New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1874-11-14
Company's works alone were computed 81 Ifoin
1000 to 5,OOO,OOO pounds annually.

MEAT FLOUR AS FOOD FohI
new fodderng material. known as meat-"ou'' IS az
tracing considerable attention at present a"ors
German experimenters. This material is manufac-
tp,ad fr,m the meat which remains from the prep
aration of "Liebig's Meat Extract" At Fray Ben
los. in Uruguay, in South America, immense num-
hers of cattle are slaughtered annually for the pre-
marathon of this meat-extract The muscular tissue
Ithe lean meat is separated, cut in fine pieces ana
treated for some time with water at 14J' f., when
dissolves out portion of the organic and mnerai
substances The broth thus formed Is boiled down
until 1t is quite thick, and contains ~ per ceh'
water forming the meat extract. VI late attempts
have been made to utilize the meat remaining from
this treatment-over 90 per cent-which was for
merly wasted. 1t is dried and finely ground, and.
in this FORM contains some 70 per cont albuininods
and 70. per cent fat. Since the heterogeneous IN
gradients Of the food the albuminoids alone con-
tribute to the formation of flesh and other nltto
genous parts of the animal body and since these IN
gradients OF the food the most costly, u Is CYL
dent that material so rich in albuminords as the
meat-hour il it could he successfully used as 19d-
der would be of great value for mixing with 1odder
materials poor in nitrogen. How important II hsno
become as an article of commerce appears rom .lo
fact that the Fray Bentos Company alone siaehteis
Annually some 5000 cattle, when Wouid iuiniSn
6,OOO.OO0 pounds of the meat residue containing
1890 600 pounds abuminolds. -.
IL
been tested at several of the eXperimentcstltlons
and by some practical farmers IN germany
and with results In the main q1ite gratifying III Is
found necessary to restore the alkaline salts, re-
moved in making the extract In absence OF these'
the animals lose their appetite. become slckly anu:
in cases, show signs OF rdch's ana s9ltehhg oi
the bones When meat-four, with chloride ana
phosphate of potash added was mixed with potat0es
aud fed out to pigs, the animals fattened Iapldiy'
and showed normal and healthy gr0wtD. Inc hu-
tritive value of meat -four fed in TINS way mas Deet
tested by Lehman, Ddukelberg, and H9fmeister at
the experiment. stations III Bonn, MUNICH ana DIes
den and with similar results. In each the increase
in live weight after subtracting what was caIou,
lated to be due to the potatoes was aDout one Pou
to one pound of meat-hour. Hofmeistcr and Delius
have. from the results of these exper ments made
some calculations as to the nutrtive value OF animal
as compared with vegetable albuninolds Ibey III
fer that the abuminoids of meatour nave nearly
double the value expressed by the increase III ve
weight produced, of those OF barley. H0InesteI
adds: Meat flour has thus proved In an respects
excellent as q nitrogenous food to be added 10 0ther
foods rich in starch for feeding young swine. IL
should however be fed in small quantities. by 30
doing, excellent results can be obtained.
PURE AND MIXED LINsEED CAKEs.-1hs journal
for 1878 of the Royal Agricultural Society Of En-
gland contains very valuable report by Prof.
Voelcker on 1.-THE Characters OF Pure and Mixed
Linsced Cakes" As chemist to the Society. Dr.
Voelcker often receives in single year 10 OF 2Vo
samples of various kinds of feedng-cakes and meals
for examination. Some of the results OF this ex-
tcnsive experience are presented in the report re-
fe,Yed TO- which discusses the composition and char
aciers of pure lnseed cakes, and the means OF dis
tinguishing genuine from inferior OF adulterated
cakes; the materials used in the manufacture OF
mixed or compound feeding cakes and the proper
ties of various substances employed for aduteraing
llpseed-cake: the composition and properties of in
ferior aud adulterated mixed cakes and the causes
which render feeding cakes either poisonous or more
laes mi, opd1 In health
stock. In order to find an explanation OF the re-
markabe differences in the quality OF lnSeed cakes.
n large number of samples Of commercial lnseeC
from various parts of the world were examined,
and foreign weed seeds and impurities found therein
in amounts varying from II to 70 per cent, Some 70
different kinds Of seeds were found besides various
sorts Of clover and grass seeds Among these were
seeds of rape red or wild mustard, white mustard.
dodder, purgingnax, oorn-coclle, millet, sheep
sorrel, dandclion, knotgrass, buckwheat &c. Or
these rapeseed is itself quite valuable for cakes,
and number of the other seeds are OF themselves
harmless OF the materials used in the manufac-
ture of mixed compound feedng-cakes, list OF
more than 80 kinds is given, including rape-cake,
qroundnut cake (peanuD cotton cake. cocoanut
cake palm-nut cake, castor-oil cake, curcas cake,
olive cake rice meal. bran, and sawdust. Some of
the materials which, like beans castor-ol
cake arc downright poison do rot frequently occur,
and generally get mixed with feeding cakes through
ignorance carcleSSnesS; as when the sweeplngS OF
warehouses granaries provision stores are pressed
into compound cakes" Besides curcas and castor
oil beams no other positively poisonous ingredients
were found in linSeed cakes. In Tape-seed cake.
however black or wild mustard frequently occurs IN
such quantities to render it entirely unfit for
feeding purposes. =, >.
The injurious effects observed from the feeding Of
oilcakes are often due, not to any poisonous adu-
teration, but rather to moldy. rancid, or heated
condition of the cake. The evil effects OF mold and
rancidty are discussed at some length IN Prof.
Voelckers report. Instances are cited OF death or
animals from eating mOdy oats as well as m0ldy
feeding-cakes. 4 number Of analyses are given OF
pure aduterated, and poisonous feedlngcakeS,
which show that the mere chemical analysis of a
cake does necessarily throw much light upon 1T
IA feedingcakc much surer method of detecting
authorizations is found III microscOpieal examina-
ton The differences structure Of the cutice and
other parts of the different kinds of seeds In the
manufacture of olcake are quite CHARACTERISTIC
when examined by the microscope as Is Illustrated
by diagrams i'll the report. In general DE- Voelcker
finds in these examinations great reason for careful
ness in the purchase of Olcake for stock. As re-
cards the relative value of American and English
linseed cake Dr. Voelcker says that las rule the
bulk of American cake IS better than the majority
of linseed cakes that are manufactured in England
and sold as genuine luseed cakes Pure English
linseed cake, regards quality, however, can COM
pete successfully with the best American barrel
caken The general superiority of American cakes
he attributes to the practice OF drying the cake and
sending it over TO England i'll barrels instead OF
packing il in bags whereby it is prevented from
damage by heat i'll the passage.
-----------------<----
pPOCFFDJNGS or SCIENTIFIC SOCIETIES.