Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1860-12-06
farm anu Garnea.
Importance CT Salt in Agriculture.

NOUS uiduttty u tuiS iueSttDDaule
gift of salt is distributed through
out the earth. why three. fourths of
the surface of the planet designei /
for the home Of man is covered !
with III the answer weuld be: la OF.
der to preserve the work OF nature, 10
enable, man the more readily to sustain !
himself and TO make him weathier
and better. 1t has become an in
dispensibie condition for the exist.
ence OF man ard bis civilization
In all organic beings We meet with
two sses- that Of life and
that OF deccmposiiion-the latter
bcgianing its full activity after the
former has eclieFed its end, at the
moment when organic beings are
dissolved INFO those constituents
from which the plant Was formed aud
poarished.
II, however, We intend to check,
or, at Least, delay decomposition,
we must employ acids, for sc know
thar tia Greater formed the sea salt
a mighty barrier against the immeas.
urable mss Of water becoming pu-
trd; VIC know that car stocks of
desb,, gre Sc, Sc, are preserved BY
the application Of salt; that cabbage
.waier, acids in gcner4l- and kitchen
salt sre the means employed by az
riculturists againsts septic diseases IN
our domestic animals, and against
diseases Of the month and feet. The
separation OF milk and deposit Of
meat will be increased BY the appli-
cation Of salt, thus forming essential
means for the promotion Of cattle
raising. BY the application OF salt
the fruits, especially wine, will be
much better. and even the ancients
we're 10 The habit of throwing salt
on their grounds, their vineyards aud
fruit trees. Agricultural chemistry
informs us thai he simplest combl-
nations through which nouIishment
is conveyed 10 plants, eOnslstsin acids,
alkai and alkaline substances. An.
imal che mistry shows that free muir
ATTIC acid aud kitehen-salt form the
principal constituents Of the contents
Of the stomach.
Ia French prze paper, By DR.. De-
saiye, en the manifold advantages
of The use Of salt to agriculture, the
following sults hive been laid down
by the celebrated French veterinary
surgeon, Grogniez:
COMMON salt seryas as a prevent
alive Of the fermentation and heating
5 Of hay, which has been henped W
10 large stacks during wet weather
Forty quintals Of hay require fiIteer
pounds Of salt. to be stresu amopg i
in alternate layers.
This effect is much better thar
showa In straw, which, it intended t.
be used as fodder, by being moistenet
with salt water may be preserved FOL
loag line, when it can be given t.
cattle instead Of hay, method il
use among the arcien's.
Leaves OF trees, when put in
bitches With s 1t msy he prevented
for a long time from patrcfact;se
fermentation, and will even make
good forage. Intelligent farmers Of
Tie Mont d'Oryonais are in the
habit Of thus preserving their vine
leaves as fodder for goats.
Fodder of inferior quality, for in
stance. straw. or other kinds, soaked
and bleached by rain aEd sun, cured
teo late, or become woody, may De
rendered mere paI4table aud easy Of
digestion hy being sailed. A pound
Of salt 10 three quarts OF water is
required for a quintal of bad hay.
The sharp taste which the milk OF
cows usually assumes in consequence
Of boets, turnips, and while cabbage
being continually fed 10 them, can
be removed by sitting those veget-
ables.
Ia Flanders. common salt is strewn
on raw and wet oats, to be fed to
horses, and, thus prepared, will not
be dangerous to the animals. The
same application may also be made
to hay newly harvested, to prevent
Injuries when it may become neces,
sary TO feed such hay. the moisture Of
which has not been fully eyaporated.
Though the bad qualities of dus.
IS, muddy, or moldy fodder, after
h,,ging been washed and thrssh-
, eJ, are not entirely removed, yet, by
giving a sprinkling of saltwater,
they will diminish to considerable
degree. This fact will be of advan-