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. But where roots are not used, and the number of horses does not exceed fifty, the ordinary iron boiler answers the purpose well enough.

As far as the food is concerned, I believe it is, with one exception, a matter of indifference whether it be cooked by steam or water. This exception refers to potatoes, which are drier, and according to some people more wholesome when steamed than when boiled. With the other articles I do not know that there is any difference.

In favor of the steamer, it may be urged that it does all that the boiler can do; that it never burns the food; [that it does not require the labor of stirring;] that it is more easily managed than a very large boiler; and that it admits of the best mode of cooking potatoes, which the boiler does not.

The apparatus may be very simple; and after the attendant has had a little practice, it is easily worked. A steam-tight boiler is erected, having a funnel and stop-cock for admitting water; a pipe for conveying the steam to its destination; and a safety valve to prevent explosion. Sometimes the valve is 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 there is 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 diffused through the food, and retained by the lid, which should be made to lift off entirely, so that the food may be the more easily taken out. After the food is mixed and washed, it is thrown into the tub. A layer of chaff may previously be spread in the bottom, to prevent the grain from falling through the perforations; and another thick layer, may, if there be room, spread on the top of all. As the steam condenses, water accumulates 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 comes from potatoes is said to be unwholesome.

Fig. 17. Steaming Apparatus.

The steaming apparatus varies much in construction; the simpler it is the better. Those to whom its management is intrusted are in general sufficiently stupid, not able to comprehend a complex arrangement. Sometimes the boiler is at a distance from the steam-tub. They are not easily attended when closely connected. Sometimes the tub is adjusted to the rim of an ordinary boiler, and this is the simplest of all methods, but inconvenient when there is much to be cooked Sometimes a steaming-tub is employed for each horse; it is just like a stable-pail. Several are arranged in a row, and each has a branch-tube from the steam-pipe. Complication and expense attend this method, without any adequate advan tage.

Baking

Potatoes are the only article to which this process has been applied. I have not seen any detailed account of the practice, nor has it come under my own observation. There is some notice of it in the fourth volume of Communications to the Board of Agriculture.