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Gisborne Times, Volume VI, Issue 194, 23 August 1901, Page 4

Few problems in pig-breeding have attracted so much attention or have given rise lo so much discussion as the benefit or otherwise ot cooking the foods given to such animals. The subject was goue into at some length in a paper published in the Journal of the Department of Agriculture for Western and, according to the writer, it would appear that cooking should have a detrimental effect upon such albuminoid food as peas, but upon so exclusively a carbohydrate food as potatoes the opposite should be expected. This is precisely what practical experience confirms. By cooking peas before feeding their growth-producing power has been found lo decrease 25 per cent-, while raw potatoes are of little value for fattening, hut if cooked, they easily head list of roots for this purpose. Between these extreme cases are the many foods of variable constitution in which the digestibility of the carbohydrates suffer if uncooked and the albuminoids if cooked. Judge Kettle, presiding at Wanganui, is dealing with “chronics” in a way that ought to be copied widely. His Honor is issuing prohibition orders against all persons who arc brought before him and are proved to be drinking to excess. As the Judge says, “it is no use fining a man five shillings j a fine is not deterrent,"—Observer.