426 STEAMING FOOD FOR STOCK. 



is no re-filling of kettles (the ordinary mode) to get a desired 

 quantity ; no constant watching or stirring, or removal of 

 the substance while hot, to prevent burning ; no cleaning of 

 kettles for every separate job, which can be done by steam. 

 By the use of this powerful agent, large quantities may be 

 boiled or steamed, or several vessels (if need be) treated at 

 the same time ; and when desirable, the steam can be con- 

 veyed in pipes or logs to some little distance, using proper 

 care in protecting the same from condensation ; thus avoid- 

 ing, many times, danger from fire, and accommodating itself 

 to all the various purposes of domestic economy, as well as 

 in the manufacturing of many articles or compounds, when 

 danger from burning or explosion is so common. By steam 

 the clothes may be boiled at any point in the barrel or tub ; 

 the bath-tub may be warmed in an adjoining room ; the farm 

 or stock-feeder could easily cook in quantities at a time, or 

 scald his hogs, steam his barrels, &c., &c. We believe that 

 when a cheap, simple, and perfectly safe apparatus is once 

 introduced, that the subject (as it deserves) will receive 

 much more attention, as by steam all classes might as easily 

 be benefited. 



ADVANTAGES OF COOKED FOOD. 



The American Agriculturist for January, 1860, says: 

 " Experiments made by C. M. Clay, of Kentucky, showed 

 that one bushel of dry corn made 5 Ibs. 10 oz. of pork ; 

 of boiled corn, 14 Ibs. 7 oz., and boiled meal, 16 to 18 Ibs." 



