14 
Pure and Mixed Linseed- Cakes. 
approximation to tlie average composition of a pure linseed-cake, 
it follows by no means that the cake is really such. I may 
mention at once that I have analysed farinaceous and mixed 
linseed-cakes, possessing by no means the qualities for which 
pure linseed-cake is justly held in high esteem, which had the 
same proximate percentic composition as pure linseed-cake of 
good quality. 
Generally speaking, cake from St, Petersburg or Riga linseed 
is richer in albuminous compounds than that made from Bombay 
linseed. Cakes made from Baltic seed have a darker colour 
than cakes made from Bombay seed. Some of the finest descrip- 
tions of linseed-cake which ever passed through my hands were 
made from Baltic seed. 
Cakes made from Bombay linseed are of a light-brown colour, 
and as a rule do not get so gelatinous as cakes which are made 
from fine Baltic seed. In Bombay linseed-cakes the form of the 
seed generally is more plainly visible than in cakes made from 
other kinds of linseed, Bombay seed being larger and having a 
coarser husk than most other kinds. 
A good many American cakes are made from Bombay linseed. 
The question is often asked — Is American cake better than, or 
not so good as, pure English linseed-cake? In reply to this question 
I would answer that, as a rule, the bulk of American cake is 
better than the majority of linseed-cakes that are manufactured in 
England and sold as genuine linseed-cakes. Pure English 
linseed-cake, as regards quality, however, can compete success- 
fully with the best American barrel-cake, or any other kind 
of cake, no matter where it is produced. 
The best American cake, as is well known, is shipped in 
barrels, care being taken to dry the cake thoroughly before it is 
packed. In consequence of the care which is taken, by several 
exporters of cake in America, in drying the cake and sending it 
over to England in barrels instead of packing it in bags, the cake 
is not so liable to become damaged or to heat on its passage — 
and therefore arrives in a fresh, dry, and excellent condition, 
which no doubt is the main reason why American barrel- 
cake fetches a higher price in the market than bag cake. If 
the cake is shipped too fresh, and not thoroughly dried, it is 
very apt to heat on its passage, to lose its fine flavour, and to 
turn sour or mouldy. Sour or mouldy cakes are always inferior 
in feeding quality, and if the mouldiness is very marked it is 
undesirable to use the cake for feeding purposes, for experience 
has shown that such cakes may do injury to animals. American 
bag-cake occasionally arrives in a bad condition, and has to be 
sold at a low price. Formerly, American linseed-cake- was much 
