CHAP. xii. SALT IN FOOD. 223 



to be that, if not a fruit, salt is at least a substance which is forbidden 

 in the creed of cattle-feeding so rigidly is it kept out of all foods given 

 to their stock. Perhaps they proceed upon the principle of a believer 

 we knew of in the pamphlet we have above alluded to, that as all vege- 

 table produce contained salt, each contained exactly the right propor- 

 tions which nature intended to give to it ; and that it was wrong to 

 add more to it. Seriously, salt plays a most important part in the 

 animal economy ; and although it be true that if given in excess it may 

 be injurious, at least may be made indirectly so by inducing a thirst 

 which leads the animals to " drink more than is good for them," that is 

 no true or valid reason for not using it in proper quantity. 



One thing alone would seem to point to the conclusion that salt is 

 good for stock, namely, the very great liking they have for it a liking 

 so pronounced that it amounts in some (as for example horses) to 

 almost a passion. We have known horses go back for weeks to an old 

 trough, left by mistake in the fields, which had contained salt or salted 

 food, and lick it by the hour, and that long after all flavour had appa- 

 rently gone out of it. Sheep, especially lambs, will visit many times a 

 day a lump of rock salt that happens to be accessible within the fold, 

 and will obviously derive the greatest gratification from licking it. 

 Now it is held to be a pretty good indication that substances of which 

 the animals have a strong desire to partake agree 'with the animal 

 economy, more especially if the desire steadfastly continues, and it is a 

 wise and humane policy to leave salt within reach of all kinds of farm 

 stock. On the prairies of the North-Western Territories of Canada 

 may still be seen the well-trodden tracks or trails of the buffalo, or 

 rather the bison, made by the immense herds of these creatures who 

 used to pay periodical visits to the Salt Lakes. 



Intimately related to the subject of feeding is that of the composition 

 of feeding-stuffs. On the opposite page is presented a most valuable 

 table, prepared by Sir John Lawes and Sir Henry Gilbert, which 

 appeared in "The Journal of the Royal Agricultural Society/' vol. 

 viii., 3rd series, 1897 (p. 695). It shows the average composition, 

 per cent, and per ton, of thirty-six different foods ; it gives the 

 amount per cent, of dry matter, nitrogen, total mineral matter (ash), 

 phosphoric acid, and potash, and the amounts per ton of the foods, of 

 nitrogen, phosphoric acid, and potash. Whilst, however, these figures 

 may be taken as representing the fair average composition of the 

 different foods, they should be adopted or modified with judgment, 

 having regard to the influence of the conditions of growth, maturity, 

 preparation, or preservation, to which they have been subject. 



