No. 14. 



Boiling and Steaming apparatus. 



241 



Fig. 39. 



Apparatus for Boiling and §teais£iHg Food. 



In numerous cases it is found to add to the 

 nutritive properties of roots and grain, to boil 

 them before they are given to animals. The 

 most economical method of preperation, is by 

 heating the water by means of steam, con- 

 veyed from the boiler to the vessel containing 

 the roots or grain. 



Any kind of wooden box or barrel will an- 

 swer Jbr the purposes formed, as to admit of 

 being readily tilled and emptied. The steam 

 is to be conveyed in a pipe to the lower part 

 of the vessel, which ought to have a sliding 

 board at the bottom to allow the contents to 

 be discharged when ready. The vessel may 

 be filled with water, though this is not neces- 

 sary in the case of succulent roots as tiie pota- 

 toe, because the steam is quickly condensed. 

 But when corn is to be boiled, it should be 

 covered with water, that the steam may be 

 condensed. 



The above figure represents a steaming 

 apparatus of a sufficiently good construction. 

 \ A, is a barrel or other vessel for containing 

 \water and supplying it to the boiler C. D, is 

 y safety-valve. At the upper part of the boil- 

 er at C, are placed two tubes, with stop cocks. 

 <!ne of these tubes terminates near the bottom 

 d the boiler. Upon the stop-cock being 

 tirned, water should always issue from this 

 tuie. When, therefore, steam issues from it, 

 an> not water, this indicates that the water 

 is \)Q much boiled away, and consequently 

 that there is a deficiency of water in the 

 boile. The other tube terminates within the 

 boileiiearthe top. Upon the stop-cock being 

 turnec.'^^herefore steam ought always to issue 

 forth, ^it should water in place of steam come 



out, then it will appear that the boiler is too 

 full of water. In this manner, the attendant 

 by turning either stop-cock, ascertains wheth- 

 er there is a deficiency or excess of water in 

 the boiler. 



The quantity of water could indeed be re- 

 gulated by nicer means ; but that described 

 will be found sufficient in practice. F, is the 

 furnace, and E, is a pipe with stop-cock, com- 

 municating with the boiler. VV'hen it is 

 wished to obtain hot water, it is obtained by 

 this pipe. A pipe G, communicates with the 

 barrels II, I, K, and conveys the steam to 

 them ; and in these is placed the food to be 

 steamed. By means of the stop-cocks, T, T, 

 T, the communication can be cut off with 

 any of the barrels, so that the steam may be 

 admitted to one barrel or two barrels, or 

 three as may be attended. Each barrel has 

 a moveable lid, which is kept down by screws, 

 and a sliding board below, by which the food, 

 when ready, is withdrawn, so that a wheel- 

 barrow or vat may be placed below, and the 

 food at once emptied into it. By means of an 

 apparatus of this kind, roots and other parts 

 of plants may be steamed in a convenient and 

 economical manner. 



Important to Farmers. 



We are well assured that the genuine 

 Italian Spring Wheat, sent to this market by 

 the gentleman in Oneida Co. N. Y., who pro- 

 cured it, can be obtained in this city of Mr. 

 I. L. Pierce, Bull's Head, North Third St., 



