The Abbeville banner. [volume] (Abbeville, S.C.) 1847-1869, 1847-09-08

FACTS ABOUT DlcEsrloN-The Hartford
Review gives some facts in reference tothe
nutritivc and digestive qualities of various
articles Of food, which may be Of interest 10
some Of our readers. The Review says -
Wheat is the most nutritious Of all substan.
ces except oil containing ninety-five parts
OF nutriment TO five of waste matter. Dry
peas, nuts. and barley. are nearly as nutri-
tious as wheat. Garden vegetables stand
lowest on the list, inasmuch as they contain,
when fresh, large portion of water The
quantity of waste matter is more than eight.
tenths of the whole. Only ne-fortieth of
cucumber is capable Of being converted into
nutriment The nutritious parts of the
different meats varies from one-fifih to one
eighth of the whole. Veal is the most nu-
tritious; mutton ncxt then chichen then
beef; last pork. Fruits vary between two
and three-tenths of nutritious matter, and
the order is as follows, the most nutritious
being placed first Plums, grapes, apricots
cherries, peaches, gooseberries, apples,
strawberries, melons. Milk contains less
than one-tenth Of nutritious matter, as it is
mainly composed Of water.
Of all the articles Of food, boiled rice is
digcstcd in the shortest time-an hour
AS it also contains eli ght-tenths of nutritious
matter, it is also valuable substance ofdiet.
Tripe and pigs feet, (strange to telD are
dgestcd almost as rapidly. Apples, if
sweet and rippe, are next in order. Veni
|son is digested almost as soon as apples
Roasted potatoes are digested in half the
time required by the same vegeta bles boiled,
which occupy three hours and hall-more
than beef or mutton. Bread occupies three
hours and a quarter. Stewed oysters and
boiled eggs are digested in three hours and
half-an hour more than is required by
| the same article raw. Turkey and goose
are converted in two hours and half-an
hour and half sooner than chicken
Roasted; veal, pork and sailed beef, occupy
five hours and half-the longest of all ar
ticIes of food
TOMATOES FOR Cows.-It is net general
ly known that this vegetable is superior
article of food for milch COWS. We have
tried it two summers, and find it deci-
dedly superior TO any other vegetable we
have yet tried. They add greatly to the
quality, as 10 the richness of the milk, and
give rich golden color to the cream and
butter, which is at least pleasant to the eye,
even if the favor is not improved. We do
not know, however, that they impart any
richer flavor to the butter. :.
We have known. cow to refuse them
when frst:offered, but soon became very
fond of them; others, we believe large
majority eat them greedily from the first.
Thus far we have fed them only in the raw
state, but if boiled with corn meal, say half
and half or two-thirds tomatoes, they will
doubtless be far better.
To one whom has dairy farm, the cult
vation of an acre or two in tomatoes, would
be repaid by greater profit than any vege-
table we know. From an acre not less
than eight bushels might be gathered daily,
from July until frost. There is some trou-
ble in picking them; but then nearly every
farmer has children; his little boys-aye,
and big boys too, would not be the worse
| of little work. We should be glad to see
Ethe experiment tried on a larger scale than
f6nrs, and to learn the result
| South Carolina Temperance, Advocate
+ STuBBLEsL LANDS. Moving lands from
(which heaYys and exuberent CROPS of hav