Norwich bulletin., 1918-01-26
NITRATE OF SODA
 FOR COUNTY FARMERS
Supply Made Possible Through U. 5.
 Department of Agriculture.


 Notice has been given to F. c. War ] ner, Norwich, agricultural agent for New London county, that the U. 5. Department of Agriculture will sell at cost supply of nitrate of soda to farmers in New London county,
 The nitrate was purchased through the war industries board under the au thority of the food control act as part of the programme for stimulating agricultural production. It will be unloaded at Atlantic ports and the price will be s75.50 ton, free on board cars at port of arrival. Farm CTS are to pay in addition freight from port of arrival and the, state fertilizer l tag fee. A.
 How to Obtain Nitrate.
 Applications for part of the 1O0,- 900 tons of nitrate bought by the gov ernment will be received only from actual farmers or owners or holders 1 of farms for use on their land. and may be made through County Agent 1 Warner or through any member of local committee consisting of F. E. Feckham. Norwich; s. T.. Ewaid, New London: c. D. Greenman. Norwich. l No money will be required with the application but upon notice from the county agent farmers who have signed applications must deposit with a local bank, association, or individual, desig- ! na ted by the secretary of agriculture to act as the farmers agent for that purpose, money to. cover the cost of the fertilizer except the freight charge.
 After the money is transmitted to
 Washington the nitrate will be shipped to the farmers. If applications for the nitrate. exceed the supply of about 100000 tons the, government will allot | et1I1a 1lxY nra to hoe e
 those who applied. Applications must be received by Feb. 4.
 Salt, water and hay were discussed
 thoroughly by Karl B. Musser at the
 meeting of the GrisWeld. local of the |, N E. M. P. A. held in Jewett City
 Jan. 24th. He said all animals that
 conserve large quantities of vegetable food require salt The cause of this requirement. is the large quantity o1 q potassium which they consume with the plant food The potassium is ex- creted through the kidneys but while , in the body a reaction takes place be
 tween the potassium and the sodium , chloride or common. salt and the re- sultlng compounds are eXcreted iron the body. This leaves the body shor
 in the amount of salt needed. Sal
 mixed with grain at the rate of 1 l..
 to per cent, a mixture of 600 pound.
 requiring from to F pounds of salt will furnish the proper amount.
 It is essential that cows drink { large amount of. water if the milk pro
 duction is to be kept up. She ma!
 suffer for lack of suitable water jus as easily as for lack of feed. For tht ! best results with dairymen, water O. good quality and suitable temperatur, , should be supplied close at hand, since | if they are required to walk a Ions , distance in cold weather they will no drink sufficient amount to supply tn, demands of the; body and will give less amount of milk than they other wise would. It is cheaper to warn water with a tank heater constructed , for the purpose of burning coal O f wood than it is to supply the sam . amount of heat by allowing the ami 1 nal to burn high priced feed in it
 body.
 f Feed hay in smaller amounts btu more often, cut down on the silage an f give the COW more dry matter in tn = form of hay, thereby decreasing tn v amount of grain necessary to balanc l the ration.
 VI The COW has three compartments c a great aggregate capacity before tn
 true stomach is reached They mereI : serve as pouches for the storage c r food and the better preparation of n for digestion. The food is swallowe : after partial mastication and passe l, to- the paunch or first. stomach, fror !. which it is returned to the mouth i 0 small portions, to be. chewed agail
 and finally passed back to the othe e stomach. .et
 Il It requires from to pounds ( ;, later to each pound of dry matter i S the ration. The. secretions of tn S stomachs are lessened in correspond e ing degree with the small amount ( e water attained, a longer time require ,, in the process of digestion, thereb it considerably decreasing the amount 0 nutrients available, for the manufac if ture of milk