Pradical Experiences in the Preparation of Food for Stocl-. 471 
IFor Schedule of Questions, see page 448.] 
Mr. Gilbert Murray — continued, 
obtained by the addition of water to the chaff and mixed meals, and be 
effected at much less cost. _ _ 
13. Foods, when skilfully compounded, prevent the waste of nutritive 
matter. Stock thrive well on the mixture. The component parts of the 
food are varied to suit the object in view, whether this be milk, butter, or 
cheese, or the growing or fattening of young stock. 
14. The chaff and meal is mixed in the desired proportions, placed in _a 
brick or wooden cistern having a perforated bottom lining. Beneath this 
the steam is admitted from the boiler of a steam-engine, or from steam 
generated in an ordinary metal furnace, over which is placed a tin or zinc 
dome. 
, 15. Chaff, roots, and meal, the proportions of which vary according to 
the kind of stock to be fed. For dairy cows in full milk the proportion of 
meal to chaff is one of the former to six of the latter. 
16. Where a steam-engine is used for the various operations required for 
the preparation of food for a large herd of stock, the surplus or waste steam 
from the boiler is certainly the cheapest means of cooking the food. On 
small occupations, or on farms where chaff-cutting and other operations are 
effected by a hired engine, we have improvised a simple and efficient method 
of cooking by means of the system shown in the accompanying sketch. 
AA, tin or zinc dome fitting into the furnace-pan or copper. So long as 
the water in the pan remains above the lower end of the cone or top no steam 
can escape except through the steam pipe. BB, tank for supplying the boiler 
with water. C, the feed pipe. The supply of water is regulated by a brass 
tap as shown in sketch. D, brick cistern containing the food to be cooked. 
The perforated pipe is carried near the false bottom to a chamber into which 
it is distributed and from which it gradually permeates the mass contained in 
the cistern. The top is covered by a closely fitting lid, which prevents any 
escape of steam. The chaff and meal should be well saturated with clean 
water when placed in the cistern. E, the feed pipe from the water cistern. 
This pipe is carried under the pan, when it comes into direct contact with 
the fire and thus acts as a superheater. The heated water rises through the 
return pipe F, and is discharged into the boiler at G. I, the pan or copper, 
which may be of any size, from 10 to 120 gallons. The size will depend on 
the amount of work it is expected to perform. Sufficient food has been 
