COMPOSITION AND NUTRITIVE VALUE OF COTTON-CAKE. 323 
It will be observed that there is no perceptible difference 
in the composition of thick and thin cake. In both the 
thick cakes, being very hard pressed, I expected to find a 
smaller per-centage of oil than they actually contained. I 
was particularly surprised to find in the second cake quite as 
high a per-centage of oil as that contained in the richest thin 
cake I have had an opportunity of examining, Fearing a 
mistake might have occurred in the oil-determination, I had 
a second determination made, which yielded nearly the same 
quantity, namely, 19 05 of oil. The oil, extracted by means 
of ether from thick cake, I observed, presented a darker 
colour than the oil from the majority of the thin cakes, which 
seems to indicate that more heat has been employed in press¬ 
ing the thick cake. 
3. Ordinary Cotton-cake made from the whole 
Seed. 
Cake made of the whole cotton-seed presents a much less 
inviting appearance than the thin cake; it has a dark-brown 
colour, is full of hard, dark-coloured seed-shells, is not liked 
so much by cattle as thin cake, and is altogether a cake of 
inferior quality. 
Some of the cake is prepared in England from imported 
cotton-seed. The English pressed cake is better than foreign 
made cake of the same kind. Three samples of this cake 
furnished on analysis the following results : 
Composition of Ordinary Cotton-cake made of Whole Seed. 
— 
No. 1. 
No. 2. 
No. 3. 
Moisture. 
10-53 
12-03 
11-46 
Oil ...... 
6-10 
6-37 
6-07 
* Albuminous compounds (flesh-1 
forming principles) . . J 
Gum, mucilage, sugar, and diges-i 
tible fibre (heat-producing com- l 
22-62 
25-62 
22-94 
26-48 
29-90 
36-52 
pounds). J 
Indigestible woody fibre 
26-96 
19-79 
1699 
fMineral matters (ash) 
7-31 
6-29 
6-02 
100-00 
100-00 
100-00 
^Containing nitrogen . 
3-62 
4-10 
3 67 
fContaining sand .... 
1-76 
•91 
— 
„ earthy phosphates 
3 83 
— 
— 
„ alkaline salts 
1-72 
“ 
