68 OF STEAMING AND PREPARING FOOD FOR ANIMALS. 



through it, which must be in the form of a pencil, a few 

 inches longer than the barrel, to allow the steam to escape; 

 with a guard at the bottom, with a notch in it, the size of 

 the guard, to prevent the valve flying out. There should be 

 a concave head to the valve, to fit the tube close, and of suffi- 

 cient weight to prevent its bubbling up, unless the steam be 

 strong. Next procure a pipe resembling the neck of a goose 

 when standing erect ; the wide end to be connected with the 

 cover of the boiler, with a screw to connect the pipe through 

 which the steam passes into the box. The box should be 

 made of three-inch plank, from four to six feet square, or as 

 large as may be required ; strongly dovetailed at the corners, 

 fixed with screws, with a false bottom, and about eight inches 

 from the true bottom : the latter should be perforated with 

 holes, drilled about the size of a lead pencil, in order that the 

 steam may ascend. The pipe from the boiler should enter 

 immediately below the false bottom, through a hole made for 

 the purpose, and of the same bore as the pipe. When thus 

 prepared, the box should be filled with chopped hay, or 

 whatever dry food is used, such as cornstalks, &c. The 

 steam should be turned on, and kept exerting its power for 

 a short time, according to the nature of the food. When 

 cool, a pailful of it may be mixed with a few handfuls of 

 cracked oats, or ground corn, and should be given to each 

 cow night and morning : half a tablespoonful of salt should 

 be given twice a week. The cows should have, in addition, 

 a sufficient quantity of dry hay to give them employment in 

 chewing the cud. They must be kept perfectly clean, and 

 be combed with a wool card every morning ; for this practice 

 will create that circulation through the skin, which is neces- 

 sary to the health of the cow and the milk she gives, as a 

 free circulation is to the lungs. Another great advantage 

 obtained by steaming is, that it volatilizes, or throws off, the 

 oils of many pernicious plants that may be among the hay, 

 particularly the buttercup, and keeps the cattle from suffer- 

 ing from the bad effects of the poison. When potatoes are 

 steamed, (and they never should be given without,) a con- 



