THE SYMPTOMS OF SICKNESS IN COWS.

Shannon News, 30 May 1924, Page 4

THE SYMPTOMS OF SICKNESS IN COWS.

A valuable dairy cow is. sometimes lost because tlit own°r is uncertain as toi whether or not the animal is really sick. When a cow shows indications ol' illness there should be no ’delay in an attempt to check the trouble. The best thing to do is to call in a veterinary surgeon, if there is a good one in th c neighbourhood, and the trouble shows signs of being serious. In examining a cow with a view to finding out whether she is really sick, or knowing just what is the matter with her, the first thing to do is to take her temperature. A self-register-ing veterinary thermometer is a part of the dairy equipment on a farm and every dairyman ought to have one. The normal temperature of a cow is from 98 to 100 degrees, and there arc some animals ini which it may be even higher, In young" cows the temperature is likely to be higher than older ones. Any rise of temperature above normal may be viewed as suspicious, and

should be kept in mind when the rest of the examination' is being made..

After getting a record of the temperature the cow’s pulse should be taken. The best place to do this is at the angle of the lower jawbone, where it may be plainly felt. The normal pulse of the human being is about' 72 per ininute, but that of a cow is much lower, bo ing between 50 and sixty to the minute. I-n case the pulse count, is higher or considerably lower than,these numbers the condition of the cow is not normah

Respiration is another index of healtli o,r sickness- If a cow breathes much faster than usual, or much slower than the normal rate, this tells something of her condition. Count the respiration of the cow by watching the sides of her flanks or by pressing an ear to her sides where the noise of her breathing can be plainly detected. The normal respiration of a healthy cow is from 15 to 20 per minute, or just about that of tlie human in normal condition.

If it is found that the temperature the pulse, or the respiration are varying from normal, there is no question but that there is something the liAittcr with the cow. If these variations are marked, the animal is to, be regarded as ailing, and these variations, taken iu connection with the general appearance of the animal, should give a clear idea as to tho need of dosing and treating her. When the nose of the cow is hot and dry, the hair rough and harsh to the touch, the eyes dull and glazed and the ears cold, av© have added evidence of sickness. Other signs to be watched for are lack of appetite, - sudden shrinkage of milk, and the cow ceasing to chew her cud. These outAvard indications will usually bo noted where the pulse, respiration, and temperature are abnormal. When the cow is found to be sick, the first, thing to do is to get her out of the hord and place her in comfortable quarters, ivliere slio will not uo near any cattle. Where there is the slightest suspicion' of any contagious disease this should be done at the earliest possible moment. Her milk, of course, must not be used as it would be unwholesome, and ivliere the cow has been attacked by such a disease as tuberculosis her milk would be actually dangerous.

Every dairyman should observe his coaa's so closely that he will be able to deticct at once a. slight departure from ’ tlie appearance of perfect . health. Standard books on the diseases of cows ami other stock cost but little, and every keeper of. cows should have one or more and be so familiar Avitli their contents that lie can form an intelii■gont opinion as to tlie nature of tho trouble when any of the coavs are ill. And lie should keep on hand and knoiv how. to administer simple remedies for minor ailments. But except in the way o,f giving first aid. he should not attempt to treat severe attacks or cases less violent but manifestly serious dis. eases. —“N.Z. Farmer,”