. Züchter und Sportler. Pferde. Juli 16, 1904]& er gveebev Oni"&p&vt& mcm 13 Verhältnis von Salz zu Milchviehhaltung. Cowe sollten regelmäßig gesalzen werden, oder, besser noch, die ständig Zugriff auf Salz sollte Hase. Die Praxis von ihnen Salzen einmal täglich ist nicht gut, da die meisten Rinder ein wenig Salz jeden Tag lecken, wenn Sie Iget. So werden Sie mehr und bessere Milch als sonst Ertrag, und auch eine Wette - ter Grad der Gesundheit zu erhalten. Als Salz Durst, provoziert, die säugende Tiere sollten haben freien Zugang zum Wasser als auf die Saline Min.-, oder das Letztere wird er tun

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. Breeder and sportsman. Horses. July 16, 1904] &he gveebev oni» &p&vt&mcm 13 Relation of Salt to Dairying. Cowe should be salted regularly, or, better still, should hare constant access to salt. The practice of salting them once a day is not a good one, as the most of cattle will lick a little salt every day if they can Iget to it. Thus provided they will yield more and better milk than otherwise, and will also maintain a bet- ter degree of health. As salt provokes thirst, the milch animal should have as free access to water as to the saline min- eral, or the latter will do her more harm than good. Speaking of salt leadB me to say that some failures in dairy butter making I have noted came about by salting the cattle and the butter out of the same bar- rel. In other words, coarse insoluble salt was used for the butter, when only the highest and most refined grade should be employed. Salt that is not soluble will not permeate the substance of butter evenly, and thus rancidity may be in- duced. Again, grains of salt in butter always detracts from its appearance, and are in- imical to even flavor, from these causes alone lowering its market value. Let me Bay here that there are to-day just as fine grades of American dairy salt produced as come from England. American milch cattle fed on American grass produce butter salted with Ameri- can salt that is the peer of any on earth, and is so conceded in foreign markets In attaining this result, however, one muBt utilize the best of everything, think ing not that poor or cheap material can be introduced with impunity to future quality. I knew a dairyman once who, in a spasm of economy (?) sought to save fifty cents by purchasing a cheaper grade of salt than was his wont, and later lost on his shipment of butter thereby seven dol- lars. It was one of the most effective les- sons he could have been taught in practi- cal dairying, exemplifying aB it did that cheap material always produces cheap quality. When it

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• bookcentury1800
• bookdecade1880
• booksubjecthorses
• bookyear1882