. Hog cholera. nce of sickness appears,varies from four days to four weeks, depending upon the suscepti-bility of the individual animal and the virulence and manner of theinfection. An active or acute attack of sickness indicates that the period ofincubation was short and the infection highly virulent. A chronic typeof cholera is indicative of a long incubation period and an infectionlow in vitality. The period is usually from seven to fourteen days. Symptoms. Since cholera occurs in three different forms—acute, subacute andchronic—the nature and character of the symptoms naturally var^to a ve
. Hog cholera. nce of sickness appears,varies from four days to four weeks, depending upon the suscepti-bility of the individual animal and the virulence and manner of theinfection. An active or acute attack of sickness indicates that the period ofincubation was short and the infection highly virulent. A chronic typeof cholera is indicative of a long incubation period and an infectionlow in vitality. The period is usually from seven to fourteen days. Symptoms. Since cholera occurs in three different forms—acute, subacute andchronic—the nature and character of the symptoms naturally var^to a very decided degree, even in individual animals belonging to thesame herd. At the beginning of an outbreak in a herd we usually observe onlyone or two animals showing evidence of sickness. There is nothingparticularly characteristic in the signs of sickness displayed and thepresence of so grave a disease as cholera may not be suspected untila week or two later when other hogs in the herd become sick. Of —5-. o — G course as the number of sick hogs increase there is an increase in theamount and virulence of the infection, hence increased opportunitiesare offered for the well animals to contract the disease. Acute Form.—This is by far the most common type met with infield work. At the beginning1 the temperature is elevated from two tofour degrees or even as high as six degrees. Since the normal tem-perature of a hog is 102 degrees, this would mean that in cholera casesthe temperature would be 104 to 108 degrees. The temperature of ahog may be taken per rectum with an ordinary human thermometer,and above 104 degrees in cholera-infected herds would indicate sick-ness-from cholera. On account of the high temperature, loss of appe-tite, lassitude and marked depression are among the first symptomspresented. Vomiting is frequent. Usually the hog strolls off from theremainder of the herd, selects a quiet place and lies down, sometimeshides by covering itself with litter such as
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