activity, and hence the frequent tympanies of the ox. The ruminant is no less liable than the soliped to overload the stomach, and though the return of food from the first two stomachs to the mouth is a normal process, this is promptly arrested by the supervention of paresis in the overloaded and overdistended organs. This overdistension further tensely stretches and closes the lips of the œsophagean opening. The rapid swallowing of the food, with only one or two strokes of the teeth for each morsel, renders the large ruminant more liable to take in poisons, pins, nails and other injurious bodies, especially when hunger and the blunting of the sense of smell have been brought on by traveling on dusty roads. Again the large ruminants, and especially cows are wont to while away the tedious hours by chewing and unwittingly swallowing pieces of leather, cloth, bones, iron, etc. Once more the third stomach in which the food is compressed and triturated between the multiple folds, is normally comparatively dry, and is liable under dry, fibrous, heating or stimulating aliment, or in case of fever, to dry up in part or in whole, and to derange the whole process of digestion. All herbivora are liable to disease from unwholesome fodder and the resulting affection may prove epizootic in connection with unfavorable seasons, or more local, from faulty cultivation. The symptoms vary so much in connection with the seat and nature of the disease that it would be impolitic to attempt to generalize them. DISEASES OF THE MOUTH. Relative susceptibility to disease of the mouth: Food; irritants; bits; ropes; speculum; sharp metallic bodies; micro-organisms; functional; nervous. These are met with in all domestic animals, but are above all common in horses, oxen and pigs, partly because of special susceptibilities and of the nature of the food, but largely by reason of the exposure of this part to mechanical injuries, especially in horses and cattle. Hard bits and the harder hands of cruel and ruthless drivers, nooses of rope tied over the lower jaw and tongue, iron stirrup, clevis, or balling iron used without cover to force the jaws apart, a large drenching horn employed as a lever for the same purpose, an extemporized Yankee bridle rudely applied or used in breaking a colt, the method of curing a balking or jibbing horse by tying a rope to his lower jaw and to a bar extending forward from the pole, pins, needles, thorns and other sharp bodies, and irritants in food or medicine are among the causes of such disorders. Then there are the many irritating microörganismal ferments in food, water, mucus, etc., and irritant and hot medicines and food to account for local inflammations. FUNCTIONAL DISORDERS.