The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1870-11-05
FARM AND HOUSEHOLD.
Cooked Food for Stock.
will it pay?"

NOUkeu IVOu lOT StOcAs
evil it pay?'
On this point there appears to be some
little diversity of opinion, though those
who are skeptical in regard to the profta-
blencss of the cooked food system, are gen.
orally such as have either not practically
tested the matter; or, if they have done SO,
had not the proper kind of appliances for
its economical trial. There are few farm
ers who, in view of the increasing scarcity
and price of fuel, could be prevailed upon
to believe. that an ordinary kettle or cal
dron, or with any number of them that
might be found requisite for the purpose,
food for their stocked could be cooked with
profit. The cost of the fuel would not be
the only obstacle. The handling of the
cooked material, i'll putting it into the ket-
ties or caldrons. and its transfer when
cooked, to the trough of the animals to be
fed, would necessarily involve heavy out
lay of time and labor. 1t would not be
safe to locate such large open fires as would
be absolutely necessary to cook any con-
siderable amount Of food, any where in
the immediate vicinity of the barn or feed
ing sheds. AS Il consequence, the materi-
ais would require to be carried from and to
the place where they would be wanted for
the animals, which if the stock were large,
would demand either considerable outlay
for light railway, or the carrying of it by
hand in buckets or other vessels. In addl-
ton to this, the process of cooking the
amount of food that would be needed for
the stock of Il farm of ordinary size, would
be slow and tedious, as well as expensive:
and unless proper attention was given it all
the time the cooking was in progress, there
would be great danger of having the mate
rial ruined by scorching or burning.
For these and other reasons that might
be adduced. it is easily understood why
farmers who have no other conveniences
than those referred TO, would naturally
come to the conclusion that cooking food
for their stock would be attended with
more cost than profit.
But, in this age of progress, farmers
who desire to feed their stock on boiled or
steamed food, are rot confined to such priIr-
tive resources. The skill and ingenuity of
of American inventors have fully overcome
these obstacles.
With the use of these modern improve
mentS, not only are dangers from fire avoid
ed, but such other arrangements have been
devised as lesson not merely the conSump-
ton of fuel, but in great measure the ex-
pensc of handling the raw and cooked
material. By the use of steam generators,
which can be procured at cost but little
exceeding that formerly paid for 4 simple
caldIon, fuel is largely eeonomiZed-much
less attention to the steaming process is
ncccssary-it is mach more easily and rap
idly mplished-almost any desired
amount of food can be steamed by one and
the ssme operation, and, what is equally
important, the cooked material can be kept
,rarna for a considerable length of time
This latter is very desirable, Tor the reas on
that when fed moderately warm, the cattle
appear to relish it better; while at the same
time, it refreShes them more quickly than
when allowed to become cold before it is
given to them. Stewart in his Stable Econ
omy, says: 81 believe that much of the
good aSclibed to boiled food may be attri-
buted to its warmth. Cooking renders it
more dgestible, and it is more easily assinl-
Hated. The absorbing vessels are thus
enabled more readily and fully to act
Animal heat is necessary for digestion
therefore cooking renders food more nutri-
tious. No horse likes it when cold; many
refuse, and most of them prefer the raw
article to that which has been boiled and
become cold. The heat which boiled food
SHOULD contain Is conveyed INTO the system,
OF, at least. it saves the expense of pro-
ducing all the heat. which cold food takes
from the system"
Were it necessary, the testimony of a
large number of the best farmers of Penn
sylvania, and other States, could be fur
nished in behalf of the economy of boiled
or steamed food, prepared 10y means of
these lately and greatly improved appli-
ances The subject has been carefully
investigated by shrcwd and intelligent men.
who have given it their close attention, for
the sole purpose of determining the great
question of economy; and the almost unan-
imous conclusion-so far as the writer has
had opportunities of aecertaning-s de-
ci'ledly i'll favor Of the cooked food system.