%, Jt,J!!l».LPi -li't-r.-S^^RI '-J,^ WIJJ-. H|tPaMW.i!U*.'!i!-!i kHl,'i'-jS!*.'?.V-'*™* 



again increases the cost of the pork gained to nine 

 cents and one mil) per pound. 



In couclusion Mr Clay states: "I now give my 

 mode ol" preparipg the food. I hare two large 

 60 ^gallon ket'les, fixed upon small taraaces. 

 (Mott's Agricultural furnaces) that when full 

 bold bat a small armtal of wood. I put 50 

 pouuds of meal to a kettle aud thpn fill it with 

 warer ; when cooked this makes 405 pounds of 

 slop. I find that my cows aud horses are T^ry 

 fond ot it and improve finely on it. I am of 

 opinion it would be better to cook tnod for uU 

 kinds of stock." 



Wt. Clay did not take into the account the 

 quantiiy ot Wo( d consumed, as that was chips 

 and trash picked up on rhe farm 



With ail apparatus arranged upon a larjre scale 

 pomethinff as we proposed in our Octuber number, 

 iht* codkmjr we bel eve cou d oe tione inuctj more 

 econoiHicaliy both as io fuel and lab<'r. 



rbe exp- riraf'Dt shows theailviiHtages of cook- 

 ing lood tor hugs, even m'>re ccnclnsively tlian 

 we had anticipated, or in the articles we huve 

 " frequently written oa the subject, even claimed 

 for it. 



Tie srain of the hogs f d on cooked meal, is 

 about three times as great is tlie gain o! those 

 fed on tlie dry corn, althnu^h we think tlie vliff^r- 

 ence in 'avor ot th« cooked ueai woul;l have bee;: 

 still greater h.id the hogs not rrwircd the «t;irt 

 ot twelve days ""ef u us on cook' d meal before the 

 experiment o' putiing them on iirj corn was 

 coHiUieoced 



Whether the slop fed i" thip iasta-JC^ we,s re- 

 . du'jpu to thdt'consistpcce caicala.cJ m eivy the 

 most favorahie result-, L; .st:'" - mjitter eT \v-f}\- 

 eresnenment. Somewb"'' '(rs w^tfir roiorbt hare 

 a:iven a greater ,i;aiu ,• for it wil. , weeu that iho 

 hogs tha' were led on mc b?ilv,d ,cora, although 

 they ?at more poun.ds. i''. was If s x~n"n ' v-\ 

 boiliflT than the cooked meal, and tb ..^tis j; alli- 

 ed considerably more in the jiame time th«n >'nose 

 fed on the meal, though they eat more corn. 



Farmers heretofore have failed to cook the 

 food for their stock under the imoression t^^at 

 the saving would not be equal to the troubit ""H 

 expense of the operation. Mr. Clay's experi- 

 ment proves that one bushel of corn fed in the 

 form oi' cooked meal is about equal to three 

 bushels of corn fed drv, making a saving of more 

 than 60 bushels in 100 bushels ot corn. Now 

 we believe, that with a properly constructed 

 steam vat, 100 bushels of corn in the form of 

 meal, can be cooked at a cost not exceeding the 

 market value of ten bushels of corn. K or is that 

 all that may be gained by this system of feeding. 

 If a hog fed on cooked meal can be made to gain 

 50 pounds in the same time that another hog 

 (eqaal in all respects) will gain 10 pounds when 

 fed on dry corn, bringing it to the maturity of 

 200 or 300 pounds in the same time that one fed 

 on dry corn can be made to weigh 100 pounds 

 — thus avoiding the risk, trouble and expense of 

 more than half the lifetime of the animal — then 

 certainly every farmer should adopt the system 

 of cooking without delay. 



— ••» 



JI^^The Rev. Daniel Waldo has been re-elect- 

 ed chaplin of the House of BepresentativeB. 



Blood wiU M. 

 Oar pleasant Qaaker correspondent, 

 Samoel William, of Neir York, tells the fol- 

 lowing calf story to the Rural New Yorker: 



Our amatenr faroier and stock fancier, Jo- 

 seph Wrigbt, having strong faith in Bovine 

 liueage, took pains to send a fine red cow of 

 simple pedigree to the famed grey imporiftd 

 bull of 8. P, Chapman, at Glockville, Mud!- 

 son county! He was afterwards assured by 

 Mr. C. tiiat if the calf should be small, and 

 not otherwise realize his first expe<-tati6ns, 

 it would improve and " come out right in 

 the end." The cow was )tlaced with Garret 

 Ltiverge, a shrewd Yankee farmer, three 

 miles south of this village. Among the ma- 

 ny good things Mr. had L. learued from his 

 Pennsylvania German neighbors and en- 

 grafted on his farming, were also some of 

 their egotistical prejm.ices against book 

 tanning, improved breeds of stock, switie, 

 etc Hence Mr Loverige verily, believed 

 t'nat all was iu the keeping of stock, and 

 nothing in the breed; but as a true Yankee 

 is never quite satisfied until be is certain he 

 is right, he adopted the experiment of chang- 

 ing Wright's blood heifer ca'f at its birth, 

 wiih one of the same gender dropped ot'lj 

 fonr dfij? before by one of his Daichco^s — 

 well knowing that Mr. Wright '^otild give 

 his calf t'^e very best of keep'ng, while the 

 biood calf would only have the ordinal/ 

 keeping of his otui,r farm 3tO'.-k. This expc 

 rimeut would at least test the fact whether 

 a plebeian calf, if extr„ well fed, would not 

 erow iuto a better cow than a blood calf 

 with ordinary keeping. 



When Mr Wright came to take home his 

 cow and calf, Le told Loverige that he was 

 rather disappointed in its big Dutch tail 

 and other marks of scrub origin ; but as Mr. 

 Chapman had told him that it would " come 

 right" «t maturity, be now took the best 

 care of the cow, ai:til she weaned the calf, 

 and then the young blood, as he supposed it 

 to be, was fed and pampered in order to 

 bring ont its good qualities at maturity. Bot 

 all his care and feeding was in vain. After 

 she had her first calf, he was so chagrined at 

 her poor milking qualities that he sold her 

 and her calf to the butcher. Now Loverige 

 made known all tlie facts of the case to his 

 own neighbors, and brought to Mr. Wright 

 his own Clockville sired calf in the shape of 

 a beautiful red cow, which I need not say 

 elicited from Wright more astonishment 

 and delight than he ever would have exhibi- 

 ted had a rich friend died saddenly, leaving 

 him heir to a large estate. The rery sight 



i- - 



