Sunbury American and Shamokin journal. [volume] (Sunbury, Northumberland Co., Pa.) 1840-1848, 1844-12-21

by this table ii appears that there is great
difference in the capacity Of the different kinds
of tcod 10 form flesh or fat. Peas, for instance,
contains the most o: the fleshiorming principle,
and corn the least While on the other hand,
corn possesses the largest amount Of at-forning
principle of any grain grown. Corn contains
9 per cent Of oil.
In this instance the analysis of the chemist
agrees with the experience of the former. For
we all know that any animal will grow rapidly
upon pulse, oats and barley, but that they will
ta'tcn much faster upon corn. by mixing the
food, and fomculing, so that it will be in the
best possible state to assmilate itself in the
stomach, the farmer can apply his feed 10 the
growth, feed less of corn and POTATOES if he
wish to iatten fast, give a greater proportion
| of corn.
| But we learn another important fact, viz:
the iaitenlng principle is in proportion TO the
oil contained in the article fed. This We know
also by an experience, for hogs which feed up
on nuts, especially beech nuts, become very fat,
and the nuts contain large proportion OF oil.
Hence it is in the power ofthc farmer by raising
aud feeding seeds tha; contain large quantity
OF oil, to tattcn his animals much faster than by
/ the old process. Suntiowcr seeds contain, it is
said, lOprr cent. OF oil. BY mixing and grind
ing small quantity of these seeds with other
food, it would materially hasten the fittcninn
proccss.
All food fed should be cooked, it possible, and
crmented. From my own experience, ! an,
satisfied, full one quarter is saved by that means
ID. L., in the last number, says that the wa.
ter in which potatoes are cooked should be
thrown away, lest some Of the delctcrlous pro.
pertes Of the po,atoe should injure the animals
This is theory against fact, ana shows how long
popular error may go uncontradicted, when
the evidence is daily before us. have ted hun.
dreds Of bushels Of boiled potatoes to hogs, and
always mashed them up in the water in which
| cooked them, and never yet saw any bad ci-
lccts.
Finally, observe the following rules:
lst Keep your animals warm aud quiet
. Prepare the food 80 that it will easily
digest.
3, Nix the fDod and remember that the more
oil IN the food, the faster the animal wall tat
ten, though too much might make the meat
soft and much time aud money will be saved.
TALLow MANuFAcrURE-A correspondent
OF the Springfield Republican gives the follow.
ing description Of oue of the "manuiactories" IN
| the West:
"Thcre is one establishment ia Lafayette
Indiana, which, from its novelty, must not BE-
overlooked 1t isa steam factory of TalIow and
Lard. The whole process is this-A lot of cat.
tie are purchased and butckered, ihclIides cured
and the carcasses cut Up and thrown into i'm.
mense cauldrons, into which the steam from a
large boiler is conducted, by which means the
fat is rapidly extracted and drawn OFF; then the
lean is dealt out to a 10, of hogs, which, to a
considerable extent, are iattened on this refuse
of the carcasses of the cattle. The hogs are
served the same way, and after the lard is ex,
tracted the carcases are used for the same pur'
poses of those OF the cattle. This project, though
yet an experiment. promises succcss.-l0W
hogs are expected To be kept in this way. Ca
tie in abundance lattencd on the pmlrics, may
be had for > to 10 dollars each"