208

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

("United

often spoils the manufactured product. The substancecommercially called “gelatine” is a very pure descriptionof glue obtained, like it, from animal substances carefullyselected and purified, so as to be fitted for human con-sumption. It has been largely used of late as a substi-tute for isinglass.—R. E.]

123 Brown & Polson, Thrushcraig, near Paisley —■Manufacturers.

Patent powder starch, manufactured from sago flour(the exhibitors being inventors of this article).

Patent soluble starch, granulated, manufactured frompotato flour.

Patent wheat starch, manufactured from wheat.Arrow-root, manufactured by the exhibitors.

124 Wotherspoon, Robert, Glenfield Starch Works,

Maxwellton, near Paisley —Manufacturer.Specimen of Glenfield patent powder starch, manu-factured from sago ; a new material, from which thestarch is made.

125 Reckitt, Isaac, & Son, Hull — Manufacturers.Patent imperial wheaten starch, white and blue.Patent soluble starch, blue and white, made from

potato flour.

Patent sago starch.

Potato flour, used as a raw material in the manufactureof starch, and for stiffening Manchester calicos, muslins,&c.

Wheaten starch powder, used in perfumery and con-fectionery.

126 Shand & Muckart, Montrose^ Producers.Samples of starch.

127 Miller, David & William, Musselburgh ,

near Edinburgh —Producers.

Starch: household white, bleachers’ wheaten, Royalblue, and sago flour. Scotch farina, Nos. 1 and 2. Arrow-root.

128 Jones, Orlando , & Co., Battersea — Inventors,

Patentees, and Manufacturers.

Specimens of starch manufactured from rice, and ofrough starch, hair powder, and gluten, obtained in theprocess of manufacture.

The process (patented in 1840) is the result of the dis-covery that a weak caustic alkaline solution has the pro-perty of separating starch from the gluten and fibrin withwhich it is combined in farinaceous substances. Thisprocess has enabled the patentee to substitute rice forwheat in the manufacture of starch: this substitution,besides other advantages, possesses that of preservingwheat for the more important purposes of human food.This starch requires no boiling —a point of great import-ance in its use; and, being less hygrometric than wheatstarch, retains a more permanent stiffness and glaze.The rough starch obtained in the process is valuable forfeeding purposes, and for stiffening coarse fabrics.

129 Piesse, Septimus, 43 Molynenx St., Marylebonc —Inventor and Manufacturer.

Lactine or artificial milk, composed of yolk of eggs,gum acacia, honey, and salad oil; manufactured by the

eX This material contains all the elements of natural milkfrom the cowCaseine, albumen, gum, grape sugar, andfatty matter. On gradually mixing it with water, it formseither cream or milk, according to the rate of its dilution.Chemically, it resembles milk in its action towards re-agents, and, as in milk, we have the true emulsion offatty matter (butter) in water, without the intervention ofany alkali. .

Lactine keeps well for one or two years. On beingmixed with water, it forms artificial milk, for the use of

sailors on a long voyage. With coffee, tea, and chocolate,it acts like ordinary milk, from which it can scarcely bedistinguished.

Pistachio nuts (Pistacia vera) and pistachio-nut ker-nels, from the shores of the Mediterranean; imported bythe exhibitor. The latter forms a cooling emulsion. Thefeeula, prepared like starch, is used as a cosmetic. Itis very oily, sweeter than almonds, and is commonlyeaten in the south of Europe and in India , at the dessert,and for confectionery.

Pistachio-nut powder (the feeula of- pistachio kernels),manufactured by the exhibitor. This powder is used forwhitening and enamelling the skin, for removing rednessof the features, for drying the hands, and preventing per-spiration—an advantageous substitute for the prepara-tions of bismuth, largely used for the same purposes.

Patchouly plant (Pogostemon patchouly), a native ofIndia and China ; and essence of patchouly, a perfumedistilled from it by the exhibitor.

Sulpho-nitro muriatic acid, or everlasting chlorine, fordisinfecting purposes and deodorising the sick chamber;invented by the exhibitor. The materials, employedslowly generate chlorine, and continue in action forseveral months.

130 Berger, Samuel, & Co., Bromley , Middlesex —

Manufacturers.

Specimen of rice starch, blue and white, made underthe exhibitors’ patent; also, samples of Madras and Bengalrice, from which this article is usually made.

131 Hall, Thomas, Lenton, near Nottingham —

Manufacturer.

Patent starch.

132 M 'Garry & Sons, Palmerstoun and Ashtown Mills,

Dublin —Manufacturers.

Specimens of linseed and refined rape oils. Linseedand rape cakes. Specimen of Irish mustard.

Specimens of copper plates and lead pipes.

133 McCullum, Malcolm, 12 Cannon Street, Leith —

Discoverer and Producer.

Specimens of the rhizome, or creeping stem, of Typhalatifolia, or “large red mace.” The Gaelic name is“morthan;” the central part is edible in its raw state;when dried and separated from the fibres, it affords ameal, or flour, of a sweet and agreeable taste, which canbe made into bread or starch.

Sample of the meal. The fibres of the stem are a sub-stitute for lint. This plant grows in abundance in lakesand marshy places, and is very prolific.

134 Edwards, Henry, 32 Great Windmill Street ,

Hay-market —Inventor and Manufacturer.

A mass of “custard powder,” capable of producing89G quarts. Composed of flour and other ingredients.

138 St. Etienne, Madame Daniele, Harberton Ford,Totness — Agents, Tootal and Browne, 73 and74 Piccadilly — Producer.

Specimens of wheat-gluten, mixed with wheat flour, orpotato-flour. Used chiefly as food, especially for invalids,in the form of soups, puddings, biscuits, &c.

Specimens of vegeto-animal compounds for long voy-ages, &c.; prepared with wheat-gluten, and beef, veal,mutton, gelatine, poultry, fish, &c. ; the same withfruits. Used in the preparation of soups, puddings,pies, and other dishes.

Specimens of chocolate, biscuits, &c., improved innutritive power by the addition of wheat-gluten.

Specimens of starch and potato-flour, artificial sago,tapioca, arrow-root, &c.

Specimens of gums. Potato-flour and starch gums, allsoluble in cold water.

Inferior gum-arabic, cleaned and granulated, with im-provement in the quality. All these gums used as substi-tutes for natural gum for piinting, chemical, and generalpurposes.