GENERAL DISCUSSION.--The digestive tract of poultry is composed of the
following organs: mouth, gullet, crop, stomach, gizzard and intestines,
with the two large glands, the liver and pancreas. The digestion of the
feed begins in the crop. Here the feed is held for a short time, mixed with
certain fluids and softened. On reaching the stomach it becomes mixed with
the digestive fluid secreted by the gastric glands. This second digestive
action consists in thoroughly soaking the feed in the gastric juice, making
it soft and preparing it for maceration by the heavily muscled gizzard.
Following maceration it passes into the intestine. It is here that the
digestive action is completed and absorption occurs.

Under the conditions of domestication, poultry are subject to a great
variety of intestinal disorders.

DISEASES OF THE CROP.--Impaction and inflammation are the two common
diseases of the crop. _Large, impacted crops_ are usually caused by the
feeding of too much dry feed, fermentation of the contents of the crop and
foreign bodies that obstruct the opening from the organ.

_Inflammation of the crop_ is caused by excessive use of condiments in the
feed, putrid or spoiled feeds and eating caustic drugs, such as lime and
rat poison.

_The symptoms_ are dulness, an indisposition to move about, drooping wings
and efforts to eject gases and liquids. The crop is found greatly distended
and either hard or soft, depending on the quantity of feed present and the
cause of the distention. If fermentation is present the crop usually feels
soft.

_The preventive treatment_ consists in practising proper methods of