FARM AND DAIRY.

Ohinemuri Gazette, Volume XXI, Issue 2721, 21 November 1910, Page 2

FARM AND DAIRY.

SAI/T FOR DAIRY STOCK.

A writer in the Australasian says that the importance of salt for dairy stock, especially during the milking period, is emphasised by the result of extensive.^ experiments carried out by the Wisconsin Experiment Station. Summarised, these showed that in every case the cows exhibited an abnormal appetite for salt atter having been deprived of it two or three weeks, but in no case did the health of the animal, as shown by_ the general appearance, the live weight, or the yield of milk, appear to be affected until a much longer time had elapsed. This period of immunity varied with individual cows from less than one month to more than one year. In every case there was finally reached: a condition of low vitality in which a sudden and complete breakdown occurred from which recovery was rapid if salt was supplied. This'stage was marked by loss of appetite, a generally haggard appearance, lustreless eyes, a rough coat, and a very rapid decline in both live weight and yield of milk. The breakdown was most likely to occur at calving, or immediately after, when the system was weakened and the flow of milk large. In general the cows giving the largest amount of milk were the first to show signs of distress. They all suffered less in pasture . than when confined to the stable. The behaviour of the cows in these trials indicates that their, food contained bufficient chlorine to maintain them in good health, while dry, for an indefinite period, and it seems probable that, under conditions existing in Wisconsin, a dry cow or steer would suffer no great inconvenience if given no salt except that contained in the normal ration. It is calculated that the ration given in these experiments contained chlorine equivalent to about 75 of an /■, ounce of salt per day, and it is assumed that this is the minimum amount of salt required per 1000 pounds live weight to sustain an animal that is not producing milk. If this amount is not present in the food, it should be supplied directly. ~ In addition to this, a cow should receive

enough salt to compensate for the

chlorine contained in the milk produced In general, this will require about "6 of an ounce of salt .for each 20. pounds of miik given. A slight excess will do no harm, and it is recommended that dairy cows in Wisconsin be given at least 101 s. ot salt per day. Exceptionally heavy milkers will require more than this. The uniform results obtained with all cows employed in these trials indicate, beyond question, that .in Wisconsin and in other regions similary located, salt, in addition to that obtained in the food, is absolutely essential to the continued health of a dairy cow while producing milk. It is evident, moreover, that the amount ot salt which must be- ■ supplied directly will vary greatly in.'^ different localities, it being more at hyfb> ; elevations and at places remote from the" ■" sea. f.! '- '■'"■