The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1871-11-16

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A correspondent Of the America,
Stock Journal gives his experience .,
follows: "''''
In the winter Of 1856 I commenced
steaming feed for cows, my first experi'
ment being made with . Motifs furnace.
A wooden cover was ftted and wired
down. and a lead pipe communicated
with large cask close by, which was
hung on pivots so as to discharge into a
wheel barrow when the food was steam
ed. I filed this cask with cut corn
stalks and sugar .beets. The food being
ready, wheeled my barrow to the barn
and entered the alley way between the
cows.--Tt was not long after feeding
time, and most Of them were lying
down. BeforeI had got ten feet they
commenced getting up, and in tw"
minutes every animals was on her feet
aud every no se stretched out to catch
the savory oder-I gave to each one
about peck, rs far rs It would 90. II
was warm as could bear my hand in,
and apparently All utter ACCOMPLISHMENT
to them; they smelled, then tasted,
then looked around, but In q few min
utes every head was down and busy. 1t
was all eaten up, the managers licked
clean, and unmistakable requests for
more came from every side. could, at
that time, find no one who had tried
steaming, my books gave very little
information on the subject, aud / wish
ed to ascertain how they would eat II.
That question was settled at once.-The
economy Of food, the opportunity to save
all waste, use all my course fodder. and
regulate the mixing of food, and the
prosahje Increased milk, were before
me Il 0nos, asd I went Into II with con-
eiderable enthusiasm. I first bought q
small, upright, tubular boiler, made q
tank Of chestnut plank with three COM
partments, and set up a horse power
and hay.cQtter, cutting two thirds cora
fodder and one. third Straw until TO-
wards spring, when was obliged to cut
some hay. sliced the roots and mixed
with the chaff in proportion of one peck
to each COW, the dry cows having
turnips, and those in milk, carrots and
beets. The flavor of the roots permeat-
ed the whole mess and made It more
savory. soon found that more water
was needed to soften the dry subtances
and help the steaming. and gradually
increased the quantity. My plan of
feeding was as follows: Steamed food
morning, noon and night, in proportion
to the size and appetite, given all they
could eat up clean. Cotton seed meal
and wheat or rye bran was gives in .
warm, thin cruel twice day, in pro.
portion to the yield Of milk and the
condition of the animal. They were
let out in the yard to water, morning
and afternoon, and remained out q
couple of hours if the weather was fine,
otherwise only few were let out at
once and returned to the barn as soon as
each animal had chance to drink. A
card was hung up in the steam room
with precise directions as to time Of
feeding, watering, steaming, cleaning,
milking, and the amount Of extra feed
to be given to each animal and the men
held to strict compliance with it. We
steamed every day, about five hours
being required to soften the feed
thoroughly. In regard t. the expense
and the amount of feed necessary, l
found much difficulty ia arriving 1t
correct results. My cornstalks weighed
March. l had no facilities for weighing
my animals, aud as some kinds Of food
go in flesh while others produce milk at
the expense of fat, no trial can be &C
curate that does not take their weight
into consideration. az
The effect of steamed food is particu.
larry noticeable increasing and sustain
ing the flow of milk. Many of my cows,
new mich in autumn,) would 60
through the winter with loss Of only
three or four quarts from their flush.
My Ayrshires did better than others in
this respect, one Of them going through
six months of winter with her full flush,
giving in fact one pint more at the end
of six months.
Some estimate the Increase of milk or
saving Of fodder by steaming, at fully
one third. It is difficult to estimate the
gain, SO many circumstances enter into
consideration, but when the yield II
Kept up, influencing the product for the