ample support in many of the books on stock feeding which
were published in the first half of the last century and even later.
Like many other novelties, the steaming or boiling of almost all kinds
of food for animals was followed in the establishments of well-to-do
persons where cost was studied less than success in the show yards.
Then, as now, the Germans took little for granted, they proceeded to
test the much belauded new plan by attempting to discover the fact as to
whether steaming rendered hay more digestible when fed to cattle, with
the result that it was clearly proved that when the hay was fed dry 46
per cent of the protein was digested by the cattle while only 30 per
cent was digested from the steamed hay. But as our present business is
with pig-feeding, we will confine our remarks to the results of
experiments carried out to test the effects of cooking the food of pigs.
Perhaps the best summary of these is to be found in the most valuable
work, _Feeds and Feeding_, by Professor Henry, who wrote _Experiments
with Cooked Feed for Pigs_.

These have been so numerous that all cannot be here presented. Those
given are selected because they are strictly representative, covering a
wide range of country foods and conditions.

"At the Kansas Agricultural College, Shelton fed one lot of five pigs on
cooked shelled corn, while a second lot of four, similar in all
respects, was given uncooked shelled corn, the trial lasting ninety
days. In cooking, the corn was placed in a barrel and water poured over
it; into this mass a pipe carried steam, at a pressure ranging from 30
to 60 lbs. The kernels were cooked until they were sufficiently soft
to be easily mashed between the thumb and finger.

"At the Iowa Agricultural College, Stalker conducted trials for 120 days
in summer with cooked and uncooked shelled corn fed to Berkshire pigs.

"At the Dominion (Canada) Station, Robertson fed grade Chester Whites, a
mixture of ground peas, barley, and rye, the trials beginning in
December and lasting 141 days.

"At the Ohio Station, Devol fed pure bred Poland Chinas and Berkshires
for 112 days in winter. One lot of three pigs received the meal cooked,
while to the second lot it was given dry and uncooked.

"At the Wisconsin Station, the writer (Henry) has conducted many trials
with cooked and uncooked feed for pigs. Only the later ones are here
reported. These trials lasted from 56 to 84 days each, the kinds of feed
experimen