102 VETEEINAEY HYGIENE 



diet of horses, it is quite certain that animals can be kept 

 in perfect health on the small amount of sodium salts which 

 exist naturally in the food. 



Custom, however, demands that they shall have more, 

 and it is beyond doubt that if salt be supplied it is partaken 

 of voluntarily, which may or may not argue necessity. 

 One ounce a day of common salt should not be exceeded, 

 and half an ounce would probably meet all possible require- 

 ments. 



In fattening stock there is an objection among farmers 

 and others to giving salt, and such objection is not perhaps 

 without reason, as anything which causes more fluid to be 

 consumed interferes with fattening. Salt in moderation 

 can do no harm, and by imparting a flavour to food may 

 cause animals to eat more. 



For milch cows half an ounce a day stimulates secretion, 

 and by causing a greater consumption of fluid increases the 

 bulk of milk produced. 



Perhaps for all animals the best form in which to 

 administer this condiment is in the form of rock-salt placed 

 in the manger or crib. 



The amount of Watei- in vegetable food depends upon the 

 condition of the substance. Grass, roots, and such like 

 contain from 70 to 90 per cent, of water ; hay and the 

 various feeding grains contain from 14 to 16 per cent. 



Less water is consumed with a diet rich in water, than 

 in one where the food is dry. Common observation shows 

 how undesirable it is for working animals to be fed on a 

 watery diet, as the amount of material to be consumed in 

 order to supply the body requirements is excessive. 



The same holds good for fattening animals ; very watery 

 food iacreases the consumption of proteid and delays the 

 process of fattening. Even with cows it is undesirable for 

 the food to be too watery. 



Water represents rather more than half the body weight 

 of an adult animal. In early life the proportion is still 

 higher, amounting to 80 per cent., but during the process 

 of growth it decreases. 



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