Class 3.—SUBSTANCES USED AS FOOD.South Galleby.
201
The accompanying cut represents the combs producedin the glass hives of the exhibitor.
.••/I'':!'..
5 Kitchener, Wm. Cripps, Newmarket , Cambridgeshire—Producer and Inventor.
Two specimens of honey taken in 1850, from the samehive, and at the same time.
Ventilated communicator, for obtaining honey freefrom impurity or discoloration.
6 Dutton, Robert William, 146 Fleet Street —Proprietor.
A glass containing a honeycomb.
6 a Hamilton, George & Peter, Oldham —Manufacturers.
Specimens showing the different stages in the manu-facture of flour from the wheat to the biscuit.
7 Hills & Underwood, Fastcheap — Inventorsand Manufacturers.
Samples of malt vinegar when first acetified, and whenclarified; samples of brown malt vinegar, distilled vinegar,and distilled vinegar with vegetables.
8 Biven & Co., St. John's Lane, Gloucester —Manufacturers.
Six bottles of champagne wine, manufactured in Eng-land from rhubarb stalk.
10 Roberts, William Henry, British Wine Works,Laverock Bank, Edinburgh —Maker.
Samples of <c champagne and sparkling hock,” made in1847 from Valentia raisins, grapes, sugar, sugar-candy,and honey, the extract being duly fermented.
“ Madeira,” made in 1836, from malt and sugar extract.
“ Constantia and Frontignac,” made from Valentiaraisins, sugar, and sugar-candy. The Frontignac ” isflavoured by an infusion of elder flowers distilled.
“ Keeping beer,” brewed in February, 1845, and Oc-tober, 1847.
In the manufacture of this beer, which was not madelor sale, sugar was introduced as an auxiliary to theLialt and hops. Its value in this connection is great, asthe beer thus brewed will keep sound for an unlimitedperiod.
H Copland, Barnes, & Co., 46 Botolph Lam,Eastcheap —Producers.
• .^peoimens of a new process of preserving fruits, jams?jellies, provisions, &c. These are hermetically sealed,
and retain for years all their freshness of flavour andquality; and are prepared for use in the. East and WestIndies , and other tropical climates ; also for passengerships on long voyages.
12 Gamble, John Henry, 33 Loyal Exchange —Manufacturer.
Canister, containing boiled mutton, found by CaptainSir John Ross , on Fury Beach, in latitude 72 deg. 47 min.,and longitude 91 deg. 50 min. This is one of the canis-ters of preserved food, prepared by the exhibitor for theArctic Expedition in 1824. It was landed from H.M.S.“ Fury,” on the beach where the ship was wrecked inPrince Regent’s Inlet, and found by Captain Sir John Ross ,in August, 1833, still in a perfect state of preservation,although annually exposed to a temperature of 92 deg.below, and 80 deg. above, zero. In 1849, when CaptainSir James Ross visited Prince Regent’s Inlet in H.M.S.“ Investigator,” he found the provisions still in excellentcondition. That the canister exhibited has been pre-served above twenty-six years, and is still fit for food, isattested by Captain Sir John Ross . The food in thiscanister was preserved without salting.
Three canisters of preserved mutton and vegetables,preserved by the same process by Donkin, Hall, andGamble, at Blue Anchor Road, Bermondsey , in the year1813.
Canisters of preserved fresh beef, mutton, and veal;of fresh milk, cream, and custards; of fresh carrots,green peas, turnips, beetroot, stewed mushrooms, andother vegetables; of fresh salmon, oysters, cod-fish,haddock, and other fish; and of real turtle soup, mock-turtle soup, ox-tail and other soups.
Preserved hams for use in India, China , &c.
Callipash, callipee, and green fat for making real turtlesoup, all preserved by the same process. Also soup andbouilli, for emigrants and troops at sea.
Pheasants, partridges, &c., preserved. The whole pre-served so as to keep in any climate, and for an unlimitedlength of time.
[This method is the invention of M. Appert, in France ,and was first practised in England by Messrs. Donkin,Hall, and Gamble. The process consists in placing thepartially-cooked provisions into tin canisters, with a littlebouillon or juice of the meat, then soldering on thecovers, which have a small hole perforated therein. Thetins are, after this, immersed, to a great portion of theirdepth, in a saline-bath heated above the boiling point ofwater, and left therein until the air has been expelled ascompletely as possible by the steam generated withinthem; the hole in the cover is now hermetically closedwith a little solder, the tin being momentarily touchedwith a damp sponge to stop the egress of steam. Theminute portion of oxygen still remaining in the tinsenters into combination with the animal or vegetablematter at the induced temperature, and thus, furtherchange is prevented. After the sealing of the tins, theyare submitted to the ordeal of the testing-room, heatedto a temperature above 100° Fahr.; if putrefaction takesplace, the generated gases burst the tins, but those whichpass uninjured remain perfectly good.—W. D. L. R.]
13 Colquhoun, J. L., Lieut.-Col., R.A.—Producer.
Fruit of the plantain (Musa paradisiaca ) dried in thesun when fully ripe, and in that state analogous to thedried fig, raisin, date, &c.; from the province of Jalisco (Guadalajarra), Mexico , called “ Platano pasado.
It is prepared in considerable quantities m the hotregion ( tierra caliente) of the western coast of Mexico ,for consumption in the elevated districts of the interior.
r Phe specimen exhibited was imported in 1835, and isthe remainder of a package of 75 lbs. weight, made up ascustomary in the leaves and fibre of the plant, after