The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-11-24
Tun FEaprNo vAnun or Foon. The


necessary to promote growth or fat is ,
very important branch of knowledge
and those who fully understand how K
procure the largest supply of available
matter from the several kinds Of feet
allowed to stock will derive more salts
factory results than those who feed as {
routine, without having any special pur
pose to accomplish by 80 doing. AL
though animals are not confined to any
particular diet exclusively, y 1ere they
can be allowed variety, yet all that
can be obtained from the feed, whether
it be concentrated or bulky, is classed
under the heads of protein, oarbo-hy'
drates; fat and ash. Protein is that sub
stance which is principally found IL
lean meat. the white Of eggs and IN the
blood, being heterogeneous, while the
carbohydrates include starch, woody
fibre. sugar, etc., and derive the name
from the fact that they are composed
(no matter in what form we possess
them) of carbon, hydrogen and oxy gen,
Fat exists in plants, also, but IN small
quantities. Ash relates to the mineral
substances which supply tho bones and
tissues.
AS the matter which j, appropriated
by the auip!al is composed Of these foul
substances--proteln, carbo-hy drates, ,fai
and ash--it ls ut once apparent that, IL
order to iced to the best advantage
some consideration must be gwen the
character Of the food allowed, and, in
stead OF feeding indlscrimnately, Ger
tam quantities aud propol tions must be
used. Many valuable experiments have
been made Ior the purpose Of testing
grains and fodder, in order to estimate
their value tor feeding, and we ale grad.
uaIly arriving TO that point at which the
aid OF Investigations Will be used in or
der TO iced animals according to age,
perlou OF growth and weight Of carcass,
For Instance, by tho uso OF 100 pounds
OF ordinary hay the supply OF digestlble
nut,rm. mt will be traction over i've
po, nds OF protein, forty three pounds
OF car.u.hyd dratcs and about pound of
tat, willle only pound OF protein can
be extracted from the same quantity of
dlgestlOle material Ill mangolds, with
ten pounds Cf curbo- o-hy drates and no
fat. The difference between the nutri-
tlous matter Of hay and mangolds ut
once cnnhl,s the stock breeder to dis
card tho mansolds altogether or uso II
less quantity tf huy and supply tho GO.
hclcD'y with man3olds. Any number
OF substances cam be used, proYlued they
are ted propurtionately to value, the
object beng to neither have an excess
nor deficit Of any substance that enters
into the composition OF the body,
What IL given i'll the shape Of bulky
material, auoh as hay and straw, can be
also found Ill grains, Yhich possess nu-
trlmont III moro conoentl ated form.
Using wheat straw rs compared with
corn, the straw contains about three
pounds Of protein to tho 100 pounds,
while corn contains over ten. 1t is ne
cessury. therefore, 10 lessen the supply
OF straw ana udd corn 10 complete the
pr, portion oil plo,eln; and AS the straw
contains about 40. por cont. of crude
hbre, which is almost useless, while
corn contain, less than 2 per cent. the
waste Ill the system is much less from
tho corn. Tho straw, though containing
less fat, contains II larger amonnt OF
ash, and there IL no kind Of material
used that is deficient in one direction
but what IL oyernbundant in other re
specie.
BY directing attention to the study of
food composition thcle is another object
to impress on tho stock breeder, winch
IS that by feeding variety of food the
animal will grow faster, fatten moro
readily and keep in healthier condi
tion than ty using Il single article OF
dlet. Although 1t 1t not every farmer
who makes it duty to feed for nutrl-
tive value only, yet they know by expe-
rlenco that certain ioods give certain re-
sul,s; but the field il still open for more
knowledge III thNt direction, and eyery
farm er should avail himself T. the pr,v..
lege Of obtaining it.
How TO TELL A Coop PoTATo.
distinguish good from a poor potuto.
take Il sound one, pay no attention. to
the ol lt.lce appearance, but divide into
two palls NTH sharp knife and exam.
Inc tue exposed inner SURFACE. If there
1s nuch water or Juice that slight
pressure would seemingly cluse to fall
OH III drops Sou may be assured it will
be "sugfy.' after it 10 boiled. That is
evldehcc Il poor potato and don't you
buy f..
The following are requisite qualities
OF good lutatu: When cut into two.
the r"l"i .ould be n yellowish white:
II 1t Is n u,ep yellow it will not cook
well. Ti'elo must DO considerable
amount OF moisture though not enoue II
to collect IN drops and fall off, even
with modcrnte pressure. HUB the two
Pic $ together, and If is good, a white
iroth wlll appear around tho edges and
also upon the two surfaces after thew
are separated. Tins signifies tho pres.
ence Oh prapet qunnllty Of starch, The
more lrotn iha moro starch, and conse-
qucnlly the better potato; while the
less there Is the poorer it will cook. The
quantity or the starchy element may
also bo judged by tho moro or less
ready adherence OF the two parts. II
the adherence is sufficient ior one piece
to hold the other up, tho TACT is evl.
dence OF II good article. These arc the
experiments usually mado by experts
when buying good potatoes, and are the
best tests that eau be given, short OF
boiling; but even they arc by no means
lnialhD!e.
HANdINd- d-BAsKETs Red nuwrr ;,ots
can be convorteu into thGse pretty bas-
kets Tor lawns or porchcs. Two large
pots, Of tho ten-inch sizo will make Il
handsome pair. Get small urad.awI
ana g1miet OF large size, and small
saw.blade set in Il handle; work he .s in
rows all around the pots half m mcn
wide first SOlttmOD Them hy coal IN