21 
Pure and Mixed Linsccd-Cahcs. 
It is a 
1 Q.- — Falm-nut-lm-nel. 
wliolesoine food cnougli, but its price — from Al. lO.?. 
to 5?. a ton — plainly shows that 
its nutritive properties are much 
inferior to oil-cake. 
11. Palm-nut-kcrnel- Shells. — 
The palm-nut-kernels are sur- 
rounded by a thick brown shell 
consisting of woody or incrust- 
ing matter. These shells, re- 
duced to powder, are occasion- 
1. - ally to be found in considerable 
quantities in adulterated oil- 
cakes. Not long ago I re- 
ceived a sample for the purpose of ascertaining what amount of 
nutritive matter the shells contained, and found their compo- 
sition as follows : — 
Composition of Palm-nnt-l ernel-Sliclls. 
Moisture 10-12 
Oil 1-51 
* Albuminous compounds (flesli-forming matters) .. 2-93 
Digestible fibre 16-37 
, Woody fibre 67-90 
Mineral mattens 1-17 
100-00 
* Contaiuiug nitrogen "47 
It will be seen by the preceding figures that ground palm- 
kernel-shells are but little better for feeding purposes than black 
ebony-wood chips. 
12. Niger-seed or Gingelly-Calie. — Niger or gingelly-cake is 
■n- -,n -n . i the presscd oily seed of the Guizot.ea 
Fig. 19. — External , .J . in i i 
, ° j> T,T 7 oleittra, a small elons:ateu black seed repre- 
layer of JSiger-secil. , ' . , t i i • • 
■ , sented in the appended woodcut in its 
^^^^^^ natural size, and as a fragment appears 
/."^'x ^^^^ under the microscope. The cake has a 
' ^^^^^^ dark-grey colour, showing here and there 
'^^V \ particles of the black, shining husk of the 
V , I found its composition to be as 
