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Common Diseases of Farm Animals by D. V. M. R. A. Craig
page 282 of 328 (85%)
healthy animals. The dose of virus recommended varies from one to two cubic
centimetres for each hog.

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. Exercise, feeding and close
confinement in a warm place may raise the body temperature above the
normal.

Hogs that are to be vaccinated or treated should not be given feed for at
least twelve hours before handling them. If possible they should be
confined in a roomy, clean, well-bedded pen. If this is practised, they are
cleaner and easier to handle and their body temperatures are less apt to
vary. After the treatment or vaccination the hogs should be fed a light
diet for a period of at least ten days, and the ration increased gradually
in order to avoid causing acute indigestion. This is necessary because of
the elevation in body temperature resulting from the inability of the
animal to digest heavy feeds, kitchen slops and sour milk. If poor judgment
is used in caring for the vaccinated hogs, and the person who vaccinates
them uses careless methods, heavy losses from acute indigestion, blood
poisoning, or hog-cholera may occur.


QUESTIONS

1. What is the specific cause of hog-cholera? Give and describe the
different methods of spreading the disease.

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