FOOD 



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Compotmd or Mixed Cakes are extensively used on account 

 of their cheapness. Each manufacturer uses his own 

 recipe, a variety of material good and worthless being 

 employed in their production. 



There are other seeds used in the manufacture of cake, 

 viz. ground - nut, palmkernel, poppy, hemp, cocoanut, 

 sesame or 'til,' but none of these are in such favour as 

 linseed. 



The following table gives the composition of several 

 cakes : 



All but the first analysis is by Wolff. It will be observed 

 that the largest amount of oil is contained in linseed, 

 decorticated cotton, and ' til ' cakes. 



Adulteration of Cakes. 



The cake which mainly suffers adulteration is linseed. 

 A good linseed cake should not be too pale in colour, and 

 must be hard and difficult to break. A soft easily broken 

 cake is sure to be adulterated, and even a hard cake if pale 

 must be regarded with suspicion. Good linseed cake has a 

 sweet mucilaginous taste ; a turnipy or acrid taste indicates 

 impurities, the most common being a mixture of rape and 

 mustard seeds. 



All the seeds mentioned above may find their way as 

 adulterants of linseed cake, they are employed on account 

 of their cheapness, and Voelcker has shown that rape and 



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