60 THE STOCKFEEDER'S COMPANION 



The cakes contain 17 per cent, albuminoids, 10 per 

 cent, oil, 36 per cent, carbohydrates, and 22 per cent. 

 fibre. 



These cakes do not keep very well, as the oil is apt to 

 go rancid. When fresh, they are a splendid food for all 

 classes of stock, and fairly digestible. The cake has a 

 laxative effect, and on this account is a useful substitute 

 for roots when they are scarce. Dairy cows like it, and 

 it gives a firm and good flavoured butter, but should 

 not constitute more than half the ration (4 Ibs.) 



Bean or pea meal goes well with it, and this com- 

 bination is very suitable for pig-feeding, seeing that it 

 gives a firm bacon. Being high in fibre, concentrates 

 blended with it should be low in this constituent, and 

 not too rich in oil. 



Rape Cakes. Generally dark brown in colour, made 

 up in thick, flat, circular cakes. They are often yellow- 

 ish on the outer surface, due to the presence of mustard 

 seed which has found its way into the rape seed ; such 

 cakes have a biting taste. In fact, the cakes generally 

 are not attractive to stock. 



The composition is good : albuminoids, 32 per 

 cent. ; oil, 10 per cent. ; carbohydrates, 29 per cent. ; 

 fibre, 1 1 per cent. 



These cakes are apt to contain considerable 

 quantities of sand, and do not keep too well. . 



When fed to dairy cattle they are supposed to give 

 a hard butter, but may give it a turnipy flavour. 

 Probably their greatest use is for including in com- 

 pound cakes, as the undesirable flavour can be overcome 

 by spices, etc. 



Undecorticated Cotton Cakes vary from dull brown 

 in colour (Bombay) to a yellowish colour (Egyptian). 

 These include the hulls as well as the kernels of the 



