Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1857-04-16
Corn Cookedvs. Uncooked f r Hogs

MEssHs. ErIreRs-When we read your
refnaks on cooking food at tire cluse of the
Fret article jim the Country Gentleman for
Feb. 10Th, cer,aia recent experiments upon
thr cooking of corn for hogs. made BY Mr.
Samuel n. Cisy, of Bourbon, Ky, the
details and results Of which were given to
the public in the Valley Farmer fo- Decem-
her, were recalled TO our memory. So far
our memory serves rs, you have not put
the results of these instructive experiments
Upon record in your columns, and as they
might prove both interesting and useful to
msDy Of your readers, confirming and more
deeply in pressing upon their memories the
remark made 10 the closing sentence of the
article referred to, we have condensed these
results into the smsllss, possible compass,
(knowing that you like the maltum in paruo
system, OF the giving of great amount OF
useful Information in q small space,) and
have added thereto comparison of these
results with others obtained few years ago
by Anderson, Colman, Holbrook, &c.
The closing. ..sen.ence of tie article already
referred to reals :thus:-'Cooking food for
swine, unlike that for cattle, has been found
TO greatly increase its value The erperi-
menis of Mr. Clay confirm the truth of these
observations, and tend to prove that the
feeding of corn raw or whole and uncooked
is bad policy or poor economy. The rusul s
of Mr. C.'s experiments, confirmed as they
are by those OF others, show that The grind
ing OF corn into meal and the cooking of
the latter will make one bushel of corn pro-
Guce more pork than two would do, and
nearly as much as three would, if led whole
and uncouked.
The results of Mr. Clsy's experiments
show that the number of pounds o pork
for each bpshel of corn was as follows:
When fed in the form of boiled corn, l4I fbs.
Z" cooked meal, l6t e"
q" d" dry corn, 81
They show also, taking corn at the price it
often bears or comes to in Kentucky, namely
at 2S cts per BUSH, tina. the expense or
cost of each pound of weight gained was as
foilows:
Cn dry corn, At cts. per b
On boiled corn, 2
ca cooked meal, Ii
As one fifth should be thrown off from
the gross increase to give the nett weight,
the above prices will represent the cost of
making four iiths of a pound of pork when
corn is % cents per bushel. Estimating
corn at double the price named, which would
be rather under than over the average price
of late in any market in the State of New
York, then 1t is easy to see that making
PORK en- Indian corn, fed whole snd uncook-
lis an expensive and losing business since
four -ffths Of pound would cost cents, or
pound 4 little over IL cents. II would be
better economy To sell the corn when pork
snd corn besr such prices as they have
Usually done of late years, since the corn
without the trouble of feeding and sIsught-
ering the hogs, would bring more than the
pork which it would make, that is, if fed
whole AID uncooked.
Let Vi see, theh. if these results, which
show common mode of fattening swine TO
be an expensive and wasteiul one, are in
correspondence with results obtained by
others. BY reference 10 sundry records of
tir,ilsF experiments, we snd the highest
estimate Of the amount of pork made by
one tusael of corn unC Cooked is about lbs.
thus costing about sis. per b. when corn
is 90 cts. per bxsh., or 8 cts. per lb. when
corr is Sc cts. per bush, or 10 cts. per lb.
when corn is so cts. per bushel.
According to the experiments Of Colmaa
Phirrsy and Hoibrook, cooked corn meal l,or
cob and corn meal will yield from I2 to l6
les. of pprk for each pound of core thus con-
somed.
As the trou5lfsof cooking food for swine is
the chief reason why the practice enforced
by the results above named may not be
adopted as il ought To be, We may state. that
all the trouble taken by one man who got
10 ibs. Of pork for each bushel of corn fed
cut, was merely to put the meal for the next
feeding into bucket just after the previous
one, atding boiling water and sloPs, and
letting if stand in a. warm place. This
swelied the meal.