ROUP AND ITS CURE.

Otago Witness, Issue 2856, 9 December 1908, Page 35

ROUP AND ITS CURE.

Roup is Ji oepar^tc and distinct dkeaso from '"simple cold," and can only bo cau~ed by cxio^urc to contagion or infection. It is a fact that the first symptoms of roup are practically the ea.m-e as simple eokls. Thi* for a. long time led to much confusion, but it i.-, r.ow umveiiialiy admitted by poulny expert* that roup is caused by a germ, and ie reaily absolutely distinct from simple catarrh. Symptom^.— ln roup the thin watery disrhnrgo quickly becomes a thick, yellow, evil-emelhng matter; this oftem "cheeees," bice-king up tho nostril*. The same with tho discliarge from the eyes, often ■causing tho head to swell ; thc6 is called '" swollen head." This cheesy-like substance collects in the eye-socket, causing the fowl much pa-in and inconvenience. The mucous membrane of the throat becomes inflamed, and causes inconvenience in swallowing. Fc-rsonally, I- have nev**r found any cheesy growths in the- trachea or windpipe from roup alone.

Cause. — Roup. is caused by a germ pure and simple, and is highly contagious. Treatment. — Isolate the bird, and jfiv© hal! a teaspottnful of Epsom erJts diseclved in warm water, to each adult fowl that is sick. All jheesy growth and matter should be carefully "removed and burnt. The face and nostrils should be bathed! with a solution of boric acid — 15gr to tbs ounce of water. Tin throat should ba examined- and the ohcesy deposits removed, and the places painted with a camel-hair brwh dipped in the following mixture: — One ounce- of glycerine tr'turated with' 10 drops of creosote. A little creosote may also be added to the drinking. Add two diops of creosote to Boz of water, place in a. lOoz bottle, and shake well. This can be given poultry to drink. Be sure and follow the instructions in order to mix the creosote with the water. The bird must have plenty of nourishing food, same as for birds suffering- from cold — bread and milk, lean meat, green food, etc.