The most common kind of pig worm in this country is the round white worm, pointed at both ends. Its length varies from one to several inches. Its presence is often unsuspected until one or more of the worms are noticed in the dung of the pig. It is readily got rid of by keeping the pigs from food for at least twelve hours, and then giving them a little tempting food in which a dose of santonine, varying from three to ten grains for each pig, according to its age, has been added. Some two hours later a dose of castor oil of from 1/4 oz. to 2 oz., or of one to two ounces of Epsom salts, should be given in milk or some other tempting food. Similar treatment will prove successful in the case of pigs affected with the smaller kind of worms save that of the worm which causes what is commonly known as "husk." This worm makes its home in the windpipe and bronchial tubes. It is advisable to obtain from a chemist a drench for the riddance of this worm, as the remedies will consist of linseed oil, turpentine, spirits of camphor, and asafœtida. SORE TEATS Occasionally the teats of sows, especially sows with their first litters, become chapped or sore. This trouble is frequently due to the too vigorous sucking of the little pigs when the supply of milk is short, to the biting of the teats when the sharp little teeth have not been broken off, or even to cold winds. An application of boro-glyceride will usually effect a speedy cure. In persistent cases it will be advisable to give the sow a dose or two of opening medicine such as salts or sulphur. SALT AND SODA POISONING Although these can scarcely be classed as diseases, the effects are often more serious than those of some actual diseases to which swine are more or less subject. In the majority of cases the cause is the neglect of the cook to keep separate from the swill the water in which salted meat or other food has been boiled, or the water to which soda has been added in the washing of the plates, etc. An attack if at all severe is usually fatal. The symptoms are a discoloration of the skin, and a refusal of food. As these are the usual symptoms of several other ailments, it is difficult to determine the cause of death save by a post-mortem examination. It is to be feared that this mixing of a solution of salt and soda with the other swill will be one of the difficulties met with in the more general utilisation of kitchen refuse in the keeping of pigs. CHAPTER XVIII THE CURING OF PORK