28 
Pure and Mixed Linseed- Cakes. 
trates the appearance of a BassIa-seeJ of the natural size, and a 
fragment under the microscope. 
The solid fat, properly refined, has no disagreeable taste, but 
the pressed cake, and especially the yellow husk of the seed, 
have an intensely acrid and bitter taste, and are altogether unfit 
for feeding purposes. 
Recent analyses of Bassia-nuts and cake — both in all proba- 
bility derived from Bassia latifolia — gave me the following 
results : — 
Composition of Indian Bassia-nut-Cakc. 
Moisture 13 "54 
* Organic matter 80 "79 
Phosphates 1"43 
Magnesia, &c 3*G3 
ISaud -CI 
100-00 
* Containing nitrogen 2" "3 
Equal to ammonia 3 '.31 
Composition of Bmsia-nuts. 
Moisture G ' 54 
Oil 40-40 
* Albuniiaous compouuils (flesh-l'oniuug luattcr.i) .. 9-31 
Mucilage, suoar, and digestible fibre 32-41 
Woody libre"(cellulo.sc) 8-24 
Mineral matter 3-10 
100-00 
* Containing nitrogen 1-49 
Since I made the preceding analyses, I have recognized 
Bassia-cake in adulterated rape-cake, but have not yet met with 
it in linseed-cake. 
17. Indiqo-seed-Cake. — A few years ago I received for exami- 
nation a cake which was described to me as indigo-seed-cake. 
It had a yellowish-brown colour, a nasty slightly bitter taste, 
became very gelatinous when mixed in a powdered state with 
water, and on analysis yielded the following results : — 
Composition of Indigo-seed Cake. 
Moisture 11-91 
Oil 4-01 
* Albuminous conipouuds (flesli-lbrniiug nmtlers) .. 18-15 
Mucilage, sugar, and digestible fibre 47-93 
Woody''fibre (cellulose) 11-88 
t Mineral matter G-09 
100-00 
* Containing nitrogen 2 ■ 90 
t Containing sand -99 
