The Ouachita telegraph. [volume] (Monroe, La.) 1865-1889, 1888-03-10

Tire average meat will contain about
s5 per cent of oil, which is equivalent
to sbou, fifty gallons per ton. The
average yield of oil Is however, much
less than this on account Of the difti-
Guilty of thoroughly pressing the cake.
1T is impossible to extract the full
amour, OF oil actually contained In tho
meats.
AS soon as The seeds are received In
the mill they arc first sent through the
dus,er. This may be either shaking
screen or Il revolving cy lindricai screen.
This process removes AL tEe hne o"s'
and particles Of exlraneous matter A
conycyor takes the dusted SEED 10
species OF gin, known as the "iih'er.
This RECEIVERS about twenty POUNDS
of lint from n ton of seed. This Hut is
used chiefly in the manufacture n1 cot
ton batting. The seed thus Tinted pas
ses into the hu!lers, which are rsp1diy
| revolving cylinders covered with small
knives. The seeds are cut up small,
| hulls and meats. The meats and huil'
are then separated on shaking screens,
aided by strong blast of air. WITH
out the hul:ing operation it would be
almost impossible to extract the OIL
from the seed for if an attempt were
made TO press the entire SEED the INT
on the hulls would absorb the Whois
or greater part ofthe oil. The meats,
being freed from the bulls, are passed
through a series Of heavy rollers, which
i thoroughly crush the seed into thin
flakes and break up the oil.cells. Iho
crushed or huI!cd seeds are fed 1ntO
heaters, which are steam jacketed ket-
,.ss provided with suitable stirring
apparatus to keep the meal from being
scorchcd. The cooking will average
fifteen to twenty minutes, during
which time the jackets are supplied
with live steam ut a pressure varying
widely In different mills. The cooked
meal is filed into bags which are press
. cd in powerful hydraulic presses un
, der a pressure from 5000 TO 4,O0'
= hounds per square inch. The residue
, after the oil is pressed out, Is knowl
2 as the "cake.' II is quite hard, ant
, for use either as focd or fertilizer u
. must frs, be thoroughly ground, max
8 ing wha, is known in commerce a
: .scDtton seed meal" This menl i
e most valuable as food for cattle on &C
y count OF the large amount OF albumin
: old matter contained also from III
f percentage of oil remaining in the mea
9 IT has been known for many years tina
@ co,ton-eced meal or cakes is far richie
v than and superior to linseed-o'i CAKE
It both for feeding purposes and as lei
If tilizar. The Massachusetts, State Agr
% cultural report of 1S72.'73 placed IN
IS food value of cotton-s seed product II
D. ton at onC-balf times that of the linset
- product.
1t Crude oil will vary in color, as
a have said before, according to Il
,e color of the dots or oil cells coutaint
of in the seed it ranges from light W
5. low through the different shades ci RI
Of to black, and the flavor varies ais
at To prepare the crude oil for use 1t mu
a be deprived Of its coloring matter az
gs of the gum and vegetable particles
he naming from the seed. This is
ce otnp!tshed in large kettles of from ]
:" to 300 barrels capacity, provided Wi
We suitable means for agitation. The
m il then allowed to stand and settle 81
ed the refind oil becomes thoroughly ella
on fed and ready for use. The settling
gs. or "foots," arc made into soaps. Su
l. SOAPS possess all the delicate ernolli'
,sh properties characteristic of vegeia
wo oil SOAPS, and are most heaithiui
SO the skin. Properly rehned oil has
the light yellow color, and its flavor
Of sweet and slightly nutty. 1t is no
for its keeping qualities, being In
tile respect far superior to olive oil. IT
.eir wtI!-known that most Of the so'ci'
ch, olive oil now sold in this country
an ,ains greater or less proportion
In cotton seed oil, which we sell TO oil
,or- oil dealers OF Italy AMI France at at
ght 80 cents per gallon and buy paeK II