Associated with the disease are loss of appetite, high fever and lameness. Death follows just a few days from the time of attack. So far no medicinal treatment for cure has been discovered. Stock should not be admitted to infected regions. The only safe practice in regions where blackleg is prevalent is in the use of protective inoculation or vaccination. Such vaccination renders the animals immune, and even if attacked, there is almost no appearance of the disease at all.
=Using Blackleg Vaccine.=--The blackleg vaccine now so well known is made from diseased flesh taken from a calf that has died from blackleg. This flesh, after being dried and powdered, is then properly prepared and injected into the animal. There are two kinds--a weak and a strong vaccine and single and double vaccine. The single vaccine requires but one inoculation. The latter is believed to be superior and gives better protection. The vaccine is usually available from the state experiment stations, or can be obtained through your veterinarian. About the only skill required in doing the work is in having the instruments thoroughly cleaned and disinfected. A hypodermic syringe is used and the injection made on the underside of the tail, a few inches from the tip, or just beneath the skin of the neck or shoulder. The point of the syringe should not puncture the muscle at all; simply pick up the skin and draw it away from the muscle and admit the fluid in the loose space between the two.
When vaccinated, the treatment is supposed to last about a year. If calves are vaccinated the operation should be repeated at about the age of yearling. Two periods of vaccination are suggested: when turned to pasture in the spring or when turned to dry food in the fall. Full directions as to the use of vaccines always accompany the preparations and further detail is unnecessary here.
Preventive medicines cannot be relied upon, although a common one is used throughout the West, made as follows: 4 ounces of sulphur, 1 ounce of saltpeter, 2 pounds of sulphate of iron, and 1 pound of air-slaked lime. After being thoroughly pulverized and mixed, this is added to one-third of a gallon of common salt and used in the place of salt.
