506 Transactions of the American Institute. 



top, and a button or some kind of fastener at the bottom. A trough 

 six inches square, made by nailing tliree boards together, should run. 

 the whole length of the pen on the back side ; one end of the trough 

 should be made several inches lower than the other, so that the water 

 can be drawn oft*. AVitli this arrangement the water can be turned 

 in at one end of the trough, and be drawn off* and changed as often 

 as desired. The lower end of the trough should be a little deeper 

 than the other, to prevent the water from running over. Each apart- 

 ment is furnished with a box thi-ee feet long and eighteen inches 

 wide. On OTie side of the box and near one end, is made a round 

 hole two and one-half inches in diameter, and provided with a slid- 

 ing cover, so that by means of a stick it can be opened or closed from 

 the outside. This is so the mink can be shut up when the pen is 

 being cleaned out. On the top of the box and at the other end 

 should be a door large enough to put in hay for the nest and take 

 out the young. In conclusion* Mr. Stratton expresses the opinion 

 that mink may be kept M'ith remarkable profit in the vicinity of 

 cities or towns, where fresh meat scraps, liver, lights and all kinds 

 of butchers' oft'al are easily and inexpensively obtained. Still, he 

 continues, the artificial breeding of these and other untamed animals 

 is a mean business, and although there is much money in it if rightly 

 managed, too great expectations should not be indulged in at the 

 outset, because it is a branch of agriculture that requires special 

 study and experience. 



Adjourned. 



October 12, 1869. 



Nathan C. Ely, ]]sq., in the chair. 

 Cooking Food for Animals. 

 Mr. Charles Stoddard, of Auburn, Mohawk county, Iowa, asks 

 what practical dift'erence is there in the value of corn ground and 

 nnground, both being well cooked, say to feed hogs ? Why does Mr. 

 Young, of Wisconsin, cook his corn in the ear when the same expense 

 will cook just double the quantity of shelled, and the cobs will afford 

 a large per cent of the fuel required ? This is my way to cook meal 

 for hogs ; if there is a better, I should be glad to know it. I use a 

 cast iron boiler, into which I ])ut the proper quantity of water, and 

 bring it to the boil, at which time there should be no blaze under 

 the kettle ; only a bed of coals. Beside my kettle, I have a box into 



