I OIL-CAKES 55 



" American " cakes are poor in oil (less than 8 per 

 cent), and inclined to be hard. They are somewhat 

 richer in albuminoids than home-made cakes. 

 The " Russian " cakes are often rich in oil, and 

 may contain 12 percenter more. At the same time 



Jthey are liable to contain weed seeds and other im- 

 purities. 

 Linseed cakes are also fairly rich in carbohydrates 

 (28 per cent), and generally low in fibre (8 per cent). 

 When the cake is ground into a meal it is called " ground 

 linseed cake." 



It is probably the most digestible and most valuble 

 of the oil-cakes for feeding purposes, seeing it can 

 be fed to very young calves and lambs without 

 danger. 



For fattening cattle it stands unrivalled in giving 

 the desired "bloom" or "finish" and touch. It gives 

 a slightly softer fat, which in cattle and sheep is an 

 advantage ; with pigs, however, this is a disadvantage. 



When fed to dairy cattle it should only form a 

 small proportion of the concentrated foods, otherwise 

 the butter is soft and it very soon becomes rancid. 



The laxative effect of linseed cake makes it especially 

 valuable for blending with foods of the oppositive 

 tendency. It is probably the most expensive concen- 

 trate per "food unit" (see also p. 120). 



A good sample of linseed cake should possess the 

 following characters : 



(a) Nice fresh greyish brown colour; free from 

 mouldiness externally or any musty smell 



() When crushed between the teeth, it should be 

 free from grittiness or any bitter flavour. 



(c) The surface and freshly broken edge of the cake 



