NITROGENOUS FEEDING STUFES. 73 
presses. In the earlier processes of manufacture in the United 
States these cakes were nine or ten inches thick, and contained 
from ten to fifteen per cent. of oil. In the later processes of 
manufacture the seed is subjected to a much higher pressure, 
and the “‘cake’’ comes from the presses in layers about one 
inch in thickness. This is commonly ground and sold as ‘‘ old 
process linseed meal,’’ and rarely contains over six to eight 
per cent. of oil. The nitrogenous matter, or protein, of all lin- 
seed meals is quite variable in amount owing to differences in 
soil and seasons, and in the degree of maturity of the flax seed. 
The old process ‘‘cake’’ or meal has been highly prized by 
practical feeders in England for fattening cattle for market, 
and especially for the show ring. It gives the animal a thrifty 
appearance, and produces the soft, shining coat, and the ‘‘ mel- 
low’’ skin, so important for exhibition purposes. It is also 
considerably used in that country for feeding horses. In this 
country it has been used to a limited extent in fattening cattle 
and in feeding for milk. About two pounds per day for 
animals of 800 to 1000 pounds live weight will, according to 
our experience, generally give good results. Where high- 
grade butter is the object sought not over two pounds per day 
should be fed. If more is used the flavor of the butter may be 
affected. Where succulent foods, such as silage or roots, are 
not available this meal may serve as a substitute by acting as 
a laxative. Its chief value is for the protein and oil it contains, 
and for these materials mainly it should be fed. The old 
process meal varies from 27 to 38 per cent. in protein and 5 to 
Da eper ceit, in fat. 
New Process Linseed Meal.—Another process of extracting 
the oil from the flax seed is by soaking it in large vats of 
naphtha. After soaking for a time the solution of oil and 
naphtha is drawn off and a new lot of naphtha is added. The 
process is thus repeated about a dozen times until the quantity 
of oil remaining in the seed is reduced to about 3 per cent., 
after which the naphtha is evaporated and the meal dried. 
The new process meal will vary from 27 to 4o per cent. in 
protein and from 1 to 4 per cent. in fat. In some of the more 
recent methods of extracting the oil the new process by-product 
is found to average 35 to 4o per cent. of protein and not over 
meper.cent., of fat. 
