OIL-CAKES 59 



This is an excellent food for dairy cows, and may form 

 a half to two-thirds of the concentrated part of ration. 



Sesame Cake. Manufactured from seeds of the 

 sesame plant. It contains 40 per cent, albuminoids, 1 2 per 

 cent, oil, 20 per cent, carbohydrates, and 7 per cent, fibre. 

 The albuminoids and oil are largely digestible, but only 

 about half the carbohydrates and one-third of the fibre. 



(c) Oil-cakes Fairly High in Fibre. 



Cocoa-nut Cake. Has a uniform brown colour with 

 the cocoa-nut smell. 



The composition shows : albuminoids, 22 per cent. ; 

 oil, 10 per cent. ; carbohydrates, 36 per cent. ; and fibre, 

 1 5 per cent. These cakes do not keep very well as the 

 oil soon becomes rancid, producing acidity. 



It is rather high in fibre, but the fibre appears to 

 be fairly digestible and blends well with pulse and cereal 

 grains. 



The cake is very suitable for butter and milk 

 production, and can be used to replace roots, like palm- 

 kernal cake (see below). 



Coprah Cake. This is practically the same thing 

 as the cocoa-nut cake above, but is made from the 

 dried kernels of the cocoa-nut, called, in commerce, 

 " coprah." The coprah is chiefly exported from the 

 islands of South Pacific to this country, primarily for 

 the oil it contains. 



Palm-kernel or Palm-nut Cake. Is a light grey 

 colour with small dark specks in it, due to the palm 

 kernel having a brown and fibrous outer part while the 

 remaining part is white. When the nuts are ground 

 up and pressed, it gives the cake a speckled appearance. 

 It has a similar smell to that of cocoa-nut. 



