18 
Pure and Mixed Linseed- Cahes. 
and otlier parts of India, in South Carolina, and the Isles of the 
Malayan Archipelago. It is also cultivated in Jamaica, where 
it is called pindar-nut. The seed furnishes from 40 to 45 per 
cent, of a pale-yellow oil, which is used as food and for burning 
in lamps. 
Although earth-nut-cake is produced in very large quantities, 
and freely imported into England, it is seldom seen in the markets 
frequented by farmers, and is chiefly sold to cake-makers, who 
use it for adulterating linseed-cake. 
The undecorticated cake contains nearly 20 per cent, of indi- 
gestible woody fibre, but, nevertheless, is rich in albuminous 
(nitrogenous) compounds, in which also the decorticated cake 
abounds. Both descriptions, on the other hand, are usually poor 
in oil. On account of the large percentage of nitrogenous com- 
pounds in earth-nut-cake, it is a favourite article with cake- 
iiiakers for raising the percentage of nitrogen in linseed-cakes 
adulterated with starchy mill-refuse and other materials poor in 
nitrogen, to about the same level in which the nitrogenous con- 
stituents occur in pure linseed-cake. 
The appended woodcut (Fig. 12) shows the earth-nut in 
natural size and a portion of the husk magnified. Under a higher 
power a section of earth-nut presents the appearance delineated 
in Fig. 13 : — 
rig. 12.— Exterior of Earth -Nat. Fig. 13.— Section of Earth-Nut. 
X 195 Diameters. 
A. Cuticle. C. Spiral vessels. 
15. Fibrous structure. D. Oil ceUs. 
In connection with earth-nut-cake the subjoined analysis of 
earth-nut husks, composed chiefly of the light and reddish brown 
coloured cuticle surrounding the white kernel, may be given. 
They were sent to me not long ago, with the request to determine 
their feeding value : — 
