280 FOODS AND FEEDING. XIII. 



owing to the higher pressures employed in their manufacture, 

 are deficient in oil. 



Cotton-seed cake. For composition of the seed see p. 251. 



Two varieties of cake are made decorticated, in which the 

 envelopes of the seed, with the adhering particles of cotton, are 

 removed before expressing the oil ; and undccorticated , in which 

 the whole seed is subjected to hydraulic pressure. The latter 

 is naturally of much less value than the former. 



The "hulls" removed in the process of " decortication" are 

 used locally as food for cattle, but in England are not of much 

 importance. 



Decorticated cotton cake is a concentrated and valuable food 

 for all farm animals except pigs and calves. In the case of 

 the animals mentioned sickness and death have frequently 

 resulted from feeding with cotton cake or meal. The cause of 

 the poisonous effect does not appear to be known, though it 

 has been attributed to cJioline, which is present in cotton seed.' :c 



Cotton-seed cake fed to dairy cows increases the firmness 

 and whiteness of the butter, but if used too freely causes the 

 butter to give the reactions for cotton-seed oil, thus giving rise 

 to the suspicion of the butter being adulterated with margarine. 



Rape-seed cake. This product is little used as food, especially 

 in England, owing to its not being very palatable. Its com- 

 position, however, shows it to have a high nutritive value. 

 When the oil has been extracted by means of solvents the cake 

 is largely used as a manure. 



Earth-nut or pea-nut cake. This is a valuable food, largely 

 employed on the Continent, though little used in England or 

 America. It is particularly rich in proteids. 



Palm-nut cake or meal is also employed on the Continent 

 as a food, being appetising, digestible, and of good keeping 

 property. It is much valued for dairy cows. 



Sunflower-seed cake. Sunflower seed is a valuable crop in 

 certain parts of Eussia and contains about 20% of oil. When 

 this is extracted by pressure, the residue, containing from 9 to 

 14 % of oil and from 30 to 45 % of albuminoids, is sometimes 

 used as a cattle food. 



Corn-oil cake or germ-oil meal is the residue left after the 



* v. page 217. 



