146 EXPERIMENTAL FARMS 



2-3 EDWARD VII., A. 19Q3 



Hulless Average 



White Barley, of 20 Ontario 

 B.C. samples. 



Moisture 9-26 11-96 



Protein 8-81 10-57 



Fat 1-22 2-06 



Carbo-hydrates 77-76 68-90 



Fibre 1-09 4-10 



Ash 1-86 2-41 



100-00 100-00 

 Though containing somewhat less iibre, the Hulless White barley is not equal in 

 feeding value to the Ontario grown hulled barleys, since it possesses less protein and fat. 



OIL CAKE. 



Inquiries having reached us from several farmers in Manitoba as to the feeding 

 value of the locally manufactured oil cake meal compared with that of flax seed, we 

 submitted to analysis a sample of the former, forwarded by Mr. K. Mclver, of Virden, 

 Man., and stated to be manufactured by Body & Noakes, Winnipeg : — 



Analysis of Oil Cake Meal. 



Water ., 7-71 



Protein 33-31 



Fat 6-26 



Carbo-hydrates 36 - 02 



Fibre 10-84 



Ash 5-86 



100-00 ■ 



These data indicate a meal of excellent quality. 



The composition of oil cake will vary somewhat according to the process used in 

 extracting the oil, but in that obtained by the new process, the average percentage of 

 protein is 33 - 2 and of oil or fat 3 - 0. Such cake difl^ers from that of the old process in 

 being somewhat richer in protein and poorer in oil. 



The relative feeding values of flax seed and oil cake meal (old and new process) may 

 be deduced from the data in the following table : — 



Flax seed 



Oil cake (old process). 

 Oil cake (new process) 



Dry Matter 



in 



100 lbs. 



lbs. 



90-8 

 90-8 

 89-9 



Digestible Nutrients in 100 Lbs. 



Protein. 



lbs. 



20-6 

 29-3 

 28-2 



Carbo- 

 hydrates. 



lbs. 



171 

 32-7 

 401 



Fat or Oil. 



lbs. 



29 

 70 

 2-8 



In the total amount of ' dry matter,' flax seed and oil cake meal are seen to be 

 practically identical. There are, however, certain marked differences in the composition 

 of their dry matter. The flax seed contains from 22 to 25 per cent more oil than the 

 cake, while the latter is 8 or 9 per cent richer in protein. 



Assuming for the purposes of comparison that the oil and protein are of equal value 

 (*) and worth two and a lialf times the value of carbo-hydrates (starch, gum, «tc.), we 



* It should be stated that for special purposes, as for fattening sheep in winter, for calves, &c., the oil 

 is worth somewhat more than protein. 



