Corn and Coh Meal. 465' 
CORN AND COB MEAL. 
Much diversity of opinion seems to prevail as regards the value 
of cob-meal, for food for cattle, horses and hogs. It has been the 
opinion of most farmers that the cobs of corn were of little or no 
value, and they have either been used for fuel, or thrown aside as 
of little use except for manure. We have for a long time been 
much in favor of corn and cob meal, not only from our own ex- 
perience but that of others. It is a great saving in point of 
economy; and it is generally asserted that horses, mules and cat- 
tle are not near as subject to cholic when fed on this kind of 
meal. Corn meal in its pure state, is generally considered too 
heating and too concentrated, particularly for working horses, 
but when mixed with the cob forms a very superior and nutricious 
food. It is supposed to act mechanically too, by distending the 
stomach, by which digestion is rendered much easier and more 
perfect. It renders the meal more light and bulky, when well 
mixed with the grain, by which the meal is more thoroughly act- 
ed upon by the gastric juice of the stomach, consequently more 
perfectly digested. 
When it is considered how many thousands of bushels of corn 
cobs are annually thrown away, or wastefully used for fuel, it be- 
comes a matter of deep interest to every farmer to know the value 
this ofFal of the farm is entitled to as food for cattle. 
As to the benefit of grinding the corn with the cob, we think 
it varies with the nature of the corn — being greatest with the 
hardest and most flinty varieties. 
By a nicely conducted experiment made some years since, by 
P. Minor, of Virginia, it was ascertained that five bushels of 
cobs yielded four gallons of spirit. But this experiment does not 
settle the question as to how much nutriment the cobs contain. 
Besides the principle of alcohol to be found in all grain, and most 
vegetables, there are other substances, or principles in all, pos- 
sessing nutritive qualities, among which may be enumerated the 
saccharine and oleaginous properties of infinite value, as these are 
known to be active agents in the production of fat, et cetera. 
By an analysis, which is now being made in the laboratory of 
Dr. Emmons, by Mr. Salisbury, we are informed that the cob of 
corn affords over two per cent, of albumen and casein, besides 
other nutritive matter. 
The opinion expressed of those who have given it a fair trial, 
is altogether in its favor. " We cannot," says the editor of the 
Am, Agriculturist, " too earnestly call the attention of our read- 
ers in those portions of the Union where labor is cheap and fuel 
dear, and mills are found for the purpose, to the importance of 
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