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Class 3.— SUBSTANCES USED AS FOOD.South Gallery.

fUKITEP

having been subjected to considerable pressure. Tko costof production is very moderate.

14 Smith, Michael, Copper Alley, Dublin . (Agent inLondon , J. Kendell, 8 Harp Lane, Great TowerStreet ) —Producer.

Preserved pig; large and small hams, cured upon the“mild-cure” principle.

1 5 Ritchie & McCall, 137 Iloundsditch — Producers.

Specimens of preserved meats, poultry, fish, &c., theproduce of the United Kingdom ; and of beef, the produceof Moldavia , preserved at Galatz. “ Goldner’s Patent.”

The process is by forming a vacuum in the canisterby means of steam, and preserving the meat, &c., in thatvacuum.

[It is a well-known fact that, in the absence of atmo-spheric oxygen, putrefaction is suspended, often entirelyso. Such is the principle upon which the patent hereadverted to depends. The vacuum must be very completeto render the preservation of food successful.—R. E.]

17 Clay, John, Woodley Com Mills, Bridbury, nearEdgeley, Stockport —Producer.

Specimens of maize or Indian corn, with a specimenof American hominy produced from Maize , as used inAmerica ; imported at Liverpool from New York .

Specimens of English manufactured hominy frommaize, and maize flour as a substitute for rice, flour,meal, potato, &c.

20 Leonard, J. & T. P., Hull —Proprietors.

Beef, prepared, cured, and rolled, so as to keep goodfor any length of time. The process of curing and modeof preparing were invented by John Tupling, in theexhibitors’ employ.

21 Warriner & Soyer, 7 Upper St. Martin’s Lane —

Producers.

Osmazone, or essence of meat.

22 Payne & Son, 328 Regent Street —Importers

and Manufacturers.

Specimens of curry powder, curry paste, mulligatawnybaste, Delhi chutnee, and curry sauce. Pickled mangoesMangifera), Limes (Citrus acida ), bamboo (Bambusa),and green and red bird’s-eye chili, from the East Indies.Bengal Club chutnee and curry and mulligatawny pastes,manufactured in Calcutta . Pistachia nut and kernel (Pis-tacia), used in confectionery, East Indies. Cashew nut(Anacardium), W est Indies. Betel nut, the fruit of the Areeacatechu, East Indies. Soy bean (Soja hispida), fromwhich soy is made. Wild liquorice seed (Glycyrrhiza).Turmeric root and prepared turmeric ( Curcuma), EastIndies. Dahl, a species of lentil, much used in India.Paddy, rice in the husk. Gram (Cieer arietinum). Pre-served ginger, from the East and West Indies ; candiedginger, China; green ginger, West Indies . Cum-quot, orChina orange, preserved in China. Guava jelly, Jamaica .Litchis , East Indies.

23 Underwood, G. H., Pendleton, Manchester —

Inventor and Proprietor.

Preserved meat. This article is preserved without theuse of salt, and it may be kept an indefinite length oftime without deteriorating its quality; when cooked, itretains its nutritious qualities, and eats almost as fresh asrecently-killed meat.

24 Linklater, J., 5 Sidney Street, Commercial Road—

Producer.

Specimens of preserved meats.

26 Whitney, James, Calver Hill, Hereford —Inventor.Beef preserved in a dry state, peculiarly adapted for

the use of sailors, being free from salt.

27 Weatherley, H., 54 Theobald’s Road- Manufacturer.Specimens of honey-drops.

27a Wheeler, Frederick, Rochester —Importer.

Specimens of free-labour produce, loaf-sugar, coffee,rice, &c., as distinguished from the slave-labour produceof Cuba, Carolina, Brazil , &c.

28 Snowden, Robert, City Road and East RoadInventor and Patentee.

Samples of coffee, showing the woody fibre.

Sample of the whole berry coffee, roasted in patentenamelled cylinders.

Specimen of the crushed berry, showing the woody fibre,which is removed before grinding, by patent process.

Sample of the woody fibre removed from the heart ofthe coffee berry, which, by the ordinary processes, isground up with the coffee.

Sample of patent purified coffee nibs, ready for grinding.

29 Lebaigue, Honore, 10 Little Titchfield Street —Importer and Manufacturer.

Trinidad cocoa pod; cocoa from Grenada, St. Lucia , redTrinidad, grey Trinidad, Guyaquil, Maragnan, Caracas ;Jamaica sugar, lump sugar, powdered sugar, arrow-root,tapioca; Iceland moss; Persian salep; cinnamon fromCeylon; cassia from China; vanilla from Mexico .

Chocolate and cocoa, showing the various stages ofmanufactures: roasted cocoa, cocoa nibs, cocoa milled,butter of cocoa, cocoa mixed with sugar, chocolate, cocoapowder, chocolate powder.

Chocolate of different kinds and shapes, and coffee.

Samples of chocolate for invalids. Imitations of Lisbon ,Italian, and Spanish chocolate, in cake. Fancy chocolatein drops, silvered, marbled, &c. Vanilla, coffee, cin-namon, pistachios, liqueurs, pralines, cream, cigars, &c.

Cake of chocolate, three hundred pounds weight.

30 Paris Chocolate Company, 252 Regent Street —Manufacturers.

Large and small tablets of chocolate, of various qua-lities.

Bourbon chocolate, of different kinds and qualities.

French syrup of all kinds of fruit; almond and gumsyrup.

New chocolate-pot; new coffee-pot; and other articles.

Chocolate is said to be superior to cocoa in powder,or, as it is aclled, “soluble cocoa,” for its nutritivequalities, and its facility of digestion. The new chocolate-pot is intended to render the preparation of this articlefor food more easy over a common coal fire.

31 Fry, Joseph Storrs, & Sons, Bristol —Producers.

Specimens of the leaves, flowers, branches, and otherparts of the cocoa-tree (from Trinidad) Theobroma Cacao (Theobroma signifies “Food of the Gods”).

Trunk of the cocoa tree .

Cocoa, or cacao nuts.

Specimens of the ripe fruit from Trinidad and Grenada ,with some cut open, showing the nuts within the pods.

Cocoa nuts—dark red, grey, pale red, and Spanish cured, imported from Trinidad .

Cocoa nuts—dark, ripe, and bright; imported fromGranada.

Cocoa nuts—imported from Guayaquil and Para.

Other varieties from South America .

Vanilla pods from South America , used for giving aflavour to chocolate.

Roasted cocoa nuts from Trinidad and Grenada .

Husks of the nuts, called in commerce “cocoashell.”

The kernel of the nuts, called in commerce ‘‘ cocoanibs.”

Pure chocolate and cocoa, ground and fit for use.

Specimens of some of the chief varieties of chocolateand cocoas. Paste chocolate. Broma and chocolatepowder. Granulated, soluble, and flaked cocoa.

View of Port of Spain, in Trinidad, the principal ship-ping port of cocoa.

View of Napai'ima in Trinadad, the chief locality forthe growth of cocoa.

Illustrations of the cocoa tree.