PliOCEEDIiYGS OF THE FARMERS' ClUB. 507 



which I put the meal and moisten it with cold water, to prevent it 

 forming into lumps in the kettle. As soon as the water boils I stir 

 in the meal, shut down the cover and let it stand a short time, when 

 it will be well cooked. It will stick a verj little at the bottom, but 

 if tlie fire is not too higli it will not burn, and will clean off easily. I 

 know, for I do it every day. I hold that the value of my corn is 

 doubled by cooking. 



Mr. J. B. Lyman. — I may say tliat an agricultural firm in Phila- 

 delphia offered, not long ago, three prizes for papers on tlie propriety 

 and usefulness of cooking food for farm stock. The first prize was, I 

 believe, awarded to an essay by Mr. E. W. Stewart of Moore's Kural 

 New Yorker, the second to Mr. White, of Windsor, Conn., and the 

 third to Prof. Wilkinson, of Baltimore. These will be published soon, 

 will be largely distributed, and give information on all these points. 

 I am glad of this advance movement. It will help to teach farmers 

 the great loss they sustain in failing to cook food; in many cases 

 equal, I think, to thirty or forty per cent. Tliere is a great, too 

 great, prejudice against this practice, and the publications alluded to 

 will, I trust, have influence to break it down. Some things said in 

 this Club have had a tendency to discourage the use of cooked food 

 for farm animals. 



Mr. F. D. Curtis. — Tliis paper is one of especial importance to me. 

 I am convinced that nine times in ten cooking corn is one-fifth, if not 

 one-fourth, better for hogs than uncooked. Probably the reason the 

 gentleman alluded to cooks liis corn in the ear is because it is too 

 soft to grind. I had decided to do the same thing, in the absence of 

 any information on the point, to find out by experiment. 



Mr. D. K. Prindle, of East Bethany, ]S^. Y. — A few hints at this 

 particular season as to economy in feeding hogs or cattle may be 

 appropriate. Here in western New York, the potato disease seems 

 to threaten a large part of our crop. What shall be done with the 

 best portion of those most likely to be lost, is a question often asked 

 by many a farmer. The ])r(;spective high price of corn and other 

 grain is another consideration. Now, it seems to me if farmers 

 would practice a little more economy, and prepare, properly, diseased 

 or small potatoes, wormy windfall apples, squashes, pumpkins, or 

 any surplus vegetables of the farm that would be relished by the hog 

 when so prepared, that a large per cent of corn or other grain usually 

 fed to hogs could be saved. I am aware however, that some learned 

 doctors in your Club teach us that it is " undignified to cook for 



