,
.
-P < I
Cough Due
to Worms
-j r
A render falls to understand how
cough cnn be caused by worms and
would like to have some Information
In this score. It certainly does seem
tl'Rnge that cough should come from
worms In the Intestines or stomach , :
but such Is the case In some In-
stances. Indigestion causes formation
of gas and gas distension of the
stomach , which may press upon the .
diaphragm or otherwise distend or-
gans so that the diaphragm Is Inter-
fered with , In which case cough and
vomiting might be Induced. At the
same time there Is Irritation and
sometimes Inflammation of the mu-
coos lining of the digestive organs ,
and where this Is present , distant
mucous membrane may become affected -
fected sympathetically or nerves may
be Irritated sufficiently to produce
cough. Lastly , where Indigestion
causes vomiting or eructation of gas ,
food may find Its way Into the entrance -
trance of the windpipe and induce
coughing. Worms are , however , usually -
ly elsewhere than the stomach or intestines -
tostlnes when they cause cough of
an aggravated character in young :
pigs. The worms In these cases are
found in the windpipe and air pas. : : :
sages of the lungs and set up ver-
minous bronchitis and cough. Until
recent years this trouble was over-
looked In swine , but recognized asa
a common disease of young calves
and lambs. The worm giving rise to
the disease Is known as strongylus
paradoxus and Is a slender whitish or
brown parasite measuring three-
fourths Clf an inch to one and one-
.
fourth inches long. The worm eggs
are doubtless taken ; : in on grass or in
. . . . " -
drinking water or mud and finally
assume the shape of worms which
may bo found curled up in small
nodules along the lining of the wind-
pipe or in the air passages or the
lungs. When the small air passages
( bronchl1) ) are invaded , parts of the
lung become like liver , indicating
pneumonia , and where this is the case
the pig may die. The worms in any
: . part of the breathing apparatus set
up Intense irritation , as they are for-
,
-olgn bodies. The mucous lining becomes -
comes Inflamed and inflammatory
products in the form of phleghm are
coughed up. The affected pigs cough
severely until thIs matter Is raised
and then have nn easy spe1L The
cough is so troublesome that It has
been considered whoopIng cough , but
post.mortem investigation dIscloses the
presence of the little worms. In mak- -
ing such a post-mortem there is some
danger of confusIng this worm disease -
ease with tuberculosIs , for nodules
are sometimes found in the lung tis-
sues that appear to be characteristic ,
of tuberculosIs , but are really duo to
encysted 'worms and a cheesy ma-
.
terlnl deposited about them. The microscope -
croscope should be used in making
examInations of the nodules referred
to. Old hogs are not seriously affected -
fected , but young pIgs either In springer
or fall are liable to succumb to pneu-
monia consequent upon the presence
of these worms In the lungs. When
pIgs are seen to suffer from a cough-
ing dIsease suggestive of croup or
whoopIng cough without the throat
.
being evidently sore and swollen , the
worms referred to should be suspect- I
ed , and the patients red as generously
as possible to keep them growing and
assist In offsetting the ravages of the
worm , for whIch no cure is prnctlca-
blo. Gb'co-heroin in teaspoonful doses
. will greatly abate the cough if given
three times dally or in increasIng
dose , If the first mentioned dose does
not prove sufficIent. Some good Is
also derived from fumIgation in a
close room. For this purpose sulphur
Is commonly used , but better results
and less danger will attend the use
'
J'Of ! a mIxture of equal parts at euca-
-yptus and oil of tar or compound
c
tincture of benzoIn , which may be
generated by evaporating the mixture
over an alcohol lamp. Occasional
doses of turpentine or of one of the
coal tar product dips or disInfectants
such as wo advertise usually tend to
prevent all parasitic diseases of the
Internal organs , and the lung worm
will lie less troublesome where these
remedies are used. It Is also Impor-
tant to keep pigs away tram pastures
where affected swine have grazed and
especially out of mud wallows or
dirty , damp places. Such places are
germs of all kinds and dangerous to
the natural habitat of parasites and
swlnc.-A. S. Alexander In Farmers'
RevIew.
Save the Big Trees
Those who read PresIdent Roose.
velt's message to Congress will remember -
member that one of the things he rec
ommended was an appropriation for
the purchase and preservation of one
or more of the groves of big trees ,
"Sequoia Glganten , " that still exist in
California Wllliam Russell Dudley ,
\'Ice-presldent of the AmerIcan For.
estry Association , is greatly interested -
ed in the matter and recently urged
It upon the attention of the Senate ,
In a communication addressed : : : : : to that
body. Ho prefaced his letter by say-
Ing that the facts transmItted had
never before been publIshed. He told
of one celled tree which science had
proved conclusively began its existence -
once 625 years before ChrIst. WrIting
of the great trees in the Converse
BasIn , Mr. Dudley saId : A remarkable -
able recuperative power followIng nn
Injury was found after an examination
of the trees in this basin. The effects
of certain tremendous forest fires oc-
currIng centuries ago were registered
in the trunks of these trees , and the
record was completely concealed by
the subsequent healthy growth.
Among n number of similar cases the
most instructive record of these ancient -
clent forest fires was observed in a
tree of moderate sIze-about fifteen
feet in diameter five feet from the
ground. It was 270 feet in heIght and
2,171 years old.
The hIstory of the tree was as follows -
lows : B. C. 271 it began its exIstence.
The first year of the Christian era It
was about four feet in dIameter above
the base. A. D. 245 , nt 51G years of
age , occurred a burning on the trunk
three feet wide. One hundred and five
years were occupIed in covering this
wound with new tissue. For 1,19G
years no further injurIes wore regis
teredo A. D. 14-11 , nt 1,712 years of
age , the tro was burned n second
time in two long grooves , one and two
feet wide respectively. Each had its
own system : of repnlr. One uundred
and thlrty.nino years of growth fol-
lowed , including the time occupIed by
covering the wounds. A. D. 1580 , nt
1,851 years of age , occurred another
.
fire , causIng a burn on the trunk two
feet wide , whIch took fifty.six years
to cover with new tissue. Two hun-
dred and seventeen years of growth
followed thIs burn. A. D. 1797 , when
the tree was 2OGB years old , n tremendous -
mondous fire attacked it , burning the
great scar eighteen feet wIde. One
hundred and three years , between
1797 and 1900 , had enabled the tree to
reduce the exposed area of the burn
to about fourteen feet in wIdth. Mr.
Dudley made n strong plea to the
Senate to save the sequoIa forests
from the hands of the vandal Man , ,
and in the last twelve words ho puts
the meat of the certain destruction
matter when ho says : "The trees
will be cut by the lumbermen when it
. "
will lJaJ.
Lands should be so well drained
that in the spring , as soon ns the
frost Is out of the ground , the water
will not stand on the soIl , but will
quickly dIsappear. This will insure
the land beIng ready for working at
no early dnte.
American Bacon
Abroad
It would seem advisable for American -
can hog raIsers to pay more atlen on
to the production of hlgh.class bacon ,
especIally that to be shipped to the
English mnrltet. Most of our bacon
goes to the English market , and it is to
the English taste that we must cater
In the matter of quatlty. Also , it Is
true that the greater part of the bacon
Imported into England comes from the
United States But , as the Farmers'
Review has pointed out before , the
American product has never equaled
In price the bacon made in Denmark ,
and is almost always lower in prIce
than bacon from Canada , though that
bacon does not compare favorably
wIth bacon from Denmarlt. Sometimes
the price for AmerIcan bacon has
been only half that of Danish bacon.
During the past two or three years the
quality of AmerIcan bacon seems to
have improved some , If we may judge
of Its standing in the English market.
EIther that or the exporters have been
more careful In their selection of bacon -
con to go abrond. We think the qual-
Ity of the bacon in our local markets
has also improved , as it is now easy
to get bacon with layers of lean mixed
with the fnt. There seems to have
been au improvement in our manner
of feeding pigs and hogs. Although
many of our people are sun feeding
corn , and corn only , the number Is apparently - I
pnrently decreasIng , and the constant :
pounding away of the agricultural :
press and of our lendIng hog breeders :
and agrIcultural professors in thIs re-
gard Is having its effect. We have :
I
but to' go on in the way we are now II I
goIng to gIve the foreign market in
.few years the kind of bacon it demands -
mands and for which it is ready to
pay a good price. The packers are
Indeed more carefully selecting than
formerly ns to the requIrements of
the foreign market but there is also
n wIder range to select from. The Canadians -
nadians are wider awake on thIs point
than are we , and the leading profes-
sors of the agricultural college there
are gIving the matter a good deal of
careful attention. As a result they
have greatly increased their ship-
ments of bacon during the past few
years.-Fatmers' : Roview.
Making Cottage
Cheese
Recently making of cottage
cheese has received considerable attention -
: tentlon from some of our instructors
in cheese malting , ns thIs article is
gradually assuming consIderable importance .
portnnco In the disposal of our dairy
products. People that have a considerable -
siderable amount of milk can almost
always sell cottage cheese nt a good :
price if It is properly made. It is I
even appearing in some of our city
stores devoted to the selling of deli-
cacies for the tnble. Sltlmm1llt only
should be used , ns the butterfat in the
whole milk is too valuable to be disposed -
posed of in this wny. The selling
price of cottage cheese is based on
the presumption that it is made of
sldmmillt and it would therefore be
inadvisable to make it of a more ex-
pensIve substance.
For the making of cottage cheese
the sklmmIlk should be kept at a
temperature of 70 to 75 degrees for
one to two days from the time the
milk Is drnwn. By that time it will
be well curdletI. The sour milk should
be heated to about 90 degrees Fah-
renheit cod kept nt that temperature
tin the whey begins to appear. The
whey will become clear in from fifteen -
teen to twenty minutes after that
temperature is reached. This temperature -
ature will be a surprise to most of
our readers who have been tn the
habit of almost boiling the milk in
-Ic
_ _ _ _ _ _ _ _ _
the ' malting of cottage cheese. But
the high temperature produces a hnrd'
cheese that is not so desirable or .
palatable ns that made at a tempera-
ture of 90 degroes. ' . .
When the whey Is clear the cheese
"
Is put into muslin bags' ' antI allowed to
drain till the whey Is nearly all out of
it , or as much out of it ns will run.
Then the cheese is made up into balls
and put into oIled paper and made
ready for the marltet. The salting ,
whIch must be done whIle the curd J r
is in the mass , should be nt the rate.
of one pound of salt to 100 , pounds of. ,
cheese. In makIng a high quality" T
cheese it is advised by some makers ,
to put in about one ounce of cream to ' , j
one pound of cheese , before it is made . 1. : ,
up into balls. 'q' '
Flavor and texture make the salable
value of cottage cheese. The flavor
should be that of mIldly sour milk.
There should be in it no bItter taste
or flavor of the stable. It Is' always
best to taste the sour milk before us-
Ing it for this purpose , to make sure
that it contaIns no flavor that would
be objectionable. When the cheese
is found to be too sour it is probable
that It is due to the presence of too
much whey and that the heating was
not continued long enough to permIt
the complete separation of the whey.
When the sour milk is heated above
100 degrees the cheese Is rendered too
dry and the texture crumbly. Care
must be taken to Insure a temperature {
of at least 90 degrees , as in the case { ,
of n temperature below that the whey
will not drain . out sufficiently and the . f
cheese will be mushy and soft.
, . ,
A V"I .
,
Thin or. Fat '
Brood Sows
-1
It is a mistake to keep a brood sow ! I J
too fat , and it is n greater mistake to t
keep her too thIn. During pregnancy . 1
- - - -
we must keep two things in mind :
One is that the sow is keeping up her J'
bodily strength , and the other is that 6 ! ' ,
she is nourishing a foetus on the fobs ' .
she receives. Feeding should there111' "
fore be liberal , though it need not be \
quite so heavy as after farrowing. She ' ' \
should be kept in a good condition ,
neIther too fat nor too lenn. If there
is to be an error on either sIde it
should be on the sIde of overfatness.
Wo have heard the advice gIven to
keep the brood sow lean. ThIs is an
error of the worst kind , but It Is one
that is often allowed to become the
trite sayIng of a neighborhood. LIke
many other trite sayings that are accepted -
cepted on theIr face , there is no truth
in it. If the brood sow is kept thIn
the pigs will lack stamIna , and they
may never recover from thIs bacltset ,
they received before birth. Fasting " ' '
'j'
does not enable n sow to bring forth . .1"\ '
a strong Utter of pigs , and thIs stnte-
meat should appeal to every man's in-
telllgence. The unborn pig must be
remembered when we are feeding the
dam. It is unlikely that a balanced
f
ration will make the dam fat while
she is carrring a , Utter. When sows
are made o\'erfnt at that period it is
doubtless due to feeding a ration -
tion greatly overbalanced on the
side of carbohydrates. It is prac-
tically impossIble to make a.
brood sow too fat by feeding a
her a large ration properly hal
anced. With this feedIng , the sow
should have an abundance of exercise ,
and with that there is little or no
danger of too much fat being u fu-
ju-
mulated. I
Land in which seeds are sown
should never be permitted to become
puddled. Puddling is brought aboutS- ; i
by water standing on the ground tiJI F
the soIl has become like putty. Thug
oxygen is thus shut off from the seeds
and they cannot germinate. This has
been agaIn and again demonstrated
'oy "puddllng" one part of a planted
plot and leaving another unpuddled.
Seeds to grow must have aIr as well
as water.
One of the ! best drouth preventers
is a good supply of humus in the soli d '