yet been won over to the use of any such newfangled fodder and
consequently the British manufacturer could not compete with his
continental rivals in the seed-crushing business, for he could not
dispose of his meal-cake by-product as did they.

[Illustration: Photo by Press Illustrating Service

Cottonseed Oil As It Is Squeezed From The Seed By The Presses]

[Illustration: Photo by Press Illustrating Service

Cottonseed Oil As It Comes From The Compressors Flowing Out Of The
Faucets

When cold it is firm and white like lard]

Let us now turn to the most valuable of the cottonseed products, the
oil. The seed contains about twenty per cent. of oil, most of which can
be squeezed out of the hot seeds by hydraulic pressure. It comes out as
a red liquid of a disagreeable odor. This is decolorized, deodorized and
otherwise purified in various ways: by treatment with alkalies or acids,
by blowing air and steam through it, by shaking up with fuller's earth,
by settling and filtering. The refined product is a yellow oil, suitable
for table use. Formerly, on account of the popular prejudice against any
novel food products, it used to masquerade as olive oil. Now, however,
it boldly competes with its ancient rival in the lands of the olive tree
and America ships some 700,000 barrels of cottonseed oil a year to the
Mediterranean. The Turkish Government tried to check the spread of
cottonseed oil by calling it an adulterant and prohibiting its mixture
with olive oil. The result was that the sale of Turkish olive oil fell