W. GODDEN 



421 



At the end of the six months there was no sign of mould on any of 

 the cakes nor was any unpleasant smell noticeable. The coconut cake 

 had become quite soft and could be crumbled in the hand and was, there- 

 fore, difficult to handle. In view of the difficulty which Mackenzie 

 and Powell (G) experienced in getting cattle to clean up coconut cake, 

 even when it was mixed with cottonseed and linseed cakes, unless the 

 coconut cake was in moderately big pieces, this softening would be an 

 apparent objection to the lengthy storage of this cake. The palm kernel 

 cake could be broken with moderate ease, whilst all the other cakes 

 were still quite hard. 



Table I. Cakes stored at the farm. 



It will be seen that, with the possible exception of coconut cake, 

 the cakes show no change in the percentage composition of their dry 

 matter, beyond the limits of error due to sampling and the possible 

 slight variation between the cakes as manufactured, during the six 

 months storage. The one noticeable change, common to all the cakes, 

 though in varying degree, is the increase in the amount of free fatty 

 acids present in the extracted oil. In this connection the most striking 



28—2 



