245 
Feeding S tuffs . 
Considerable difficulty is often found in obtaining any 
satisfactory guarantee as to either the purity or the quality 
of linseed cakes of foreign manufacture, the vendors stating 
that they have no control over these matters and must just sell 
the cakes as they are represented to them. A common form of 
guarantee, which, however, can hardly be called a “ guarantee ” 
at all, is the following : — 
“Foreign Cakes. — American, Russian, and all imported Cakes 
and Feeding Stuffs are guaranteed of the usual good and 
merchantable quality of the brand or description stated, but 
exact composition unknown.” 
The following are analyses of some of these “ foreign-made 
linseed cakes ” which have been submitted to me during the 
year : — 
Russian make 
Polish make 
A 
B 
c 
Moisture ...... 
10-65 
13-11 
11-50 
Oil 
6-95 
6-59 
18*01 
Albuminous compounds (flesh-form- 
ing matters) .... 
25-81 
27-06 
28-13 
Mucilage, sugar, and digestible fibre. 
41-61 
40-17 
30-27 
Woody fibre (cellulose) . ' > . 
8-31 
7-59 
6-76 
2 Mineral matter (ash) 
6-67 
5-48 
5-33 
, “ •. vrii !' '-.S 4 _- 
100-00 
100-00 
100-00 
, . . \ r i cvr r* a . * - 
1 Containing nitrogen 
4-13 
4-33 
4-50 
2 Including sand .... 
1-49 
0-55 
0-45 
“ A ” cost SI. per ton, delivered ; it was not pure, but con- 
tained a quantity of starchy impurities and weed seeds, though 
invoiced as “Linseed Cake.” Its lowness in oil and albuminoids 
is noticeable. “ B ” cost SI. 3s. per ton and was of similar low 
quality. It was likewise impure, spurry and other weed seeds 
being present in quantity. While giving this general warning 
as regards “ foreign-made ” cakes, it is only right to add that 
these are not by any means always to be avoided. This is 
instanced by the analysis “C,” the cake being one of Polish 
manufacture, and said to be hand-pressed by the peasants. It 
was practically a pure cake, and contained upwards of 18 per 
cent, of oil, the cost being SI. 2s. 6d. per ton, delivered. 
2. Decorticated Cotton Cake. 
Decorticated cotton cake has unfortunately, as usual, been 
very hard to get of good quality, and, though only occasionally 
found to be adulterated, the uncertainty attaching to getting 
a good cake has made purchasers shy of using this relatively 
most economical feeding material. The following is an analysis 
* 
