POULTRY KEEPING 



221 



when mixed with sharps or barley meal and 

 given hot in the early morning. 



This can be 

 done by letting 

 the potato peel- 

 ings, etc., stew 

 on the kitchen 

 fire all night, or 

 where this is im- 

 possible let them 

 cook in a jack- 

 eted cooker 

 placed in some 

 outhouse. Par- 

 ish's patent Steam 

 Jacketed Cookers 

 are especially to be recommended, because 

 a supply of hot water can be obtained at 

 all times, on pouring cold water into the 

 geyser. The food is placed in an inner vessel, 

 around which hot water circulates in a jacket, 

 and cooks the food well and thoroughly 

 without drying it up. Heat can be supplied 



Parish's Steam Jacketed Cooker 



Steam 



jacketed 



cooker 



