822 
THE CULTIVATOR. 
Oct, 
no fat. It is well to prepare the food beforehand, 
and in such quantities that it may be brought into 
the proper state at the time it is given to the 
animals. 
As to the manner of cooking, and apparatus for 
the same, perhaps there is nothing preferable to 
Mott's Portable Furnace, a cut of which is here¬ 
with given. It will answer either for boiling or 
steaming. u It is formed of cast iron, and is of it¬ 
self both stove 
and boiler. The 
boiler is shown 
in the cut as de¬ 
tached from the 
stove ; its form is 
such that the fire 
passes complete¬ 
ly round the ket- Mott's Furnace. 
tie or boiler, the space being some two to three 
inches between the outside or stove and the boiler. 
This causes the water to boil very quickly, and with 
very little fuel, saves all the expense of masonry and 
brickwork, as a funnel or stove pipe is all that is 
necessary to give it a draft for all purposes.” 
As a general rule, we think boiling is quite as 
convenient and economical as steaming, and where 
meal is to be mixed with vegetables or fruits, the 
former is preferable, as the meal can be added when 
the mass is sufficiently cooked to admit of a ready 
mixture. The water will be taken up by the meal, 
which, being thoroughly stirred in, will become 
cooked with the rest. In moderate weather, the 
food may be transferred from the boiler to wooden 
vats, as soon as it is cooked. A considerable 
quantity may be thus prepared at a time, and it may 
be allowed to pass into that stage of fermentation 
which is proper for developing its nutrient properties. 
Articles which are of the most perishable nature 
should be used first. Squashes and pumpkins, when 
well ripened, constitute a nourishing food, for cattle 
or swine. For the latter, it is best to cook them. 
They should be boiled in as little water as will 
answer, and when soft, they should be mashed fine, 
and about one-fourth of their bulk of meal intimately 
mixed in. This kind of food, with a little skimmed 
milk or whey, will fatten swine very fast; and for 
two months, or from the middle of September to the 
middle of October, we scarcely know a better 
article for feeding stock, taking cost of production 
and value into consideration. 
It has been before observed that a variety of food 
is useful for fattening animals; and in fattening hogs, 
we prefer mixing the different articles at the time 
of cooking. The writer has formerly used the fol¬ 
lowing mixtures with good success:—1. Two parts 
potatoes and two parts pumpkins; boil together till 
they can be easily mashed fine—then add one part 
meal, stirring and mixing intimately together. 
2. Two parts potatoes, and two of ripe palatable 
apples—either sweet or sour; boil till they can be 
mashed fine; then add one part meal—(either that 
from Indian corn, barley, or oats and peas, allow¬ 
ing the same weights)—mix the whole together 
while the potatoes and apples are hot. Whatever 
dairy slops are to be used, may be mixed with the 
other cooked food when it is taken from the boiler, 
and the whole may be fed together. 
The above remarks on feeding with cooked food, 
refer to swine; for fattening cattle, it is not certain 
that the use of cooked food would be attended with 
results sufficiently advantageous to defray the extra 
expense. Except when fed with whole grain, it is 
believed that cattle extract the nutriment from their 
food, more perfectly than swine. We may not be 
able to assign the direct cause of this, though it re¬ 
sults, doubtless, from the different organization of 
the animal. The intestines of the ox tribe, are 
much longer than those of swine, which probably 
increases the absorption of nutriment; and the pro¬ 
cess of rumination may afford still furjher advantages 
in this respect. 
There is, however, one kind of cooked food for 
cattle, which seems to have been used with advantage 
England. It is commonly known as “ Warnes’ 
Compound.” It is prepared, with little variation, 
both for sheep and cattle, as follows : 
For sheep, a quantity of flax-seed is first reduced by 
a mill or a machine. Put 168 lbs. of water into an 
iron boiler, and as soon as it boils, stir in 21 lbs. of lin¬ 
seed meal; continue to stir it for about five minutes, 
then let 63 lbs. of crushed barley or Indian corn meal 
be sprinkled by the hand of one person upon the 
boiling mucilage, while another rapidly stirs and 
crams it in. After the whole has been carefully in¬ 
corporated, which will not occupy more than five 
or ten minutes, cover it down and throw the 
furnace-door open. Should there be much fire, put 
it out. 
For cattle, the same process is to be observed, 
but the quantity of water is reduced to about 150 
lbs. It is stated, also, that the seed and grain 
should be more finely reduced for cattle than for 
sheep, as sheep chew their food better, and more 
thoroughly digest it. The compound is put while 
hot into shapes like brick moulds. Several of the 
boxes are made together, in one frame—the frame 
being about 28 inches long, and ten wide, with 
neither top nor bottom. When used, it is placed 
on a board, which should be a little longer and 
wider than the frame. The u compound” is pressed 
into these moulds, and afterwards left to dry. 
Potatoes, carrots, turnips, or mangel-wurtzel, boil¬ 
ed and incorporated with the linseed meal, form a 
compound upon which cattle fatten with great 
rapidity. 
The compound is given in small quantities at first. 
During the first week five to seven pounds per day 
are allowed to each bullock, and after that time, 
the quantity may be increased to fourteen, and 
finally to twenty-five pounds per day. 
Mr. Colman, who, while in England, saw the 
“ compound” prepared, and had some opportunity 
to learn its value, observes —“ I place the fullest 
confidence in the statements of Mr. Warnes. From 
my own experience and observation, I am convinced 
that no more nutritious or fattening food can be 
given to animals, swine excepted, (as it gives an 
unpleasant taste to the pork,) than cooked linseed 
or flax-seed jelly, in certain proportions; and it 
may be mixed with cut hay, or with various other 
articles of food, with equal success.” 
We have known some trials made with flax-seed 
prepared in a manner similar to the above, in fat¬ 
tening cattle, and the results have been very favor¬ 
able. But the article commonly used in stall-feed¬ 
ing, in this country, is Indian corn meal. In the 
western states the corn is usually fed with the stalk— 
being cut up and placed in shocks for that purpose, 
soon after the grain begins to harden. Raw Indian 
meal is, however, a very hearty food, and when an 
animal is fed with a large quantity, day after day, 
it is very apt to cloy. This is owing in a great 
degree to its lying in t®o solid a mass in the stomach, 
and to its not affording sufficient distension to the 
intestines, to produce a proper action of the ab¬ 
sorbent vessels. To remedy this, it has been found 
useful to mix the meal with some light substance, 
which permits the juices of the stomach to penetrate 
