FATTENING PROPERTIES OF LINSEED. 131 



tion of flax has recently been formed at Belfast, in Ireland, 

 which promises to be of great benefit. The origin of this 

 Society is somewhat remarkable. The Belgian government, 

 having it in contemplation to impose an increased duty upon 

 the export of flax, sent a deputation., consisting of a member 

 of the Belgian Senate, two members of the Chamber of Repre- 

 sentatives, a banker, and an intelligent merchant, to inspect 

 the establishments of the leading manufactories of England, 

 Scotland, and Ireland. They were surprised at the specimens 

 of flax submitted to their inspection, which they considered 

 our inferior mode of culture incapable of producing. Hence 

 they discovered that we only required the Belgian care in 

 preparing the land to render us independent of any other 

 country for flax of the finest description. The Commissioners 

 returned, delivered their report, and nothing more was heard 

 of the proposed duty. The Irish, however, formed the above- 

 mentioned Association, followed the example of their foreign 

 visitors, and despatched a deputation to the Belgians to in- 

 quire into their superior mode of cultivation, to engage 

 experienced workmen to settle in Ireland and instruct them 

 in their art. 



The climate of this country is less humid than that of 

 Ireland. And, if we look at our vast and varied resources, 

 at the immense importations of flax by our manufacturers, of 

 linseed- oil by our merchants, and of oil-cake by our farmers, I 

 cannot doubt that if a society were formed in England upon 

 the same principles which instigated the formation of the 

 Society in Ireland, it would tend materially to advance the 

 best interests of agriculture. 



Nothing can more clearly evince the fattening properties of 

 linseed than the striking effects produced by the offal, which 

 is formed into cake when the oil is extracted. Repeated and 

 extensive experiments have been made to fatten cattle with 

 the seed itself, also with the oil. Bnt on account of the incon- 

 venience, trouble, and expense of preparing the food, with 

 the uncertainty of a profitable return, the use both of seed 

 and oil is nearly discontinued, and the prevailing opinion 

 now is that the offal is superior to the pure seed. For " there 

 is nothing like cake!" exclaim many writers on the subject, 



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