26 
Pure and Mixed Linseed- Cakes. 
and may be ke])t sweet for a long period when stored in a dry 
place. 
14. Olive Press-Cake. — In preparing olive-oil a press-cake is 
obtained, wbich consists of the pressed fleshy part of the olive 
( OIca Europcca^, and the hard, crushed, oblong, olive-stones. The 
quality and composition of olive-cake varies a good deal with 
the degree of pressure that has been applied in obtaining olive- 
oil, and the relative proportions of the fleshy part and the stones 
in the residual press-cake. 
This will appear from the subjoined analyses of two samples 
of this kind of refuse-cake : — 
Table IX. — Composition of two samples of Olive-Cake. 
No. 
1. 
No. 2. 
17 
11 
13-41 
Oil 
11 
29 
3-10 
* Albuminous compounds (flesh-forming matters) 
3 
50 
G-01 
27 
18 
30-66 
.03 
19 
38-24 
7 
73 
8-58 
100 
00 
100-00 
•uG 
-9S 
The first sample is much richer in oil than the second, which, 
as shown by the larger proportion of woody fibre, was made prin- 
cipally from olive-stones. Olive-cake of the character of the 
second sample is a poor feeding material, for it contains but little 
oil and albuminous substances, and abounds in woody fibre, due 
to the presence of a large proportion of the hard woody portion 
of olive-stones. 
The woody shells of olive-stones, which are as hard as cherry- 
stones, frequently occur in olive press-cake in a very coarsely 
crushed state. In that condition they are indigestible, and liable 
to cause constipation and subsequent inflammation of the bowels of 
the animals that are fed upon cake like the second sample. Olive- 
cake has a dark-brown colour, and usually is full of hard bits of 
broken shell of the stones. It is used in the manufacture of cer- 
tain compound feeding-cakes, and occasionally employed for 
adulterating oil-cakes. 
15. Castor-oil -Cake. — The seeds of the castor-oil bean 
(Ricinus communis), represented in the accompanying woodcut, 
are readily distinguished from other seeds by their size, shape, 
