Nashville union and American. [volume] (Nashville, Tenn.) 1853-1862, 1860-11-18
importance OF Salt in Agriculture.

importance of Salt in Agriculture.
If we should ask why so enormous quantity of
this enestimable gift of salt is distributed through
out the earth; why threefourths of the surface of
the planet designed for the home of man is covered
with it the answer would be in order TO preserve
the work of nature, to enable man the more readily
TO sustain himself and to make him Weather and
better. 1t has become an indispensable condition
for the existence of man. and his civilization In all
organic beings we meet with two prOcesses-that of
ife and that of decomposiuon-t latter beginning
its full activity after the former has achieved its end
at the moment when organic beings are dissolved
into those constituents from which the plant was
formed and nourished.
If, however, we intend to check, or, at least, de-
ay decomposition, must employ acids, for we
know that the Creator formed of the seasat a
mighty barrier against the Unreasonable mass of
water becoming putrid we know that our stocks of
flesh grease 6c.are preserved by the application Of
salt that cabbage-water, acids in general, and
kitchen-sat are the means employed by the agricul
turist against septic diseases in our domestic
animals and against diseases of the mouth
and feet The separation of milk and
deposit of meat viii be increased by the application
of salt thus forming an essential means for the pro
motion of cattle raising. By the application Of salt
the fruits especially wine, will become much BETTER
and even the ancients in the habit Of throwing
salt on their grounds, their vineyards and fruit
trees Agricultural chemistry informs us that the
simplest combinations through which nourishment
Is conveyed to plants, consists in acids alkaes and
alkaline substances. Animal chemistry slows that
free muriatc acid and kitchensalt form the princi
nal constituents Of the contents of the stomach.
In French prize paper, by DR.. Desaiye, on the
manifold advantages of the use of salt to agricul
ture, the following results have been laid down
bv the celebrated French veterinary surgeon, Grog
niez:
Common salt serves a preventive Of the fer
mentation and heating Of hay, which has been heap
ed up in large stacks during wet weather. Forty
quintas Of hay require ntteen pounds Of salt, to be
strewn' among it in alternate layers.
This effect is much better than shown in straw,
which if intended 10 be used fodder, by being
mostened with saltwater, may be preserved for
long time, when it can be given to cattle instead Of
hay method in use among the ancients.
Leaves of trees, when put in bitches with salt
nav be prevented for a long time from putrefactWe
fermentation, and Will even make good forage. In
telligent farmers of the Mont 1Orlyonais the
habit Of thus preserving their vine leaves fodder
/ for goats.
Fodder Of inferior quality, for instance, straw
or other kinds soaked and bleached by rain and sum-
! cured too late or become woody. may be rendered
! more paatable and easy of digestion by being salt
ed 4 pound OF salt in three quarts Of water Is re-
uuired for a quintal of bad hay.
The sharp taste which the milk of cows usually
assumes in consequence of beets turnips and white
! cabbage being continually fed to them, can be re
moved by sailing those vegetables.
| In Flanders, common salt is strewn new and
wet oats. to be fed to horses, and, thus prepared
will not be dangerous to the animals. The same APP
phcatiOn may also be made to hay newly harvested
to prevent iiuries when it may become necessary
| TO feed such hay, the moisture of which has 10
| been fully evaporated.
Though the bad qualities of dusty, muddy. or
mOldy fodder after having been washed and thresh-
ed are not entirely removed yet by giving sprink-
ling of saltwater. they will diminish to a considera-
BILE degree. This fact will be of advantage to the
farmer whenever he may be in want OF appropri-
| ate fodder
| Bv means of salt such water as otherwise could
not be used for cattle for drinking will be render
| ed proper.
The great advantages to be derived from common
salt with regard TO the health of cattle have been
clearly shown by many experiments made by that
learned and celebrated agricuturist OF Alsace, NJ.
Bossingault Cattle by being fed with salt, receive
a soft glossy SKIN their digestion and appetite are
in good order, and they increase in flesh and
strength. Cows thus fed yield muca milk while
those treated otherwise have duh skins. with rough
hairs exhibit less appetite, produce smaller amour;
Of flesh and yield not only inferior quantity, but
also quality, Of milk.
Manure from cattle fed with sailed fodder Is also
OF better quality.
Finally. manuring with salt will Danish MOSES
| and hurttul parasiucal plants from meadows
| s. Patent Office Report.