28

[South Gallery.

Class 3.

SUBSTANCES USED AS FOOD.

Prod.—Black barley, grown at Ballymore, in the county ofRoscommon, Ireland, from African seed.

100 Bexley, Lord, by J. Beswick, Footscray, Kent,Prod. —Bushel of white chittim wheat.

101 Moses, H. E. & M. 87 Tower Hill.—Fresh preservedmeats from the Camperdown establishments, Sydney, NewSouth Wales, having undergone a voyage of 16,000 miles,and remaining in a perfectly fresh state.

102 Gibson, C. Pitlochry, Perth, Prod.—Samples ofEnglish barley, grown near Pitlochry, about 600 feet abovethe level of the sea.

103 Guillerez, A. F. 37 Castle St. Edinburgh, Prod.—Lentils cultivated at South Queensferry, near Edinburgh.

IOSaSadler, W. J. Swindon, Wilts.—Lawrance’s pro-lixus crystal wheat, 66 £ lbs. to the bushel.

104 Gibi?3 & Co. Half-Moon St. Piccadilly, Imp. andProd.—Dried grasses and seeds, wheat, barley, Sec.

105 Lawson P. & Son, Edinburgh, Prop.—Vegetableproducts of Scotland; substances used for food for man anddomestic animals, in the chemical arts, in medicine, inmanufactures, and in house and ship building.

106 Jones, G. Redland, Bristol.—Specimen of wheat,grown by spade culture and dibbling.

107 H. R. II. Prince Albert. —Three samples of graingrown on the Royal farm at Windsor, consisting of wheat,oats, and beans, one bushel of each.

107a Wright, K. Antingham, near North Walsham,Manu.—Malt, as manufactured from barley grown by Rev.C. Cremer, of Beeston, near Cromer, Norfolk.

103 Gentile, J. P. Harbertonford Works, near Totnes,Devon, Manu.-—Macaroni and Italian pastes. Chocolate.Vegeto-animal food; a compound of the most nutritiousprinciples of meat and wheat, Sec.

110 Watt, G. Upper Balfour, Banchory, Scotland.—Sample of barley, grown after turnips, in a five-course rota-tion, with the ordinary farm-yard manure.

112 Sutton, J. Se Sons, Reading.—^Specimens of grain.Skinless chevalier barley, a new variety. Purple-toppedyellow hybrid turnip, valuable for late sowing, as a substi-tute for swedes. Lincolnshire red turnip.

114 M‘Killican, J. Piperhill, Cawdor, Scotland, Prod.—Perennial rye-grass seeds raised on the farm of Piperhill,Nairnshire. Samples of white wheat. The land from which,previous toit3 improvement, was not worth Is. per acre.

115 Illingworth, A. Banchory Ternan, Scotland, Prod.—English barley, weighing 59* lbs. per bushel. ScotchBirley oats, weighing 44 lbs. per bushel. Perennial rye-grass seeds, weighing 30£ lbs. per bushel.

116 Batty & Feast, 15 and 16 Pavement, Finsbury Sq.Inv. and Manu.—Preserves, pickles, Sec.

117 Colman, J. & J. 9 College Hill, City, Manu.—Starchfrom wheat and rice, mustard, British gum, indigo blue, Scc.

118 N oak, W. Se J. Droitwich, Manu.— Sample bottle ofbrine, obtained from springs at a depth of 173 l'eet, at Droit-wich, with specimens of the salt.

119 Dewar, T. Newcastle-upon-Tyne,Manu.—Mustardand specimens of brown and white mustard seed, from whichmustard for table use is made.

120 Levy, W. 2 White Row, Spitalfields, Manu.—Sam-ples of Taganrog wheat, macaroni, vermicelli, &c.

121 Tucker, R. G. Lenton, near Nottingham, Manu.—Starch, used by lace-dressers. Gum substitute, used by cot-ton, silk, woollen, and wall-paper printers. Adhesive, orlabel gum, &c.

122 Tucker, E. Belfast, Ireland.—Starch, produced atBelfast.

123 Brown Sc Polson, Thrushcraig, near Paisley, Manu.—Patent starch, manufactured from sago flour end potatoflour. Patent wheat starch. Arrowroot.

124 WoTHERsrooN, R. Glenfield Starch Works, Max-welton, near Paisley, Manu.—Specimen of Glenfield patentpowder starch, made from sago ; a new material from whichthe starch is made.

125 Reckitt Se Son, Hull, Manu.—Starch, Sec. fromwheat, potato, and sago.

126 Seiand & Muckaet, Montrose.—Samples of starch,

127 Miller, D. & W. Musselburgh, near Edinburgh,Prod.—Starch: household white, bleachers’ wheaten, Royalblue, and sago flour. Scctcli farina. Arrowroot.

128 Jones, O. & Co. Battersea, Inv. Pat. and Manu.—Starch, hair powder, and gluten from rice.

129 Piesse, S. 43 Molyneux St. Marylebonc, Inv. andManu.—Lactine, or artificial milk. Pestachio nuts, andpowder. Patchonly.

130 Berger, S. Bromley, Middlesex, Manu.—Berger’spatent rice starch.

132 M‘Garry Se Sons, Palmcrstown and Ashtown Mills,Manu.—Linseed and rape oils and cakes, and Irish mustard.

133 McCollum, M. 12 Cannon St. Leith, Discoverer.—Specimens of the rhizome, or creeping stem, of Typho lati-folia , or large red mace. Samples of the meal, Sec.

134 Edwards, H. 32 Great Windmill St. Raymarket.Inv. and Manu.—Custard powder.

138 St. Etienne, Madame D. Barberton Ford, Totnes.—Specimens of gluten from wheat, potato-flour, Sec. Speci-mens of vegeto-animal substance for long voyages, &c. Spe-cimens of chocolate, biscuits, starch, imitation of sago,tapioca, arrowroot, &c. Potato-flour and starch-gums, &c.

139 Moore, E. D. Ranton Abbey, Eccleshall, Stafford,Pat.—Essence of milk; samples combined with chocolate,cocoa, and coffee.

140 Fadeuiliie, V. B. 19 Newington Cres. Inv. Pat.and Manu.—Consolidated milk.

141 Glass, G. M. Brandon St. Walworth, Inv. andManu.—Gelatine.

142 Gardner, J. M.D. 51 Mortimer St. Discoverer.—Coffee leaves prepared for use as a beverage tea. Pat.

143 Assam Co.—Samples of tea, the produce of Assam,and entirely manufactured by natives of India.

144 Saunders Se Gatchjll, Dublin, Agents.—Chicoryin all its stages, from the kiln-dried root to the ground dust,fit for use.

146 Poole, Sarah R. Kingston-on-Thames. — Patentcrystallized malt, the substance converted into sugar.

149 Perkins, H.Kanworth Park, Surrey.—A small loafof sugar made from sugar-canes grown by the exhibitor inthe county of Surrey.

150 Kidd & PoDGER,Isleworth, Middlesex, Manu.—Flourfrom English and Australian wheat dressed through Swisssilk machines.

152 Marriage, E. Colchester.—Samples of flour.

153 M 4 Cann, J. Beamond Mill, Drogheda, Manu.—Coarse cut oatmeal, used for making stirabout in Ireland.

154 Steniiouse, A. Farina Works, Dunning, Perth, and43 Molyneux St. Bryanstonc Sq.—Farina used as food.

157 Styles, T. 148 Upper Thames St. Manu.—Ashby’sprepared groats, &c.

159 Chitty, E. Guildford, Manu-—Flour.

160 Fitch, F. C. Steeple Bumstead, Essex, Prod.—Finewheaten flour, manufactured from Essex wheat.

161 Smith, J. Hare Craig, Dundee.—Patent oat flour.(Agent in London, W. J. Robertson, 48 Devonshire St. and35 Walbrook, City.)

162 Buck Se Son, Danby Mills, near Mirldleham, Brad-ford, Prod.—Double superfine flour; wheat meal and oat-meal. Exhibited for colour and quality.

Proceed to Class 4.