§12 AGRICULTURAL REPORT. 
test was applied being a three-year-old pig, of an English breed, which 
had previously been fed, for a year and three-quarters, exclusively with 
rye bran. Four pounds of bran were given to it every twenty-four hours ; 
and on each of the first two days of the experiment an addition was 
made of one pound of the grains experimented upon, the rations being 
furnished in only aslightly moist condition. The first of the undigested 
grains were passed off after the lapse of from twenty-four to twenty-five 
hours, the last of them appearing at various intervals; as, at the end of 
sixty-two bours for oats, seventy-two hours for barley, seventy-eight 
hours for rye, and the same for peas. In reference to the quantity 
of undigested and unaltered grains found in the excrement, it is stated 
that in one hundred pounds there appeared unchanged and entire 
50.6 of oats, 54.8 of barley 49.8 of rye, and 49.4 of peas. From these 
results it will be seen that in general only half of the entire grain is . 
used in the process of digestion, and that every one who furnishes food 
in this manner has to supply twice as mueh as is actually necessary, at, 
of course, double the necessary cost. It is, therefore, very evident that 
a due regard to economy makes it expedient to reduce the food toa 
condition more or less fine before it is given to such animals. 
Feeding nettles to laying hens.—The Vienna Agricultural and Forest 
Journal states that hens fed in the winter with chopped and boiled nettle 
leaves, or with the seeds, and kept in a warm place, will continue to lay 
during the entire winter. The experiment was first suggested by noticing 
the eagerness with which both domestic and wild fowl devour the nettle 
leaves and seeds whenever the opportunity is afforded. This proclivity 
is believed to be the reason why, with the’enormous yield of seeds 
by the nettle, comparatively so few plants are produced. It is stated 
also that in Denmark the seeds and leaves of the nettle are fed very 
carefully to horses, after having been collected, dried and ground ; three 
times a week, morning and evening, a handful of this nettle dust is 
mixed with the oats, in: consequence of which the horses are said to 
become fleshy and sleek, and their hair to grow unusually long, and to 
assume a silky luster, remarkably beautiful. 
PRESERVATION OF MEATS AND FRUITS. 
Preserving meat in cans.—A new method of preserving meat in tin 
cans, which is favorably commented upon, is that of Mr. R. Jones, of 
London. In this process the meat is first packed in its raw state into 
tins of any desired size. The lids are then soldered down, the top of 
each lid having asmall tin tube inserted init, which communicates with the 
interior of the tin. These tubes are next inserted into the exhauster, 
which is a receptacle connected with a machine designated a ‘ Torricel- 
lian vacuum,” an apparatus in which the air is exhausted by the action 
of water. The tins are then placed in the cooking-bath, and at the 
proper juncture the vacuum is created and the meat thoroughly cooked, 
at a temperature varying from 180 to 228 degrees. At this stage an- 
other feature of the invention comes into play., The vacuum having 
been created, a supply of gravy is turned on from a receptacle, and the 
tins filled with nutritious fluid. The feed-pipes of the tins are then 
nipped and the eases hermetically sealed. By thus filling the tins with 
the gravy the difficulty of collapse, which has always hitherto prevented 
large tins from being used, is obviated, while the whole space of the pack- 
age is utilized. Testimonials, from captains of ships and others who 
have used it, are furnished by the inventor, certifying to the excellent 
quality of the meat. By this improved process overcooking the meat 
