COMPOSITION OF OIL-CAKES. 



315 



The composition of the series appears to be pretty 

 uniform, if we except the two first, which, from the per- 

 centage of ash left, must have been adulterated purposely 

 with some mineral matters, for the purpose of increasing 

 the weight. This form of adulteration is very rarely 

 met with in oil-cakes, all the samples of foreign flax seed 

 contain, however, a proportion more or less large of other 

 seeds, which no doubt act disadvantageously upon both 

 products oil and cake. These, however, though they 

 lower the feeding value of the cake, can only be detected 

 by careful microscopic examination, the proportion of 

 ash not being increased by their presence. 



TABLE II. ANALYSES OF GERMAN AND DUTCH OIL-CAKE. 



TABLE III. ANALYSES OF RUSSIAN OIL-CAKE. 



TABLE IV. ANALYSES OF ITALIAN AND SICILIAN OIL-CAKE. 



