Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1873-05-08
Salt-Its Value in Agriculture.

COMMON salt, although one Of the most
ancient minerals used in agriculture, is al
most ignored by our American farmers.
Even within the past few years few men
have attempted to show that it was not
beneficial to our farm stock. We have,
however, sufficient charity to believe that
some OF the writers for the agricultural
press Who denounced the use OF salt Were
honest in expressing their opinions, but at
the same time ignorant of the great value
Of this substance. If history teaches Us
anything in regard to agriculture, 1t is
that in every country and among all
nations wherever hcSbandry has reached
a very high position. there salt has been
extensively used and highly appreciated.
Dickinson in his husbandry of the an
clients, says that the Romans prepared
straw for cattle food by STEPPING it for a
considerable time in brine, and then dry
ing it and rolling it up in bundles. In
some parts of Africa, large herds of cattle
travel from great distances at stated sea-
sons, to feed on the marine plants
which grow on The sea coast and
are saturated with salt We also
know that the buffalo and deer
frequent ponds of brackish water as we'll
as salt springs This natural desire for
salt is no morbid, acquired taste, as few
would be wise writers have frequently as
serted but it is in obedience to natural
law: or in other words the instincts of
these, animals lead them to partake of
saline substances in order to ward off dis
eases DOmesticated animals need salt even
more than those in wild state, inasmuch
as the food given them usually contains
less saline properties than the wild grasses.
Salt gives relish to grasses, hay and
other kinds of raw food, and it acts uni
versally as a stimulus to digestion. 1t
gives tone to the stomach when impaired
by an excess of food or labor Expert
enced herdsmen have always found that it
acts as a vermifuge destroying intestinal
parasites, and it is well known to be a
powerful agent in tanning and overcoming
the natural timidity of animals. 1t is also
well known that salt is an excellent abater
ofinternal as well asoutward Inflammation;
it improves the quality OF the excrement
of animals for the purpose of manure.
But in its internal uses, whether as a con-
diment or medicine, it should be admin
istered in small doses. If animals are
constantly allowed access to salt they will
not consume too much for their good, but
when it is given them at intervals of once
or twice week small handful is sutfi-
calves that are weaned and fed upon
Cruel or other semi-liquid food, salt in
small quantities should always be given,
not only to prevent sickness, but to enable
the animal to relish the somewhat unnatu-
raj food. Salt also in moderate quantities
promotes the health of hogs. A table
spoonful once in twenty four hours mixed
with the food of each hog will not only
aid in the thorough digestion of the
food but insure perfect health. We
have not the least doubt of the eff
cheney of salt in preventing many of
the diseases which have made such
havoc among swine in portions of the
country during the past few years. When
the use of salt was first introduced into
the piggeries of Ireland, it was claimed
that hogs fattened on about one-half the
food that was required without it, simply
in consequence of improved or more thor
ough digestion. Were it necessary, we
might quote from hundreds of our great
est agricultural authorities to show the