Weekly Chillicothe crisis. (Chillicothe, Livingston Co., Mo.) 1878-19??, 1883-10-18
Cooking Food ;or Stock.

lAHbVi'i VVvhIuS az N'uuo VI IOUu ~
StotE. Some experiments made by Mr.
Cas,ius NJ tlfy, of Kentucky, Shove,
that one bushel Of corR ground an,
Cooked produced about twice as htttcl
pork as ;h@ sHrnc amount fed to hog
on the ear, Or simply eFled. A mas
Hof testimony was published about Cha
''imc in favor of cooking food for AMI
mails thai t4ors kept for the purpose o
producing meat. Th"rn was alsC
much testimony given in favoi q Nook
ing food for dairy cows and working
a!;1's"a and oxen. One Wisconsin dairy.
man titted Lp - apparatus for cooking
all the food fed to q hn~dred cows
The hay and straw, as well 80 thC
grain, were all steamed before being
fed. lie reported good results from
this method Of preparing food. At the
Tcr7 time when all the authorities re-
ported in fEFot rf cooking food fol-
stock the practice e'ild"nly stopped,
Boilers and steaming appaTitrH could
be purchased ut their worth for old
iron, At present there is sudden re-
vivai Oh Interest in cooking stock food.
Thoro is very short "r0p of corn, and
many farmers who have considerable
stock &c yrl.aH desire to make as much
out of it as possible. 'Fhatc il IN i'm
menSc crop Of oats, and the stf'trhtnt
ls made by many that their feeding
yapc is doubled by cooking if they are
laSf~Tod fer animals intended for pro-
ducing iuui.!, Thr same statement is
made in relation to IT. h-yley, tur-
nips, and potatoes. The potato tft'r %
large in many portions of the country
whore the corn crop is very small
WEorq Iris Is the case farmers wish to
suusti,ytF AotTtrcs for corn as far as
possible. .,
1t is not uncommoa !h,S q practice
which was adopted on the rcCcbmdn-
aation Of eXpcrmentGrs, and was fGt
some tiiiC held in high favor, is discon.
tinucd md is again adopted. Such is
n:Y E'5fhrY ot very many practices.
Tho adopi,aA md ths disconinuanco
Of the practice OF tacF'1e TODD To-
Stockmay be accounted for in this #S7.
Fhe first cXperimentcrs cooked the
food prGre'lv and fed it judiciously.
Tnosc who adopit' ths practice on
their recommendation did r.t'thsr Of
these things, and met with poor r.
suli4 In the case of corn and the
small grsins they did not half cook
them. Thcy placed ihom in water and
rniscd it to the boiling point. They did
not. hdweAer' cCutirUc the boiling pro.
cess long enough q ifsHtt the best re-
suits. Those who have prepa.td 1'hcat,
oats and rye for the table know tina;
r:c'at no cooked long time
to renee them easy of digeS-
tion. Simply alit@>rg the grains
10 swell does not answer tho .TrrQ'e.
The cooking must continue n long time
if the grain contains n large amount of
gluten. Many of the experiments
made in the past in cooking food for
stock Wrg ret half tried. 1t IL difficult
TO answer the tt'cstiCr thst is often
asked, does it pay 10 tooF food for
stock? 1t probably never pays tG tOSi:
all kinds Of food for any kind of stock.
II is li.5I1 that hay is not improved by
Stcamiug, Very good results are re-
ported from parching corn, G-ts' and
other grains fed to the coach and dray
horses in Paris. They are inclined to
tho opinion, however, that work ami.
mails do better on grain that is in its
ratural state. They give the same
opinion in regard TO store and breeding
animGl5. Thcr" is certainly IN adYan.
tage in cooking soIiic II ;hH food piren
to young animals that ''are brOdght Nv
by hand.' After they are old enough
tG digest hay and grain properly it is
not ncccSsar5 20 cook them.
The cost Of fuel will Hitep determine
the question of whether it is GcG+rmi-
cal to cook food for stock. If grain
and other articles intended for food are
cheap, and wood and coal arc dear, it
is not likely that it will pay to resort to
cooking. Generally, there is more adj
vantage in cooking food for hogs that
are being fattened than for other ami
mails. Hogs require larger yatiCty Of
feed than most animals do. Many
kinds If feed that are Of great value to
hogs should be cooked before they are
fed. Among them are potatoes, tur-
nips, apples, pumpkins and squashcs.
These articles are highly valuable aS
aud appctizers. They may
not produce much fat, but they will
cause the pigs tU eat more and to
digest what they eat better: Hogs that
get very great variety of food when
they run at large generally tire of one
kind when they are kept in conlinc-
mcLL Hogs that are fed on corn alone
viii keep up their appetite for it better
if they have an occasional feed of that
which is cooked. A Kentucky feeder
who had been very successful in rails
ing hogs for the market stated that the
cause of his success was chiefly owing
to the success he pursued in tho pre-.
paratiOn of the food for them. He
usually purchased large numbers of
hogs that had been accustomed to run
at large until they were of large size.
He commenced TO fatten them by turn
ing them into fields of lodged grain,
As corn became ripe he fed it to them
ut first on the ear. His observation
was that their teeth soon gave them
pain and that they as consequence
ate less corn than was desirable. He
accordingly changed their food, first to
corn meal, and then TO corn meal that
had been cooked. By adopting that