190 



GENERAL AGEICULTURAL NOTES. [Sept. 1895. 



It is inferred, therefore, that the number of sheep in 

 Eoumania is too small to supply the wool required for home 

 consumption. 



Manufacture of Potato Cake. 



A recent number of Le Bulletin des Halles contains an article 

 by MM. Niviere and Hubert, the Directors of the Agricultural 

 Laboratory of Beziers, on the manufacture of potato cake. 



These authorities states tliat they have made numerous 

 experiments in the transformation of potatoes into the form of 

 cake with most successfid results. The method is to grate the- 

 potatoes and to press the pulp by means of a press, similar to 

 that used for beetroot. Potato cakes prepared in this manner 

 contain when dry about 95 to 97 per cent, of solid matter. 

 They will keep for a considerable period, and can be very 

 advantageously used for cattle. With the addition of meat or 

 fish meal they are said to form an extremely nutritive and 

 digestible feeding stuff for fattening stock. The liquid wiiich 

 is extracted from the potatoes by the press contains certain 

 nutritive matter in solution, and need not be entirely lost, as it 

 would be possible to utilize it to some extent in the feeding of 

 stock. 



The great ad\'antage of the potato cake lie^, it is maintained, 

 in the concentration of the nutritive qualities of the potato in a 

 shape easy of transport, and capable of being preserved for aii. 

 indefinite period. 



