The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1878-02-27
Errors In Cooking Food.

Prof. Z. w .sSt0ast. Of Erie. county.
New York. has tho following re.
marks on the above named subject
ia The Country Gentlemen: @ = lsT
The difference sr opinion among
farmers as to the result 81 cooking
! food for stock arises very largely
from the different methods OF cook
| ing. Mr.. H6tfmsn, an exesllentfa far
mer, IS reported lately Ia the
Elmira farmers club, as giving his
experience in tAia. mode OF prepar-
ing cattle food, in which he says:
'In small dairy / tried cooked !,
food for a short time. | took corn
ground on the ear aud poured on
boiling water, letting The ness stand
antsi it wss cool enough to. feed.
when it was given to the cows n
week. They vera then changed to
dry feed a week, and thon returned
to the cooked meal, so alternating
for four weeks. I measured the
milk carefully and found, no adyan-r
tagc la favor of tue cooked feed.
There was no preceptible difference ID
between the weeks. when the cows
were fed on raw aud when on cook
ed meal 1.-THE product Of the dairy
affords any criterion by which to
Judge what the effect of cooked. meal
would be when given to make fesh,
[ mnst conclude that fuel and labor
would be wasted. must conclude
that cooking hay Is o positive in.
jury" sHG aa Ua1a sa n.st.rs
Here is frank statement OF
opinion from the facts given, and
the only error in his conclusion is
that he called this cooking meal. -
But II he ever eats eorn pudding,
commonly called "hasty puddlng,''
would he like this method OF cooking
applied to it. If the cook should
take quart Of meal in a pan and,
'poar on boiling water, letting it
stand until cool enough to eatl'ssa
would he call that cooked pudding 9
He would be likely to use very
different term in describing its con-
ditien-not complimentary to the
cook. Yetit appears from the can
dor of this statement. that Mr.. II.
considered this as testing fairly the
system cfcooking cattle food, and
he prenoHnced final judgement upon
it in clnb whose proceedings have
wide publicity. This clearly shows
the necessity OF coming to some con-
clqsion as to what cooking cattle
food is. Cooking meal must mean
suhjecting it to boiling water or
steam until all parts of the mass
have been penetrated by a boiling
temperature and the gaias Of starch
burst by expansion. .z
This is the truth definition Of
cooking all farinaceoua substances.
found in tubers like potatoes, or in
seeds like corn. .7.f3
Grains of starch expand largely
when transformed, into soluble gum
by heat in cooking. as whsn q small
kernel of cora is changed into.
large kernel Of hoIniny. Cooking
effects this remarkable alteration in
TIE constituents of The seed. If
pound OF meat were the same thing
as pound of meal baked into good &
bread, then indeed cooking would be
.superfuous labor whether for man or
beast, Mr., Stuart says: 49,
b Meal alone, in, nearly al cases. al
goes directly to herfourth stomach,
and has not the benefit of the maeer-
at:ng process of the frst stomach.
But if mixed with cut hay or straw
it will be carried to the rumen and
have the benefit OF rema4tication.a
So it will be seen that ne advantage
could be expected frem wetting With
hot water in the manner mantioned.
even ythongh the experiment had =
been properly tried ia ether respects,
But had the cooking been properly
done, this experiment, 80 detailed,
would have proved nothing, since
some weeks time could decide moth
ing in any system Of feeding. - s.