Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1835-09-28
On the utility aai best metho Of Cooking Food
for Domestic 1nmais


for Domestic inmak.
This subject has eng red the attention OF pfa, =
teal mon ia Europe au in lIHs country for many
wears, and II is a branch Of r,rd economy at all
time, wpr,hs thrcarc!uI Investigation oithe farmer.
The Highland Society of Scotland have, Ia par
,icullr miuncr, directed the public attention TO
the compara'Nc advantages OF feeding firm STOCK
with unpr,p1rcd inoi, abdAavc, bY liberal preni-
un,, in ucc5 n4merodseSpeHmcnts 10 be acen-
rnicv male. an ! cl,clcl mach valuable niorma-
ton. The conclusions which have been drawn
from these an other experiments, seem 10 BE-
l. That a great saving, some saS one hall or
more, is effected by eating HE dry fodder for
horses aud neat cattle aud lccdne il with their pro-
vendcr or grain, in Two Or three daily meSScs, in
mansers. Not that the food IS thereby enhanced
in its inherent properties, bat thai given in this
way it all telisis all consumed, ali dlscs,cd, all
converted into nutrimcnt. There /, comparatsc-
~ none wasted, or ,oilcj. without having benefit
ted the animal. In the ordinary mode oil feeding
in racks, yards, and in open field, At stack, ii Is
well known that much Is lost from The difficulty of
masticatng uncut bay, straw aad stalks, and from
its being troddcn under the feet Of a .imals and
spoilt, Much Labor Is besides saved To tho ANNA,
cut food requires less maStiea,on, and tn, ami
NAL enjoys a longer period OF rest.
2. That grain AMI pulse, rs cattle food, is en-
u
il is fed out, much rs 10 warrant the expense Of
sending it To mill, and The deduction Of toll In
dian corn, oats, tAo, aud other grain, gwen to
farm animals in day state, IT must have been OBJ
served by every one, particularly when Tia, ami
NAL is high fed, often Wooded in hall or Who'll.
ly undigcSted slate, and virtually lost. Til,
does not happen whenthc cran has been ground.
g. That although roots, as ru,a baea mangcl
wurzcl and potatoes, are improved as fattcnng ma
tcrials for neat cattle by cooking, the advantage,
hardly counterbalancc the extra expense of labor
and inr
1. That for working horses, coohin, the root,
we have enumerated and feeding them with cut
hay and straw, is of manifest advantage; and thA,
thus fed they superscde the necessity of grain
D. That in iaucnine hogs, there j, decided
economy IA grinding aud cooking the food. Tho
experiments upon this subject are many aud con-
elusive. Some estmlte the saving at one halt
the quantity oiood.--lal,ing into account th, va
rious materials on a t'rn which may thus be tor-
ned TO account, We are satisfied iaat one-ha the
cost OF making pork may in Til, way be saved
SWINE are vortClnuS animals, and will cat moIt
than their stom lch, can ditc>f, unless assisted h,
the cooking process. There arc npon the farm
many refuse matters, a, pumpkins, squ,sheS, small
potatoes, earl, aud defective and apples ponacc
which are OF little value, except as hog food. bn
which, ii we'll hnsbanled cooked aud mlsed viii
ground provcnder, contribute essentially 10 cheap
en- our pork II has been que ,tinned whether ia,
articles we have en- merdlcd are uu'rtye 10 pigs
when given in their raw state while all Omit
who have made the experiment. that they ar,
highly so when cooked, Cooking unaonbte,ll,
adds to their nurltive properties, as it does to til,
nutritivc properties OF Indian meal
Tho relative advantages of stcamine and boil
ing, will very much depend We SUSPECT. ON ,b
n In tai ltLlt 4 Il
though our steamer was mperfect and have com.
to the conclusion, that WHEN the number OF hogs I,
be supplied does not exceed i or 20, boilins i
preerdblr,--lS with COOL boiler, OF the capacit,
of3O gallons, from - 10 To barrel, Of food mn,
be easily cooked in dag.--But much depends o.
the jndicous setting Of tn boiler 50 that !, may r.,
eeive the whole advariaqc o. the fire. For ,b
purpose the brick work should be made to con.
form to the shape Of the kettle, leaving sp,cc %
three or four inches between them, until it reaches
nearly thu top of the kettle when a tier ,rbricl
set cdgeways is projected for the aange %
the boiler to rest upon; and the bottom of the fir,
fue should be above the bottom of the kettle. q
about parallel with the commencement of the slop
which roun Is its bottom. By this means lin
flame is thrown upon the sides and bottom, and il
manner that the whole boiler i, collapsed with
on its passage to the smoke nue and the bricI
work being heate constantly reiracts baci, it,
heat upon the boiler. \ tight cover should b.
laid over cooking food, to prevent the free rscsp
OF the steam, by partially conininc which In
contingproreSS is greatly facilitated.
There should be appended to the hog house al
open yard, for straw, litter, weeds, a.. which IN,
hogs, during summer, will work into manure. an,
Into which the dung is thrown from the pen
Hogs are subject to various diseases, par,icu
iarly If shut up in close pen, during the time o
fattening. which are often suddenly fatal. Pre-
sention is here easier than cure; and MANY far
mers prefer giving their hogs yard room, wier,
they can roo, in the earth, which is deemed pre-
Nen,"e, ofhers give them occasionally rottc,
wood, charcoal, sulphur, antmonv or madd,r al
which are considered aperients, cleansers or al
teratvcs, and consequently as conducting to health
salt all important, and should be hsb,uall,
blended with their cooked food.
es3asz. AHany Cultira.or.