418 STEAMING FOOD FOR STOCK. 



matter unutilized by the animal. This is more particularly 

 the case with horses." 



Other publications on the subject fully confirm Mr. Stew- 

 art's estimate, and we commend his essay, which is accessi- 

 ble to all, to the careful attention of every feeder of farm 

 stock. 



In January (1868) I visited the farm of Messrs. S. & D. 

 Wells, at Wethersfield, Conn., for the purpose of examining 

 their cow stable and its fixtures. 



The leading features of this establishment are a constant 

 water-supply, and apparatus for cutting and steaming food.* 

 The latter was introduced at a cost of about $500. It com- 

 prises a three-horse steam-engine of very simple construction, 

 a tubular boiler of sufficient capacity to run the engine, a 

 strong power stalk-cutter, and a chest for steaming food. 



There were about thirty cows in the stable. They receive 

 steamed food morning and night, and dry hay at noon. The 

 steamed food consists of hay of poor quality, straw, or corn- 

 stalks, cut to short lengths, sprinkled until thoroughly wet, 

 and then dusted with bran or meal, and steamed for about 

 two hours. 



The engine has power enough to cut in a couple of hours 



* The water is brought from a living spring and flows through galvanized iron 

 pipes which form the connections between the bottoms of small iron troughs 

 standing at the head of the partitions which divide each pair of stalls. The last 

 trough overflows through a pipe near its top, and the water wells up to the 

 level of this overflow in each trough of the series. By this simple arrange- 

 ment, a constantly changing supply of water is kept always in front of the 

 cattle. 



