COMMERCIAL FEEDING-STUFFS 



261 



by the cold and warm pressure processes, and the latter 

 to the residue from naphtha ejrtraction. The composi- 

 tion differences between the two are seen in the following 

 average of several analyses of each kind which were 

 made by WoU: 



Tabm LIII 



Water 



Ash 



Protein 



Fiber 



Nitrogen- 

 free 

 extract 



Fat 



Old process linseed meal 

 New process linseed 

 meal . . . 



Percent 

 9.4 



9.2 



Percent 



5.4 

 5.4 



Percent 



35.6 

 36.6 



Percent 



7.1 



8.6 



Per cent 



35 

 37 



Percent 



7.5 

 3.2 



These averages show 1 per cent more protein and 3 

 per cent less fat in the new process meal. 



The old process samples analyzed by Woll were 

 doubtless from the warm pressure methods and do not 

 fairly represent the linseed meal which was found in the 

 markets when it first came into general use. Four hundred 

 and twenty-eight analyses of old process cake compiled 

 by Dietrich and Konig, which were made previous to 

 1888, show an average of only 28.6 per cent of protein 

 and 10.6 per cent of fat. An average by the same authors 

 of 179 analyses of the meal shows 30 per cent of protein 

 and 9.9 per cent of oil, those samples taken previous to 

 1880 being poorer in protein and richer in fat than those 

 analyzed after that date. The average of twelve samples 

 of linseed cake made prior to 1883 and compiled by 

 Jenkins, gives 29.7 per cent of protein and 11.2 per cent of 

 fat. There is no question but that the meal now found in 

 the markets is considerably richer in protein and poorer 

 in fat than that with which American farmers were first 

 acquainted. 



