The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-03-14

| quantity, and per cent. In quality,
making loss OF per cent. on the
cheese, which was at once restored by
supplying salt again. All cattle foods
contain some salt, from 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
0.43 per cent. of salt, clover hay 0. 81,
and oat straw ole. But this is not
sufficient. DIR. Englehardt says: '1f 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-
bic that the quantity of salt in the latter
lin the ash of their blood-is always
much greater than in the former-the
ash of their food:n 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-
tion, contains soda, one of the
constituent 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 rs
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 d gestion." As a
constituent of the blood, salt draws to
itself moisture and keeps the blood linn
pid, thus aiding its circulation. DIR.
Plovcr 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 air
they breathe. 1t facilitates digestion,
aids powerfully the oxydation of the
blood and the assimilation OF food, aud
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 a
large and unnatural flow is induced by a
long course Of artificial training, her
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 OF
the French Government recommended
two ounces day for a working OK or a
milch COW. DR.. Phipson, an English
authority, says a milch COW requires four
ounces of salt Gay. Finally, Professor
Goessmann sums up the whole question,
as follows: "Salt does not increase di-
rectly the live weight, yet il it favors an
economical digestion and assimilation of
the requisite normal amount of food ;
and it allows us, if desirable, to feed our
stock high, without incurring a par
ticular corresponding risk. 1t enables
us thus to shorten the time for getting
our live stock up to II 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. "-Prtirie Farmer