Sentinel of the valley. [volume] (Woodstock, Va) 1841-1848, 1844-11-07
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GRINDING CORN IN THE EAR.

Some experiments have been made
in this country to test the value of
the cob when ground with corn, as an
article Of food, and we believe they
uniformly proved successful; but the
difficulty Of providing fixtures for grin
ding, and the little attention usually
paid in this country to savings of this
kind, has had the effect to prevent the
attention of farmers from being much
directed to this mode preparing food
for animals. That a great saving
would be made in feeding corn meal
by grinding the cob with the grain,
might reasonably be inferred from the
fact that when corn meal is fed to horses,
it requires TO be mixed with some coar-
ser food, such as cut straw Or hay;and
that SO mixed, a smaller quantity eau
ses the animal to thrive better, and
perform work as we'll, as large guam
tity of meal without such mixture
would. Pure corn meal does not APP.
pear to sufficiently distend the stomach
to bring into exercise its digestive fac
ulties fully, without taking so much as
to clog that organ and impair its func-
tons eventually. For that reason a
mixture of less nutritlve materials is
desirable; and one of our most success
ful feeders of pork has assured US, that
he always mixed oats with hiscorn, in
the proportion Of one fou nth, previous
to grinding, and thinks he should find
profit in exchanging corn for oats,
bushel for bashel, rather than feed the
former to his pigs clear. 1t appears
from recorded experiments, that the
cob, though doubtless possessing no
uncomfortable portion sof nutriment in
itself, makes about the requisite mix
ture with the grain, and hence is of
great value for the purpose of feeding.
In the N. e. Farmer, for 1925, may
be found a communication from the
Rev. H. c. Perley giving the history
of some experiments made by him in
feeding with corn and cob meal. Mr..
Perley broke his corn and cobs togeth-
er by pounding, and the mixture was
thengroand in common corn nillstones.
"Meal made Of this composition, |
scalded, and made about as thick as
common hasty pudding; or mixed a.
bout one peck Of meal with three peclzs
Of boiled potatoes, thickened 10 the
consistency of pudding. With this
kind of food and what wash was made
in the family, constantly fed my
swine;there were none in the neighbor-
hood grew so fast, or were fit to kill so
cary in the autumn. The neighbors
were surprised that my hogs looked so
white and grew SO well, being fed as
they were, with cob meal, potatoes, and
the wash Of four cows. Some ridicu-
led the notion, others disputed and
disbelieved the account; bat finally ali
were obliged to believe the fact, though
reluctant to try the experiment. am
this year using the same discovery and
process Of cob meal, and can show
better swine than my neighbors can
produce ofths same age" Mr.. Per-
ley had one batch Of bresl nude Of
this mixed meal, combined with rye
-four in the usual proportions, and
found it as light, moist, sweet, and pal
atable, as that mode from pure corn
meal.
According to Dr.. Mease the prac-
tice Of grinding corn with the cob is
common among the German inhabl-
tants Of Pennsylvania. They consider
the practice as great improvement II
aheteeding Of corr, ard many Of theii