the disease carefully investigated to prevent a further spread of it. Hogs, which die are best disposed of by burning the carcass. They at least should be buried deeply enough to prevent their being dug up by dogs or other animals.

Diseases Of Swine

Appetite ; loss of appetite ; fever ; thirst ; much distress ; dry mouth ; diarrhea with a little blood ; weakness ; once in a while vomiting. - Inflammation of the Bowels - Enteritis, Page 252.

Blind. - Hog acts blind in last stages of the disease ; poor appetite ; rapid laborious breathing; delirium. (The hog runs about wildly, generally in a circle. He runs into things.) Symptoms in first stages of the disease : disinclination to move; acts stupid; bloodshot eyes; bowels constipated; pulse hard and quick. - Epilepsy, Page 253.

Bloating; little fever; ill smelling manure; passing of dry manure at first but later thin manure containing blood and mucus ; uneasiness ; poor appetite ; dullness ; some distress. - Dysentery, 'Page 252.

Blood and mucus. - Passing of dry manure at first but later thin manure containing blood and mucus ; uneasiness ; poor appetite ; dullness ; some pain ; fever and bloating ; ill-smelling manure. - Dysentery, "Page 252.

Blood. - Diarrhea with a little blood in the manure; weakness; dry mouth; loss of appetite ; fever ; thirst ; much pain ; sometimes vomiting. - Inflammation of the Bowels or Enteritis, Page 252.

Blood-shot, prominent eyes ; hog stupid ; restless ; suddenly he may drop over as though hit with a sledge hammer and the limbs become straight and

Bowels. - Either too loose or costive ; craving for filthy food ; loss of appetite ; - fits (in young pigs) fever ; urine brown in color and scanty. - Indigestion, Page 259.

Breathing difficult and quickened ; hoarse cough ; loss 'of appetite ; discharge of mucus from the mouth (sometimes from the nose too) pushing head out; fever; weakness. - Bronchitis, Page 250.

Breathing difficult; sore and swollen glands under the throat; neck swollen; swallowing difficult ; protruding of the tongue from the mouth covered with slaver. - Quinsy, Page 265.

Breathing - fast and laborious breathing; fever following a chill; loss of appetite; uneasiness; severe coughing; pain. - Pneumonia or Lung Fever, Page 265.

Breathing fast ; dry, persistent, harsh cough, especially when exercised ; continued falling1 away and weakness ; diarrhea or constipation. (The symptoms of tuberculosis have no very decided characteristics. The tuberculin test is a surer way of determining the presence of the disease.) - Tuberculosis, Page 269.

Breathing hard and difficult in later stages of the disease ; grating and gnashing of teeth; groaning; convulsions. First symptoms are: extremely painful swelling on the neck near the larynx. The hair on this swelling soon becomes bleached, stands on end and is brittle and hard. - White Bristle, Page 271.

Breathing rapid and laborious in last stages of the disease ; poor appetite ; delirium. (The hog runs about wildly, generally in a circle. He seems blind and runs into things.) In first stages the symptoms are: acts stupid : constipated bowels ; pulse hard and quick. - Epilepsy, Page 253.

Cheeks, lips and tongue are covered with pimples that are yellowish-white and full of pus following a slavering at the mouth ; gnashing of teeth, dis- tressful and staring expression of the eyes, poor appetite and some fever. These pimples soon change to brown and then to black. - Gum Mouth, Page 254.

Chill followed by fever ; accelerated and laborious respiration ; loss of appetite ; uneasiness; severe coughing; and pain. - Pneumonia or Lung Fever, Page 265.

Chills followed by feverish heat in rapid succession; gait swaggering and unsteady; very red mucous membrane; vomiting a discolored or bloody fluid ; convulsions. - Apoplectic Anthrax, Page 249.

Circle. - Hog running in -a circle ; running into objects ; frothing at the mouth ; rapid laborious breathing; hog acts stupid; falling over and straightening out legs. - Blind Staggers, Page 249.

Cold extremities ; head held down and mouth open ; great distress ; weak pulse ; pig cannot stand ; blood running from the nose in some cases. - Pneumonia or Lung Fever, Page 265.

Cough. - Dry, persistent, harsh cough ; rapid breathing, especially when exercised ; continued falling away and weakness ; diarrhea or constipation. (The symptoms of tuberculosis have no very decided characteristics. The tuberculin test is a surer way of determining the presence of the disease.) - Tuberculosis, Page 269.

Cough hoarse; loss of appetite, discharge of mucus from the mouth (sometimes from nose too) quickened difficult breathing; pushing head out; fever; weakness. - Bronchitis, Page 250.

Coughing; rash breaking out on fourth day; some sneezing; sore throat; inflamed eyes; fever; swollen eyelids; fast breathing. - Measles, Page 261.

Coughing; severe coughing; pain; fast and laborious breathing; first a chill and then fever; loss of appetite; uneasiness. - Pneumonia, Page 265.

Coughing when suddenly aroused ; sluggishness, disinclination to move when disturbed; loss of appetite and flesh; growing so weak they walk with an uncertain gait; sometimes staggering; hind legs particularly weak; eyes inflamed and lids gummed together; profuse diarrhea; sick for several months. - Hog Cholera, (chronic form) Page 254.

Diseases Of Swine 237

Diarrhea, bad form of; gait uncertain; sometimes staggering; coughing when suddenly aroused; sluggishness; disinclination to move when disturbed; loss of appetite and flesh ; hind legs particularly weak ; eyes inflamed and lids gummed together; sick for several months. - Hog Cholera (chronic form.) Page 254.

Discharge from nose; nose is inflamed and the inflammation steadily increases; membrane of the nose swollen and dry; sneezing. - Nasal Catarrh, Page 262.

Dropping over as though hit with a sledge hammer and the limbs becoming straight and stiff following a stupid and restless condition of the hog; eyes prominent and blood-shot ; he may seem dead but for his heavy breathing. - Apoplexy, Page 249.

Dry manure. - Passing of dry manure at first but later thin excrement containing blood and mucus; uneasiness; poor appetite; dullness; some pain; a little fever and bloating; ill smelling manure. - Dysentery, Page 252.

Dullness; languor; indisposition to move; lameness in one or more limbs; swelling, heat or tenderness of a tendon, joint or bunch of muscles. - Rheumatism, Page 266.

Eye-lids swollen; eyes inflamed; sore throat; coughing; rash breaking out on fourth day; some sneezing; fever; fast breathing. - Measles, Page 261.

Eyes blood shot in first stages of the disease; hog is not inclined to move; acts stupid, bowels constipated ; pulse hard and quick. Later symptoms : poor appetite; rapid laborious breathing; delirium. (The hog runs about wildly generally in a circle. He seems blind and runs into things.) Epilepsy, Page 253.

Eyes have a distressful and staring expression; poor appetite; some fever; restlessness; slavering; gnashing of teeth. Later yellowish-white pimples that are full of pus come on the cheeks, lips and tongue. These pimples though yellowish-white at first soon change to brown and then to black. - Gum Mouth, Page 254.

Eyes inflamed and lids gummed ; spots of red or purple in color on the ski especially on the abdomen, inside the legs and around the neck and ears; blood stained spots on snout; snout dry; disinclined to move about; poor appetite; weakness; shivering; high fever; hiding under litter; weakness of hind limbs at first and then of front limbs; intense thirst; bowels tight at first but later loose and offensive ; tender abdomen ; many hogs dying within a few days. - Hog Cholera (Acute), Page 254.

Eyes inflamed and lids gummed together ; gait uncertain ; sometimes staggering; coughing when suddenly aroused; sluggishness; disinclination to move when disturbed ; loss of appetite and flesh ; hind legs particularly weak ; profuse diarrhea ; sick for several months. - Hog Cholera (Chronic form), Page 254.

Eyes inflamed; sore throat; coughing; rash breaking out on the fourth day; some sneezing; sore throat; fever; swollen eye lids; fast breathing. - Measles, Page 261.

Eyes prominent and blood-shot ; hog stupid ; restless ; suddenly he may drop over as though hit with a sledge hammer and the limbs become straightened and stiff ; he may seem dead but for his heavy breathing. - Apoplexy, Page 249.

Falling away of flesh, weakness; diarrhea or constipation; dry, persistent, harsh cough ; rapid breathing especially when exercised. (The symptoms of tuberculosis have no very decided characteristics. The tuberculin test is a surer way of determining the disease.) - Tuberculosis, Page, 269.

Falling over and straightening out legs; hog acts stupid; running in a circle; frothing at the mouth; rapid, laborious breathing. - Blind Staggers, Page, 249.

Fits (in young pigs) ; some fever ; urine brown in color and scanty ; bowels either too loose or costive; craving for filthy food; loss of appetite. - Indigestion, Page 259.

Flesh; continual falling away of flesh and weakness; fast breathing; dry, persistent, harsh cough, especially when exercised ; diarrhea or constipation. The symptoms of tuberculosis have no very decided characteristics. The tuberculin test is a surer way of determining the presence of the disease.) - Tuberculosis, Page 269.

Food. - Craving for filthy food; loss of appetite; bowels either too loose or costive ; fits (in young pigs) ; fever ; urine brown in color and scanty. - Indigestion, Page 259.

Diseases Of Swine 239

Food refused; gait unsteady; weakness; dullness; rooting in bedding; burying head or whole body in the litter; lying down more than usual; chills alternating with fever in quick succession ; fast pulse ; constipated bowels ; manure dark colored and hard ; red spots on inside of legs ; on abdomen, breast and neck; these spots soon turn to erysipelatous swellings; small pustules on parts of swollen surface; increasing fever; in last stages hind quarters are paralyzed and convulsions set in. - Erysipelas, Page 253.

Fore feet far in advance of the body when walking; continually shifting the weight from one foot to another. - Founder or Sore Feet, Page 267.

Gait uncertain; sometimes staggering; coughing when suddenly aroused; sluggishness, disinclination to move when disturbed; loss of appetite and flesh; hind legs particularly weak; eyes inflamed and lids gummed together; profuse diarrhea; sick for months. - Hog Cholera (chronic form), Page 254.

Gait unsteady; refusal of food; weakness; dullness; rooting in bedding; burying head or whole body in straw ; lying down more than usual ; chills alternating with fever in quick succession; fast pulse; constipated bowels; manure dark colored and hard ; red spots on inside of legs ; on abdomen, breast and neck; these spots soon turn to erysipelatous swellings; small pustules on parts of swollen surface increasing fever; mucous membrane is purple or lead-gray in color ; labored breathing ; later the hind quarters of the hog are paralyzed ; convulsions set in, and death results if the disease is allowed to run this far. - Erysipelas, Page 253.

Head. - Bending of head ; shaking and trembling of body ; unthrifty condition. The pig soon gets stiff and tumbles over, struggling a short time. After lying quiet for a short time he gets up and acts perfectly well until another sick spell overtakes him. - Fits in Pigs, Page 254.

Head held low down and mouth open; great distress; weak pulse; cold extremities; pig cannot stand;- blood running from nose in some cases. - Pneumonia or Lung Fever, Page 265.

Head. - Moving head from side to side ; hog sits on haunches ; changes position frequently ; grunts ; squeals ; and sometimes bloats. - Colic, Page 251.

Head. - Pushing head out ; fever ; weakness ; breathing difficult and quickened ; hoarse cough; loss of appetite; discharge of mucus from the mouth (sometimes from the nose). - Bronchitis, Page 250.

Manure clay colored; yellow appearing pig; poor appetite; dullness; constipation; vomiting; digestion out of order. - Yellows, Page 272. Manure. - Diarrhea with a little blood in the manure ; weakness ; dry mouth ; loss of appetite ; fever ; thirst ; much pain ; sometimes vomiting. - Inflammation of the Bowels or Enteritis, Page 252. Manure. - 111 smelling; a little fever and bloating; passing of dry manure at poor appetite; dullness; some pain. - Dysentery, Page 252. Manure passed in dry, compact, ball-like masses. - Constipation, Page 251. Manure. - Yellow thin manure, much distress. - Diarrhea and Scours, Page

Moving. - Hog is not inclined to move in first stages of the disease; acts stupid ; blood-shot eyes ; constipated bowels ; hard and quick pulse. Later symptoms; poor appetite; rapid laborious breathing; delirium. (The hog runs about wildly generally in a circle. He seems blind and runs into things.) - Epilepsy, Page 253.

Mucus. - Discharge of mucus from the mouth ; loss of appetite ; hoarse cough ; quickened difficult breathing; pushing head out; fever; weakness. - Bronchitis, Paee 250.

Diseases Of Swine 241

appetite with little improvement in flesh ; uneasiness. - Worms, Page 271. Pains. - Severe pain (in sows) ; thirst ; poor appetite ; dullness, fever. - Inflammation of the Womb, Page 259. Pains in the side; chills; fever; little coughing; uneasiness; fast breathing; the back is arched. - Pleurisy, Page 265. Paralyzed; cannot move about. - Paralysis, Page 263. Passing of dry manure in compact, ball-like masses. - Constipation, Page 251. Pimples appearing on skin from which liquid oozes; fluid hardens and comes off giving the skin a scaly appearance. - Scaly Skin Disease, Page 266. Pimples that are yellowish-white and full of pus come on the cheeks, lips

Pupil of the eye enlarged. - Paralysis of the Retina, Page 264. Rash breaking out on fourth day; coughing; little sneezing; sore throat; inflamed eyes; fever; swollen eyelids; fast breathing. - Measles, Page 261. Rectum. - Turning out of the rectum. - Eversion of the Rectum, Page 254.

Rooting; looseness or costiveness of bowels; sometimes a little blood and mucus in the manure; enormous appetite with little improvement in flesh; uneasiness ; pain ; scratching of nose and hind parts. - Worms, Page 271.

Running about wildly in last stages of the disease ; generally running in a circle; running into objects; rapid laborious breathing; poor appetite. In first stages the sympto.ms are : blood-shot eyes ; disinclination to move ; acts stupid; bowels constipated; pulse hard and quick. - Epilepsy, Page 253.

Running into objects ; hog acts stupid ; running in a circle ; falling over and straightening out legs ; frothing at the mouth ; rapid laborious breathing. - Blind Staggers, Page 249.

Scaly appearance of skin; pimples appearing on the skin from which fluid oozes ; fluid hardens and comes off giving the skin a scaly appearance. - Scaly Skin Disease, Page 266.

Scratching of nose and hind parts ; rooting; looseness or costiveness of bowels ; sometimes a little blood and mucus in the manure; enormous appetite; with little improvement in flesh ; uneasiness ; pain. - Worms, Page 271.

Shaking and trembling and bending of head following an unthrifty condition. The pig soon gets stiff and tumbles over, struggling a short time. After lying quiet for a little while he gets up and acts perfectly well until another sick spell overtakes him. - Fits in Pigs, Page 254.

Shifting the weight from one foot to another continually; walking with forefeet far in advance of the body. - Founder or Sore Feet, "Page 267.

Shivering; hiding under the litter; disinclined to move about; loss of appetite; sluggishness; weakness; high fever; lying on belly; weakness of hind limbs at first and later of front limbs ; inflamed eyes and gummed lids ; red or purplish blotches on the skin, especially on the abdomen, inside the legs and around the neck and ears ; rapid, weak pulse ; dry snout covered with blood-stained spots; intense thirst; bowels tight at first but later loose and offensive ; tender abdomen ; often a hard cough ; many hogs dying within a few days. - Hog Cholera (acute), Page 254.

Sitting on haunches ; hog moves head from side to side ; changes position frequently ; grunts ; squeals ; sometimes bloats. - Colic, Page 251.

Skin. - Hair dropping from the skin in ring-like patches; the center of these patches becoming dry and the edges moist. - Ringworm, Page 266.

Skin. - Pimples appearing on the skin from which fluid oozes; fluid hardens and comes off giving the skin a scaly appearance. - Scaly Skin Disease, Page 266.

Diseases Of Swine 243

Slaver covering tongue when it protrudes from the mouth ; soreness and swelling of glands under the throat followed by difficult swallowing and breathing ; neck swollen. - Quinsy, Page 265.

Slavering; gnashing of teeth; eyes have a distressful and staring expression; poor appetite; some fever. Later yellowish-white pimples that are full of pus come on the cheeks, lips and tongue. These pimples though yellowish-white at first, soon change to brown and then to black. - Gum Mouth, Page 254.

Sluggishness - disinclination to move when disturbed ; coughing when suddenly aroused ; loss of appetite and flesh ; growing so weak they walk with an uncertain gait, sometimes staggering; hind legs particularly weak; eyes inflamed and lids gummed together ; profuse diarrhea ; sick for several months. - Hog Cholera (chronic form), Page 254.

Sneezing; membrane of the nose swollen and dry; loss of appetite; discharge from nose ; the nose is inflamed and the inflammation steadily increases. - Nasal Catarrh, Page 262.

Spots of red or purple color on the skin, especially on the abdomen, inside the legs and around the neck and ears; blood-stained spots on snout; dry snout; disinclined to move about; poor appetite; weakness; shivering; fever; hiding under litter; weakness of hind limbs at first and then of fore limbs ; inflamed eyes and gummed lids ; intense thirst ; bowels tight at first but later loose and offensive ; tender abdomen ; many hogs dying within a few days. - Hog Cholera (acute), Page 254.

Spots red in color on- inside of legs, on abdomen, breast and neck ; these spots soon turn to erysipelatous swellings; refusal of food; gait unsteady; dullness ; burying head or whole body in litter ; lying down more than usual ; chills alternating with fever in quick succession ; fast pulse ; constipated bowels ; manure dark colored and hard ; dullness ; increasing fever ; in last stages hind quarters are paralyzed and convulsions set in. - Erysipelas, Page 253.

Stiffness and tumbling over following a shaking and trembling and bending of the head. The pig remains quiet for a short time and then gets up and acts perfectly well until another sick spell overtakes him. - Fits in Pigs, Page 254.

Straw. - Hiding under litter; disinclined to move about; loss of appetite; sluggishness; weakness; shivering; high fever; lying on belly; weakness of hind limbs at first and later of front limbs ; inflamed eyes and gummed lids; red or purplish blotches on the skin; especially on the abdomen, inside the legs and around the neck and ears ; rapid weak pulse ; dry snout covered with blood-stained spots ; intense thirst ; bowels tight at first but later loose and offensive ; tender abdomen ; often a hard cough, dying within a few days. - Hog Cholera (acute), Page 254.

Stupid actions of hog; running into objects; running in a circle; falling over and straightening out legs ; frothing at the mouth ; rapid laborious breathing. - Blind Staggers, Page 249.

Stupid, restless; the eyes are prominent and blood-shot; suddenly the hog may drop as though hit with a sledge hammer and the limbs become straightened and stiff; he may seem dead but for his heavy breathing. - Apoplexy, Page 249.

Swaggering and unsteady gait ; much pain ; temperature changing from feverish heat to cold chills in rapid succession; very red mucous membrane; vomiting a discolored or bloody fluid ; convulsions. - Apoplectic Anthrax, Page 249.

Swelling, heat or tenderness of a tendon, joint or bunch of muscles; indisposition to move; langour; dullness; lameness in one or more limbs. - Rheumatism, Page 266.

Swelling on the neck near the larynx that is extremely painful. The hair on this swelling is soon bleached and stands on end. It is brittle and hard. In the later stages of the disease the following symptoms are prominent : grating and gnashing of teeth; laborious breathing; groaning, convulsions. The diseased hog dies within a few days. - White Bristle, Page 271.

Swelling on throat that is painful, hot and hard; there is wheezing; laborious breathing ; swollen tongue ; hoarse grunting ; dry snout ; brownish-red color of the mucous membrane of the mouth ; attempts to vomit ; difficulty in swallowing food; high fever. (This disease usually comes as an epidemic and spreads over a large territory) . - Malignant Angina, Page 260.

Teeth. - Grating and gnashing of teeth following a swelling on the neck near the larynx that is extremely painful. (The hair on this swelling soon be- comes bleached, stands on end, and is brittle and hard); groaning; convulsions. The diseased hogs die within a few days. - White Bristle Page 271.

Thirst intense ; inflamed eyes and gummed lids ; bowels tight at first but later loose and offensive; tender abdomen; many hogs dying within a few days ; red or purple spots on the skin, especially on the abdomen, inside the legs and around the neck and ears ; blood-stained spots on the snout ; snout dry ; disinclined to move about ; poor appetite ; weakness ; shivering; high fever ; hiding under litter ; weakness of hind limbs at first and then of fore limbs. - Hog Cholera (acute), Page 254.

Throat has a swelling on it that is painful, hot and hard; there is wheezing; laborious breathing; swollen tongue; hoarse grunting; dry snout; brownish-red color of the mucous membrane of the mouth; attempts to vomit; difficulty in swallowing food ; high fever. (This disease usually comes as an epidemic and spreads over a large territory.) - Malignant Angina, Page 260.

Throat sore; coughing; rash breaking out on fourth day; some sneezing; inflamed eyes; fever; swollen eye lids; fast breathing. - Measles, Page

Throat. - Soreness and swelling of glands under the throat followed by difficult swallowing and breathing; swelling of neck; protruding of tongue from mouth covered with slaver. - Quinsy, Page 265.

Tongue protruding from mouth covered with slaver; soreness and swelling of glands under the throat followed by difficult swallowing and breathing; swelling of neck. - Quinsy, Page 265.

Tongue swollen; wheezing; laborious breathing; hoarse grunting; dryness of snout; brownish-red color of the mucous membranes of the mouth; trying to vomit ;" difficulty in swallowing food ; swelling on the throat that is painful, hot and hard; high fever. (This disease usually comes as an epidemic and spreads over a large territory.) - Malignant Angina, Page

Trembling and shaking; bending of head; unthrifty condition. The pig soon gets stiff and tumbles over, struggling a short time. After lying quiet for a little while he gets up and acts perfectly well until another sick spell overtakes him. - Fits in Pigs, Page 254.

Tumors. - Soft tumors found near the outer opening of the large bowel that bleed very easily. In case they do not bleed they are called blind piles. - Piles, Page 264.

Urine brown in color and scanty ; bowels either too loose or costive ; craving for filthy food ; loss of appetite ; fits (in young pigs) ; fever. - Indigestion, Page 259.

Vomiting a discolored or bloody fluid ; convulsions ; swaggering and unsteady gait; much pain ; temperature changing from feverish heat to cold chills in rapid succession; very red mucous membrane. - Apoplectic Anthrax, Page 249.

Vomiting ; manure clay colored ; yellow appearing pig ; poor appetite ; dullness ; constipation; digestion out of order. - Yellows, P'age 272.

Walking with forefeet far in advance of the body Continually shifting the weight from one foot to another. - Founder or Sore Feet, Page 267.

Weakness ; continual falling away of flesh ; diarrhea or constipation ; dry, persistent, harsh cough ; rapid breathing, especially when exercised. (The symptoms of tuberculosis have no very decided characteristics. The tuberculin test is a surer way of determining the presence of the disease). - Tuberculosis, Page 269.

Wheezing; laborious breathing; swelling of tongue; hoarse grunting; dryness of snout ; brownish-red color of the mucous membranes of the mouth ; trying to vomit ; difficulty in swallowing food ; swelling on the throat that is painful, hot and hard ; high fever. This disease generally appears as an epidemic, spreading over a large territory). - Malingant Angina, Page 260.

Yellow appearance of pig; poor appetite; dullness; constipation; clay colored manure ; vomiting ; digestion out of order. - Yellows, Page 272.

Treatment For Diseases Of Swine

Castrating Pigs. - Boar pigs should be castrated when they are from two to eight weeks old so that they may recover before weaning time. The earlier a pig is castrated the easier it seems to be for him. A young pig can easily be castrated by one person if no help is at hand. To do this stand the pig on his head in a nail keg or something of a like shape to prevent his troublesome resistance. If help is at hand the assistant may hold the pig in position. It is usually better to have a carbolic acid solution (1 part to 50 of water) at hand in which to dip the knife and hands and wash off the parts. Many pigs come through an operation when no disinfectant is used but of course there is danger in the practice. To remove the testicles place the left hand under the sack and make a bold incision large enough for the testicles to escape. Separate the testicles from the covering and tie a piece of linen thread around the cord to prevent bleeding. Cut the cord just above the thread. If the thread does not fall off it can be pulled off in a few days. If flies are troublesome it is a good plan to pour some coal oil into and over the wound.

Castrating a Boar. - A boar may be castrated at almost any convenient time. The operation is performed the same as for pigs unless he is ruptured. If this is the case the hind quarters should be elevated a few inches. The sack should be washed, then an incision made to, but not through the last covering of the testicles. This should be taken out with the testicles by separating it from the outer covering, forcing the testicles out, tying a string around the cord about three inches above the testicles, and cutting off the cord. Be sure the string is tight enough to keep the bowels from slipping out If maggots develop in a wound apply buttermilk or turpentine.

Castrating a Ridgling. - In a ridgling the testicles are not in their proper place but are in the body of the animal, just behind the kidneys. To remove them cut him in the side about midway up and down and a little back of the last rib. Make an incision large enough to admit the whole hand. Through this opening the seeds can be easily found and pulled out.

In drenching a hog you will find it much handier to use a rubber hose instead of a bottle as the hog may break the latter. The hose is run into the back part of the mouth and the medicine poured through it. - Will Saunders, DeWitt, la., Route 1.

To drench a hog cut the toe from an old shoe, put the shoe into 1 part of the mouth and pour the medicine in at the top. I have found this very handy. - Will Saunders, DeWitt, la., Route 1.

Keep a mixture of equal parts of air slaked-lime and salt before the hogs. This will help keep them in good health. Put this in a box where they cannot get on to it with their feet.

Charcoal is fine for keeping the hogs in good health if kept before them continually. (Good charcoal can be made by burning corn cobs to a red hot mass and throwing water upon them.)

Smartweed tea is recommended as being excellent for bringing a hog into good health at the first indication of anything being wrong. To make the tea, take common smartweed, in its green state, press out the juice, and mix it in the swill. Use just enough to make them sneeze hard. If one desires to use the herb the year around it will only be necessary to gather it when in bloom, tie it into bunches, and hang it in a dry, sheltered place. A tea can then be made by boiling the weed. The smartweed with the narrowest leaves is best for the purpose.

Keep a mixture of soft coal and wood ashes before the hogs. It is also well to add a little salt. To last ]00 hogs about 4 months use about 5 tons of so-called slack coal, 4 barrels of wood ashes, and one barrel of salt. This can be kept in a box so that the hogs can dig it out from the bottom thus keeping them out of it with their feet.

Too fast eating of strange food; overeating, or fermentation of food already eaten ; frozen food or gas develops acute or crampy attacks, and may cause rolling, or loud squealing. Immediate attention should be given as chronic cases develop from lack of attention.

Treatment. - Give a tablespoonful of aromatic spirits of ammonia every hour until the bloat goes down. Follow this up with a teaspoonful of ginger or a tablespoonful of powdered charcoal at a dose in the feed two or three times daily. Hot water is used by many farmers. Proper feeding will eliminate most of the diseases in stock. Read thoroughly all the Animal Husbandry Department.

This is a contagious, eruptive disease, appearing between the toes or in the mouth in the form of tumors. Contagion; improper feeding, and filth are the causes.

Thoroughly mix the manure with lime or a solution of one teaspoonful carbolic acid to a cup of water and put it where the other animals will not come in contact with it. Chloride of lime will act in the same way. Put some strong vinegar in the drinking water of the affected hogs or give them skim milk to drink.

Many hogs have been cured of aphthous fever by a solution of about one tablespoonful of salicylic acid to a quart of water freely applied to the diseased mouth and feet, also to the runs and houses.

Symptoms. - The hog first acts stupid and restless; the eyes are prominent and blood-shot; suddenly the hog may drop as though hit with a sledgehammer and the limbs become straightened and stiff; he may appear dead but for his heavy breathing.

Treatment. - If the attack occurs in hot weather put the hog in a cool place and supply cold packs or ice to the head. Keep the bowels loose by giving epsom salts in 2 or 3-ounce doses. Feed lightly. Proper care in feeding, especially if for fattening, will prevent too high a blood pressure. A veterinarian can bleed successfully and profitably if the hog is ,a good one.

This is the most acute form of Anthrax. It seldom occurs in hogs and when it does occur it generally terminates so quickly that nothing can be done for the patient. The raiser usually comes just in time to see the hog fall down and die, or to find him dead before he even knew the animal was sick. This disease is caused by contagion ; filthy quarters and grounds ; poor feeding ; and over exposure to heat and cold.

Symptoms. - Pain; swaggering unsteady gait; temperature changing from feverish heat to cold chills alternately and in rapid succession; very red mucous membrane : vomiting a discolored or bloody fluid ; and convulsions. In some cases a carbuncle may make its appearance shortly before death.

Treatment. - We can suggest no cure for this disease. About all that can be done is to isolate the diseased hog if possible as a protection to the rest of the herd. The body should be burned or buried under a few inches of quick lime and the premises thoroughly disinfected. Some farmers write they have had success with this ailment by bleeding the hog.

Over-feeding; filthy surroundings; and over-exposure in changeable weather cause congestion of bowels and blood rushes to the brain too swiftly.

Symptoms. - Hog acting stupid ; running into objects ; running in a circle ; falling over and straightening out legs ; frothing at the mouth ; and rapid laborious breathing.

Treatment. - Put the hog in a dry, clean pen. Make it as comfortable as possible. Feed lightly. Many farmers draw a little blood which relieves the pressure. Put cold water or ice packs to the head and give from 2 to 3 ounces of epsom salts. Repeat the dose of salts when necessary. Give a teaspoonful of calomel immediately. Next slit the skin on the head clear to the bone above the eyes and put salt and pepper in the opening. If this does not set up a counter irritation, apply a strong liniment on the upper part of the head and around the base of the ears. Feed lightly. Epsom salts may be given in 2 or 3-ounce doses in place of calomel to loosen the bowels.

Symptoms. - Vomiting blood (The blood should be examined and if it contains particles of food and is dark colored it comes from the stomach.) and a loss of appetite. There may be a coughing of blood.

As this disease is usually fatal great care should be taken with young pigs to see that they are not exposed to wet and cold, especially after being overheated; dusty quarters, lungworms, or condition of the atmosphere may cause it.

Symptoms. - Loss of appetite; cough; discharge of mucus from mouth (sometimes from the nose too); fast difficult breathing; holding head out; fever; weakness in limbs and stumbling.

Treatment. - Give good quarters and a well balanced ration. Feed lightly during the acute stage of the disease. Plasters on chest will give relief from pain. Steaming is often used. Give from one-half to two ounce doses of castor oil and allow the animal to inhale steam. Hold a vessel containing one-half per cent boiling hot water solution of tar disinfectant or turpentine close to the hog's nostrils, and allow the patient to inhale the steam for about ten minutes. Do this three or four times daily. Throw a light cloth over the head of the hog and over the pan to make the steam go into his nostrils.

Sometimes during pigging time a sow develops sort of a cancerous condition of the tail which may cause the tail to fall off if it is not given proper care.

Treatment. - Reduce the feed of the sow for ten or twelve days after pigging and give a little sulphur (afeout a teaspoonful) two or three times a week. A mixture of turpentine and lard has given good results as an application as has kerosene oil with several drops of carbolic acid added.

Treatment. - Put the pig in a warm, dry pen. Feed loosening food such as warm slop and vegetables. A full tablespoonful of tar is good. Steaming with tar is also beneficial. Moisten some mustard flour with vinegar and apply it to the chest and throat.

Treatment. - Drench the hog with some warm lard. Give the hog a teaspoonful of soda in a quart of buttermilk. Repeat in ]/2 hour if necessary. Put soda in buttermilk just before giving. Mix a tablespoonful each of ginger and common baking soda. Dissolve this in warm water and use as a drench.

This is caused by stagnation of blood in the lungs; keeping fat pigs in close, filthy quarters. Feeding too much fat-making food is often a cause.

Symptoms. - Great distress ; head held down and mouth open ; weak pulse ; cold extremities ; pig cannot stand ; in some cases blood running out of nose. Hard breathing is heard.

Treatment. - Act promptly to prevent this disease developing into inflammation of the lungs. Put the patient in warm, comfortable quarters and give stimulants. Either aromatic spirits of ammonia or l/2 teaspoonful of camphor in a glass of milk is good. Put warm woolen blankets on the body and rub the legs briskly. It is good to rub a solution of 1 pint witch-hazel and 1 teaspoonful of capsicum on the legs. Ammonia will act best in the beginning and the stimulants later.

Constipation keeps the bowels from doing their normal work. Such a condition shows that something is radically wrong in the swineyard. Bulk food, lack of exercise, a cold or other common causes bring on constipation.

Treatment. - Give the hog exercise and a more cooling loosening diet. Green feed or soft mashes are good. Give stimulants and tonics if hog is weak. 2^ drams of green soap; \y2 oz. of linseed oil and 15 oz. boiled water divided into five parts and injected into the rectum every half hour is good; 1 fluid ounce of syrup of buckthorn is often used. Prepare a bran mash with hot water and feed it to the constipated hogs.

Extreme looseness of bowels. Decayed foods; too much food; an inflamed and irritated condition of stomach and intestines ; unsanitary conditions; improper action of liver; over-exercising on a hot day; all cause looseness in bowels.

Treatment. - It is important to remove the cause. Do not feed filthy food. Keep the place clean. A paste of flour and water is good and healthy. Castor oil is healing and can be given with good results. Plenty of water acts as a cleanser. 1 grain of rhubarb and 10 grains of calcium carbonate may be used. Any good astringent remedy will have the proper effect. Put a tablespoonful of air-slaked lime in the slop of the pigs about 3 times a week. Give the sow the amount of sulphur that will stand on a 5 cent piece, in a little milk or upon a small piece of bread. Give 1 hour before feeding.

This is an inflammation of the mucous membrane of the bowels. It is accompanied by frequent passing of feces containing mucus and blood. There is too much acid in the system.

Symptoms. - Uneasiness ; poor appetite ; dullness ; colic pains ; little fever and bloat ; bad smelling feces passing off dry at first, but later thin feces containing blood or mucus.

Treatment. - Give big dose of castor oil, followed by calomel and 25 drops of camphor. Give starch water. A teaspoonful of ginger is good in the last stages of their sickness. Give three times daily until relieved.

Treatment. - Keep a mixture of equal parts of sulphur, salt, wood ashes and soft coal before the sows. Do this just before farrowing time. She likes lime and eats the little pigs for that in their bones. If a sow is eating her pigs, try feeding her pork which is well salted. This is expensive and it is far better to. prevent rather than to cure.

Often improper food is taken into the lower bowels and develops an inflamed condition caused by colds; constipation; and drinking filthy water.

Symptoms. - Some indications are loss of desire to eat ; fever ; great thirst ; much distress ; diarrhea with feces showing red ; weakness ; and the mouth is dry and hot.

Treatment. - Keep the pig on liquid food for a few days and apply water and mustard to the belly each day. Any good cathartic can be given to move the bowels and after the action ceases to be caustic a healing remedy like olive oil should be given.

Overfeeding on rich food when the hogs are not receiving enough fresh air and exercise ; exposure to changeable, stormy weather ; injuries ; faulty circulation ; and other ailments cause thick blood or inflammation.

Symptoms. - First symptoms ; dullness ; hog is not inclined to move ; and acts dull; blood-shot eyes; constipated bowels; and hard and quick pulse. Later symptoms - poor appetite; delirium (the hog runs about wildly, generally in a circle. He seems blind and runs into things. The breathing seems rapid and laborious).

Treatment. - Remove the cause if possible. If the attack occurs in hot weather put the hog in a cool shed. Move the hog's bowels by giving a dose of from 2 to 3 ounces of epsom salts. Tincture of aconite in four drop doses should be given every three hours. Caution: Do not give aconite if it makes the animal vomit. Rub a strong liniment on the neck twice daily at the point where the brain and spinal cord meet. Apply ice packs to the neck until the pig improves. Another good remedy is to give a teaspoonful of calomel immediately. Next slit the skin on the head clear to the bone above the eyes and put salt and pepper in the opening. If this does not set up a counter irritation, apply a strong liniment on the upper part of the head and around the base of the ears.

This is a very frequent contagious disease of swine, and is known by the inflammation of the skin and tissue adjoining. Wounds on the skin admit the germs to the blood cells. People are very much affected by this disease.

Symptoms. - First symptoms : weakness ; dullness ; unsteady gait ; refusal of food; rooting in bedding; often burying of head or whole body in straw; lying down more than usual; changeable temperature; chills, with feverish heat following ; fast pulse ; constipated ; excrements passed being dark colored and hard; efforts to vomit in some cases. Later and more pronounced symptoms; red spots on inside of legs, on abdomen, breast and neck; these spots soon turn to swelling; small blisters on parts of swollen surface ; increasing fever ; labored breathing ; later the hind quarters of the hog are paralyzed, convulsions set in, and death results if the disease is allowed to run this far.

Treatment. - Open the bowels with salts or castor oil. Feed milk and eggs. Rub parts with hot milk. Open the blisters and apply a solution of 1 teaspoonful of carbolic acid in 1 pint of water to them. Give the hog lots of clear, fresh water.

Treatment. - Make the patient as comfortable as possible and give a diet of easily digested food. Empty the protruding part, clean it with warm water, gently return the part and push it up a little ways inside the opening. The finger should be oiled, with nails short and smooth.

Symptoms. - Poor appearance is first shown ; then the animal shakes and trembles violently. The pig gets stiff, stumbles and struggles a short time. In a little while he gets up and acts well but later has another attack.

Treatment. - Proper attention and a wide range will do a lot toward proper regulation of health. Put y2 teaspoonful of turpentine in y2 cup of linseed oil and give in two doses. Repeat it each day if necessary for several days. Ginger in a mash is good to relieve worms.

This disease manifests itself in eruptions of the small sacs in the cheeks, lips and tongue. It is a comparatively rare disease, but care should be taken to keep it from spreading. Contagion or filthy condition of premises cause this disease.

Symptoms. - Animal eats very little; restlessness ; a little fever; distressful and staring expression of the eyes, slavering and gnashing of teeth. Later yellowish white pimples that are full of pus come on the cheeks, lips and tongue. These pimples, though yellowish-white at first, soon change to brown and then to black. There is a little swelling at the base of each pimple.

Treatment. - First isolate the sick animal to prevent spreading of the contagion. Put him in a dry, clean place. Put two ounces of alum into three pints of water and apply to the affected parts three or four times a day. Make a hot liquid food of milk and meal to feed the patient if he lacks strength. When the pimples appear, it will usually be best to open them with a sharp edged spoon (a tin spoon is good) and remove their contents thoroughly. Care must be taken not to allow the pig to swallow the pus. Also the operator must not allow any of the pus to touch him as it is dangerous should there be a break in his skin. Apply a weak carbolic acid solution to the sores after removing the pimples.

Hog Cholera and Swine Plague are so nearly alike that they will be treated as the same disease. The difference in them can only be told by examination of the dead body. In many states, the ravages of this disease cost the farmers over a million dollars annually. Hogs come down with hog cholera from about seven to fourteen days after being exposed.

Causes. - Hog cholera is believed to be caused by a germ or microbe so small that it cannot be seen with the most powerful microscopes available. This germ is present in the blood and excretions of sick hogs, especially in the urine. Whenever these germs come in contact with a hog, they begin their work immediately and this makes hog cholera highly contagious.

Predisposing Causes. - There are many factors which make a herd more susceptible to hog cholera such as : insanitary condition of hog lots, improper feeding, cold or damp sleeping places, confinement, privation, and dirty feeding and drinking troughs. In fact, anything that lowers the vitality of the herd helps to make hogs easy victims to this disease.

Symptoms. - Hog cholera manifests itself in both an acute and chronic form. In the former, the animals die within a few days while in the latter they may live for several weeks. In its acute form, the main symptoms are: loss of appetite, sluggishness, weakness, disinclination to move, shivering, high fever, hiding under litter, lying on belly, weakness of hind limbs at first and later of front limbs, inflamed eyes and gummed lids, red or purplish blotches on the skin, especially on the abdomen, inside the legs and around the neck and ears, rapid, weak pulse, dry snout covered by blood-stained spots, intense thirst, bowels tight at first but later loose and offensive, tender abdomen, and often a hard cough.

In the chronic form of the disease, the symptoms are similar to those found in an acute case such as : sluggishness and disinclination to move when disturbed, coughing when suddenly aroused, loss of appetite and flesh, growing so weak they walk with an uncertain gait, sometimes staggering, hind legs particularly weak, eyes inflamed and lids gummed together, profuse diarrhea.

The symptoms of hog cholera are not particularly characteristic and only such as might be observed in any severe disease. But if these symptoms appear in several or all of the hogs in a herd and the disease is seen to be contagious, cholera is probably present, though the only sure way of telling is by holding a post-mortem examination.

Simple Method of Examining a Hog After Dying From Hog Cholera. - Lay the hog on his back and make an incision through the skin and underlying fat. Begin at the throat and cut the entire length of the body. Next cut under the skin covering the chest so as to expose the ribs. Now sever the ribs, beginning at their lower border about one or two inches on either side o'f the breast bone and cutting toward the head, and remove them entirely. Next make crosswise cuts from the first long incision toward each leg so that the skin may be laid back on both sides of the body.

Caution. - Do not injure the organs in opening the carcass. Also avoid having any open cuts or bruises in your hands where germs might enter. Cholera germs will not affect man but the body of a hog may be full of other germs that might prove dangerous.

An enlarged spleen. (The spleen is found on the right har.d side as one views the hog on his back. It lies a little below and to the ~2ght of the stomach).

Reddened lymphatic glands. (These glands are easily recognized by the farmer. The ones to be examined are in the fat immediately under the skin of the abdomen near the center between the hind legs).

All of the above indications are seldom found in a hog that has died from cholera. In acute cases the hog may show only an enlarged spleen or a bloody condition of the lymphatic glands, while in chronic cases there may only be the button-like ulcers in the large intestine.

Preventive Treatment. - Hog cholera is easier to prevent than it is to cure. The preventive measures to be followed are : Keep all newly purchased stock away from the herd for at least thirty days, give the hogs clean, dry sleeping places, keep the feeding and drinking troughs clean, scatter slaked lime about the lots occasionally and disinfect the troughs and buildings with a compound solution of cresol (U. S. P.) or carbolic acid, do not put hogs that have recovered from cholera with susceptible ones for at least two months after complete recovery and then dip them in a disinfectant solution first (compound solution of cresol 1 to 100), protect the hogs from hot, reeking beds of manure, keep away from all places where the disease exists, a man may carry the germs on his shoes ; keep all persons away from your place who have been where the disease exists, separate the well and diseased animals; burn, or if buried cover with lime, all dead bodies; do not leave slop or water in the troughs for the hogs to wallow in ; keep the animals in good vigorous health.

Two pounds each of Copperas, Sulphur and Madder, one-half pound each of Saltpeter and Black Antimony, and two ounces of Arsenic. This quantity is enough for 100 hogs. It is put in the slop allowing one small tablespoonful to each full grown hog once a day. This receipt was recommended by a prominent farmer in Illinois who writes that every time he tried it he had about fifty head of hogs and that not one of them died that could walk to the trough and drink the preparation.

Thoroughly dissolve one pound of Copperas in three gallons of water. Apply this as a wash to the affected hogs whenever the skin begins to look scaly and rough, or of a dark red color. Have the wash about milk-warm and apply by dipping the hog into a barrel containing the solution or rubbing the solution on the hog until thoroughly wet. Apply the wash every day until the scales are removed. Begin to use it before the alarming symptoms of purging and vomiting set in.

For hog cholera the following prescription is the most effective remedy I have ever seen tried writes a man who should know: Flour of Sulphur 8 ounces, pulverized charcoal 4 ounces, pulverized capsicum 2 ounces, pulverized rhubarb 3 ounces, carbonate of iron 8 ounces, pulverized golden seal 1 ounce. Mix thoroughly when ready for use. Put in air tight package to preserve the strength.

Preventing Hog1 Cholera and Swine Plague by Vaccination. - A great many hogs may be saved by treating the herd with a properly prepared serum. There are two methods of treatment as follows :

Serum Inoculation. - In this method the hogs which are to be protected are injected on the inside of the hind leg with a dose of serum alone. This injection will serve to protect them for several weeks and in case those treated become exposed to hog cholera during this time, they will, so far as experiments have shown, be protected for life.

Simultaneous Inoculation. - The same serum is used in this method as is used in the serum inoculation. However, in addition to the serum, there is injected on the opposite side of the body a small amount of blood taken from a hog sick with cholera. This treatment confers a lasting and permanent immunity upon the hogs.

The length of time that protection is desired should govern one in his choice of the method of vaccination to be used, remembering that the "Serum inoculation" protects the hogs only for a few weeks unless exposed, while the "Simultaneous inoculation" protects them for life. Vaccination should be used mainly as a preventative. Little success can be expected in herds that are badly affected before the vaccinating is done.

In many states the law permits the farmer to inoculate his own hogs which if done temporarily, needing repetition, will save considerable for the farmer. It is safe if directions given with the serum are followed closely.

If you find a case of cholera in a herd bend every effort at once to stamp out the infection and prevent its spreading. Careless, indifferent treatment is of no use in hog cholera. Isolate the affected animals and disinfect the premises thoroughly. Feed a very light ration of thin slop of shorts or other ground feed. Powdered copper sulphate can be given in the drinking water and feed. Eight ounces of the powdered drug may be dissolved in one gallon of warm water and a pint of the solution added to every ten gallons of water and slop fed. Diet the whole herd, feeding only what they will clean up quickly. Do not leave anything in troughs for the hogs to wallow in, disinfect the troughs thoroughly after each feeding and turn them upside down. Burn all dead bodies or bury them. In burying, cover the bodies with a few inches of quicklime. At the end of an outbreak, clean and disinfect the premises thoroughly.

Symptoms. - Bowels either "bound up" or too loose; no desire to eat: animal coughs ; urine is dark colored and stinted. The hog usually has a slight fever.