SALTING COWS.

Dominion, Volume 6, Issue 1736, 29 April 1913, Page 10

SALTING COWS.

BEQUIREMENTS OF 'DAIRY CATTLE. '' According.to Mil. J. G. Wilson, of Lamb-ton-uounty, Ontario, cows that are good producers' use approximately three ounces of ealt'per day;"'and that dairy cattle sal(l is one .of the very important questions many of us do not unand " therefore neglect. All . animals: ; wlucl> consumo large quantities of veMtable matter require 'salt. ' -.- -"Salt, is required to expel tho excess, of potash from tho animal i body .which is token in- with the vegetable food. Cows which do not get sufficient salt Gradually change to'a -condition of low vitality indicated by. rough coat, which results in a breakdown." . If salt is supplied when iii this condition recovery is possible." ;i There is no Question that salt is absolutely essential to tho preservation of tho health'.'of milk-producing herds, and this fact is no doubt so well established and understood by farmers and tho dairying interests of. this country that the publication of-Mi'. Wilson's recognised- maxim hardly: be ; riecessary. The expense of salting their- cows, is so trifling that it \ cannot''be used as an excuse,' for not attending to jsuch ; a weighty , consideration.

rules the waves," and the highest' quality goods rule the price in the market.?, Therefore it is, .of supreme importance that'' Cheese-' 'Factory Managefshould'produce tho highest grade* Cheese. This can only be achieved by ■using appliances that give most satisfactory results. 'For instance, the "Victor" Vat is proclaimed the most efficient Vat of the period, the sloping bottom of the "Victor" is well made and is cheapest anil best in all ways. Write for particulars.:'; Albert J.'Parton, Plumber, Carterton.—Advt,