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Updated: May 10, 2025
Judith, at the telephone, called for Doc Tripp. "Come up immediately," she commanded, "prepared to make a test for hog-cholera germs, Doc. No, I am not sure of anything, but I think I begin to see where it came from and how. Hurry, will you?" To José she said abruptly: "Go down to the men's quarters, José. Tell Carson and Lee to come right up."
Just before death the skin over the under surface of the body becomes a purplish red. In the chronic form, a dirty, thickened, wrinkled skin is commonly observed. At first the secretion from the eyes is thin and watery, but it becomes thick, heavy and pus-like, causing the margins of the lids to adhere to each other. The death rate in hog-cholera varies in the different forms of the disease.
In vaccinating small pigs not more than five, and in large hogs not more than twenty, cubic centimetres should be injected at any one point. The body temperature of each animal should be taken. A body temperature of 103.5\260 F. in a mature hog and a body temperature of 104\260 F. in a young hog may indicate hog-cholera.
The ultra-visible virus is eliminated from the body of the cholera hog with the body secretions and excretions. Healthy hogs contract the disease by eating feed or drinking water that is infected with the virus. There are other methods of infection, but field and experimental data show that hog-cholera is commonly produced by taking the germs into the body with food and drinking water.
THE VACCINATION OF HOGS WITH ANTI-HOG-CHOLERA SERUM. The vaccination of a hog by the single method consists in injecting hypodermically or intramuscularly anti-hog-cholera serum. The immunity conferred may not last longer than three or four weeks. The vaccination of a hog by the double method consists in injecting hypodermically or intramuscularly anti-hog-cholera serum and hog-cholera blood.
This depends largely on the number of susceptible hogs that were not exposed to the infection the first season, and the preventive precautions observed by the owners. PERIOD OF INCUBATION. The length of time elapsing between the exposure of the hog to the cholera virus, and the development of noticeable symptoms of hog-cholera, varies from a few days to two or three weeks.
Because of the active part that dogs, birds and surface drainage take in the distribution of hog-cholera, the practice of allowing the carcasses of dead hogs to lie on the ground and decompose is responsible for a large percentage of the hog-cholera outbreaks. Age is an important predisposing factor.
The length of this incubation period depends on the susceptibility of the animal, the virulence of the virus and the method of exposure. An acute form of hog-cholera indicates a short period of incubation, and a chronic form, a long period. SYMPTOMS. The symptoms of hog-cholera may differ widely in the different outbreaks of the disease.
In chronic hog-cholera, pleural exudation, adhesions and abscesses in the lung tissue may occur. Inflammations of the pericardium and heart muscle are less common lesions. PREVENTIVE MEASURES. Hog-cholera is the most widespread infectious disease of hogs, and all possible precautions against its distribution to healthy herds should be practised.
In this country the loss from hog-cholera in 1913 amounted to more than $60,000,000, and it may be considered of greater economic importance than any of the other animal diseases. SPECIFIC CAUSE. The specific cause of hog-cholera is an ultra-visible organism that is present in the excretions, secretions and tissues of a cholera hog.
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