Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1835-11-19
ON STEAMING roop FOR NoRsrs


ut has been ascertaincd, though pcrhaps not
generally known, that gram Of any knd cannot be
dressed or cooked by dry steam applied 10 the drv
gram. II the steam is at low pressure az a liz.
tie above that OF atmospheric, species Of parch-
'ne IS produced On the grain treated and If
steam oil "a very light pressure is apple . the grain
may DO entirely carbonlzcd. IN intermediates
and very simple process, has however been found
whereby gram oi any sort can be completed, boiled
which is done by soaking the grain in water for n
period OF from STA To twelve hours accordin,, Ia
ITS state Of dr,ncss and then placing it in the. re-
cener described Tor steamne roots, and applyiny
steam tor an hour, the grain will come out COM
pict'lN bo'cd. Prom this IT may be inferred that
each gram becomes little caudron, containing as
much ahsorb,d water serves TO boil b, the an
pllealion OF steam but what ever be the rotio1nic
III II, we are thus provided with simple and EFF.
'irn' steaminr and boiling apparatus, applicable
alike to the cooking OF JUICY roots or ,ubcr.. and
dry grains.
la, horses ON lam may be kept more eco
nomicaly on prepared food than in the state and
manner IN winch food is usually administered to
them, We have no doubt. The fact however. will
soon be asccrained in consequence of tho nrem;.
UNI which tho Highland Society has lust now A.,
nounced on the subject. The result of tho c,,.r
lmens which some farmers will make will ~.
fondy anticipate, prove the facility OF preparing
food. and economy in the use OF Tive have the
authority OF the owners of some OF the COACHING
and posting establishments in Edinburgh. for sta
ting that tho saving which will arise from nm. usc
of prepared food, in the keel. of forty horses. will
amount TO l40L year. We have also tho h;pb
authority Of Mr.. Dick. the Professor OF Veterinary
Surgery in Edingburgh, for saying tina, the general
hedbh 81 horses under nork is much better on pr,
pared than unprepdred food.
II VIII appear obvious, says Mr.. Dick, that
the grand deslderatum is togive food containing as
much n"trlmen', and in small bulk, as il is con-
slstent with the economy Of tho animal. If ,bi,
problem is solved, IT will follow. as corollary,
mat will be important To give that food which has
been found suited to its proportions, in such
state AS Is best suited for digestion This i, a no,
however whorthy of consideration; and na,ur,ll,
snseeststhe question how is the body supplied with
nourishmcnf by taking in food into the stomach,
he common notion is, that much depends, as
have indeed before mentioned on the hardness. ,t
'ne 1000 and It Is common saying, in order 10
snow ot horse which is in good condition,
mat he has plenty Of hard meat in him. Now
mrs very silly and erroneous idea il We INQUIRE
~, tor. whatever may be tho consistency of
inc 'ood which Is taken into the stomach Il n,us,
o.'o'e INC body can possibly derive any substantial
.Isprof' or benefit from it. be converted into
e"y"o-s puhaceous mass nd thi. as il pas... an,
s"s IRON the stomach into tho intestinal canal. is
''"o'1ea SIN more aud by the admisture Of the go.
'es'o"s s'cm the ste mach, the liver and tho ~,