204
Class 3.—SUBSTANCES USED AS FOOD.South Gallery.
[United
49 Cohen & Orr, 41 St. James's Street — Importers.
Raw tobacco, and tobacco made into cigars by hand-labour at Havanna.
50 Goodes, George & Samuel, 12 Prince's Street,Spitalfields —Manufacturers.
Samples of British manufactured cigars ; also, anarranged series, showing the process of manufacture.
52 Richardson Brothers, Edinburgh —
Manufacturers.
Tobacco, imported from Virginia into Leith.
Specimens of the raw material, as imported with thestalk on it, known as “leaf,” or “unstemmed,” tobacco;of the stalk extracted; and of “strip,” or “stemmed”tobacco, which, after being damped with water, is manu-factured into “twist,” and made up into rolls; a cordis then wrapped round each 150, and put into a pressfor about a month, under a pressure of nearly five tons.The article, then, is “roll” tobacco.
Leaf tobacco and stalk.
Snuffs: black rappee, Scotch, and brown rappee.
53 The London Spice Trade— Importers.
Samples of spices and the places of shipment:—
No. 2—4. Nutmegs; brown, from Penang ; luned, fromBatavia; and wild, from Singapore .
Nos. 5—7. Cloves, from Penang, Amboyna (Dutchproduce), and Zanzibar .
Nos. 8, 9. Cinnamon, from Ceylon.
Nos. 10, 11. Cassia, from Canton.
No. 12. Pimento, from Jamaica .
Nos. 13—17. Black pepper, from Bombay, Tellicherry ,Singapore , and Batavia.
Nos. 18—21. White pepper, from Tellicherry, Penang ,Sh'gapore, and Batavia.
Nos. 22—27. Ginger, from Jamaica, Cochin China ,Calcutta, Sierra Leone , and Bombay.
Nos. 28—30. Carraway seeds, from Holland and Moga-dore, and English .
Nos. 31, 32. Coriander seeds, from Madras, andEnglish .
54 Faulkner, Richard & Charles, 44 Jennyn Street ,
St. James' —Manufacturers.
Specimens of English tart fruits, preserved in bottles,without sugar.
55 Fortnum, Mason, & Co., 182 Piccadilly —Importers.
Preserved and dried fruits, and edible seeds, fromvarious countries. Varieties of honey.
56 Clemens, John, 25 Mincing Lane , and Malaga —' Producer.
Specimens of Jordan almonds and raisins.
58 Spur, George, Boston — Manufacture)*.
Specimens of linseed cake prepared from English linseed.
5 § a Grace, D, Brighton — Patentee.
Specimens of patent mushroom spawn.
59 Richardson, Timothy, & Sons, 6 Duke Street,Southwark —Proprietors.
1. Golding hops, grown in the district called “ TheHill',” in Mid-Kent, used for the finest ales.
2. Golding hops, grown in East Kent, used for thesame purpose as No. 1.
3. Golden hops, grown in the heart of Mid-Kent, andused for the best brown beers.
4. Jones’s hops, grown in various parts both of Kentand Sussex.
5. Grape hops, also grown generally through the hopplantations.
6. Colegate hops, a hardy plant, but of inferior flavour;the cultivation of it has much increased of late years.
7—9. Hops grown in Essex, Suffolk, and Worcester .
[These hops are samples of the varieties in most estima-tion for the purposes of the brewer. The Goldings taketheir name from that of the grower who first introducedthem; they are considered to be the finest, richest, andmost valuable in the market, varying, however, accordingto the soil in which they are grown, and the treatment theyreceive. Jones’s are of a shorter growth than the others,and are thus useful by enabling the grower to make useof the poles which would be too short for the Goldingsor other varieties. Colegates are hardy, but backward atharvest, running much to vine, and capable of growing incomparatively poor soils. These qualities are, however,of advantage, as the inferior soils may thus be beneficiallyoccupied by them, and their harvest takes place after thefiner sorts are all in. The grape hop takes its name fromits habit of growing in clusters like the grape. It ishardy, not so particular as to soil as the Goldings, and isgenerally very productive in yield.—J. W.]
60 Ashburnham, Juliana, The Dowager Lady,Broomham, near Hastings —Producer.
A bag of hops, grown within three miles of the sea, inthe parish of Guestling, Sussex.
61 Attfield, Charles, Farnham —Producer.Pocket of Farnham hops.
62 Paine, J. M., Farnham, Surrey —Producer.
Samples of hops of the “Golding” and “Farnhamwhite bine” varieties, grown at Farnham. Other speci-mens are exhibited in Class 1, in connection with the richphosphoric fossils which abound in the neighbourhoodwhere these hops are cultivated.
63 Golding, Robert, Ilmton, Maidstone —Manufacturer.
Pocket of Mid-Kent hops.
64 Plomley, Francis, Maidstone —Designer.Drawing of a magnified view of the formation and
growth of the hop fungus, from its earliest to its lateststage.
65 Masters, Algernon, Tonbridge —Proprietor.
Four branches of dried hops. Samples of the same.
66 Peterson, Thomas, Trinity Chambers , Water Lane,Tower Street —Agent.
Specimens of oilseed cakes. Vegetable oils and ma-nures.
68 Burn, Robert, North Merchiston House , Edinburgh—Importer and Manufacturer.
Cotton seed, seed-cotton, with oil, and oil-cake importedfrom the colonies.
[Were the cotton with the seed to be imported, andthe seed separated from it at home, it might be appliedto agricultural purposes at a greater profit. The cost ofseed, freight included, was 2 d. per lb. from Charlestownto Port Glasgow. Cotton oil-cake is now ordered at thesame price as linseed cake. The produce of oil-cake andoil from cotton-seed, is two gallons of oil to one cwt. ofseed, leaving about 96 lbs. of cake ; 8 lbs. is the dailyallowance for cattle in England. The exhibitor has amachine at work at Port Glasgow for extracting or sepa-rating seed from cotton wool.]
70 Siieppard, Alfred, Ipswich —Proprietor.
“Eggshell white” wheat, and “Chevalier” maltingbarley, grown in Suffolk. Malt manufactured at Ipswich.