The Stable Book: Being a Treatise on the Management of Horses, in Relation to Stabling, Grooming ... by John Stewart

Author:John Stewart
Language: eng
Format: epub
Publisher: C. M. Saxton
Published: 1856-03-25T05:00:00+00:00

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wanting; and when the steam-pipe is short and wide, per haps the valve is of no great use. It is right, however, that there should be one. In connexion with the boiler theraia a tub for holding the food. This has a false bottom, perforated with numerous holes, and resting upon steps, within^ ^ three or four inches of the true bottom; the steam is admitted^ between them ; the steam rises upward, is dftiqsed through the food, and retained by the lid, which should DBsmade to lift off entirely, so that the food may be the more eas: out. After the food is mixed and washed, it is thrown into the tub. A layer of chaff may previously T>e > spread "ihs^he bottom, to prevent the grain from falling thrmipnShtt pnTfflTftv,,, tions; and another thick layer, may, if there be room, spread \ on the top of all. As the steam condenses, water accumu- *, lates in the space between the true and false bottoms; occasionally this should be drawn off; if it rises on the food it will be boiled instead of steamed. There is a hole for the purpose of withdrawing the water. When potatoes alone are steamed, this fluid is to be thrown away, but that which comes from other articles is to be given as a drink, or along with the food; it is rich and palatable. That which cornea from potatoes is said to be unwholesome. y

The steaming apparatus varies much in construction ; the x simpler it is the better. Those to whom its management &*\ intrusted are in general sufficiently stupid, not able' to co^n-^> prehend a complex arrangement. Sometimes the boiler is at

ley, carrots and turnips more than potatoes. To hare none overdone, the articles which require the most should be pot on some time before the others.

There are some other things connected with boiling which I have not been able to learn. It would be well to know how much each article gains or loses in weight and in bulk, and in what time it may be sufficiently boiled. A few simple and not costly experiments would decide these, and they may be made by any person who has time to perform them. The following table taken from the Quarterly Journal of Agriculture, shows only the increase of bulk which certain grains suffer in boiling :—

4 measures of oats, boiled to bursting, fill 7 measures.

4 of barley, 10

4 of buckwheat or brand, . . . . 14 ——

4 of maize, rather more than . . • 13

4 of wheat, little more than . . . 10

4 of rye, nearly 15

4 of beans, 8^

Steaming. —In some places the food is cooked by steam. Whether it be better to steam it or to boil it, must depend upon circumstances. In a large establishment, if the food be very bulky, consisting chiefly of roots, it may require a vessel inconveniently large to boil it all at one time ; and in such a case steam is to be preferred.

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