FATTENING PROPERTY OF SALT. 369 



SALT. 



THE SUPPOSED FATTENING PROPERTY OF COMMON SALT. 



The experiments of Boussingault have been, as we have seen, elsewhere 

 more particularly referred to ; but are better described in what follows from John- 

 ston. The more recent trials of the value of salt in fattening sheep, (as fond of salt 

 as horned cattle,) were also particularly detailed in a late number of the London 

 Agricultural Gazette, which we sent away to an esteemed friend near Asheville, 

 N C. In both cases the animals were weighed before the trial commenced and 

 after being slaughtered. Their food, too, was the same precisely where the salt 

 was given and where it was not; and with both cattle and sheep the salt proved 

 to be superfluous. 



The following are the observations of Professor Johnston : 



It is known that wild animals are fond of salt, and in some countries eagerly 

 frequent salt-licks for the purpose of obtaining it. Our domestic animals also, 

 are known to relish it ; and as the constituents of common salt are always pres- 

 ent in the fluids of the animal body, it is believed by many to be absolutely ne- 

 cessary, and by more to be useful, in promoting the health of the stock to which 

 it is given. 



It is the opinion of some, also, that it has an actual feeding or fattening ten- 

 dency — making the same amount of food go farther in sustaining the life of the 

 animal, or i;i adding to its weight. That it has any such direct tendency, how- 

 ever, is rendered very doubtful by the result of some recent experiments by Bous- 

 singault. He selected a number of heifers, divided them into two lots, "and fed 

 them respectively for forty-four days on the same quantity of food, giving to the 

 one lot a daily allowance of salt, and to the other none. At the end of the time 

 both lots had increased equally in live-weight, and were apparently in equal 

 health. 



It does not appear, therefore, that in all circumstances common salt is likely to 

 add to the nutritive value of the food with which it is mixed. There mav be 

 circumstances, however, in which the use of salt may cause animals to increase 

 more rapidly in weight ; and in reference to this point there are several circum- 

 stances which deserve the consideration of the practical man. 



1st. Wiien animals are fattening it is often of great consequence to induce 

 them to consume a large quantity of food in a limited period of time. The ad- 

 dition of salt has the effect of giving a relish to the food, so as to awaken an ap- 

 petite in an otherwise apparently satiated beast. It is tbus induced to eat, and 

 to perform upon itself, though in a less degree, the operation of crammin"-, bv 

 which poultry are so quickly fattened. 



2d. Wlien iiay or other similar food becomes musty and oifensive to cattle, a 

 sprinkling of salt often removes their dislike, and induces them to eat what they 

 would otherwise reject. The same food may in this way also be made to go 

 farther. 



3d. When salt is given to cattle they are more inclined to drink— in reality 

 they drink much more water than when no salt is given. In some cases this 

 may be an advantage, especially when the water contains any ingredients by 

 which the health of the stock is likely to be promoted. But the tliirst produced 

 by the salt is often made to act in another way. To cattle tied up to fatten a 

 lump of salt is presented, of which, by constant licking, they consume a laro-e 

 quantity. But no water is given them and they are, ttierefure, driven by way of 

 slaking their thirst to consume a greater weight of the watery turnip. In this 

 way, again, the process of cramming is promoted and a speedier fattcniu"- en- 

 sues. 



4th. Lastly, — though in the experiment of Boussingault the use of salt add- 

 ed nothing to the comparative weight, it may be diflerent with other kinds of 

 food, and with crops raised in other localities. Thus it may be assumed that a 



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