The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1878-09-07
TOPICS FOR FARMERS.


Salt Necessary to Animals.-The
true value Of salt for feeding to ami
mails isneither 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 great aid in digestion, and
the natural instinct of animals prompts
them to its use, as is evinced by their
resorting to salt ticks and other natural
sources, previous to and during the early
settlement of our country, and by what
may be still witnessed ut 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 undGubted fact that
| where animals have unrestrained access
to salt at all times, many of the diseases
to which they are liable are warded off
and prevented by keeping the system
regular We find that when salt is reg
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,
a surfeit is often taken which frequently
operates injuriously.
The invariabe 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 tLat 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 less
time. 1t exceeded in weight by a con-
siderable proportion the one fed without
salt in its food. 1t is an UNREASONABLE
fact that all our food products contain
greater or less proportion of salt in
their structure, but that The animal
economy requires an additional quantity
is equally true. Farm animals, when
kept on grass, or green, succulent feed,
naturally take more salt than when
kept on dry fodder at least such has
been my observation.
Table Refuse for Poultry. First,
proper feeding pail is an absolute neces-
sity to successfully prepare the refuse
of the table and kitchen, to make it
proper food for fowls. Get a hardwood
pail, or ask your grocer for hardwood
butter firkin shaped like pail. Cut a
board to fit into the chine firmly on the
whole bottom of the pail, and thick
enough to project an inch or more be-
yond the ends of the slaves Fasten it
in place by few nails driven through
the slaves into this false bottom, which
may be of pine, as it is only to keep
from bursting out the bottom of the
pail by chopping in it. If you cannot
get hardwood pail, put another false
| Iof &c h., j. r
pail, nicely fitted and secured like the
under one. Grind the edge of a COM
mon spade sharp, and you have an ad-
mirable chopping-knife, and will be sur
prised to see how quickly you can chop
fine all scraps and waste of every kind,
cooked or raw vegetables, chicken bones,
and everything except beef, pork or
mutton bones these saved by themselves
and put into a soup kettle, with all
pieces of raw meat, or cheap meat from
the market, and keep it on the kitchen
stove as much of the day as you can in
duce your "better half" to let it re-
main. After boiling several days some
of these large bones will chop up fine
with the other waste, and can be used
as fast as they become soft. Chop up
the waste each morning, adding meal
and shorts enough for breakfast for the
focks; scald the whole with the soup
from the stock kettle, adding once each
week one of the following articles for
each twenty-five hens: One teaspoonful
pepper, six onions, one-half pint char
coal, one teaspoonful pure vinegar, and
two teaspohofuls ulphur, etc. The
above will produce breakfast that will
make your poultry house and its oc-
cupants as lively and musical as first
class Opera-house.
! TTEHS For RTET n A ND UOJISLr