The best kinds of rape-cake come from Germany and Denmark. When neither too old nor too fresh, and of a pale-green color, these foreign cakes are tolerably well-flavored, and are but slightly inferior to good linseed-cake. Most varieties of this cake, however, contain a small proportion of acrid matter, which often renders them more or less distasteful to stock, more particularly to cattle. This substance may be rendered quite innocuous by steaming or boiling the cake; either of these processes will also, according to Mr. Lawrence, destroy the disagreeable flavor which mustard-seed--a frequent adulterant of rape-cake--confers upon that article. Molasses or treacle is an excellent adjunct to the cake, as it serves in a great measure to correct its somewhat unpleasant flavor. Carob, or locust-beans, answer, perhaps better, the same purpose. It is better, as a general rule, to give less rape-cake than linseed-cake, unless the pale-green kind to which I have referred is obtainable; that variety may be largely employed. The animals should be gradually accustomed to its use. At first, in the case of bullocks, they should get only 1 lb. per diem, and the quantity should be gradually increased to about 4 lbs.; but I would not advise, under any circumstances, a larger daily allowance than 5 lbs. Given in moderate amounts, it will, supposing it to be of fair quality, be found to give a better return in meat than almost any other kind of concentrated food; and, what is of great importance, it will not injuriously affect the animal's health. "Our experience of the use of rape-cake," says Mr. Lawrence, "thus used (cooked), extends over a period of ten years of feeding from 20 to 24 bullocks annually. We have not had a single death during that period, and the animals have been remarkably free from any kind of ailment."