The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1875-02-20
NO.36
Farm ana Household Column.
EcOnonliZing Food.

"
are ep1Ivalent to 50 much food. The
fit of Il hog is carbon mainly, the
walls OF the cells in whirh the fat is
stored consisting only of heterogeneous
matter. Carbonaceons food is there
tore mostly required for fattening
animals. Starch is Il carbonaceous
Substance as mucl. as oil or fat. Tho
Composition of starch is twelve atoms
OF carbon, ten Of hydrogen. and ten
OF oxN gen. Oils and fats 1.-THE latter
differing from the former only in the
degree Of solidity) differ very little in
Their composition from starch. ln
the process Of digestion starch is de-
composed, and its carbon is made
available, first to sustain respiration
and the animal heat, and second to
increase the store of fat. Oily food
serves the same, ends in the animal
processes. but it is found that rich
food in oil is enabled to add mare
rapidly to the store of fat than that
rich in starch. A very considerable
portion OF oil from food rich in that
element is directly assimilated, aud
it is found in practice that to give
he best results a food rich in fat or
oil must he mixed with the sta,cly
food. Thus corn is food which fat
tens more quickly than wheat or bar
lev, and cotton seed or liDseed oil
rake produces fat faster than corn.
he choice Of fo"d for fattening hogs
depends, however, mostly upon 5ts
relative chcapness aud convenience.
But it is mere to the purpose here. to
'o'ice the fact that no fat is made
until the needs Of the animal to fur
'ish its animal warmth, and the car
'"n t" lie used up in the process Of
breathing, are supplied. When these
reeds are met, the surplus goes to
make fat. If there is no surplus, 10
at is made. II the demands upon
he animals physical system are ex-
e<sive, by reason of exposure 70
odd, aud the waste Of heat is great
u consequence, the production IT 1T
: pr"p'rti"natelv lessened; it may
re then either very small or stoppSd
it"Scthcr. or it may be that the aai-
Ia. is obliged to consume mere f.sod
" supply the greatest demand upon
IS system. Herein lies the secret Of
he waste of food by exposure to the
old, aud tt. economy of warmth and
cmf"rt. The present year corn is :.
carce and dear. 1t will therefore DO
nore than usually necessary to sec
hat tat,enipg hogs, rs we'll as store
"gs, are comfortably housed aud
ept warm. The earlier, too, that
oss can be fattened, the less will be
he waste Of food in maintaining the
nlmai heat.--New York Tribune.
Mixervil'r, Ind, January 4, 1875.
o tho Agricultural Editor of the Enquirer:
Something for the Farmer to Study.
The matters upon which farmers.
nd good farmers, differ are 40 nm.
ferrous that II" one can expect to set
e them all for himself III one wear.
J. in one life. This is a matter for
t:j"icing, for every farmer may be M.
ared that he can never exhaust hi
pp"rtunities for learnin. something
CIV. The pleasure Of acquiring
n"wledse is one of our highest pleas
res aud is always possible to tbs
Her Of the soil.
Is corn best when planted deep il
he Soil or when put near the surfacel
hoes the corn-tield yield il better crop
hen you spread all the manure Of
hen YOU put it wholly or in part -
he hill! Is the crop best when you
lake no hill Or when y"u earth up
round it9 How mary hills or hov
'any stalks upon the acre give thu
'rgcst amonnt Of grainl Is it best
plant III hills or drills? For po-
't'es, is it best to spread all the ma.
IRE, or would you put it in the lillY \
{ in the bill, would YOU put it above
r below the seed. Are hills or
'i''s the best :, DO yon cut tho seed
plant it whole! DO you put tin
ed deep in the eartl, or keep it neal
IL surface!
Is grass sod best sown with grait
the spring, or will you rlow ~ tl,e
ubb'e aAd SOW in August Of Sep
'mhrr! or, will you seed down t.
rass with the corn crop? or, will yoni
nply invert your bonnd-out fields,
'p.drcss aud put on the grass seed
amediate'y9 Shall your manure ba
laced down under the sod, or will
on, after blowing, pnt it on tl.s s,,y.
zee and harrow it in? Do you find
10 most benefit from it when yon !
Sc il fresh from the barn, or When
"u let i: frrment! Which of all il
'c safest and most proftab!ci
s. d. ELKIN.
A Nice Tea Cake.-Dissolye on :
'aspnontnl s"da in a pint Of swee {.
i'k; take nearly enough, -four for .
I'm dough ; Thoroughly mix it wi
vO spoontu!s cream cf.tartar. am {
zen rub in one half tea-cnp sugar. 4
early GU? of bnttcr and a little }
ut. Nix the whole adding floutl
'nrga to make it as thick as tel !
'i.cnit. Bake, split in two. and |
utter the pieces. Have a good lot /
berries (" s'ewea apples, ,.evions-
we'll sNs"rs'', and pat them be
vren t'le slices, ''iling them on 4
late like Jelly cake. Fat either
arm or cola. and You will fnl it d
'lned arGni~inn to yonr tea table,.
ore especially if eggs are scarce.
sagar-cake,- on. .half pound Of
alter, "ncalf ,,"jl.,s af sugar, one
'nn' IF il"nr, three eggs, and min !.
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