n pork from a diseased pig. Thorough
cooking of meat appears to destroy the vitality of the worm, but in
foreign countries where the pork is eaten in an uncooked or an
undercooked condition the disease is not uncommon. Fortunately,
Trichinosis is almost unknown in this country, owing to our more
stringent sanitary conditions, the disease being due in the pig to the
eating of human excrement in which are thread worms.

The most common kind of pig worm in this country is the round white
worm, pointed at both ends. Its length varies from one to several
inches. Its presence is often unsuspected until one or more of the worms
are noticed in the dung of the pig. It is readily got rid of by keeping
the pigs from food for at least twelve hours, and then giving them a
little tempting food in which a dose of santonine, varying from three to
ten grains for each pig, according to its age, has been added. Some two
hours later a dose of castor oil of from 1/4 oz. to 2 oz., or of one to
two ounces of Epsom salts, should be given in milk or some other
tempting food. Similar treatment will prove successful in the case of
pigs affected with the smaller kind of worms save that of the worm which
causes what is commonly known as "husk." This worm makes its home in the
windpipe and bronchial tubes. It is advisable to obtain from a chemist a
drench for the riddance of this worm, as the remedies will consist of
linseed oil, turpentine, spirits of camphor, and asaf[oe]tida.

SORE TEATS

Occasionally the teats of sows, especially sows with their first
litters, become chapped or sore. This trouble is frequently due to the
too vigorous sucking of the little pigs when the supply of milk is
short, to the biting of the teats when the sharp little teeth have not
been broken off, or even to cold winds.

An application of boro-glyceride will usually effect a speedy cure. In
persistent cases it will be advisable to give the sow a dose or two of
opening medicine such as salts or sulphur.

SALT AND SODA POISONING

Although these can scarcely be classed as diseases, the effects are
often more serious than those of some actual diseases to which swine are
more or less subject.

In the majority of cases the cause is the neglect of the cook to keep
separate from the swill the water in which salted meat or other food has
been boiled, or the water to which soda has been added in the washing
of the plates, etc. An attack if at all severe is usually fat