The Columbus journal., 1895-08-14
Salt for Stock.

With less scientific jargon than usual
in journals devoted to the medical and
veterinary professions. Prof. Aitken, Of
Marlborough, one Of the new editors of
the Veterinarian, writes a useful article
in that periodical on "The Importance
Of Salt as an Article of Diet" He
draws. attention to the fact that in the
blood of animals there il six or seven
times as much sodium as potassium.
and that the blood is remarkable among
animal tissues in the constancy of its
composition. 1t is, therefore, necessary
health that. a certain definite
amount of sodium chloride common
salt) should be assimilated by the ami
NAL. An excess Of potassium salts,
however, is found in certain food sub
stances, and this renders the presence
Of salt all the more necessary as an ar
tfcle Of diet. A too abundant supply of
potassium eliminates the salt in the
blood to pass as urine. Consequently,
the tissues of the body r called upon
to yield up to the blood the amount of
sodium chloride which it requires to
maintain the composition of the blood
at its. normal condition. The craving.
of an animal for salt Is. most impera-
tive when the diet consists largely OF
food very rich in potassium salts, such
as the cereal grains--wheat. barley, and
oats potatoes. peas, and beans. On
the other hand, when there is an
excess Of salt there is a crav-
ing for water to wash 1t out in the ex-
cretions through the kidneys and the
skin. Animals that are given much
salt. and are allowed to quench their
thirst freely, not only pass more urine
than ordinarily, but also sweat more
freely than on more equable diet. Too
much salt throws too much work on the
kidneys; and serious complications may.
follow an injudicious quantity supplied.
The pig has few sweat glands by which
to excrete an extra amount of salt.
These which it possesses are :cOngre-
gated around the snout. These are not
sufficient to eliminate any excess of salt
administered. eve with the aid Of
healthy action of the kidneys. and
therefore brine poisoning takes place. a
disease not unfamiliar to the owners of
swine.
The addition Of salt to the ordinary
food Of animals does not increase the
digestibility of substances consumed.
but it increases their appetite. tends to
promote repair of tissue by its search
ing diffusion through the body. while
it stimulates the rapid "usins up" Of its
waste products. Experiments made by
BOussingault showed thai; salt increases
muscular .vigOr and. activity among
Oxen,- and improves their general ap-
pearancc and condition. Where mus
cular strength is the object Of feeding.
a regular supply Of salt improves health
and vigor; thus it is that hcrses derive
much benefit from %partaking Of it-es- !
when corn mt beans form a n
part Of their dietary Fat
oxen should only have as much
salt as will increase their appetite for
food. and 20 improve their condition.
1t should not be given to them too free
ly, as the more sluggish they are and
the more inclined to rest. the more rap
idly will they. accumulate. wealth Of
flesh. J
The quantity Of salt given to ar OK Is
a matter Of some Importance. The
quantity found suitable 10 give to oxen
on hay. straw. turnips. ETC.. is,
says Prof. Aitken. from hall an ounce
10 one and a half ounces per day for
every 1000 pounds live weight. but II
food rich in potash salts. such as pota-
toes, corn, beans and peas, Is being fed
10 stock, the quantity Of salt may be
increased with good eff
Iect.-London Live Stock Journal.