Joxe 23, 1860. ] THE GARDENERS’ CHRONICLE AND AGRICULTURAL GAZETTE, 587 
ae to record any ex xperiments of my own, or in an y a) and foreign cakes, Amongs st for reign cakes ther: “various | | expect that the cake made of the wh 
4 presume to teach the feeder of stack in what way he ma deagepptions Bir se is the Baltic, the Marseilles, The Naples | able as the decorticated cake. There ‘gee aane S 
best expend his money in the purchase of food, but I shall cake, and v: others. We have here an excellent specimen | Cotton-cake on the table. There is very little value in the husk 
Baoa simply to give to the practical man some indica- | of good English ae The English cake is made are ed two | itself; the difference in the two kinds of Cotton-cake then 
tions whereby I hope he will be enabled to form for himself a | qualities, thick and thin cake; the vagi is mgapin itation | arises from the » differ ent mode in which th hey are made. The 
rt u di t | of the Ameri 
c 
1 t h kind is made from the ehoit seed, The difference in the com- 
m: l 1 the A barr i ai mu “fa r, | position of He two eine “id of cake is very great. The decorti- 
tinguish a a good from a bad cake; and res scaneienit shall | and therefore the manufacturers in England have found it to | cated Cotton-cake c 8 16 per cent, of oil (more than any 
allude cose to the various substar with which | their advantage to imitate the form in which it is sold. In ee other Geecriptibn of pe while the whdle-seed cake contains 
gil-cakes are at the present time often largely dulerated, first place, notice ae lbs American = rene sionally is as | only 6 per cent. The proportion of albuminous or flesh-forming 
Fat IN prp — Let me first point out to you bad as Engiish and foreign cakes. It isnot e eit. description matters i Bia foal sroor ont cake amounts to 41 per cent. ; inthe 
peculiarities in the a of mil-< -cakes, A NA at a to | of yore sn cake which: is good, “put generally sneoving. © as it | whole-seed ca is only 23 percent., or just one-half. So 
> i i ary to the understanding the re- | CO0mes into the market, especially the barrel c ke, it is of a | with respect i “the other ponerse the proportion of woody, 
marks which will follow ould then observe, that whi at | fees superior pero But Wa question w a77 t it'is gene- | fibre is very much larger in the whole-seed cake than in the 
characterises oil-cakes, “distinguishing them all o aaen uperior e English cake or not is one which is not | other. The huskin the whole-seed cake for a long time was 
articles of food pre-eminently, is the large a oil. he z nid ious. Wlecided ; pe moy get English cake, quite as good, | a great impediment to the general use to which Cotton-cake is 
is left in the cakes, obtained by expression E the oll bende: not better, than the American cake. now applied in this country. I remember when the first 
you glance at the dia agrams (see tables at the end, A,B,C), you etn umba ago it was a ad shion to buy the En; iglis 
will find that they contain a pier auan "of oil— | in preference to any rigs but it is now the fashion to be art s made 
from 6 to 12 per cent. ; and in some insta 3 oe decor- | American barrel cake. I cam only account for this by the fact at roved quite pomipcotaij: People did not like it at all, and I 
ticated Cotton-cake, even 16 per cent. of ou YS pan observe at | that the English cake, Bod produced in good quality, was | believe the Cotton-cake would never have been Lik = 
once that the value of oil-cake in a very great oai re ons nds zal pily oonenared 5 the American cali e was usually sent in a used if i t, ) ion of a v efi 
po amount of oil whic aad condition to this country; coming as it did in | machine patented in America, by means of which the hard 
further say, that. the tendency. of the manufacturer at the ORE Am aia, te ends..very soon found “that. they husks can be removed from the kernel. The use of this 
present day is to produce an inferior de oe n of cake, inas- | must se ne that e cake here a good condition. They dried it | machine gives us a superior oil and a superior cake. The 
mueh as improved machinery enal him ut more primirio ding. soni and imported it in barrels, and | Cotton-seed oil made from the kernel alone is a very, 
oilthan formerly, and thus to render the poy less fattening, | this improved Condition ai the pian cake greatly increased | U article, and. so is the cake, Liga coed Agi - fanny 
jess valuable to the feeder of stock. I am very much inclined Ai reputation, which been kept up; so that at the sists e seed bro 
to > sa hat the oil is by far the most valuable constituent of | time in most market oh erican cake, especially the barrel cake, 
oil-cal 4 am aware that it was dia fashion not many) fe SE ipa highen price arak sua English. poe a re ference to 
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and be used except for the pentane pafta ya 
or wii viel h koili isemployed. ‘The difference in the value of we 
o 
ave 
. We pay a 
matters capable of praebe fat, than we pay for food, which, | than in the American Ther the 
ike Bean-me: 2 mat Tiss 
pr 
he es ba for the anc to the expends he Senay hema at shapes. Po ee EA a ba often do fog as good c i m inflammati fthe bo 
food. I have no hesitation in War that ony money is — cake as America n. And occas gee! also you gid countries where erries la Ra ages t eing very 
h food ric than e 
ie. Tatas Lie Ae foci eae S contains an he of nitro- | cake are riada AA eh as to the kind of pers e they kenda to is stoppage 0 e bowels and so die from inflammation. 
genous matter country, especially if they go to the expense of packing it There is nothing poisonous in the husk of the Cotton 
— tn Foon. ought not to leave ORAR that | barrels. —~ seed, and when en judiciously, no injury will result ; 
giv 
-fo oe are very important indeed and that | | So much with respect to the relative value of English and | but if animals are supplied with an unlimited quantity of dry 
in th 
sansa food with the whole seed, there is indeed a danger. The hard 
x aro gs ially gin ag EAD poani Iha liarities in the pew is indigestible, and, may roll. together ih such large 
tion of pate asses that inflammation of the bowels will ensue, There is 
pe the animal foreign cakes which come from the Sou th of France and jou no such danger however in the use of decorticated Cotton-cake. 
whereas the ye altic are very anterior, Tt is difficult indeed to get a good | The decorticated cake of various de of quality. 
TR fa Een gn cake; and a deal of mischief i K gome by these bad | And allow me to,observe with respect to all kinds of cake, that 
mucilage, and ulose ae ‘Animals do not ss on well when upon them, and | not He ap ie te ae veh, even in a higher degree, 
which can only be | condition of the cake determines easure its vaine. 
sereta fibre, it has piti the power of making a paaticle o of sanently a ad injury—injury in o rae EE ao Weil tan YONA TAS Tecognies A o 
the same aor be i as another specimen also on the table of 
flesh: Unl therefore, food is given to animals which con- s seeds, 
al gro = We 
a very beautiful c eee 3 3 itis the same kind of cake, only it 
is in a bad conditi I say then the condition of a cake 
ing. À 
t 
CONDITION OF CAKE.—Some timeago I w: ry gratified in 
finding what great po Mr. Sash of Broad “Hinton, a ae 
brated Short-horn breeder, takes in selecting the very best of 
American barrel-cake for his stock. We often forget that 
ar wW animals have appetites as we have, and that they like food 
stitu i he fies e in a geod condition better than foo in TIERA @. 
constitu! gois 7 we are not frequently ground over and pressed again, aud a The composition of two samples of the same food may not 
matter which is not applied for ie fi tion “ot flesh in thiscountry. Several of the aye cakes: h i „effect produced by them. may 
and is obtained again the ys Pina eee a kosoomiah v: € y- iş nothing remarkable in for we 
j at the sametime fiw ipere know that if we g good wholesome bread which is one or 
rebousee lock, with Ray gag seed re pare Seite peices it; butifit remains in a damp. 
or naming 6 alittle oil, and the whole moss is a Sinfi as jen, to | ce oei = its fine flavour, 
t is 
? 
the great injury of those-who feed it w for afact Foor gs wth condiien may do us harm with stale 
occasionally. oil: which w abide A SONE vali rs So eg wise pro A er do well ace E SR In 
examin: therefore, the different cakes, we ought to examine 
ts CH y their raion. I allude bea ora to the exami- 
nation of Cotton-cake, because every person has the means of 
SE its condition with very little eee It is not so 
resupposes an 
apa o acquaini with various pasii ot 
cake, You mnst Secon i a pote kon samples of cake 
befor u- can give th: pinion. Not so 
vhs es oh so finely pod and hard pressed bo with Cotton-cake. In the colour 
set to say what kind of cake they are, unless y affords criterion as to its fresh The 
ry carefully. m-cake is as yellow as Mustard. I hold a piece o! 
Coi ae cake in 
d, I would allude | ™y}s a 
ox Wie speaking sn hE ai portion you will observe | ao the interior is s Urii yellow— 
been. e: 
inseed- cake, The tH 
Bes onsite a with very different from the part that has to the air. 
inte 2 of F of warehouses, This was an excellent oc te el we first pote it ra feeding 
E in FooD. varion the- see y wi it extensively in our farm at 
—I will now direct atten! $ 
matters or ash of ofbeakes ese ‘cates a matters. eans uncommon is that- of The bran 
pr oe ash of -ake te witha pape of getting an additional quantity on oi ott hal the Fon 
hata axa sA sae diss. Sap spring sm eer og ar a colour as a guide to the Ree recone and age of the cakes. If we 
D is i cal 
older ti cake, and the . ge nfo red b krs eee. 
If it is kept. in a pet ‘ao colour and condition are 
rai le 
ed. 
Rape-Cake.—I now speak ara «fg of Rape-cake. 
i i r scarce in com 
OJ 
bich I have ae but still as Rape: lly 
erican or En Plis i iny the 
n an oil On 
ing aren uents and t ge -forming materials— 
words, the nitrogen and the z aee Srt the 
na „most a hy Tortilising ona nank thus 
Pe a O entrated state materials that SE = Cereals:oc 
: ‘hina 
fertil ni ‘ 
s.cccur j 
tthe same ae yield the most valuable | ynpractised eye will easily recogni ze 
There o other description of food | which I hold in my hand the set Barley, 
prope: ties. Grass seeds ; these are with the cadens and the 
jurious- adulteration 
Se payee A 
alluded to the various uses | whole is pressed 
kapoken, of of pas beget Poria occasio 
piaco, atten: 
rk 
descriptions of eake that tetra EEE tion of E 
o non x a 
of which you will find plac liy in ‘roe et some | ti of tc 
patia 
le te 1 
sbe i ae- em tity rs i è ini ni 
mum cal os 2 yn cal -n gi oacaionaly cident.. A m 
cheap rate Ìì there is t ne Sanon aka et pet: mene -| and Ss them ok of them, Acone SE n 
“there are several minier s m had to d half an a sie! bey TAVS 
carried 
Th violently drastic v 
a set tate, D put are very poisonous. These are soir sA 
e important adulterations that have come under my 
yore lly two kinds 
de of. w-CAKE.—We dis tingni now. principally 
“he Mis atei a oft this oor te one made one oe vinden nd the skew i be tiel 3 
elled seed. aie by an ag passat tion of the seeds or | inferior Indian Rape-cake, I have mixed some cake with water 
Ret e cakes are made. o decor and will pass it round. You will have no difficulty in smelling 
nut porcine 
and man 
on, mo: r less important to the practical 
ra at ‘ey shall c paria a with your permission, 
A Soe emistry of Linseed-cake, Cotton-cake, and | seed ; 
y i “see and i y hi ful. It roaie 
: and inasmuch as the | of which is of course still more ety p 
Aren ea its enm and some descriptions | blis Peons on the hands, and the opeis o of a Mustard po 
60-per cent, of the hard husk, we must not | applied inside may be "readily imagi 
SEED CAKE—=You are all aware we lopai chiefly the | Cotton seed con 
: following kinds of Linseed-cake, English cake, A ican cake, | contain. 
