1368
RUSSIA.
44 Yielhorsky, Count Matthew, Government of
Penz^ estate of Znamensk —Proprietor.
Sample of corn, “ Yielhorka.”
[It has been stated upon competent authority that inno other country in Europe can com be raised at so smallan outlay of labour as in Russia . This appears to be dueto the light and friable character of the soil, which, whileit yields a large return to the husbandman, is readilysubdued by the simplest instruments, and fitted for thereception of the grain. A quantity greatly exceeding thehome consumption is annually raised in Russia , and formsan important article of export commerce to other countries,and to our own. More than four hundred thousandquarters of wheat are received annually by the UnitedKingdom from Russia.—R. E.]
45 N. N., Government of Kharkoff\ district of
ZmievsJc.
Specimens of Swedish and Himalayan barley.
46 BiSTROM, Baron, Government of Courland , district of
Mitaw , estate of Patzen —Proprietor.
Samples of pearl barley.
47 Ropp, Baron, Government of Cowdand, estate
of Pixsten —Proprietor.
Samples of pearl barley.
48 Rekke, Augustus , Government of Courland —
Proprietor.
Samples of pearl barley.
49 Ratshinsey, —, Government a/nd district of
SmolensJc —Proprietor.
Specimens of Smolensky grits.
58 Agricultural Society of the Caucasus,
District of Drivan.
Samples of rice.
59 Pousanoff,— , Government of Poursk, districtof Stchigrovsk, estate of NiJcitsJc —Proprietor.
Specimens of millet; and black millet.
60 Ershoff,— , Government of Saratoff, district
of Kamishinsk —Proprietor.
Samples of wheat (called koubanka) , and millet.
61 Gooriel, Prince Levan, Government of Cootais,
district of Ozerguet —Proprietor.
Specimens of Caucasian millet (called gomid).
62 Miagekoff, —, (Peasant ), Government of Jaroslaff,district of Postoff, estate of Ugodino —Producer.
Samples of green peas.
63 Khokholkoff & Gregorieff (Peasants ),
Government of Jaroslaff —Producers.
Samples of green sweet-peas.
64 Golov anoff (Peasant), Government of Olonets ,district of Poudojsk, estate of Sartchevsk —Producer.Specimens of wheat flour.
65 Manin, — , Government of Olonets , district of
VitegorsTc —Merchant.
Samples of Polish manna. Finest wheat-flour.
66 Roussanoff, — Government of Orel, districtof Dietz— Merchant.
Specimens of finest wheat flour.
50 Ylauimirsey (Peasant ), Government of Novgorod —
Producer.
Samples of grits of unripe rye.
51 Zilfoogar-Beck, & Iskander-Beck-Ogli, Govern-
ment and district of Shemakha, village ofMatchakhi —Producers.
Specimens of native rice ( Chaltick) . Chaltick grits.
52 Seliv anoff, —, Government and district of Penza,
estate of Koutchouk-Portch —Proprietor.
Samples of oats.
53 Yolkonsey, Prince M., Government of Jaroslaff,
district of Mologsk —Proprietor.
Samples of oats.
54 Ounkovsky, —, Government of Novgorod , district
of Tikhvinsk, estate of Paneff —Proprietor.Samples of oats.
55 Safonoff, A. E., Government of St. Petersburg,
district of Shlisselburg, estate of Kiritsk —Proprietor.
Specimens of spring rye.
56 Bobrinsky, Count Alexis, Govermnent of Toula,
district of Pogorodsk, estate of Milchailovsk —Proprietor.
Specimens of winter rye.
57 ,Khalil-Beck Saphieff, Government of Drivan,district of Sharoor, village of Pashoorashen —Producer.
^ Samples of rice. Rico grits. Native rice (called chal-tick'). Chaltick grits.
67 Sapojnieoff Brothers, Government ofSaratoff —Merchants.
Samples of wheat flour.
68 Nikitin, —, Town of Smolensk —Confectioner.Dry preserved fruit.
69 Sorokin, Catherine, Government of Jaroslaff,
near the town of Postoff —Proprietress.
Succory coflee.
70 Yolkonsey, Prince Y., Government of Tamboff,
district of Shatzk —Proprietor.
Starch-gum.
[Starcli-gum is well known in England under the termBritish gum. The name is improperly applied, as thesubstance indicated is not a gum, in the sense in whichthat term is applied to the exudations of trees. Starch-gum forms a mucilage when mixed with water, but it isin no other respect comparable to gums, such as gum-arabic. It consists in its ordinary state of a powderymass of torrefied granules of starch. It is made for com-mercial purposes in large quantities, by heating potatoor other starch to a temperature of 400° Fahr. In thisact the membranous envelope is burnt, and the grainsbecome soluble in water. It may also be prepared by &chemical process. It is known to chemists under theterm dextrine. —R. E.]
71 Roterman, Christian, Peval —Manufacturer.
Wheat-starch.