HALIFAX FARM ANIMALS
NEED PLENTY OF SALT
-1/
(By E. K. Veach, Aurelian Springs
Agricultural Teacher)
How much salt do you ieed
your farm animals ? Surveys
show that many farmers feed
their animals feeds that are de
ficient in salt and are not supplied
from any other source in many
cases. Salt as used on farms is
sodium chloride. It is needed by
animals for chlorine, and to se
cure a proper balance between the
potassium and ‘sodium in the ra-:
tion. Ordinarily, the potassium
in the ration is higher in pro
portion to sodium than it should
be. The ratio of potassium to so
dium is higher in pasture grass
than in winter rations. Therefore,
there is a particular need for so
dium as well as chlorine to be fed
as salt in the summer on pasture.
Many years ago Professor Bab
cock showed at Wisconsin that'
dairy cows will go down in flesh
and milk flow and will finally die
if deprived of salt. When salt
was given to an animal that had
been deprived of it she promptly
recovered.
A careful experiment in Scot
land in 1931-32 showed that Ayr
shire cows giving 50 pounds of
milk per day would consume an
average of 4.4 ounces of salt.
They were fed 0.0 ounces of salt
for each ten pounds of milk pro
duced, 0.7 ounces for maintenance
and then allowed to lick what
they wanted in addition.
In the United State it is cus
tomary to recommend 1 ounce per
head per day. This seems too lit
tle in the light of the Scotch ex
periment. It is probably the sound
est to add 1 per cent salt to the
grain mixture and then allow the
cows access to salt in some other
way. This may be fed as salt
licks or an extra amount fed two
or three times per week in the
manger.
For horses it is recommended in
“Feeds and Feeding” by F. B.
Morrison that they be fed 2 ounces
of salt per day because the per
spiration contains a large percent
age of salt. Horses perspire more
I SUNDAY DINNER
By ANN PAGE
IP you had planned to have Baked
Ham for Sunday dinner, it would
be well to change to poultry or lamb.
Fresh and cured pork continue to rise
in price; broiling or frying chickens
are moderate; lamb is of excellent
quality and also moderately priced.
There are many good values in
fresh vegetables. Corn, peas, lettuce,
tomatoes, and egg-plant are low
priced. Fine cauliflower and green
lima beans are coming to market.
Potatoes of exceptional quality are
selling at the lowest price in many
weeks.
Many fruits tempt the appetite and
purse -seedless grapes and red Mala
gas, Bartlett pears, oranges, bananas
and peaches. Then there are canta
loupe. honeydews, honeybalis, Persian
and Casabn melons—it is difficult to
make a choice.
Egg, butter and cheese prices re
main about the same. Fish is to be
had in great variety at attractive
prices.
Following are three Sunday dinner
menus at diff-rent budget levels,
planned to use seasonable foods.
Low Cost Dinner
Shoulder Roast of Lamb
Browned Potatoes Boiled Onions
Br' -’d and Butter
Greer Apple S.-tuce Ginger Cookies
Iced Tea or Coffee Milk
Medium Cost Dinner
Veal Cutlet, tomato Sauce
Buttered Cabbage Lyonnaise Potatoes
Bread and Butter
Chilled Melon
Iced Tea or Coffee Milk
Very Special Dinner
Jellied Bouillon
Baked Young Chickens
Candied Yams Lima Beans
Tomato and Cucumber Salad
Hot Biscuits Butter
Peach Preserves Lemon Ice Cream
Coffee
freely than other animals.
Many claims are made concern
ing the value of salting new hay
as it is put into the barn. It is
claimed that salt will “Prevent
hay moulding”, “prevent spontan
eous combustion”, and the infer
ence is made that by using salt it
is safe to put hay into the barn
much greener than without. There
is no need to discourage the prac
tice of putting salt on hay_ since
many farmers do it, believe in it,
and the animals that eat the hay
need salt. Although, it has been
impossible to find apy actual
proof that salt will pi-event mould
ing or spontaneous combustion in
hay, or that by using salt it is
possible to put hay in the barn
with less drying and curing than
without salt.
Don’t forget to give your ani
mals sufficient amount of salt to
keep them in the best condition
and to get the best results from
them.
Dr. Barfield Attends
Chiropractic
Convention
Dr. Morris C. Barfield, Chiro
practic and Naturopathic Phy
sician of Emporia, Va., and Roa
noke Rapids, is attending the 1935
Post Graduate Course at the Lin
coln Chiropractic College this
week. Leading Chiropractors from
all over the world are attending
the 1935 Reunion and Homecom
ing of the Lincoln Chiropractic
College in Indianapolis, Indiana.
This (week of intensive Post
Graduate training brings together
the best speakers and the leading
teachers from the outstanding
Chiropractic schools and colleges.
Those who attend will return to
their offices with the latest devel
opments in Chiropractic Tech
nique. Dr. Barfield is a member
of the school board.
Lynwood Harrison, former Men’s
Shop manager here in Roanoke
Rapids, will be graduated from
this school this winter.
--o
John Buck, Jr., spent the week
end in Norfolk, Va.
DEL MONTE
BARTLETT
PEARS L,r** *■ 19c
SLICED OB HALVES
Peaches 2 Lge. Cans 35
SNOWDRIFT 6 lb. Pail 95c
WHITEHOIJSE PURE CIDER
VINEGAR “i-« 39c
BALL MASON
JARS Qts. Dozen 85c
Pts., Doz., 75c. y2 Gal., Doz., $1.15
ANN PAGE
PRESERVES 2 1-». Jars 35c
WELCH’S GRAPE
JUICE 3 Pt. Bottles 50c
GRANDMOTHER’S
PULLMAN LOAF 9c
SQUARE ROLLS doz. 5c
N. B. C. Premium Flake Sunnytield Creamery
Crackers 2 pkgs 19c Butter, lb.30c
Octagon soap or shinola White Shoe
Powder 2SS™' 5c Polish, bot. ... 10c
itajah Prepared „ , . i pint
Mustard 5T 10c Oethol 425c
, , Aim Page Pure Grape
Mustard r 10c lelly ST 15.
Grapefruit '20-Mule Team
Juice_3 cans3 25c Borax, pkg. ... 15c
FRESH PRODUCE
BANANAS 4 lb‘- 18c
PEACHES A,berta 4lb8- 25c
MEAT DEPARTMENT
FAT BACK ,b 19c
BEEF ROAST lb 17V2c
BEEF STEW ,b 12V2c
BEEFSTEAK lb. 19c
A&P FOOD STORES
YOU CAN &ENT
THIS ELECTRIC <
RANGE FOR ONLY
$l25 PER MONTH!
Jtulc Lf Westiogiiouse
w i tL tL e 4 c 7 ^ u t1 j t a n & l n cj
^ e a t u t e a ! £ ee It t c Ja y!
A MODERN temperature regulator convert
•ently located at the rear top of the oven
provides automatic control, and permits roast
•ng and bah mg by the maintained heat meth
**»• Accurate and easily visible*
DOOR of this modem electric >«r>$c is
oi counter belunced tprmg type, held tenure
It doted by < tubtlentrel bundle of lutdi
type which operute* with jentlt ptettoe.
Door remurnt m comment horiioeluf line
•km opened.
AN IMPORTANT feature of this new and
Modem range is the electrical outlet which is
*hown on the side of the range. This
can be used for a toaster, a percolator, or any
«*het small electrical appliance very con
wwiieutfyj
THE OVEN » « (ail she, with rvssieinm a
vaitabie space (os cooking opeuhom h is
16 wide, by 14" high,by 18W'deep kit
Wealed at a convenient aad practical heefh),
eesdy accessible fos plactag of vleaaib 2
•emovia) of hoi food contaiaew.
IHI5 modern electric range has a convenient
drip l«y' which holds anything whicJi
might be dropped or spilled through the sw
face units This tray is made of enameling
steel, finished in porcelain enamel, and rs re*
movable from the front.
THE SURFACE Units of simplified design,
two 6* end one 8” units,- the cooking top
is 20H” wide, end 24 m deep,- the pUtform
is e convenient height of 32W from the
Root.
V about out
TRIAL
RENTAL
PLAN
tASy to dean mid easy to keep dtp, by
"rtua ol the simple design ol all featmes, all
fatutes aoddloaits. The sparklm,. beat*.
W neutul may finish remans beenlifal end
*wi little cere!
VIRGINIA CleeUle
AND POWER COMPANY '
ChecttlcLty U C^heay!