May 1, 1865.] 



THE TECHNOLOGIST. 



palm-nut kernel meal and cake. 473 



Composition op Foreign (Hamburg) Palm-nut Cake and Meal. 



Moisture 



Fatty matters ..... 



* Albuminous matters (flesh-forming ) 



substances) j 



Mucilage, starch, sugar, and digestible ) 



fibre ..'....-.} 

 Woody fibre (cellulose) 

 Mineral matters (ash) 



* Containing nitrogen 



Cake. 



Meal. 



No. 1. 



No. 2. 



No. 1. 



No. 2. 



12-91 



9-48 



18-25 



39-16 



16-90 

 3-30 



8-84 

 11-27 



17-93 



40-79 



16-85 



4-32 



10-77 

 13-79 



13-75 



42-67 



15-17 

 3-85 



10-84 

 1249 



14-06 



43-56 



15-32 

 3-73 



100-00 

 2-92 



100-00 



2-87 



100-00 

 2-20 



100-00 

 2-25 



The chief difference between the English-made and imported sam- 

 ples of palm-nut meal consists in the very much larger proportion of 

 fatty matter that occurs in the former samples. 



Foreign palm-nut meal sells at a lower price than English, but will 

 generally be found the dearer of the two, if the quality be duly taken 

 into account. The Hamburg meal has lately been the subject of feed- 

 ing experiments in Germany, by Professor Stockhard, of Tharandt, who 

 gives a most favourable report of its fattening properties. This dis- 

 tinguished agricultural chemist also speaks highly of it as a food for 

 milch-cows. 



The experience of English and Continental feeders thus confirms the 

 opinion which I first expressed on the strength of an analysis with some 

 degree of diffidence, and leaves no doubt of the fact that, in palm- 

 kernel meal, we possess a most valuable and economical addition to the 

 lists of feeding-stuffs.* 



11 Salisbury Square, Fleet Street, E.C. 



* From the Journal of the Royal Agricultural Society of England.' 



