180 Nutritive Value of PaJm-nut Kernel Meal and Cake. 



tiplying this by 2^, we obtain GO per cent, as tlie starch-equivalent 

 for the fat in palm-kernel meal. Add to this 35 per cent, in 

 round numbers of other heat- and fat-giving' matters, such as sugar, 

 gum, mucilage, »S:c., and we shall get that which is equivalent to 

 95 per cent, of fat-producers against 65 in wheat or barley. 



Neither is this meal deficient in flesh-forming matters ; and 

 although for young growing stock, the admixture in an equal 

 proportion of beans, peas, or other leguminous food rich in 

 nitrogenous matters, is advisable, for fattening stock, the ] 5 or 16 

 per cent of flesh-forming matters occurring in palm-meal are quite 

 sufficient for carrying on the fattening process successfully. 



At the present time palm-nut meal sells at 6/. a ton, in quan- 

 tities of 2 tons and upwards, delivered at Liverpool, or at 6Z. 17a'. 

 per ton or upwards delivered by rail in London, and is produced 

 in England, as far as 1 know, only bv Messrs. Alexander Smith 

 and Co., Kent Street Oil-mills, Liverpool. Palm-kernels appear 

 also to be crushed at Ilamljurg, from whence the residue left in 

 the presses is occasionally imported into England in the shape of 

 cake and of meal. 



All the samples of foreign palm-kernel meal and cake which I 

 had occasion to analyse I found greatly inferior to the Liv'erpool 

 meal, as will appear from the following analysis, showing the 



Composition of Foreion (IIambukg) Palm-nut Cake and Meal. 



No.l. 



No. 2. 



No.l. 



No. 2. 



Moisture 



Fatty matters 



♦Albuminous matters (flesh-formiug sub-) 

 stances) / 



Mucilage, starch, sugar and digestible^ 

 fibre /; 



Woody fibre (cellulose; 



Miueral matters ash; 



^Containing nitrogen 



12-91 

 9-48 



18-25 



39-16 



16-90 

 3-30 



8*84 

 11-27 



17-93 



40-79 



10-85 

 4-32 



10-77 

 13-79 



13-75 



42-67 



15-17 

 3-85 



100-00 

 2-92 



100-00 

 2-87 



100-00 

 2-20 



10-84 

 12-49 



14-06 



40 -56 



15-32 

 3-73 



100-00 

 2-25 



The chief difference between the English-made and imported 

 samples ot" palm-nut meal consists in the very much larger pro- 

 portion of fatty matter that occurs in the former samples. 



Foreign palm-nut meal sells at a lower price than English, 

 but will generally be found the dearer of the tw o if the quality be 

 duly taken into account. The Hamburg meal has lately been 

 the subject of feeding-experiments in Germany, by Professor 

 Stockhard of Tharandt, who gives a most favourable report of its 



