The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1872-06-13
WHY Do We Use Salt z

Why Do We Use Salt2
The use of common salt in our food, and in
that of the lower animals, is not q mere matter
of choice, or of taste. 1t is a necessary condi-
ton of animal existence. Hence, it is q wise
provision that, like that equally indispensable
substance, water, salt is to be found all over
the globe; existing, especially, in large pro.
portion in the waters of great oceans as well
rs on the land, in solid strata of rock salt, and
dissolved in greater or less quantity in the wa
ter of its springs.
Indeed, it is so universally present that it is
seldom we have an opportunity of observing
the effects of its complete deprivation upon
animal health or life. But, according to War
den, in the northern districts of Brazil where,
doubtless, the soluble salts of the elevated land
have long since been washed into the ocean IN
the numerous tributaries of the Amazon, the
domestic animals die, if not periodically sup
piled with salt.
The central elevated regions of Southern
Africa, and portions of Central Southern Asia
exhibit the same condition, and here also the
effects of deficiency of salt on the animal
economy may be studied.
Mungo Park long ago informed us that in
the interior of Africa salt was sometimes
bought with its weight in gold, and that his
own longing for this substance, after being
subjected to a strict vegetable diet for some
time, could not be expressed in words. In
deed, we are told by other travellers that in
several parts of Africa men were bartered for
salt, and brother would sell his sister, for
slave, to obtain this much coveted substance
DIR. David Livingston, in his recent account
of his explorations in South Africa, corrobo-
rates the account of Mungo Park, and states
that not only did he experience great long
ing for salt, or animal food after having been
restricted for long time to an exclusive vege-
table diet, but that the digestive powers were
also always impaired
Dyspepsia thus induced, was easily cured by
the use of animal food; while, even milk or
eggs, always had marked salty taste to the
person unused to that diet; but it could be rs
efIectually relieved sometimes by the use Of
salt alone.
Knowing how important salt and its elemen-
tary constituents are to the digestion and as
similation of food, the question naturally
arises, are not many cases of dyspepsia occa-
stoned by too scanty use of salt with the
food, and may not many cases be relieved rs
| were those under the observation of DIR. Liv-
| ingston, by more free use of that salubrlous
article?
The salty taste of animal food is easily ex-
| planned by the fact, often demonstrated by
chemical analysis, that all animal bodies, as
we'll as the solid and fluid parts of them, as
we'll as all animal secretions and excretions,
contain common salt When the soft parts of
the animal body are incinerated, common salt
! is found to form more than one-half OF the
weight of the ash. The same is the case with
the ashes of the blood, which, like the milk
and the white of the egg, not only always con-
tains this substance as necessary ingredient,
| I'll 70 r.
Donate of soda, which is doubtless derived from
the decomposition Of the salt.
| II is, hence, to be easily understood why
carniyerous animals and persons who live ON
an animal diet, are not as much dependent on
the habitual use of salt with their food, as
those confined to strictly vegetable regimen.
1t is especially in the herbivious animals OF
the interior that this necessity is most appa-
rent-those living near the sea finding usually
enough salt in the herbage and water to supply
their wants. But in the interior the craving
for salt appears to be instructive; leading the
wild animals hundreds of miles through the
cane-brakc, in former times, to the distant salt
licks, and periodically bringing our grazing
animals at the call of the grazer to receive
with eager demonstrations their weekly dole OF
salt.
| For many reasons, then, is salt indispensable
to animals, and as it is constantly discharged
from their bodies, in their fluid excretions es-
pccially, regular supply of it is necessary to
health and even existence, when the food and
water do not naturally contain as much of it
as is habitually discharged.
Thus, as was ascertained by experiments on
fattening oxen by Boussingault while the ad-
dition of salt to their food did not actually in
crease the quantity of flesh or fat produced
those which were deprived of it showed less
healthy skin, lower condition of health, and
would command only lower price in the mar,
ket, than those which received salt in addition
to that naturally contained in their fodder. II
is not direct producer of flesh, but, being ne.
cessary to the animal economy, its habitual
use conduces to that healthy and vigorous con-
dition which is indispensable to profit.