The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-08-29
TOPICS FOR FARMERS.

T
Salt Necessary to Anima1s.-The |
true value of salt for feeding to ami
mails is neither as well understood nor ap-
preciated as it should be by large class
OF farmers, and the best mode of feeding
is too frequently ignored, even when its
importance is fully admitted. That it
is actually required by animals, is shown
by the amount of salt contained in the
blood of the human species, it being
fully one-half OF one per cent. and fifty
seven and one-half per cent. of the ashes
of blood. Investigation has proven that
where salt is supplied with the food,
this proportion is invariable, and where
not supplied, other parts of the system
must supply the deficiency, to their in
jury. What is true of the human
species is equally true of our farm stock
and animals, which suffer the same
troubles when deprived of salt. When
the equilibrium of any part is disturbed,
the whole system is weakened, and the
animal becomes liable to disease, and the
system succumbs when attacked
Salt is a great aid in digestion, and
the natural instinct of animals prompts
them to its use, as is evinced by their
resorting to salt licks and other natural
sources, previous to and during theearly
settlement of our country, and by what
may be still witnessed at the present
day on the pampas of South America
and other wilds, where herds of horses
and other cattle travel miles to obtain
from natural sources a much needed
supply 1t is an undoubted fact that
! y,-bn IS traI
! to salt at all times. many of the diseases
and prevented by keeping the system
ularly given them only good results fol-
low, as is evidenced in their exemption
from disease. Where free access is had
to salt, stock will only take what is need
full, but where the supply is inconstant,
surfeit is often taken which frequently
operates iniuriously.
The invariable presence of salt in
quantities in tissues of the body shows
conclusively the important influence
which it exerts in the production of flesh
and fat in animals. Salt assists digestion
by increasing the flow of saliva, aiding
also further by promoting thirst, and a
constant flow of fluids to assist in dissolv.
ing much of the food which otherwise
might be only imperfectly digested
Actual experiments, carefully con-
Quoted, have demonstrated tEat where
two hogs were fattened, one fed salt in
its food, and the other with salt exclu
ded, the one fed salt food fattened very
much faster, and in several weeks les
time. 1t exceeded in weight by con
siderable proportion the one fed without
salt in its food. It is all unqttestionablt
fact that all our food products contain
greater or less proportion of salt il
their structure, but that the anima
economy requires an additional quantit,
is equally true. Farm animals, whel
, kepr on grass, or green, succulent feed
naturally take more salt than #hel
kept on dry fodder; at least such ha
been my observation.
, Table Refuse for Poultry.
3 proper feeding pail is an absolute neces
a sity to successfully prepare the refus
e of the table and kitchen, to make
: proper food for fowls. Get a hard-woo
r pail, or ask your grocer for a hardwood
r butter firkin shaped like pail. Cut
t board to At into the chine firmly on tn
L whole bottom of the pail, and thic
l. enough to project an inch or more bt
l. yond the ends of the slaves. Fasten
n in place by few nails driven throug
). the slaves into this false bottom, whic
|, may be of pine, as it is only to kee
q from bursting out the bottom of tn
l. pail by chopping in it. If you cannc
,, get a hardwood pail, put another falls
e bottom of hardwood inside Of a pin
s. pail, nicely fitted and secured like tn
under one. Grind the edge of con
q mon spade sharp, and you have an az
n mirable choppinE knife, and will be SUI
n pfised to see how quickly you can cho
y fine all scraps and waste of every kim
n cooked or raw vegetables, chicken bone
% and everything except beef, pork {
Le mutton bones; these saved by themselv'
n and put into soup kettle, with a
le pieces of raw meat, or cheap meat fro
9, the market, and keep it on the kitche
j. stove as much of the day as you can i
le duce your "better half" to let it +
d, main. After boiling several days son
IN of these large bones will chop up fiji
a with the other waste, and can be ust
e, as fast as they become soft. Chop 1
lg and shorts enough for a breakfast for Il
W nOckS; Scald tne Wnole Win the sol
u from the stock kettle, adding once ca,
&c week one of the following articles
each twenty-five hens: One teaspoonf
an pepper, six onions, one half pint chs
'g coal, one teaspoonful pure vinegar, al
er two teaspohofuls sulphur, etc. L
tn above will produce breakfast that W
a make your poultry house and its {
he cupants as lively and musical as fir
Va class Opera-house.
he