180 Dairy Management. 



and other culinary preparations, in which its peculiar flavour 

 disappears ; the essential oil in which this resides being very 

 volatile and easily removed by cooking or exposure to frost. 



Olive oil, which amongst the vegetable oils has the greatest 

 proportion of olein (72 to 28 margarine), is much used in culinary 

 preparations, especially on the continent. Any one who has 

 partaken of a beef-steak nicely prepared with refined olive oil in 

 the cuisine of a first-rate foreign hotel, will scarcely detect the 

 substitution of this oil for butter. 



The price of refined olive-oil to consumers is about equal to 

 that of butter; whilst that of linseed oil, rape, &c., ranges at 

 from Aid. to hcl. per lb. 



Use of Rape-calie. — Having had considerable experience in 

 the use of rape-cake as food for cattle, I offer some suggestions 

 to those who have been less accustomed to it, my consumption of 

 this material for dairy cows and for fattening being upwards of 

 twenty tons per year. 



When I first gave an order to the manufacturer with whom I 

 chiefly deal, about six years ago, on explaining to him the pur- 

 pose for which I required it he requested time for its prepara- 

 tion, and recommended that I would give him, at the time the 

 fresh seeds arrived, an order to the extent of my requirements for 

 the year. As the quantity I ordered fell short, I sent for a further 

 supply without notice ; on its arrival I was not satisfied with its 

 appearance or effects. On making a complaint, I was reminded 

 by the manufacturer of his request that 1 would give him pre- 

 vious notice. He then explained that his object was to select 

 seed free from mustard or other impurity. Since then I have had 

 no occasion to find fault with the cake from this manufacturer. 

 A sample of this was found by Professor Way to contain, of 



Moisture 8-49 



AVoody fibre 8-61 



Starch, gum, sugar, &c. .. 37'93 



Albummous roatter .. .. 31'42 



Oil and fatty matter .. ., 10'65 



Ash 2-90 



100-00 

 I have occasionally bought German or Danish rape-cake ; it is 

 made up in thick square pieces of a rich green colour, and not so 

 hard pressed. An analysis of this by Professor Way gave, of 

 albuminous matter 30 and of oil 13"16 per cent. Until this season I 

 had no grounds to find fault with this foreign cake, but was 

 satisfied to pay for it a higher price, owing to its superior rich- 

 ness in oil. In this season's importation I was led to suspect 

 some admixture of mustard-seed. On macerating a sample in 

 tepid water, I perceived an admixture of yellow husks, and like- 



