Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1888-03-02

DR.. Dalton says: Experience has
shown that animals when regularly sup
piled with proper allowance of salt, are
kept in much better condition than when
they are fed only with hay, grain and
other vegetable substances. DR.. Smith,
an English authority on foods, says:
''Both the chlorine and the sodium of
which salt is composed are part of the
elements of the body, and are not
yielded in sufficient quantity by the
foods which we eat, and hence we crave
for further supply. There is no other
compound of chlorine which could sup
plant common salt" Professor L b.
Arnold, our best American authority on
dairy matters, if not the best in the
world, says: salt ought at all times
to enter into the food of the dairy COW,
and it should be kept where she can
partake of it al L6itum. Both the
quantity and the quality of the milk are
considerably affected by Withholding
salt till the cows get hungry for it.
Cows, in the season of lactation, require
more salt than at other times, and those
that give the most milk require the most
of it. In some experiments in June,
it was found that, by letting the cows
60 without salt for five days, they
fell off in their milk two per cent. in
quantity, and per cent. in quality,
making a loss of 9 per cent. on the
cheese, which was at once restored by
supplying salt again" All cattle foods
contain some salt, from a trace to about
one-half of one per cent, and all spring
water contains salt, which it teaches from
the earth. Common hay often contains
DAB per cent. Of salt, clover hay ia,
and oat straw 0.12. But this is not
sufficient. DR.. Englehardt says: eff we
compare the quantity of chloride of So
dunn, or salt contained in the ash con-
stituents Of the vegetable food of our
farm stock, with the amount that is
found in the ash of their blood, it will
strike us perhaps as something remarka-
BILE that the quantity of salt in the latter
in the ash of their biood-is always
much greater than in the former-the
ash of their food" while the amount of
salt in their urine compares more nearly
to that in their food. Starving animals
cease to excrete salt, but retain it in the
blood. Hence it is concluded that ''salt
is absolutely necessary in the animal
economy" Salt aids the liver in
secreting bile. The bile, one of
the most important aids to diges-
ton, contains soda, one of the
constituents of salt 1t is an indepen-
dent constituent of the cartilages of the
body. Hence, Prof. James NJ. Johns
ton says ''Stint the supply of salt,
therefore, and neither will the bile be
able properly to assist digestion, nor the
cartilages to be built up again as fast as
they naturally waste" Prof. Volt says,
salt quickens circulation and increases
the oxidation of albumen; and DR..
Julius Lehman holds that: "Of special
importance is salt, not only for the entire
process of Digestion" but it ''serves in
the stomach as the material for hydro
chlOric acid, which is one of the most
powerful means of digestion" AS
constituent of the blood, salt draws to
itself moisture and keeps the blood linn
pid, thus aiding its circulation. DR..
Plover concludes that it ''provokes an
increase in muscular strength, and so far
is capable of counterbalancing the effects
of insufficient nutrition" DR.. Locelles
SAYS: Common salt is almost as indis-
pensable to man and animals as the all
they breathe. 1t facilitates digestion,
aids powerfully the oxidation of the
blood and the assimilation of food, anc
may be we'll considered as the digestive
auxiliary to the coarser ailments of the
poor" To quote Prof. Arnold again, he
says "The percentage of salt IN cows
milk is generally greater than the per
centage of salt in her food, and as
large and unnatural flow is induced by
long course of artificial training, hei
food becomes ordinarily incapable OF
supplying her with the quantity required
to perfect her milk" The quantity OF
salt required varies with the food and
other conditions. The commission oil
the French Government recommended
two ounces day for working OK or
mich COW. DR.. Phipson, an English
authority. says a mich COW requires -four
ounces of salt a cay. Finally, Professor
Goessmann sums up the whole question,
as follows: "Salt does not increase oil
rectly the live weight, ct if it favors an
economical digestion and assimilation OF
the requisite normal amount of food;
and it allows Us, if desirable, to feed oui
stock high, without mourning a par
ticular corresponding risk. 1t enables
us thus to shorten the time for getting
our live stock up to desirable market
value, and assists US, under certain cir
cumstances. to dispose advantageously
of larger proportion of other farm
products, as grain, hay, ETC., In the
form of live weight. "-Prairie Farmer.
Farm and Garden Hints.
Plant vitality lost is hard to recover
Use of the cutting box economies fod-