Though idiopathic fever is comparatively infrequent in occurrence, it unquestionably meets the attention of most persons who have extensive stable management of horses, and its general tendency to degenerate into local inflammation and symptomatic fever, seems to arise far less from its own nature than from foul air, vicissitudes of temperature, and general bad management. If idiopathic fever is not easily reduced, the blood accumulates in the lungs, the viscera, or some other internal part of the body, and provokes inflammation; or, if a horse, while suffering under this fever, be kept in a foul or ill-ventilated stable, or be exposed to alternations of heat and cold, he speedily becomes locally inflamed from the action of the filth or exposure. The symptoms of idiopathic fever are shivering, loss of appetite, dejected appearance, quick pulse, hot mouth, and some degree of debility; generally, also, costiveness and scantiness of urine; sometimes, likewise, quickness of breathing, and such pains of the bowels as accompany colic. Idiopathic fever, if it does not pass into inflammation, never kills, but is generally always curable.
Cattle are subject to both idiopathic and symptomatic fever, very nearly in the same manner as the horse, and require, when suffering them, to be very similarly treated. The idiopathic fever of cattle has, in many instances, an intermitting character, which may easily be subdued by means of ordinary care; and, in other instances, has a steady and unintermitting character, and is exceedingly liable to resolve itself into pleurisy, enteritis, or some other inflammatory disease. The symptomatic fever of cattle is strictly parallel to the symptomatic fever of horses, and is determined by the particular seat and nature of the exciting inflammation. But besides these fevers, cattle are subject to two very destructive and quite distinct kinds of fever, both of an epizootic nature, the one of a virulent and the other of a chronic character,—the former inflammatory and the latter typhoid. Numerous modifications of these fevers, or particular phases of them, are more or less extensively known among our readers as black-leg, bloody murrain, etc. The fever which in many instances follows parturition, particularly in the cow, is familiarly known as calving fever, or milk fever; and the ordinary fevers of sheep, swine, dogs, upon the whole, follow the same general law as the ordinary fevers of the horse, and are classifiable into idiopathic and symptomatic.
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