Annual Report of the Consulting Chemist for 1884. 331 
No. 1 was bought in Hull at 9Z. 12s. 6c?. per ton ; No. 2 of a 
local dealer in Sussex at 10/. per ton ; No. 3 at 9/. per ton ; and 
No. 4 at 8/. 12s. 6</. per ton. All four cakes were perfectly 
pure and in good condition. 
Under the names of " Russian linseed-cakes " and " Polish 
linseed-cakes," cakes of very good quality have this year been 
sold at very cheap prices. These cakes, if not as a rule quite so 
pure as the best English makes, are often but slightly inferior. 
Analyses of Eussian and Polish Linseed-oakes. 
No. 1. 
No. 2. 
No. 8. 
No. 4. 
Russian. 
Russian. 
Rus^ian. 
Polish.; 
11-15 
9-19 
10-76 
15-16 
Oil 
12-53 
16-40 
11-47 
15-47 
* Albuminous compounds 
36-18 
31-81 
38-87 
24-56 
Mucilage, sugar, and digestible fibre 
26-64 
28-49 
24-75 
27-11 
8-40 
8-40 
10 -C3 
9-37 
5-10 
5-71 
7-52 
8-33 
100 00 
100-00 
100-00 
100 00 
5-79 
5-09 
5-58 
3-93 
No. 1 is a quite pure cake, and was bought at the very low 
price of 11. 12s. 6c?. per ton at the wharf in London. No. 2, 
also a pure cake, cost 9Z. per ton at Gloucester, and is a cake 
of singular richness, Nos. 3 and 4, though hardly so pure, 
leave but little to complain of. 
Cotton-cakes containing excess of Moisture. — My attention has 
been frequently called this year to the number of undecorticated 
cotton-cakes which have reached me, accompanied by complaints 
of injury they have done to stock. In many of these cases 
I have on examination found the cakes to have become mouldy, 
either externally only, or throughout the cake, or, as frequently 
happens, they are quite sound on the exterior and mouldy 
within. The cakes on being stirred up with water have 
given a decidedly acid reaction to test-paper, and in this state 
are not fit to be given to stock as food. Analysis has shown an 
excessive quantity of moisture to be present in these cases, which 
has naturally raised the question : — did the cake originally contain 
this amount of moisture, or has it arisen from the cake being 
stored in a damp place or otherwise improperly? When the 
sample has been sent for examination, only after it has been kept 
for some time it is impossible to settle the question ; but in some 
cases I have been informed that a cake, though apparently sound, 
was found to be mouldy inside on the day after its delivery ; and 
in others that every possible attention has been paid to the careful 
