22 
Pure and Mixed Linseed- Cakes. 
8. Cocoa- Cahe. — The fruit of Tlieohroma Cacao, or cocoa-bean, 
is encased in an outer shell, which is separated from the kernel by 
gentle roasting. The shelled beans, or cocoa-nibs, are ground 
and manufactured into cocoa powder or chocolate, whilst the 
cute/ shell, with fragments of the kernel, on pressure yields 
cocoa-butter and cocoa-cake. 
A sample submitted to me for analysis produced the following 
results : — 
Composition of Cocoa-CaJce (Theobroma Cacao). 
Moisture li • 95 
Oil 8-02 
* Albuminous compounds ..' 19 '87 
Woody fibre 18-26 
Mucilage, sugar, and digestible fibre 32 •46 
Mineral matter 6 "4:4 
* Containing nitroffen 
100-00 
3-18 
Cocoa-cake has a chocolate-brown colour, and by no means an 
unpleasant taste or smell. Cattle like it, and it is a wholesome 
food, but, as the preceding figures show, much inferior in nutri- 
tive properties to linseed-cake, 
A fragment of cocoa-cake placed under the microscope has 
the appearance represented 
Fig. 17. — Cocoa-Calce [Theobroma 
Calcc.) 
in Fig. 17. 
9. Palm-7iut-Cake. — The 
fleshy part surrounding the 
hard kernel of the oil-palm 
{Elais Guincnsis) furnishes on 
the application of pressure 
the palm-oil of commerce, 
and the expressed pulp, 
which, under the name of 
palm-nut poonac or cake, oc- 
casionally finds its way into 
England, where it is used 
for adulterating oil-cake. 
Some years ago a sample 
of this cake was sent to me 
for analysis from Hull by an 
oil-cake manufacturer. It 
Avas a dark-brown, hard- 
pressed cake, and had a nasty rancid taste and smell. It yielded 
on analysis the following results : — 
X 70 Diameters. 
