Page:Poultry diseases, causes, symptoms and treatment, with notes on post-mortem examinations (IA cu31924000931570).pdf/27

 tuberculosis. The fact that this speck contained so many germs, although it was far too small to be seen with the naked eye, will give an idea of how epidemics may be caused by food, water, and soil contaminated by excreta, nasal discharges, etc.

Regular and thorough disinfection of woodwork, of feeding vessels, and of the drinking water should form part of the routine of poultry management, and a stock of disinfectants should always be kept on hand. It will be found convenient to have an iron drum with a tap for a diluted solution, say 5%, of some standard disinfectant—e. g., creolin—that can be further diluted as required.

Water. A stock solution of permanganate of potash, made by adding ten grains to one quart of water, should always be kept on hand for purposes of disinfection. -When there is danger of infection, two tablespoonfuls of this solution should be added to every gallon of drinking water.

Feeding Vessels. Clean with boiling water.