1 66 



A. & B. — Analyses of Cakes guaranteed 95 per cent, of purity. 



C. — Analysis of Bombay Linseed Cake. Shows a high percentage of oil, but a little 

 too much Insoluble Matter; the seed cannot have been well screened. 



D. — A sample of Hamburg Linseed Cake. 



E. — A new-made English Cake, guaranted, which shows too much moisture. 



387. Cake showing an analysis of from 8 to 10 per cent, of oil is 

 more frequently met with than the above qualities, and is by no 

 means bad, but 1 should advise buyers never to go below this figure, 

 if a cake is wanted that will give satisfaction. It must be borne in mind 

 that the seed is crushed and pressed more for the oil it will produce, 

 than for the cake alone. Linseed oil is worth about £-^o per ton, while 

 the cake is valued at from ^8 to ;^g per ton. It is, therefore, to the 

 interest of the manufacturer to get the best and most improved 

 machinery that will extract the greatest percentage of oil, and when 

 this is done the cakes are generally hard and of a light colour. The 

 broad, thin, flat cakes are of this class, and are largely manufactured 

 in America, as well as in England. These often show only from 6 to 

 7 per cent, of oil, and are useful .for feeding growing cattle, and, at 

 times, profitable enough to buy ; but for quick feeding of stock, 

 the old-fashioned oblong shapes, which are made from screened 

 seeds, are the best, when guaranteed 95 to 97 per cent, of purity. 

 They are much thicker, and richer in oil, — oil may be looked 

 upon as ready-made fat, — are darker in colour, and of a softer 

 texture than the other cakes. 



