, imported by
Messrs. G. Seagrave and Co., of Liverpool, was made by me:--

COMPOSITION OF DECORTICATED COTTON-SEED CAKE.

Water 8.20
Oil 10.16
Albuminous, or flesh-forming principles 40.25
Gum, sugar, &c. 21.10
Fibre 9.23
Ash (mineral matter) 11.06
------
100.00

In some specimens so much as 16 per cent. of oil has been found. The
purchaser of cotton-seed cake should be certain that it is not old and
mouldy, which is frequently the case. The recently prepared cake has
a very yellow color, which becomes fainter as the cake becomes older.
Freshness is a very desirable quality in nearly every kind of cake.
I have known animals to have a greater relish for, and thrive better
upon, home-made linseed-cake than upon cake of foreign manufacture of
superior composition, but of greater age.

_Palm-nut Meal, or Cake_ is a very valuable fattening food. It is
extremely rich in ready-formed fatty matters, but at the same time it is
not very deficient in albuminous substances. Its strong flavor is rather
a drawback to its use in the case of all the farm animals, except pigs.
This difficulty may, however, be got over by using the cake in moderate
quantities, and by combining it with other food possessed of a good
flavor. Reports of practical trials made with this food appear to have
almost uniformly given very favorable results. This food is only three
or four years in use. The first samples that came into my hand were
richer in fatty matters than those which I have recently examined.
The average results of eight analyses made from 1864 to 1866 were
as follows:--

100 PARTS CONTAINED--

Water 7.48
Albuminous matters 17.26
Fatty substances 21.59
Gum, sugar, &c. 32.14
Fibre 17.18
Mineral matter 4.35
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