CUTTING AND COOKING FOOD. 351 



stop-cock and movable cover, will be placed on top of the cylin- 

 der. A belt will run from the engine to the pulley on top of this 

 shaft. Now, when ready to fill the steam box, this shaft will be 

 set in motion — the spout for cut feed will be opened so as to dis- 

 charge a definite quantity, the spout for meal opened to discharge 

 the proportion desired, and the water, so as to let in twenty gal- 

 lons for fifty bushels of feed. It will be seen that the feed, and 

 meal, and water, in passing through the cylinder, will come in 

 contact with these swift moving arms on the shaft, and be 

 thoroughly mixed, and fall into the steam box, ready for steam- 

 ing. The feed should be pressed into the steam box, as more 

 will be steamed, and better. "With this arrangement, one expert 

 man may cut and steam feed for one hundred head of cattle, and 

 two men could easily care for two hundred. It will be seen that, 

 with proper system and machinery, the expense of cutting and 

 steaming for a large stock, will be little more than in the ordinary 

 way of feeding. This steam engine may be used to grind the 

 grain, cut and steam the feed, and do all the work requiring 

 stationary power on the farm. The engine should be placed as 

 near the steam box and straw cutter, as it can be with safety. 

 A double spark extinguisher must be placed over the chimney, 

 to prevent fire. 



RESULTS OF COOKING. 



"It now remains for us to give the results of cooking by the 

 method detailed. 



" 1st. It renders mouldy hay, straw, and cornstalks, perfectly 

 sweet and palatable. Animals seem to relish straw taken from 

 a stack, which has been wet and badly damaged for ordinary use ; 

 and even in any condition, except 'dry rot,' steaming will restore 

 its sweetness. "When keeping a large stock, we have often pur- 

 chased stacks of straw which would have been worthless for 

 feeding, in the ordinary way, and have been able to detect no 

 difference, after steaming, in the smell, or the relish with which 

 it was eaten. 



