1. Importance of Controlling Disease

The ravages of disease add considerably to the difficulties of raising poultry in all parts of the world. It is the experience of poultry rearers that an annual toll has to be paid in the lives of young birds and older stock. Sooner or later, in addition, an epidemic may break out and result in heavy losses and much discouragement.

It is most important, therefore, to be able to recognize the symptoms and to know the causes of the many diseases to which various kinds of poultry are subject. Every practical effort should be made to reduce avoidable mortality. An unexplained death should be regarded with concern. It may point to the presence of a serious disease. When there is not sufficient external evidence for determining the cause of death, a post-mortem examination should be made (see page 98).

The poultryman must know above all whether he is dealing with an infectious disease or not. The discovery that a sudden death among his fowls is due to apoplexy will set his mind at ease. On the other hand, if a case of cholera occurs, the body of the dead fowl should be burnt, and a vigorous campaign started to prevent the spread of the disease; birds showing mopishness and other suspicious symptoms should be isolated; the houses, the feed troughs, the water vessels, and the yard to which the dead fowl has had access, should all be thoroughly disinfected.

2. Dangers of Introducing Disease

Perhaps more loss has been caused by introducing birds with disease into a healthy flock than by any other means. Readers will, doubtless, be able to recall occasions on which their own, or their neighbors’, flocks suffered. An instance was recently related to the writer. A poultryman was offered two fowls, which he at first refused, but owing to the vagrant seller’s importunity, he eventually bought the birds and let them loose among the home flock. On the following day one died; but no effort was made to discover the cause, nor was the dead fowl’s body burnt. In a few days, a fowl belonging to the original flock died and, in three to four weeks after the purchase, two-thirds of the stock had died. It afterwards transpired that the vendor had lost several of his fowls from cholera, and the fear of further mortalities had been his reason for being so anxious to dispose of the survivors.

On every farm where poultry is kept, there should be a quarantine ward for new purchases. The most careful breeders will isolate their own birds that have returned from an exhibition, for fear they may have contracted some disease there or on the journey.

3. Control Measures

Practical experience and scientific investigation have clearly proved that preventive measures are more economical and effective than curative. Failing prevention, everything points to the importance of dealing promptly with the first cases, owing to the risk of infection of the rest of the stock. Control measures may be divided into three classes:

The details to which special attention must be given are covered by the following axiomatic rules:

4. Nursing Sick Birds

The small margin of profit on a single fowl makes dosing with medicines and nursing an unprofitable occupation, except in the case of valuable stock. If the treatment of a bird is undertaken, it should be borne in mind that more depends upon attention to the rules of good nursing than to the administration of drugs. Comfortable quarters, warm and free from drafts, clean straw, and invalid’s diet of soft and easily digested food will all turn the chances in favor of recovery.

Too often isolation is in effect a death sentence. The bird is put into cramped quarters, exposed to cold winds and beating rains, and, being in an out-of-the-way corner, is, perhaps, neglected instead of being specially cared for.

Fowls that will not take food should be fed lightly, but frequently, with a spoon in order that their strength may be kept up. All stale food should be removed.

5. The Use of Drugs and Medicines

Drugs and medicines likely to be required should always be kept in stock. The weekly use of Epsom salts, as a mild laxative for preventing intestinal disorders, is strongly recommended. Little faith should be put in drugs said to cure tuberculosis, cholera, etc. Below is given a list of the medicines generally required. The doses given in the table are for a medium-sized adult fowl; three-quarters as much should be given for a half-grown bird, and about one-fifth for a young chicken. Treatment should be repeated as necessary, and animals should be well nursed.

Note.—By accepting that 1¼ teaspoonfuls made up to a pint with water gives approximately a 1% solution, any of the weak dilutions required by poultrymen can be easily prepared.

6. Disinfection

The important part played by micro-organisms in causing and spreading disease must be understood before the value of disinfection can be fully appreciated. The poultryman must develop a sense of sight that sees lurking microbes at every turn, especially in unclean corners. Figure 5 shows germs revealed by the microscope in the excrement of a bird suffering from 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.

Houses and Fixtures. Spray with 2% to 5% creolin (or other disinfectant) and whitewash afterwards, or use whitewash to which 2% of creolin has been added. The whitewash should be prepared with quick-lime. The house should first be cleaned out with an iron scraper and scrubbing brush, using a liberal supply of water (see Fig. 6).

Soil. The most convenient of the following methods should be adopted:

(1) Spray surface with 5% creolin.

(2) Spread straw over ground and set fire to it.

(3) Fork over and lime. This method is not sufficient if serious contamination is suspected.