Pure and Mixed Liiiseed'Cakcs. 23 
Composition of Palm-mt-Cake. 
Moisture 8-67 
Oil 9-82 
* Albuminous compounds (flesh-forming niattcvs) .. 35 "56 
Mucilage, sugar, and digestible fibre 18 •50 
Woody fibre (cellulose) 17 '05 
t Mineral matter (ash) 10-40 
100-00 
* Containing nitrogen 5 '69 
t Containing sand 2" 01 
In a fresh condition palm-nut-cake no doubt is a useful feed- 
ing material, for it contains a fair proportion of oil and is rich in 
albuminous compounds. The sample, however, submitted to 
me for examination had such an abominably rancid taste, that I 
felt convinced no animal would touch it, and I cannot but think 
that an oil-cake which is adulterated with old rancid palm-nut- 
cake is likely to do more harm than good to stock. 
10. Palm-nut-Jicrnel-Cake. — The hard oleaginous kernels of 
the palm-nut, pressed hot under powerful hydraulic presses, 
yield a white butter-like fat, and a press-cake, which varies in 
composition to some extent with the quality of the kernels and 
the amount of pressure to which they have been exposed. 
For adulterating purposes, the hard-pressed foreign cake, 
which is chiefly made at Hamburg and Marseilles, is generally 
employed. The average composition of foreign palm-kernel-cake 
may be fairly represented as follows : — 
Composition of Foreign Palm-lcernel-CaJcc, 
Moisture 11-91 
Fatty matters 7-48 
* Albuminous compounds 18-25 
Starch, sugar, and digestible fibre 41-16 
Woody fibre (cellulose) 17-90 
Mineral matter (ash) 3-30 
100-00 
* Containing nitrogen 2-92 
Palm-kernel-cake has a light brown or dirt-coloured appear- 
ance, dotted with dark brown-coloured particles, to which the 
epiderm£^l layers of the kernel adhere, and it contains also more 
or less of the hard, woody, black shell in which the kernel is 
encased. 
The appended woodcut represents the appearance of palm-nut 
shelled kernels of the natural size, and of a fragment under the 
microscope. 
