Seo. 6.} FEEDING CATTLE AND CARE OF FARM-STOCK. 69 



in good quality, was rapidly consumed ; the American cake was usually 

 sent iu a very damaged condition to this country, coming as it did in La^s ; 

 our sharp American friends very soon found that they must send their cake 

 here in a good condition. They dried it previously to sending it over, and 

 imported it in barrels, and this improved condition of the American cake 

 greatly increased its reputation, which has been kept up ; so that at the ]>res 

 ent time in most markets, American cake, especially the barrel cake, fetches 

 a higher price than the English. But a reference to the diagram will show 

 you that there is no essential difierence between good English cake and 

 good American ; indeed, if anything, the advantage is in favor of the speci- 

 mens of English cake. The difference is extremely small. There is the 

 same quantity of oil iu both cases. The proportion of flesh-forming matters 

 is rather larger in the English than in the American. There is the same 

 amount of ash in both. Tlie proportion of sand hardly amounts to one per 

 cent, in the English cake, and in the American it is only a half per cent.' 

 Tliese differences are extremely small and unimportant, so that you may 

 get, and often do get, as good English cake as American. And occasion- 

 ally, also, you get bad American cakes ; but on the whole, the exporters 

 of American cake are very jealons as to the kind of article they send to this 

 country, especially if they go to the expense of packing it in barrels. 



'J-i. ('otton-l'ake> — " We distinguish now principally two kinds of this cake 

 — the one made of the whole seed, and the other of the shelled seed. The 

 difference in the two qualities of cake will at once become intelligible bj' 

 an examination of the seeds, or the raw materials from M-liich the cakes arc 

 made. The decorticated or shelled cake is made of the kernel of the cotton 

 seed ; the whole cake, in which we recognize an abundance of the husk, is 

 made of the entire seed ; and inasmuch as the cotton seed contains full half 

 its weight, and some descriptions contain as much as GO per cent, of the hard 

 husk, we must not expect that the cake made of the whole seed should be 

 so valuable as the decorticated cake. There are several specimens of cotton- 

 cake on the table. There is very little value in the husk itself; the difference 

 in the two kinds of cotton-cake, then, arises from tiie different mode in which 

 they are made. The one, the decorticated cake, is made from the kernel ; 

 the other kind is made from the whole seed. The difference in the compo- 

 sition of the two kinds of cake is very great. The decorticated cotton-cake 

 contains 16 per cent, of oil (more than any other description of cake), while 

 the whole-seed cake contains only jier cent. The proportion of albuminous 

 or llesh-forming matters in the decorticated cake amounts to 41 per cent. • 

 in the whole-seed cake it is only 23 per cent, or just one half So with 

 respect to the other constituents, the proportion of woody fiber is vcr}- much 

 larger in tiie whole-seed cake than in the other. The husk in the whole- 

 seed cake for a long time was a great impediment to the general use to 

 which cotton-cake is now applied in this country. I remember when the 

 first cargoes of cotton-cake came into England, before (he decorticated 

 cotton-cake was known ; trials were made of it, which proved quite unsuc- 



