Palm-nut Kernel Meal and Cahe. 



179 



satisfaction of s^ettino^ the first prize for fat sheep at the Glouces- 

 tershire Agricultural Society's Show. 



The success in the sheep-feed paved the way to a more favour- 

 able reception of the palm-nut meal than it received on the outset 

 from the part of our cow-man, who now found that 3 to 4 lbs. 

 a day not only increased the quantity of milk, but likewise greatly 

 enriched its quality. I need hardly say that, in consequence of 

 this favourable experience, large quantities of palm-nut meal were 

 subsequently consumed on the College-farm. 



By degrees this meal found its way amongst agriculturists ; and 

 all who have given it a fair trial speak in the highest terms of its 

 fat- and milk-producing properties. 



During the last year a good many samples were sent to me for 

 examination from various parts of the country. The following 

 Table shows the composition of 6 samples of 



Palm-ntjt Kernel Meal. 



It will be seen that all 6 samples are very rich in fatty matter, 

 which accounts for the marked effect which the meal has upon the 

 production of a rich milk ; moreover, the fatty matter has about 

 the same consistency as butter, and hardly any smell, which 

 probably explains why a good tasting and sufficiently hard butter 

 is produced from the milk of cows fed upon it. 



The two first-mentioned samples contained no less than 26J per 

 cent., and the other four from 20 to 24 per cent, of ready-made fat. 



This is a very large percentage of the most valuable of all 

 food-constituents in an economical point of view. If it be borne 

 in mind that 1 part of ready-made fat or oil is equivalent to 2^ 

 parts of starch, and that good wheat or barley seldom contains 

 more than 60 to 65 per cent, of starch and analogous heat- and fat- 

 producing constituents, the superiority of palm-meal as a fattening 

 food will clearly be recognised. 



Taking 24 per cent, as the average proportion of fat, and mul- 



N 2 



