SHRINKING AND SWELLING OF

 MEAT IN THE POT.
{"newspaper_name": "Litchfield enquirer.", "edition": "01", "page": "p2", "byline": ""}
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when children, we used to be told tn . Dorl,. beef, sc, killsd in the OId of the EnoOn would shrink inIhepol and ifthe neac, fhGI q ,OouIJ sareH; and great many good, honest farmers, religiously observed the waxing and waning quarters for their periodical hacking. That some meat shrinks, while others sweIls, is a fact too notorious for cayil; but that the moon is to be praised or blamed for this agency, we must fully deny. The true causes of these changes is found in lse manner of feeding animals before slaughrering. An animal that has been long and we'll feed, until the fat has becOme fully charged with solid matter, will, on exposure 60 boiling water, abSord portion of Il and consequently swell the dimensions of the flesh while that which has been hastily or but partially fattened, will diminishin cook ing from the abstraction of the jucies which occupied the cavities or spaces between the lean fibers, This is the whole secret of the shrinking and spelling of meats. It will l thus be preceived that one carcass of equal weight may differ materially in value from another of nearly the same apparent quality. Eggs from we'll fed hens are also much more rich and substantial than those which are produced by hens sparinly fed. The latter will invariably be fouud meagre and watery'

 Am. Agriculturisf.