INDIAN COKN. 379 



The subject of cooked or uncooked food has engaged the 

 attention of agriculturists time out of mind, and it is yet 

 an unsettled question. Those who have tried cooked food 

 invariably testify to its worth, yet the trouble of carrying 

 it out deters, and will deter, the many from its attempt. 

 Its advantages are so marked that it is to be hoped it will 

 become the general practice of the country. 



S. H. Clay, of Bourbon City, Kentucky, fed hogs with 

 corn in the ear, boiled corn and boiled meal. After fully 

 testing it he calculated that, 



Ibs. oz. 



One bushel corn in the ear made of pork 5 10 



" boiled corn " " 14 7 



" boiled meal " " 16 7 



" another case of meal " " 18 



Prof. Mapes, of New Jersey, after numerous experiments, 

 decided that thirteen pounds of cooked meal was equivalent 

 to thirty pounds corn raw. 



But then the question comes up as to whether the fuel 

 and other expense attending the cooking will not over- 

 balance the surplus pork. That is a question to be decided 

 only by investigation. 



In 1854, the corn crop of Middle Tennessee was almost 

 a total failure. A gentleman in Davidson County, on the 

 1st of September cut off a piece of corn and planted turnips. 

 The yield was enormous, and he put up a furnace and 

 boiled a large amount of turnips daily, stirring in about a 

 quart of meal for each hog. He fattened and killed thirty- 

 five hogs as fine as he ever had when corn was plentiful, 

 and that with only about two bushels of meal to the ,og. 



In feeding one hundred hogs, the superintendent of the 

 Iowa State farm reports that he has saved two-fifths of the 

 grain by grinding it into meal, and feeding it dry, and 

 finds still better results by souring it before feeding, and by 

 steaming it, saved at least one half or over. 



