424 Composition and Nutritive Value of Cotton-cake. 



These analytical results suggest the following observations : — 



1. The proportion of oil in all the samples analysed is higher 

 than in the best linseed-cake. In the best linseed-cake the per- 

 centage of oil rarely amounts to 12 per cent., and 10 per cent, 

 may be taken as a fair average. As a direct supplier of fal", 

 cotton-cake therefore is superior to linseed-cake. 



2. The amount of oil in samples sold under the same name 

 is subject to considerable variations. In the oiliest cake, No. 2, 

 there is 19*19 per cent., and in No. 7 only 13'50 per cent, of oil. 

 The greatest difference in these cakes in this respect thus amounts 

 to about 5^ per cent. 



3. Decorticated cotton-cake contains a very high and much 

 larger percentage of flesh-forming matters than linseed-cake. 

 This circumstance suggests that cotton-cake may probably be 

 given with great advantage to young stock and to dairy cows. 

 As by far the largest proportion of nitrogen of food is not 

 assimilated in the system, but passes away with the excrements 

 of animals, the dung produced by stock fed upon cotton-cake 

 will be found particularly valuable. 



4. In comparison with linseed-cake there is much less mucilage 

 and other respiratory matter in cotton-cake. This deficiency, 

 however, is compensated to a certain degree by the larger amount 

 of oil in cotton-cake. 



5. The proportion of indigestible woody fibre in decorticated 

 cotton-cake is small, and not larger than in the best linseed-cake. 



G. Lastly, it may be observed that the asix of cotton-cake is 

 rich in bone-materials, and amounts to about the same quantity 

 as that contained in other oil-cakes. 



On the whole I am inclined to think, as far as I am able to 

 judge on the strength of the preceding analytical indications, 

 that the best decorticated cotton-cake possesses theoretically about 

 the same nutritive value as linseed-cake. Cotton-cake, of average 

 quality, is probably somewhat inferior to linseed-cake of average 

 composition. 



The physical condition of all the cakes, with the exception of 

 No. 4 and No. 7, was excellent. No. 7 was not quite so fresh 

 as the majority of the cakes, whilst No. 4 was decidedly an old 

 badly-kept cake. It was very mouldy, and tasted c^uite sour, 

 and appeared hardly fit to be given to animals. Cows and sheep 

 refused at first to eat it, but pigs eagerly devoured it. After 

 some time, however, both sheep and fattening cows took to it, 

 and notwithstanding its sour taste and bad condition, I am in- 

 formed, did well upon it. 



I refer here to the condition of cake, because an analysis does 

 not generally indicate whether a cake is new or old, well or 

 badly kept, or otherwise injured. It is important to bear this in 

 mind, for there can be no doubt that animals will thrive better 



