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VETERINARY LECTURES 



inferior makes of linseed cake, as of other cakes, as can be gathered 

 from the physical appearances of the various brands on the market. 

 There is also a great difference of quality in what are called puve 

 linseed cakes. Undoubtedly the best, and those most entitled to be 

 classed as pure, are those manufactured from genuine seed that, 

 previous to crushing, has been passed through a closely-meshed 

 screen, which takes out all the impurities, such as small weedy 

 seeds, dirt, etc., called screenings. Some manufacturers, however, 

 do not put themselves to the trouble of taking these out, but simply 

 crush up the seed as they receive it. It sometimes happens that a 

 cake-maker comes across a fairly clean parcel of seed, and gets a 

 name for making a good cake, through the good fortune of having 

 had this lot tested, but the next lot of seed may be faulty, and yet 

 this cake will be called genuine linseed cake, being made from the 

 seed as imported, and without any admixture. It must, therefore, 

 be understood that there is a considerable difference in the relative 

 merits and value between the cakes made from screened and un- 

 screened seeds. Linseed cakes are now made by the best seed 

 crushers guaranteeing 95 to 98 per cent, of purity. 



388. A good screened sample of linseed, and linseed cake made 

 therefrom, should show an analysis something like the following : 



A and 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, guaranteed, which shows too much moisture. 



