Annual Report of the Consulting Chemist for 1881. 341 
[ No. 2 was sold at 8/. 17s. 6c?. per ton at Liverpool. 
In the preceding table (p. 338) showing the composition of 11 
samples of Peruvian guano, the sample marked No. 2 has pretty 
much the same composition. If anything, the sample which 
only cost 8/. 17s. 6rf. per ton in Liverpool was rather better 
than those which were sold at the same port at 12Z. 5s. a ton. 
Considering the uncertainty of obtaining raw Peruvian guano 
of a uniform quality at a reasonable price, and also the additional 
trouble of having to break the hard lumps which occur in some 
kinds of guano, and to remove the stones by sifting, I am glad 
to find that raw Peruvian guano can now be bought in a finely 
sifted dry powdery condition on the basis of a guaranteed per- 
centage of ammonia. 
Olive Refuse. — A sample of olive refuse from the presses, 
after extracting olive-oil, had the following composition : — 
Moisture 12-20 
Oil 11-95 
*Albuminous compounds (flesh- forming matters) .. 4*75 
Mucilage, sugar and digestible fibre 25-24 
Indigestible woody fibre 41-76 
Mineral matter (ash) 4*10 
100-00 
Containing nitrogen -76 
Olive refuse, it will be seen, contains a large proportion of 
indigestible woody fibre, due to the olive-stones, which, apart 
from the oil, constitute the larger portion of olives. It is poor 
in albuminous matter, but contains a good deal of oil. Pigs eat 
olive press-cake readily, and they are largely fed upon it in 
Spain. In England olive refuse is mainly used for adulterating 
oilcakes, or in the manufacture of cheap feeding-cakes and 
meals. 
Biscuit Scraps. — A sample of biscuit scrap was found to have 
the following composition : — 
Moisture 3-01 
Oil 2-01 
•Albuminous compounds 10-81 
Starch and sugar 81-19 
Woody fibre (cellulose) "93 
Mineral matter (ash) 2*05 
100-00 
Containing nitrogen 1-73 
This is a good and useful and cheap feeding-material, if it can 
be bought for about 11. 10s. a ton. 
Good's Forage-Cake. — Good's forage-cakes, or rather loaves, 
