CAUSE.—By the Bacillus Sius; contaminated food, stagnant water, filth, etc., all have a tendency to aid its progress. I have seen farms, although located in sections where Cholera was prevalent, not in the least troubled with the malady, perhaps due to careful feeding of clean foods, care in watering, cleanliness about the pens and sheds and disinfecting occasionally, but no doubt a better explanation is that those hogs received tonics, containing worm expellers, at least four times a year. Many a case of supposed Hog Cholera is due to worms irritating and producing inflammation of the intestines, followed by diarrhoea. A person not familiar with the disease calls this “hog cholera.” In other cases, hogs which are fed swills from restaurants, hotels, etc., containing soap, washing powders, small particles of glass, etc., will die with symptoms leading a person to think they had Hog Cholera, but if a thorough investigation is made the true cause of death can easily be discovered. SYMPTOMS.—In true Hog Cholera, the temperature will be elevated two to four degrees above normal. There will be a loss of appetite, vomiting, diarrhoea, although there may be constipation when the hog is first affected. The hog wanders off by itself to some cool, quiet place and lies down. When it walks it will stagger and show great stiffness in its hind parts, due to soreness of the intestines. The hair will have a roughened appearance, the back arched, the eyes inflamed and discharging pus, red blotches will show themselves back of the ears, inside the legs and on the abdomen. At this stage the diarrhoea is watery, dark and tinged with blood, and very offensive in odor, breathing is very fast and labored. The hog grows very weak and dies. TREATMENT.—Prevention must always be borne in mind. Do not feed filthy food. Always feed good, wholesome food, and give clean water to drink. Watch the condition of hog’s bowels and regulate them by feeding. Burn manure and bedding and disinfect carefully. Do not permit your hogs to drink out of running streams of water, especially if Hog Cholera is in your neighborhood. When buying hogs, it is well to keep them off by themselves for two or three weeks, as they may be diseased. Do not permit neighbors, their stock or dogs on premises when Hog Cholera is raging, as the infection of Hog Cholera can be spread very rapidly by matter from the affected hogs adhering to the shoes of man, to the feet of stock and hogs, etc. I am positive that if this method were properly practiced by all hog raisers and feeders, Hog Cholera would be a very rare disease.