422 STEAMING FOOD FOR STOCK. 



for is small, or where it is desired to experiment on a small 

 scale. 



It is a box made of well jointed 2 inch pine, seven or 

 eight feet long, and about two and a half feet wide, with a 

 bottom of No. 16 sheet iron, nailed securely on to the lower 

 edge of the sides and ends, and turned up a little outside of 

 them say half an inch. This box has a false bottom, of 

 wood or iron, placed about three inches above the fast bot- 

 tom, and perforated with many small holes, and a closely- 

 fitting cover over the top. 



It stands on brick walls which do not come quite so far 

 out as the wooden sides of the box. At one end of the 

 chamber enclosed by these walls there is a wood fire-place, 

 and from the other end a chimney rises. 



The space between the bottom and the false bottom is 

 partly filled with water, cut hay mixed with meal or bran 

 is put in the box above the false bottom, the cover is closed, 

 and the fire is started. The steam rises through the per- 

 forations in the false bottom, and cooks the mass above 

 it. 



A much more complete apparatus for steaming, and in 

 large practice a more economical one, comprises a boiler for 

 generating the steam, a box in which to place the food, and 

 a wooden, or well protected steam-pipe to connect the two. 

 The box should have a perforated false bottom, and the steam 

 should be introduced beneath this, so that it may diffuse 

 itself uniformly through the mass. 



