Edible Product ft. 



100 



[March 1007. 



the work about three measures of oil are ladled out of the mill. The cake is then 

 again loosened from the sides of the mill and the crushing continued. About five 

 minutes afterwards a sbrip of cloth is dipped in the mill and the oil absorbed is 

 squeezsd into th.3 p?b. In this m inner about a measure of oil is taken out. There- 

 after the oil is taken up on a brush or a bunch of fowl's feathers and squeezed out into 

 the pot. The cake is then again loosened and broken up. About an hour after 

 commencing the work, the oil collected in the lower cavity is removed by a strip of 

 cloth fastened to an iron rod about 2 feet long, which is dipped into it. In this 

 manner another measure of oil is removed. Then another handful of ground-nut cake 

 dust is added to prevent the adhesion of the cake to the pestle. After about 

 one hour and a quarter a torch at the end of an iron rod is lit and moved slowly all 

 round close to the cake while the mill is working. For about 10 to 15 minutes the 

 cake is thus heated, the object being to increase the out-turn of oil. In an hour and 

 a half the work is over and the cake is dug out and put by. The last of the oil 

 (about 3/4 measure) in taken out. In North Arcot and Chinglepnt districts the 

 use of the torch in connection with the work of the oil mill is unknown. The 

 out-turn of the oil is about 25 per cent, by measure, or 33 to 37 per cent, by 

 weight of the kernels crushed. The oilmongers are paid for crushing the seed Rs. 7 

 or Rs. 8 per candy of oil delivered to the merchants." 



Oil-Expression Elsewhere. 

 In China, Java, and Japan, a certain amount of oil-expression is done. No 

 one, it seems, has described the Chinese mill used for the purpose, but presumably 

 it is the same as that used for expressing other oils. In Java the seeds are dried in 

 the sun before being passed into the press. The method of obtaining the oil in 

 Angola is thus described (Monterio, Angola and the River Congo, I., p. 132) :— " The 

 nuts are first pounded into a mass in a wooden mortar ; a handful of this is then 

 taken between the palms of the hands, and an attendant pours a small quantity of 

 hot water on it, and on squeezing the hands tightly together the oil and water run 

 out. Since the great demand for, and trade in the ground-nut, but little oil is 

 prepared by the uatjves, as they find it more advantageous to sell the nuts than to 

 extract the oil from by the wasteful process I have just described-" 



Oil-Cake. 



After the expression of the oil a rich cake remains. This has been extensively 

 used as an animal food, and when more or less free from fragments of shells and 

 adulterants such as the starchless crushed seeds of the poppy — the commonest 

 admixture — is of high nutritive value. Naturally the composition of the cake varies 

 considerably according to the degree of completeness in which the oil has been 

 removed, Subjoined are five analyses given, drawn from various sources ; in the sixth 

 columis tbe mean of seven closely similar analyses given by Dr. Uhlitzch(l. c, p. 413). 



Water ... 

 Oil 



Nitrogenous Matter 

 Starch and digestible fibre 

 Indigestible fibre 

 Ash' ... 



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pea 



0-54 

 19'37 

 47-26 

 19-06 

 3-90 

 3-87 



p 



o 



a 



1> CO 

 P CO 



Ed 



9-6 

 11-8 

 31-9 

 37-8 

 4 3 

 4-6 



2 a 

 111 



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" 



O tjS 

 h> "<3 T3 



8-10 

 7-26 

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 25-02 

 4-86 

 6-95 



m. Joitm. and 

 vii,, 332, made 

 s cake, 1876, 



« a 



Ol o 



CO 



dicirtsch 

 • 413, es- 

 made in 

 yG'man, 



la 



"2 co 



zch in Die Lan 

 xhi-Stat. xli, p 

 of seven a'lyses 

 rom cakes chief! 



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£3 H ' O 

 **H CD cO 



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. o 







Tusoi 

 Tran 

 from 



[' Watt 

 1893, 



Uhlit 

 Versi* 

 sence 

 1892 f 



9 58 



10 10 



8-6 



7 40 



9-16 



7-4 



42-81 



48-55 



48-1 



27-63 



22 53 



23-5 



7 '87 



4-73 1 



51 



4-71 



4-93 



5-9 



