STEAMING FOOD FOK STOCK. 4-21 



weight, arid of like condition in all respects, invariably show 

 that those which are fed on cooked food take on fat, and 

 form bone and muscle more rapidly than those which get 

 only raw food. If, after a certain time, the food is changed 

 the cooked being given to the animal that has been receiv- 

 ing the uncooked, and vice versa the rapidity of growth 

 will change too. The trial has often been made, and the 

 result has been invariably the same. 



In fact, in all of the essays and opinions on the subject of 

 cooking food for domestic animals, in this country and in 

 Europe, I have failed to find the first one that is not decid- 

 edly favorable. 



Steaming, of course, is valuable only because it is a means 

 of cooking, and the arguments in its favor bear equally on 

 the subject ot boiling. Steaming is rapidly coming into 

 use because of its greater convenience and economy. 



How to make a Steaming Apparatus. Any device by 

 which steam may be generated under a very slight pressure 

 barely sufficient to cause it to penetrate the mass to be 

 cooked and conducted to the vessel in which the steaming 

 is to be done, will accomplish the desired purpose ; but, of 

 course, the more convenient the arrangement, and the less 

 the waste of steam (whether by condensation or otherwise), 

 the more economically the process may be performed, as to 

 both time and fuel. 



Mr. Stewart suggests a plan which, from its cheapness, 

 will answer a good purpose where the stock to be cooked 



