ae eerie LTURAL GAZETTE. 
594 -o [Jury 31, 1856 
FT Ki the Koes of caké, but at the | | generally arises from the 
b eneral promi it effect o — | 
ore a “On all thene poi i fn we shal , how- same time t be remembered that rissa | = if a large quantity is going te ae | 
wt giir f sor re net ext ‘Week! from the piss rie do ierat vary very © ae alone should deter the buyer from bough l 
A i perlee A ror Biero siderably, a and for r this ia Se ede, cee oe of goo r vioh a parida, 
t o.test its qu ‘ ure a food equal to B proensa 
have been saateeiia he Board ut to the| desira able z ths aia q eans-or | 
Coun eil of the ngliah Agricultural rhc to| When a purchase eo Mai lar tent 1s a Sa mation of fles {or the gy 
Sa, hi 
to the | matter e Store 
i à k. | be made it is always w ‘ie farmer gomg ven sup rior to of 
whieh ful ae reference wi iN re 8 Tey coho Be ereentve of an analysis of the cake, especially as|together with mineral mat ag or 
ich Govern t w pru ) 
s. But many desiret to be able to test the qua- 
emse and Dr. VOELCKER 
oF 
hich | has gt sy - i i 
C . . . wW 
we invite the attention of our corres} sondents. Se t pea He bt as wier i sid fe ae chime s or. that We | 
ther colum about half an ounce of cake, po we want to kee Stee 
These we have gieti in another co pieces, mix it in a tumbler or or wej ‘Loa — growing and fatten ing from a 
fluid ounces of water, an e the w : 
Ws continu bi emp "e ils pia ys gd artificial (stirring oceasionally) for about: 12. hours. The erties of the highes valu nies There 
foods a om a i ca akon sta - onta best cake after ai time renders the quantity of about tits capabilities, bien it now 
£ Frax on argel rge ye he nes ba ns in ta extent water just mentioned particularly gelatinonss so fut ecasion to consider ena 
epeh ; A Ey PARA Ya a ra tan seed oe the water Yi =< separates from the jelly, | valuable be seenred iat 
ara oe only Yoo: fam. ti me ip Paed. Ed whilst inferior cake renders water much less | prices, not forgetting the old. proverb f 
iss is wera hich a od i sa on Ped gelatinous, and in standing copula a much | gold may be boug ht too dear. 
Saa Side elas. eed in, the original ager bulk of water.” ‘Lhns ra knowing, the pase 
y two =| 
condition, and also in. the. form of cake, This relative Kcmeen ax Li onego ENE thee two| AGRICULTURAL SOCIETY'S MER ‘a 
the seeds jell i CHESTER, Sy real 
have been pressed for their oil. Chemical exami- is sitet r T E vor ‘the strongest jony iý iiir, 
nation of the Linseed agp the ereortion of oil ag 
D iie = i T. ie d a Tepe _ —_ to gine 
maceration will also enable adulterations cattle shown here. Tos 
which the seeds our to. vary, from nye | detected. per most ee adulterations ee, | Ya see of the Classes of Briere 
e b ~_ = Lou 
cent, according =  distriat in <ahy itm 
This fluences 
which ma G uarch ai von 
nama ds of propo ie § pte a uived. for pre sigan cs RM We referred las Te to Cla ass 1.. ‘The | 
oie dines of ries "a pp ot pe sing, Turnip, Rape, and Skitio sod; bt it Ragan for 2-year-old niet sain brought 
5 | happens that some seam ana 50 | into gent Boome 
i en "oth preceding clas rt m 
; ik been es fe ; 
, p sonatas 78. saas the meal is oe "| American, for the manufacturers find it poor | Borses were exhibited for special local 
cel eb 
£ s- Suffolk, 
? 
the oil to. exude freely. This heat causes|* °% position the market. A refer- We noticed a fine say elt belo to 
ae eas of the oil which iste "Et ta ell as | °* to the pR given above shows the —— that bs fair to be ighe 
of SES essed.. The. matter | 279? quality of different cakes to vary in ths |e there were also several ot) iter calli 
remains uni y ro By ge ‘oa 
y 5 4 
proces oo fed i in its manufacture. The cake or in ) range ae adati oe fi th. hema Th feck eon ae ae 
in | becom wie me iopered pie hes — | English aie was pe imij tni the S Sicilien, pany supplied from near localities Snein 
ganr t| but- to the eye there would be no-such indica- Fawkes wit h ly per No 297 chained 
the value of the cake by giving it a nly ha tion. To a la a Re it would be a matter of |” chs iaeia ento gol 
unpleasant flavour which cattle and sheep dislike. considerable importance: whether he purchased | i D ing to Mr. H. Hayes, near Chet 
At the same time the steam having pa netrated the =~ la én value or onl naek The home- whilst N 0. 307, a powerful bia mare ih aes 
mass as, introduce ced a tenden noy. to decay, and minds =. may o ten ate amg on the | w ad Hay com! poor i 
The cold the other hand leaves the seed | ensactions me bia Sidat pinpet ext nination | REE ee 
CO. agimi. on the other hand leaves the se mr 10) specimens an 
destitute a portion of its oil, but in other by a-duly Antie protessional chemist can alone r. 8. Bao ND 310 319; w a. dark bay bdh 
aie th Eo ip ead. Faa proces decide the matter with accuracy. to tho Hon, Col. Penn: nant, Noraso vos 
the seed of some of its oil, and thereby of Various substitutes sai been sought for to vo oo a a 
np Soda cpr proje tties, it is for the feed Beet oth Pr 
= S etier o Read he can get his supplies cake has been so dear. This, however, is a difficu we have said, was by n s 
of wet matter at a hie r rate from the residue | matter to accomplish, ‘for good Linseed-eake ranks class. + Thaied it is aaa found that n i 
eg al m the Linseed in k its unpressed condition, | very high in a district noted for it 
ar so in which of these two forms the fatty for the production of flesh. It has s, however, | the excellence of’ the mares 
matter present is most Pcie The market value te Bove ~ attempted by a mixture of Linseed | striking than that of he 
ti 
of Linseed oil has- done much to settle this fh illi 
S point, | and B with some z= terial, h ag competitors, though willin 
ph it k now accepte by pr aie men that oil- | chaff, a any have been norong satisfied ee distance, are. cst 
aou eee quality is more economical food | with ‘the oni In the use of E “et rw en 2 i 
PATA ie rae Ee lo a 
ortion of oil in the Linseed is in some tion iş referable i rt t Map Gao 
a ah Ae to its action unless meal or Sie it is also t bs lente iy dterence si np ’ tol have agg s e blood, 
d black mare, ms 
a back ma 
er food is a ooga with. it. The echanical condition of the cake. It m 
as giv 
quality and baie ny a There f i att 
merit an exa the sides, y 
There are tones varieti very great pressure, and, mended, one 
with in th em market ri of Linseed cake met | aay t ‘hie a frequent] i a maen ees om aa e propriety of of "giving the the p 
can, Tala ra ois, Freneh, Ameri- d in’ su cass mneh of t passes thro S foal—it should be 
With i thoes ex ce her f German, D t teh, and Sicilian “Hue system wi wah ut being y the animal. | ju udged it should be aan 
attain are chiefly of the, English cake the oth er | The hard ne in their nen through. the |: Class 4 sacalent ultural 2- aie a 
el tines do not - S 
very late ie te hglish cake ae a see a consequently fail. to yield the watt (Pmi 8 
comet gr in other , fener’. ene oy fp me are designed to give. The remeay gerr dark bay, 
ugh the researches of Professor ortunately, for this’ consists either in having the cake animals, also No. 323, the 
aie fo state the average a a = reduced into a fin ner condition or in the case of nut Fae ef pa K: No» 
these p ie 
ater: The taste is generally sufficient to doteak No. 226, a bay belonging att pen 
hether or not the cake has been hot or cold abe ser means bat 
eae for there isa pedais ess acquired | and Hage Be in agi aha 
=~ under the action of heat which is disagreeable to} We mor toe 
ock, and it also indicates a greater in h S on entries te 
ity of the cake, as the gelatinous matter is corisider atte ea 
powerfully infi d me process, so muc sa len 
eed ae, ina t gece ad nut: ad 
sd tebe character, a s teres nd y showy 
er 
a good pihia mes afand - produce , one miton ich i e likly 7 extend eleet fe very shor pen 
