oo
Class II.]
is deserving of Honourable Mention: the others appearto have been injured by the voyage. The New Zealand “Maori flour” (or flour produced by the natives) isdeserving of notice. Biscuits so extremely well madeas to have been awarded a Prize Medal are exhibited byA. M. Milligan (53, p. 993), of Van Diemen’s Land;—these deserve especial notice, from the fact that, at avery recent period, the biscuit served out to the con-victs, and to Her Majesty’s Navy, when refitting in Tas-mania, was said to be the refuse of the English Dock-yards, and was certainly unlit for food.
6. Dkmkraka exhibits maize and plantain meal ofgood quality.
7. Franck contributes a most extensive collection offlours and preparations therefrom; amongst which it isvery difficult to select for awards—the specimens are ofsuch variety, as to merit and kind.
The magnificent gruaux wheat-flour of M. D’Arrlay,jun. (1576, p. 252), has occupied much of the attentionof the Jury, not only as the best sample of Europeanflour, but from the exhibitor being the inventor of thegruaux principle in grinding, whereby a great saving ofthe finest and most nutritive portion of the flour iseffected, and any wheat flour made to contain more orless gluten in proportion to starch. Hard wheats of allkinds, especially Sicilian, Russian, and Sardinian, fromthe large percentage of gluten they contain, are the bestadapted for this purpose. By means of D’Arblay’sadjusting process, such grains are first ground high inthe mill; the white middlings are then separated bycoarse sieves, and reground low in the mill; finally, theHour is repeatedly passed through fine silk sieves. Thisprocess is evidently tedious and expensive; but the flourproduced is of the very finest description, especially forpates, and other preparations of that description. Theaverage produce of flour thus obtained is 25 per cent,from ordinary wheat. Such flour is extensively importedinto this country, for bettering the inferior flours, espe-cially the Irish.* D’Akblay’s household flour, obtainedby the usual grinding process, is also of first-rate quality.A" Council Medal has been awarded to Mr. D’Akblay,“ for his gruaux and household flour, obtained by a noveland economical process, for the fineness of its quality andutility.”
Caranes and Rambif. have been awarded a PrizeMedal for tlieir “ thirds flour” (1126, p. 1232\ and AhklLeblanc’s “household flour” (297, p. 1191) has beenfound worthy of Honourable Mention.
Among the great manufacturers of French pates, &e.,&c., the following have been awarded Prize Medals.J. V. Magnix (1337, p. 1240), for macaroni, almostequal to the best Italian: and for wheat, already men-tioned amongst the cerealia, and which, from its propor-tion of gluten, is particularly adapted for pates,&c. Mr.Magnin also exhibits various flours, with their appli-cations to culinary purposes, all of great excellence.N. D. M. Fkyecx, of Paris , for a fine collection offecules (2(59, p. 1193). Ykzon Brothers, of Poitiers ,for their gluten granuld (1520, p. 1249 5 and other pro-ducts; this gluten is composed apparently of flour mixedwith gluten and water.
Honourable Mention has been made of the fol-lowing :—
Gkollt, jun., Paris (530, p. 1204), for an excellentcollection of fecules, including those of rice, chestnut, andparmeutines. C. Cloet, de Lille (456, p. 1200 ), for finepearl barley, vermicelli, and other preparations. J. M.II. Yiolette, for ship-biscuits (1528, p. 1250), preparedby baking the dough in high-pressure steam.
Besides the above, there are various good collections ofsimilar substances, as those of Begox Brothers (49,p. 1173'', who exhibit rice, lentil, and pea flours;—ofMachkt, a fine series of wheat glutens;—and of Noye,vermicellis and potato-flours, &c. (1342, p. 1242).
From Algiers , a good hard wheat-flour, from Layaand Co., of Bab-el-Ould (32, p. 1261), of admirablequality, merits Honourable Mention.
8. Russia . —The flours of this country are proverbiallygood, and those exhibited equally excellent with thecollection of cerealia. A Prize Medal has been awarded
to M. Roussanoff (66, p. 1368) for hard wheat-flour.Honourable Mention is made of the Smolensko grits ofKatshixsky (49, p. 1368', prepared from buck-wheat,ground on the gruaux principle, being quite a novelty.Rice-flour is exhibited, as is also a very peculiar coarseRevitt wheat-flour.
9. Austria . —The wheat-flours of this country, andespecially the Croatian , are exceedingly good. Twosamples of apparently a gruaux flour, prepared by thePrivileged Steam Flour Mill Company, Vienna (62,p. 1U10), have been awarded a Prize Medal. Jordanand Barber, of Tetschen, Bohemia (68, p. 1010), exhi-bited a Croatian flour from a peculiar wheat, which isconsidered difficult to clean; it is said to yield six toeight quartern loaves per sack more than any other, ar.dhas been awarded a Prize Medal. There are variousother good flours exhibited by Austria.
10. Belgium. —The samples of potato-flour are ofunusual excellence, and Honourable Mention is made ofthat of G. Blyckaekts (78, p. 1153).
11. Bavaria exhibits a peculiar flour from wheat-gritsof exceedingly good quality, but not accompanied by anyobservations, and probably sent as a curiosity only, byChristian August Erich (p. 1099).
12. Prussia. —The potato-flour and sago (332, p. 1070)exhibited by F. Wahl, are of great merit, and have beenjudged worthy of Honourable Mention for the beautyof the preparations. From the same country Wittlkopand Co. exhibit a fine series of macaronis and pates (695,p. 1089 \ to which a Prize Medal has been awarded.
13. The Netherlands and the Duchy of Hesseexhibit pearl barley, greats, flour, &c.
14. Switzerland and Sardinia contribute pates ofvarious kinds.
15. Tuscany . —The Macaronis of this country arethe finest in the Exhibition, both for flavour, texture,and excellence of manufacture; those of F. Paoletti(40, p. 1294) have been awarded a Prize Medal.
16. Spain and Portugal both exhibit good flour ofwheat, but the samples are insufficient. There are alsomacaronis from Portugal .
17. United States op America . —Very fine samplesof flour are exhibited from this country, and of 10 bar-rels none fall below a high standard of excellence. Twoha\e been selected as worthy of Prize Medals; one ofIIkcker and Brother (114, p. 1440), who also exhibitthe maize farina; tlie other of Raymond and Schuyler(128, p. 1441;. The extra-Genessee flour of M. S. andII. L. Leach is also worthy of notice (155, p. 1446).Of maize-flour, commonly called “corn-meal,” or “corn-flour,” in the United States , the exhibition is very good.The article is extensively used for puddings and otherpurposes in that country, and is considered peculiarlywholesome and nutritious; more so than rice-flour, whichis preferred in England for similar purposes.
Hecker and Brother’s farina has been consideredworthy of Honourable Mention, as has, also, the feculaof the Oswego Starch Factory (104, p.l440\ which isproduced at a very low price. These, and many othersamples, testify to the great importance of this flour as anarticle of home consumption in America .
Malt made from maize is exhibited, perhaps more as acuriosity than an article of importance, by the OhioBoard of Agriculture (24, p. 1434). Good pearl barleyis shown by Raymond and Schuyler (128, p. 1441;.
A. VII.— Oil Seeds and their Cakes.
Of this description of sheep and cattle food there is atolerable supply in the Exhibition, but no samples ofremarkable merit, and only one novelty, the cotton-seedcake. Among the various seeds used in the manufactureof oil-cake, flax (or linseed) is the most important. Rape-seed is also employed, but is considered heating; In theLubeck department a sample is exhibited of the“dodder-cake,” made from the Camelina saliva. Asmall portion of inferior poppy-cake is contained inthe Indian collection. Walnut-cake is not representedat all.
1. Great Britain. —The cotton seed-cal c, exhibitedby R. Burn (of Edinburgh ), is a novelty worthy of