Pure and Mixed Linseed-Cakes. 
21 
It Is occasionally imported into England, and employed for 
adulterating oil-cake. 
A sample of cocoa-nut cake, as analysed by me, gave the 
following result : — 
Composition of Cocoa-nut-Calce. 
]Moisture 8-97 
Oil 11-44 
* Albuminous compounds (flesh-forming matters) . . 20 • 75 
Gum, su£;ar, aud digcstiialc fibre 39-41 
Woody fibre (cellulose) 14-27 
f Mineral matter (ash) 5-16 
100-00 
* Containing nitrogen 3-32 
t Containing sand '51 
The structure of the external layer of cocoa-nut may be re- 
cognised under the microscope as indi- 
cated in the woodcut. 
7. Cocoa-nut- Fibre. — A far more ob- 
jectionable ingredient of mixed or adul- 
terated cakes is cocoa-nut-fibre refuse, 
which I have detected in several oil- 
cakes. 
The accompanying analysis shows 
that cocoa-nut-fibre has no more nutritive 
value than woody fibre in the shape of 
sawdust : — 
Table VIII. — Composition of refuse Cocoa-nut-Fibre. 
Calculated 
dry. 
71 -.51 
9-29 
3-2-61 
■ -36 
1-26 
15-81 
55-49 
3-03 
10-64 
100-00 
100-00 
•058 
-23 
-77 
2-70 
In a perfectly dr)' state, cocoa-nut-fibre refuse, it will be seen, 
contains only "23 of nitrogen, and consists almost entirely of 
woody fibre and brown humus-like substances, similar to the 
brown humus in peat. 
Fig. 16. — External 
layer of Cocoa-Nut. 
X 70 Diameters. 
