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+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #64712 (https://www.gutenberg.org/ebooks/64712)
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-The Project Gutenberg eBook, A brief guide to the Food Collection, by
-Henry Cole
-
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions 
-whatsoever. You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at 
-www.gutenberg.org. If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-
-
-
-Title: A brief guide to the Food Collection
-
-
-Author: Henry Cole
-
-
-
-Release Date: March 6, 2021  [eBook #64712]
-
-Language: English
-
-Character set encoding: UTF-8
-
-
-***START OF THE PROJECT GUTENBERG EBOOK A BRIEF GUIDE TO THE FOOD
-COLLECTION***
-
-
-Transcribed from the 1872 George E. Eyre and William Spottiswoode edition
-by David Price.
-
-                        SCIENCE AND ART DEPARTMENT
-                OF THE COMMITTEE OF COUNCIL ON EDUCATION.
-
-                                * * * * *
-
-                                * * * * *
-
-                       BETHNAL GREEN BRANCH OF THE
-                         SOUTH KENSINGTON MUSEUM.
-
-                                * * * * *
-
-
-
-
-
-                              A BRIEF GUIDE
-                                    TO
-                           THE FOOD COLLECTION.
-
-
-                             (_FIRST ISSUE_.)
-
-                      [Picture: Decorative graphic]
-
-                                 LONDON:
-           PRINTED BY GEORGE E. EYRE AND WILLIAM SPOTTISWOODE,
-             PRINTERS TO THE QUEEN’S MOST EXCELLENT MAJESTY.
-                   FOR HER MAJESTY’S STATIONERY OFFICE.
-
-                                  1872.
-
-                                * * * * *
-
-                            _Price One Penny_.
-
-29951.
-
-
-
-
-THE BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM.
-
-
-     UNDER THE DIRECTION OF THE LORDS OF THE COMMITTEE OF COUNCIL ON
-                                EDUCATION.
-
-Lord President, THE MARQUESS OF RIPON, K.G.
-Vice-President, THE RIGHT HON. W. E. FORSTER, M.P.
-
-                                * * * * *
-
-I.  In tracing the origin of the Branch Museum of Science and Art at
-Bethnal Green it will be necessary to refer, though briefly, to the early
-days of the parent institution, at South Kensington, from whence a
-considerable portion of the new edifice and of its contents have been
-derived.
-
-II.  The South Kensington Museum stands on 12 acres of land, acquired by
-the Government at a cost of 60,000_l._, being a portion of the estate
-purchased by Her Majesty’s Commissioners for the Exhibition of 1851, out
-of the surplus proceeds of that undertaking.
-
-III.  Here, in 1855, a spacious building was constructed, chiefly of iron
-and wood, under the superintendence of the late Sir William Cubitt, C.E.,
-at a cost of 15,000_l._, intended to receive several miscellaneous
-collections of a scientific character mainly acquired from the Exhibition
-of 1851, and which had been temporarily housed in various places.
-
-IV.  In addition to the collections already alluded to, the whole of the
-Fine Art collections which had been exhibited at Marlborough House since
-1852 were also removed thither, and these were supplemented by numerous
-and valuable loans by Her Majesty the Queen and others.
-
-V.  This building was opened on June 22nd, 1857, as THE SOUTH KENSINGTON
-MUSEUM.  Although in many respects well suited to its purpose, this iron
-building was avowedly of a temporary character, and from the first it was
-intended to replace it by buildings of a more architectural character and
-of more substantial materials.  The erection of these permanent buildings
-was commenced at once, and at the beginning of the year 1865 sufficient
-progress had been made to render the removal of the iron building
-necessary.
-
-VI.  It appeared to the Lords of the Committee of Council on Education
-that “this iron building might usefully be divided into three portions,
-and that one of these portions might be offered to the proper authorities
-in the north, east, and south of London respectively, at a nominal sum,
-in order to assist in the formation of district museums, security being
-required for the completion of each portion in a suitable manner, and for
-its permanent appropriation to public uses.”  After some correspondence
-with other Departments of the Government, it was decided that measures
-should be taken for carrying out this proposal.
-
-VII.  On May 6, 1865, a meeting of noblemen and gentlemen interested in
-the establishment of Suburban or Metropolitan District Museums was held
-at the South Kensington Museum, the Lord President of the Council, Earl
-Granville, being in the chair, at which the proposal was fully discussed,
-and a strong desire was expressed by the representatives of the various
-suburban districts of the north, east, and south of London to secure a
-share of this building, the great difficulty felt in each case being the
-providing of a suitable site.  It was decided that after a period of six
-months each district should be at liberty to put in its claim to a
-portion of the iron building, and send its application to the Science and
-Art Department.
-
-VIII.  On March 7th in the following year (1866) Mr. now Sir Antonio
-Brady addressed the following letter to the Lord President of the
-Council:
-
-                                              Stratford, E., 7 March 1866.
-
-    May it please your Lordship,
-
-    WHEN I and others acting with me had the honour of attending the
-    meeting held under your Lordship’s presidency, in the Lecture Room of
-    South Kensington Museum, on the 6th May last, on the subject of Local
-    Metropolitan Museums, I put in a plea on behalf of the million
-    artisans inhabiting the densely populated manufacturing and labouring
-    districts in the East of London; and I pointed to a site most
-    admirably placed in the very centre of the East-end, which I then
-    hoped might be made available for the proposed museum.
-
-    The land in question, containing about 4½ acres, is close to Mile-end
-    Station, one mile from Shoreditch on the Great Eastern Railway; it is
-    near the junction of the Hackney and Cambridge Heath Roads, and is
-    the centre of a network of railways, and omnibuses run in all
-    directions, at twopenny and threepenny fares to and from all parts of
-    London.
-
-    The site is about one mile and three quarters from the Bank of
-    England, and two miles from the General Post Office, and taking the
-    proposed site as a centre, within a radius of two miles are comprised
-    a large portion of the following extensive districts, viz.: City of
-    London, Shoreditch, Finsbury, St. Luke’s, Old Street, Hoxton,
-    Islington, De Beauvoir Town, Canonbury, Ball’s Pond, Kingsland,
-    Dalston, Clapton, Homerton, Hackney, Victoria Park, Old Ford, Bow,
-    Stepney, Limehouse, Poplar (including West India Docks), parts of
-    Rotherhithe and Bermondsey (including Surrey and Commercial Docks),
-    Shadwell, Wapping, St. George’s-in-the-East (including London and St.
-    Katharine’s Docks), Tower, Whitechapel, and Mile-end.
-
-    This circle of two miles radius embraces the N.E. and E. postal
-    districts, part of the N. district, and parts of the E.C. and S.E.
-    districts.
-
-    The land in question was bought as a gift to the poor in King James’s
-    reign, when this part of London was open fields, and the trustees,
-    with the consent of the Charity Commissioners, have unanimously
-    agreed to sell the land for the purposes of the proposed museum, and
-    to invest the purchase-money, which has been conditionally offered
-    and accepted.
-
-    I have now the pleasure of informing your Lordship that, if this site
-    is acceptable to the Government, I am authorised, on the part of the
-    committee acting with me, to guarantee to raise the purchase-money
-    necessary to acquire the fee simple, and to offer this magnificent
-    site to the Government for the purpose of erecting thereon a museum
-    for the East-end of London.
-
-    The site is marked red in the accompanying maps, and is more
-    particularly described in the plan hereunto annexed; it will be seen
-    that it occupies a most commanding position.  There is no other
-    suitable spot unbuilt on, but if we had the choice of any ground in
-    the East-end we should recommend the position of this site in
-    preference to any other.
-
-    It is not my purpose to enter on the advantages of local museums.
-    After what passed at the meeting at South Kensington, the value of
-    institutions such as we wish to see established in the East-end is
-    admitted on all hands; but what I desire respectfully to submit to
-    your Lordship is the kind of museum which those acting with me would
-    wish to see erected.
-
-    During the past year the subject of local museums has been much
-    ventilated, and as the time has now arrived when it seems a necessity
-    to provide more room for the great national collections, we
-    respectfully submit that it is a good and fitting opportunity to make
-    the national collections more useful and more accessible than they
-    now are, and I trust this splendid site may induce the Government to
-    entertain the propositions I have the honour to submit for their
-    consideration.
-
-    1st.  From inquiries made since the meeting last May, it is found
-    that it will be utterly and entirely impracticable for a permanent
-    building to be erected by local efforts, or to maintain the necessary
-    staff if a building were otherwise provided; and we feel that this
-    could only efficiently be done by the Government as a part of one
-    comprehensive scheme.  We find it will require all our efforts to
-    raise the funds to pay for the site, and under these circumstances we
-    humbly submit to your Lordship that the Government should, in
-    exchange for the site, take the whole matter into their own hands as
-    a national affair.
-
-    2ndly.  The scheme that commends itself most to our minds is, not to
-    distribute the superfluities of the British Museum _piecemeal_
-    amongst several local museums, but that typical collections
-    illustrating one branch of science should be arranged in one of
-    several museums in different quarters of the metropolis.  The British
-    Museum would thus be relieved of its plethora without impairing the
-    value of any one collection; for instance, the natural history
-    collections may be kept together in one place, the ethnological in
-    another, so that anyone requiring to study any particular branch
-    would know to what museum to resort.
-
-    In any plan of a museum that may be adopted for the improvement of
-    the working classes, we submit that if they are to benefit by it to
-    the fullest extent, it must be placed in a neighbourhood accessible
-    to them, and must be open of an evening.  We submit that it be made
-    _educational in the widest sense of the word_, and that convenient
-    and comfortable refreshment-rooms be added to the other attractions
-    of the place.
-
-    I am to request that your Lordship will be pleased to communicate
-    your wishes in this matter, that we, on our part, may at once take
-    the necessary means to give legal effect to this arrangement, if
-    concurred in by your Lordship.
-
-    The land being unoccupied would be available immediately the
-    preliminary agreements were finally settled.
-
-                                 I have, &c.
-
-                                             (Signed) Antonio Brady, J.P.,
-                                                     _Honorary Secretary_.
-
-    To the Right Honourable Earl Granville, K.G., Lord President of Her
-    Majesty’s Most Honourable Privy Council.
-
-IX.  This letter was at once taken into favourable consideration by the
-Lords of the Committee of Council on Education, Earl Granville and Mr.
-Bruce being respectively President and Vice-President.  A change of
-Government shortly afterwards took place which caused some delay, but on
-December 6, 1866, the Duke of Buckingham being President and Mr. Corry
-Vice-President, a minute was passed recommending the proposal to the
-favourable consideration of the Lords Commissioners of Her Majesty’s
-Treasury, and asking that an estimate of the probable cost might be
-included in the votes of the ensuing year.  The following paragraph
-occurs in this minute:—
-
-    “My Lords regret that Mr. Brady’s offer on behalf of Bethnal Green
-    can be adduced as the sole proof of the practical earnestness of the
-    several districts of the metropolis to act in establishing district
-    museums.  Their Lordships, therefore, propose that the iron columns,
-    flooring, stairs, window fittings, heating arrangements, &c. of the
-    whole of the iron building should be re-erected as soon as
-    practicable at Bethnal Green, on the free site provided by the
-    locality, but that brick walls and a slate roof should be used
-    instead of iron; and they estimate that the cost will be 20,000_l._
-    The works would thus be of a permanent nature.”
-
-X.  The Treasury (the Right Hon. B. Disraeli being then Chancellor of the
-Exchequer) accepted the proposal to re-erect the structure and to provide
-for its maintenance, and a vote of 5,000_l._ on account was granted by
-the House of Commons towards the cost of removal and re-erection of the
-building, but some delay arose in consequence of legal difficulties as to
-the conveyance of the ground.  By the untiring efforts of Sir Antonio
-Brady, the Rev. Septimus Hansard, rector of Bethnal Green, Mr. J. M.
-Clabon, Dr. J. Millar, and others, heartily seconded by the trustees of
-the land and supported by the Government, these difficulties were at
-length surmounted, a special Act of Parliament having been obtained for
-the purpose (31 Vict. c. 8.), and on 13 February 1869, the four gentlemen
-above named, acting on behalf of the subscribers to the fund for the
-purchase of the site, attended at the Council Chamber, Downing Street,
-and presented to the Lord President and Vice-President of the Committee
-of Council on Education the title-deeds of the site. {7}
-
-XI.  After the removal of the materials had taken place the erection of
-the building was at once commenced in accordance with plans prepared for
-the Department of Science and Art under the direction of Major-General
-Scott, C.B.
-
-XII.  At the beginning of the present year (1872) the building was
-sufficiently advanced for the reception of objects.  Two important
-collections, formerly exhibited in the iron buildings, already existed in
-the South Kensington Museum ready for transfer to Bethnal Green, the
-ANIMAL PRODUCTS COLLECTION intended to illustrate the various
-applications of animal substances to industrial purposes, and the FOOD
-COLLECTION, one of the most popular divisions of the Museum.  These, with
-an important series of examples of Economic Entomology recently formed by
-Mr. Andrew Murray, now occupy the whole of the space on the ground floor
-under the galleries, and it is confidently believed that they will prove
-of great and abiding interest and educational value, forming as they do
-no inconsiderable contribution towards the establishment of a complete
-trade museum, the necessity for which at the East-end of the metropolis
-has long been recognised.
-
-XIII.  The galleries of the building on the first floor are at present
-assigned to Paintings and other Fine Art objects, and the Lords of the
-Committee of Council on Education are indebted to the generous liberality
-of Sir Richard Wallace, Bart., for the loan of a collection of Art
-Treasures of almost unexampled beauty and value, occupying the whole of
-the space assigned to this division.  These Art Treasures, collected by
-the late Marquis of Hertford, K.G., during a period of 30 years, have
-hitherto been comparatively unknown to the English public, a large
-portion of the objects having been specially brought over from Paris
-within the last three months at the expense of Sir Richard Wallace.
-
-XIV.  The basement of the building contains a range of spacious and
-well-lighted rooms.  A portion of this will serve as Refreshment Rooms,
-and it is proposed to use the remainder for educational purposes,
-including a Library, and rooms in which classes may receive instruction
-in the various branches of Science and Art.
-
-XV.  It was desired by Her Majesty the Queen that on the 24th June 1872
-the Museum should be opened in state by His Royal Highness the Prince of
-Wales on behalf of Her Majesty, the Prince being accompanied by Her Royal
-Highness the Princess of Wales.
-
-                                                               HENRY COLE,
-                                                                 Director.
-
-                                * * * * *
-
-The Bethnal Green Branch of the South Kensington Museum was opened to the
-public on Tuesday, the 25th June 1872, under the following regulations,
-which are the same as those of the South Kensington Museum:—Daily (except
-Sundays).  Free admission on Monday, Tuesday, and Saturday, from 10 a.m.
-to 10 p.m.  On Wednesday, Thursday, and Friday (Students’ days),
-admission sixpence, from 10 a.m. to 4, 5, or 6 p.m., according to the
-season.
-
-Tickets of Admission on Students’ days (available both for the Bethnal
-Green Museum and the South Kensington Museum) are issued at the following
-rates:—_weekly_, 6_d._; _monthly_, 1_s._ 6_d._; _quarterly_, 3_s._;
-_half-yearly_, 6_s._; _yearly_, 10_s._  _Yearly_ Tickets are also issued
-to any school at 1_l._, which will admit all the pupils of such schools
-on all Students’ days.  To be obtained at the Catalogue Sale Stall of
-each Museum.
-
-                                * * * * *
-
-JULY 1872.
-
-
-
-
-A BRIEF GUIDE
-TO
-THE FOOD COLLECTION. {9}
-
-
-  *** _An Inventory of the Collection_, _arranged alphabetically_, _and
-  containing fuller information than this Guide_, _can be obtained at the
-  Catalogue Stall_, _Price Sixpence_.
-
-THE idea of the Food Collection (originally formed in 1857), now removed
-from the South Kensington Museum and arranged in the lower Gallery on the
-North side of the Branch Museum at Bethnal Green was suggested by Thomas
-Twining, Esq., of Twickenham, as part of a plan for the establishment of
-an Economic Museum that should comprise illustrations of every-day life
-for the working classes.  The Food Collection was at the commencement of
-its formation carried on under the direction of Dr. Lyon Playfair, M.P.,
-and, as now constituted, has been arranged with the express object of
-teaching the nature and sources of the food which rich and poor alike
-need for the maintenance of their daily life.  Considerable progress has
-been made in carrying out this design, and the present brief Guide is
-intended as an introduction to the general principles and plan upon which
-the Collection has been arranged.  Two great objects have been kept in
-view in the Collection:—
-
-First, to represent the chemical compositions of the various substances
-used as food; and, secondly, to illustrate the natural sources from which
-the various kinds of food have been obtained.  Where the processes of the
-preparation of food admit of illustration, these are also exhibited.
-
-There are many methods by which such a Collection might be arranged; but
-the Chemical Composition of Food has recently been discovered to have so
-close a connexion with its action on the system, that it has been deemed
-advisable to follow a _Chemical arrangement_.  All food is found to be
-composed of the same materials or elements as the Human Body.  The
-necessity of the supply of food from day to day depends on the fact, that
-the elements of the human body are daily wasted by the processes of life.
-As a fire cannot _burn_ without a supply of _fuel_, neither can the human
-body _live_ without its daily supplies of _food_.
-
-
-
-COMPOSITION OF THE HUMAN BODY.
-
-
-Not only does food supply the daily waste of the human body, but, as the
-body increases in size from birth to adult age, it is supplied with
-materials for this increase by the aid of food.  In order, therefore, to
-understand the value of food from its composition, it is necessary to
-know the composition of the human body.  Just as any other compound
-substance can be submitted to chemical analysis and the elements of which
-it consists ascertained, so can the composition of the human body be
-discovered.  Such analyses of course become difficult in proportion to
-the complication of the body analysed, and only an approach to the true
-quantities in which the elements exist can be expected.  In Case No. 1,
-Division A., the results of such an analysis have been attempted, and the
-quantities of each element entering into the composition of a human body
-weighing 11 stone or 154 pounds are (as far as possible) presented to the
-eye.
-
-The following are the elements and their quantities:—
-
-
-
-ULTIMATE ELEMENTS OF THE HUMAN BODY.
-
-                                              lbs.      ozs.      grs.
-1.  _Oxygen_, a gas.  The quantity             111         0         0
-contained in the body would occupy a
-space equal to 1,314 cubic feet
-2.  _Carbon_, a solid.  When obtained           21         0         0
-from animals it is called animal
-charcoal
-3.  _Hydrogen_, a gas.  The lightest            14         0         0
-body in nature.  The quantity present
-would occupy about 2,622 cubic feet
-4.  _Nitrogen_, a gas.  It would                 3         9         0
-occupy, when free, about 46 cubic feet
-5.  _Calcium_, a solid.  The metallic            2         0         0
-base of lime which has not yet been
-obtained in sufficient quantity to be
-employed in the arts.  It is about the
-density of aluminium
-6.  _Phosphorus_, a solid.  This                 1        12       190
-substance is so inflammable that it can
-only be kept in water
-7.  _Chlorine_, a gas.  When combined            0         2       382
-with sodium it forms common salt
-8.  _Sulphur_, a solid.  A well-known            0         2       219
-substance.  It unites with hydrogen,
-forming sulphuretted hydrogen, which
-gives the unpleasant smell to
-decomposing animal and vegetable matter
-9.  _Sodium_, a metal.  It is so light           0         2       116
-that it floats on water, and is kept in
-naphtha to prevent its oxidation
-10.  _Fluorine_, a gas.  This substance          0         2         0
-has not been separated in such a manner
-as to permit of an examination of its
-properties, and cannot be exhibited.
-It is found united with calcium in the
-bones
-11.  _Potassium_, a metal.  Like sodium          0         0       290
-it floats on water, and burns with a
-flame when placed on it
-12.  _Iron_, a metal.  In small                  0         0       100
-quantities it is necessary to the
-health of the body
-13.  _Magnesium_, a metal.  Combined             0         0        12
-with oxygen it forms magnesia
-14.  _Silicon_, a non-metallic                   0         0         2
-substance.  With oxygen it forms silex
-or silica.  It enters into the
-composition of the teeth and hair
-                                               154         0         0
-
-Other elements have been found in the body, as copper and manganese, but
-these are probably accidental.
-
-These elements, when combined together, form a set of compound bodies
-called “proximate principles,” out of which the tissues and fluids of the
-body are formed.
-
-
-
-PROXIMATE PRINCIPLES OF THE HUMAN BODY.
-
-                                              lbs.      ozs.      grs.
-1.  _Water_, composed of oxygen and            111         0         0
-hydrogen gases
-2.  _Gelatin_, of which the walls of            15         6         0
-the cells and many tissues of the body,
-as the skin and bones, are principally
-composed
-3.  _Fat_, which constitutes the                12         0         0
-adipose tissue
-4.  _Phosphate of Lime_, forming the             5        13         0
-principal part of the earthy matter of
-the bones
-5.  _Fibrin_, forming the muscles and            4         4         0
-the clot and globules of the blood
-6.  _Albumen_, found in the blood and            4         3         0
-nerves
-7.  _Carbonate of Lime_, also entering           1         0         0
-into the composition of bone
-8.  _Chloride of Sodium_, common salt            0         3       376
-9.  _Fluoride of Calcium_, found in the          0         3         0
-bones
-10.  _Sulphate of Soda_                          0         1       170
-11.  _Carbonate of Soda_                         0         1        72
-12.  _Phosphate of Soda_                         0         0       400
-13.  _Sulphate of Potash_                        0         0       400
-14.  _Peroxide of Iron_                          0         0       150
-15.  _Phosphate of Potash_                       0         0       100
-16.  _Phosphate of Magnesia_                     0         0        75
-17.  _Chloride of Potassium_                     0         0        10
-18.  _Silica_                                    0         0         3
-                                               154         0         0
-
-These compounds, in passing away from the body, form many others, which
-may be here left out of consideration as not forming a necessary part of
-the fabric of the human body.
-
-None of these constituents of the body remain permanently in the system,
-and whilst the old particles are being removed new ones are supplied by
-the food.  It is calculated that in this way a quantity of material,
-equal to the weight of the whole body, is carried away every forty days.
-So that we may be said to moult or cast away our old body and get a new
-one every forty days.
-
-The materials for the food of man, and containing the above elements, are
-derived from the mineral, vegetable, and animal kingdoms.  The vegetable
-kingdom, however, is the great source of food to man and animals, as it
-is in the cells of the plant that the elements undergo those chemical
-changes which fit them for food.  The animal can only supply what it
-obtains from them, and the substances supplied by the animal kingdom as
-food are identical with those obtained from plants.
-
-The FOOD COLLECTION is arranged as nearly as possible in the order of the
-following CLASSIFICATION, commencing at the _western end_ of the lower
-gallery.
-
-
-CLASS I.  ALIMENTARY OR NECESSARY.
-
-
-Group 1.  _Mineral Substances_.
-
-  Examples: Water; Common Salt; Ashes of Plants and Animals.
-
-Group 2.  _Non-nitrogenous force-producing Substances_, _incapable of
-forming Flesh or Muscle_.
-
-  Examples: Sago, Arrowroot (_Amylaceous_); Sugar, Figs, Dates
-  (_Saccharine_); Animal and Vegetable Fats and Oils (_Oleaginous_).
-
-Group 3.  _Nitrogenous Substances capable of producing both Flesh and
-Muscle_.
-
-  Examples: Eggs (_Albuminous_); Wheat, Flesh (_Fibrinous_); Peas, Cheese
-  (_Caseinous_).
-
-
-CLASS II.  MEDICINAL OR AUXILIARY.
-
-
-Group 1.  _Containing Alcohol_.
-
-  Examples: Beers, Wines; Spirits.
-
-Group 2.  _Containing Volatile Oils_.
-
-  Examples: Spices and Condiments, as Cloves, Nutmegs, Pepper,
-  Horse-radish, &c.
-
-Group 3.  _Containing Acids_.
-
-  Examples: Apples, Oranges, Rhubarb Stalks, Vinegar.
-
-Group 4.  _Containing Alkaloids_, _which act upon the nervous system as
-stimulants or sedatives_.
-
-  Examples: Tea, Coffee, Cocoa; Tobacco, Hemp, Opium.
-
-
-
-CLASS I.—ALIMENTARY OR NECESSARY.  WATER.
-
-
-The first and most essential constituent of food is water.  Three fourths
-of the body is composed of water, and it is by the agency of water that
-all kinds of food are taken up into the system.  Solid food contains
-large proportions of water, but, in proportion to the dryness of food,
-water should be added to it, in the form of some kind of beverage.
-
-  QUANTITIES OF WATER IN 100 POUNDS OF DIFFERENT
-               KINDS OF SOLID FOOD.
-                 _Vegetable Food_.
-                      lbs.                     lbs.
-Cabbage                 92  Maize                14
-Turnips                 87  Peas                 14
-Carrots                 86  Beans                14
-Beetroot                83  Lentils              14
-Parsnips                79  Buckwheat            14
-Potatoes                75  Oatmeal              13
-Bread                   44  Rye                  13
-Flour                   14  Rice                 13
-Barley Meal             14  Cocoa                 5
-                  _Animal Food_.
-Milk                    86  Lamb                 50
-Eggs                    80  Mutton               44
-Fish                    78  Cheese               40
-Veal                    62  Pork                 38
-Beef                    50  Bacon                30
-
-_An imperial gallon of water weighs_ 10 _pounds avoirdupois weight_.
-
-Water for dietetical purposes is obtained principally from three
-sources:—1. Rivers; 2. Surface wells; 3. Deep or Artesian wells.  Water
-from all three sources contains saline or mineral matters in solution,
-and, provided they are not in quantities so large as to act injuriously
-on the system, water may become a source of supply of these constituents
-to the body.  The best remedy for impure water is filtering, which may be
-done by passing the water through charcoal and sand.  “A Poor Man’s
-Filter” is exhibited in the Museum, which can be very easily and cheaply
-constructed by using a common flower-pot, glazed inside, plugging the
-drainage hole (not too tightly) with a piece of clean sponge, then adding
-layers of animal charcoal, sand, and rather coarse gravel.  Filters from
-the establishments of the Messrs. Lipscombe, the Messrs. Ransome, and the
-Carbon Filter Company are also exhibited.  The passing water over iron
-has been found to have a remarkably purifying effect, and this has been
-patented by Dr. Medlock.
-
-The _organic_ impurities of water are best tested by the aid of the
-microscope, but, as an examination by this instrument requires much time,
-a ready method of obtaining a knowledge of the comparative organic
-impurity of waters is the addition of the permanganate of soda or potash.
-This salt, which gives to water a beautiful red colour, is easily
-decomposed by organic matters.  When the same quantity of the
-permanganate is added to a series of waters containing organic matters,
-those which contain the least retain the most colour and _vice versâ_.
-Waters thus tested are exhibited in the Collection.
-
-Water from the chalk or limestone is generally hard, arising from its
-holding in solution carbonate of lime, which, although insoluble in
-water, is dissolved by the agency of carbonic acid.  By Clark’s softening
-process the carbonic acid is neutralized by lime, and the carbonate of
-lime is thus thrown down.  Specimens are exhibited.
-
-Water is frequently stored in leaden cisterns, and when free from
-carbonic and phosphoric acids it acts powerfully on lead.  Thus distilled
-water becomes speedily tainted with lead, whilst Thames water and London
-surface well water act but slightly upon it.  Specimens of these waters
-acting upon lead are exhibited in the Collection.
-
-
-SALT.
-
-
-Common Salt is a chloride of sodium, and exerts an extraordinary
-influence on animal as well as vegetable life.  All marine animals and
-plants seem to have their existence determined by this substance.  It
-enters into the composition of the human body, and all over the world man
-uses it, when he can obtain it, in its mineral form, as an addition to
-his food.
-
-In Case 5 will be seen a collection of salt from various countries.
-
-
-MINERALS IN FOOD.
-
-
-In Case 4 are examples of some of the principal Mineral Substances,
-excepting water, in food.  They are generally essential to proper
-nutrition.  In the body of a man, weighing 154 lbs., there are about 8
-lbs. of mineral matter.  Different parts of the body show peculiar
-affection for particular ingredients to the exclusion of others.  The
-mineral salts contained in plants and animals are indestructible by heat,
-hence they are called “ashes.”
-
-It should be recollected, that in the boiling of food many of the mineral
-substances are dissolved out of it, and where the liquid that they are
-boiled in is not consumed such mineral matters are thrown away.  This is
-the case with boiled meat and vegetables, and a constant use of such food
-may lead to injurious effects.  The best corrective to such a diet is the
-use of uncooked fruit and vegetables.  In this way the eating of ripe
-fruits, as apples, pears, gooseberries, &c., and salads, has a beneficial
-effect on the system.
-
-
-SALADS.
-
-
-Although many things eaten as salads contain other constituents of food
-besides mineral matters their beneficial action in diet is due to the
-latter.  The practice of eating salads is not so common in Europe as
-before the introduction of the potato, which, to a certain extent,
-supplies the same kind of mineral matters to the blood.  The practice of
-eating salads is, nevertheless, to be highly commended; and many plants
-formerly much used might now be consumed in this way with much advantage.
-Plants thus used contain a larger quantity of mineral matter than
-vegetables which have been boiled in water.  Various plants used as
-salads may be seen on the shelves, and are renewed from time to time.
-
-
-FORCE-PRODUCERS IN FOOD.
-
-
-In Case 4 may be seen the varieties of substances called “force-producers
-in food.”
-
-
-STARCH.
-
-
-The substance called Starch is found very abundantly in the vegetable
-kingdom.  Its presence was at one time regarded as characteristic of
-plants, but it has recently been found in animals.  It occurs in the form
-of irregularly-shaped granules, which vary in size from the 1/400 to the
-1/2000-th of an inch in diameter.  These granules are simple or compound.
-They vary in shape and size in every species of plant, and are insoluble
-in water, but are easily diffused through it.  On being mixed with water,
-and exposed to a temperature of 180°, the starch gelatinises, and, mixing
-with the water, thickens it.  This occurs in the cooking of starch, and
-this property lies at the foundation of pudding making.
-
-Starch is abundantly present in all the more common forms of vegetable
-diet.  Is exists in a state of almost absolute purity in the substances
-known as arrowroot, tapioca, and sago.  These substances from whatever
-source obtained, contain little or no nutritious or flesh-forming food,
-and, consequently, ought never to become the substantive diet of human
-beings.  Many plants contain so large quantities of starch, and so small
-quantities of flesh-forming matter, that they ought only to be taken on
-account of their starch.  Such are the potato and rice, in which the
-quantity of starch to flesh-forming matter is as 14 to 1, whilst in wheat
-it is only as 5 to 1.  Potatoes and rice, therefore, can never form the
-staple article of the diet of the people of this country, who need a
-large quantity of force-producing matter in order to enable them to
-perform their work.
-
-Starch is extensively used in the arts manufactures, and for domestic
-purposes.  It is prepared for this purpose from the potato, wheat, rice,
-flour, and the coarser kinds of sago.
-
-In Cases 6 and 16 is an extensive series of starches, sago, arrowroot,
-tapioca, &c. &c., from various parts of the world.
-
-The following table gives the quantities of Starch in 100 parts of
-various kinds of food:—
-
-Rice               74  Beans                 36
-Maize              60  Lentils               35
-Wheat              59  Parsnips              17
-Rye                51  Potatoes              15
-Buckwheat          50  Mangel Wurzel         12
-Bread              48  Carrots               11
-Barley             48  Turnips               10
-Oats               39  Cabbage                4
-Peas               37
-
-SEA-WEEDS USED AS FOOD.
-
-
-Sea-weeds contain lichen starch, and are frequently used as food.
-Specimens may be seen in Case 7.  In China the people are very fond of
-sea-weeds, and many kinds are collected and added to soups, or eaten
-alone with sauce.  In times of scarcity the poorer inhabitants of the
-sea-shores of Europe have recourse to sea-weeds for a supply of food.
-
-
-THE POTATO.
-
-
-Although this plant contains but a small quantity of flesh and
-force-producing matter, it yields an abundance of starch and mineral
-matters in a condition which acts very beneficially on the human system,
-and its introduction into Europe has been of the greatest benefit to its
-teeming populations.
-
-The potato is an herbaceous plant producing annual stems from an
-underground tuber or root-stock which is the part that is used as an
-article of food.  It has white flowers and a green fruit, which, like all
-the plants of the order to which it belongs, contain a poisonous
-principle.  The native country of the plant is South America.  It has
-been found wild in various parts of Chili, and also near Monte Video,
-Lima, Quito, Santa Fe de Bogota, and in Mexico.  Spain was the country in
-which this plant was first cultivated in Europe; from thence it extended
-into Italy.  It was first grown in the British Islands by Sir Walter
-Raleigh in his garden at Youghal in Ireland, but it was not generally
-cultivated in Great Britain till the middle the last century.  The only
-part of the plant employed as food is the tuber, which is a kind of
-underground stem.  Upon this stem buds are formed which are called
-“eyes,” and from these, by cutting up the potato, the plant is
-propagated.  The tubers of the wild potato are small in size, but by
-culture they may be very much enlarged.  In this country many varieties
-of the potato are known under the names of “kidneys,” “rounds,” “reds,”
-“blues,” “whites,” &c.  Many of these varieties are now disappearing, the
-“white,” “kidney,” and “round” potatoes being preferred to all others.
-The potato contains large quantities of water (75 per cent.), and less
-flesh and force-producing matters than any other plant cultivated for
-human food.  It is therefore not adapted for consumption as a principal
-article of diet, and should only be employed as an addition to more
-nutritious kinds of food.  It contains a variety of mineral matters,
-which also render it valuable as an article of diet.  It has for many
-years been liable, in Europe, to a diseased condition, in which the water
-seems to be increased, and decomposition consequently readily sets in.
-The decayed parts are infested by a fungus, but this has not been shown
-to have anything to do with the production of the disease.  Potatoes are
-largely employed in this country for the production of starch, which is
-used for a variety of purposes in the arts and manufactures.  Potatoes
-are cooked in many ways, and all the varieties of food which can be
-obtained from the flour of the cerealia may be procured from the potato,
-as starch, macaroni, vermicelli, &c.
-
-The analysis of the Potato may be seen in Case 8, as well as various
-preparations from it.
-
-
-RICE.
-
-
-This plant belongs to the natural order of grasses.  It is a native of
-East India, and is extensively cultivated throughout Asia, in North and
-South Carolina, and other parts of the world.  Although more largely
-consumed by the inhabitants of the world than any other grain, it
-contains less flesh and force-producing matter.
-
-When employed in this country it should only be used as an adjunct to
-other kinds of food more rich in force-producers.  Boiled, as an addition
-to meat, or in the form of pudding or curry, it may be judiciously
-employed, as a variety, especially in the food of the young.
-
-Case 9 shows the analysis of rice, and many samples of the grain are
-exhibited in the Collection.
-
-
-SUGAR.
-
-
-Sugar has a chemical composition very nearly resembling starch, but it
-differs in both chemical and physical properties.  Sugar is soluble in
-water, whilst starch is only diffusible through it.  Sugar undergoes the
-process of fermentation, which starch does not.  Sugar has a sweet taste,
-while starch is almost tasteless.  Starch is, however, convertible into
-sugar by the agency of nitrogenous substances.  If starch is placed in
-contact with saliva a little time it becomes soluble, and gives the
-reactions of sugar; and it is probable that in this way starch itself
-becomes absorbed into the blood.  Sugar, like starch, assumes various
-forms, and three of these are found in common articles of diet.  These
-are cane sugar, grape sugar, and milk sugar.
-
-The action of sugar on the system is identical with starch.  As it is
-more readily absorbed into the blood than starch, it is better adapted as
-a force-producer for the young.  Hence it is found supplied to the young
-in all the mammalia, in the milk secreted by their mothers.  That it is
-adapted for the young is shown by the instinctive propensity children
-display to partake of this form of diet.  Although adapted for children,
-the facility with which it decomposes renders it frequently injurious to
-adults.
-
-Most plants contain sugar in their roots.  But in some large quantities
-are deposited, as in the sugar beet, which is employed most extensively
-in France and on the continent of Europe for the supply of sugar for
-dietetical purposes.  A series of specimens illustrating products from
-beet-root, including sugar, from Messieurs Serret, Hamoir, and Co., of
-Valenciennes, are exhibited in the Collection.
-
-Sugar is the basis of all kinds of confectionery, specimens of which are
-exhibited by Messrs. Fortnum and Mason, of Piccadilly, in Case 111.
-
-Samples of sugar are exhibited in Cases 17, 110, 112, and 113, some of
-which have obtained been from other plants than the sugar cane.
-
-Fruits after being saturated with sugar are also preserved and kept dry.
-In Case 15 preserved fruits of various kinds are exhibited by Messrs.
-Fortnum and Mason.  It is in this way that fruits are brought to this
-country which otherwise would not be seen on account of their perishing
-nature.
-
-_Treacle_ or _Molasses_ is the uncrystallized portion of sugar which is
-separated by draining from the brown sugar.
-
-_Grape Sugar_ or _Glucose_ is found in the fruits of plants, and is
-especially abundant in the grape.  Grapes, when dried, are eaten on
-account of the glucose they contain.  They are known in the shops under
-the name of “plums,” “raisins,” and “currants.”  The latter word is a
-corruption of Corinth, the small grape yielding this, being cultivated in
-the vicinity of Corinth, on the classic soil of Greece.
-
-Dried fruits of the grape-vine, presented by Messrs. Fortnum and Mason,
-Piccadilly, are exhibited in Case 14.
-
-_Honey_, which is the stored food of the bee, contains both
-crystallizable and uncrystallizable grape sugar.  The crystals of the
-former may be easily detected by the aid of a low power of the
-microscope.  Samples of British honey, and honey from France, Russia, and
-other countries, may be seen in Cases 18.
-
-_Substances resembling Sugar_, such as dextrin, gum, liquorice, manna,
-&c., are exhibited in Case 107.  Among plants yielding sugar may be noted
-the Chinese sugar millet (Case 17), sweet potato (Case 8), turnips (Case
-11), carrots (Case 11), and Jerusalem artichoke (Case 12), the analyses
-of which are exhibited.
-
-
-FAT AND OIL.
-
-
-Under the names of oil, butter, fat, lard, suet, and grease, a substance
-is used largely as an article of food, which differs from starch and
-sugar in the absence of oxygen gas.  The composition of these oleaginous
-substances may be represented as follows:—Carbon 11 parts; hydrogen 10
-parts; oxygen 1 part.
-
-Oil differs from the other carbonaceous substances in food in not only
-supplying materials for maintaining animal heat, but in forming a part of
-the tissues of the body called fat.  The quantity consumed in animal food
-is very large, constituting frequently more than half of the bulk of the
-food consumed.  It is also found very generally present in the vegetable
-substances used as food.  Although essential as an article of diet in
-certain quantities, oil is less digestible than other kinds of food, and
-those foods which contain it in large quantities are generally
-indigestible.  The principal source of oil used as food from the
-vegetable kingdom is the Olive.  This plant is cultivated in the south of
-Europe.  The part of the plant which contains the oil is the fruit.  The
-seeds of most plants contain oil in addition to starch and other
-principles.  Many seeds are used for obtaining oil for various purposes
-in the arts, as the poppy, rape, mustard, hemp, and flax seeds.  In Case
-20 is a collection of nuts and seeds containing oil commonly eaten as
-food.  Case 21 contains the analysis of the coco-nut; and in the same
-Case that of an African bread called “Dika bread,” both of which
-illustrate food products containing an abundance of oil.  The cocoa, or
-chocolate plant, is one of the most remarkable vegetable productions
-yielding oil, the seeds giving nearly 50 per cent. of a hard oil, or
-butter.  See Case 53.
-
-
-FLESH AND FORCE-PRODUCERS.
-
-
-In Case 4 are shown those ingredients of food, which are capable of
-forming muscle or flesh.  They are made use of in the human body partly
-for the construction of muscle, and partly for the production of
-mechanical force and heat.  They are all nearly identical in their
-chemical composition.
-
-1.  ALBUMEN, made from Eggs and from Blood.  It forms about 7 parts in
-100 of blood, and is always present in lymph and chyle.  Liquid or
-soluble albumen, as shown in the white of egg, coagulates by heat and
-various chemical agents.
-
-2.  ALBUMEN, as found in the juices of carrots, turnips, and cabbages,
-and obtained by boiling their juices.  It is the same body as albumen
-from eggs.
-
-3.  FIBRIN made by stirring blood with a rod.  It is the basis of muscle
-or flesh.  Flesh-fibrin probably bears the same relation to blood-fibrin
-as coagulated albumen does to soluble albumen.
-
-4.  FIBRIN made from Wheat-flour.  It is identical with the fibrin found
-in flesh, but not exactly the same as that found in blood, and is known
-as _Gluten_.
-
-5.  CASEIN prepared from milk, in which it is soluble, owing probably to
-a little alkali: when an acid is added, the Casein curdles or coagulates,
-and then is known as Cheese.  In 100 parts of cows’ milk there are 3½
-parts of Casein.
-
-6.  CASEIN or LEGUMIN as found in peas, beans, lentils, coffee, &c.  The
-Casein of Vegetables is now supposed by most chemists to be identical
-with the Casein or Cheese of Milk, but a few chemists still deny this.
-100 parts of peas contain above 20 parts of Casein.
-
-
-EGGS.
-
-
-Eggs are very nutritious articles of food.  They contain as much oil or
-fat and flesh and force-producing matter as butcher’s meat.  The white is
-not, however, so digestible as the flesh of meat.  They enter into the
-composition of puddings, cakes, buns, and other forms of diet.  They are
-also eaten alone, boiled or fried, and are most digestible when least
-done.
-
-The egg of the domestic fowl is usually eaten, but those of other birds
-are frequently employed as food.  The eggs of the woodcock, plover, and
-other small birds, are esteemed a luxury.  Those of the duck and goose
-have a strong flavour, and those of sea-fowl are fishy.  The eggs of the
-turkey are rich in flavour, whilst those of the guinea-hen have a very
-delicate flavour.  All birds’ eggs may be eaten with impunity.  The eggs
-of the crocodile, and other oviparous reptiles, are eaten in some parts
-of the world.
-
-In Case 61 is a collection of the Eggs of domestic poultry and some other
-birds, together with the analysis of Hen’s Eggs.
-
-                                * * * * *
-
-The Flesh and Force-producers are most abundant in those plants which
-yield the substantive food of man.  These plants belong principally to
-the group of cereal grasses, as wheat, oats, barley, &c., and leguminous
-plants, as peas, beans, lentils, &c.  Of these the most important is
-wheat.  At the western end of the gallery are shown samples of many
-cultivated varieties of wheat, oats, barley, rye, and maize, in the
-straw, and in grain.
-
-The Flesh and Force-producers exist also in large quantities in milk, and
-in the flesh of vertebrate animals, divided into mammals, birds, fishes,
-and reptiles.
-
-
-WHEAT.
-
-
-The wheat plant is grown all over the world, but flourishes mostly
-between the parallels of 25 and 60 degrees of latitude.  It is more
-abundant in the northern than in the southern hemisphere.
-
-The varieties of wheat cultivated in Europe may be divided into those
-whose flowers produce awns, and those without these appendages, or
-_bearded_ and _beardless_ wheats.  The fruits or seeds of these varieties
-are red or white, hence a further subdivision takes place into _red_ or
-_white_, bearded or beardless, wheats.  Amongst the red bearded varieties
-is the fingered Egyptian or Mummy Wheat, which presents the peculiarity
-of several branches bearing fruits proceeding from its central stalk.
-Wheat is also called hard and soft according to its consistence, and
-winter and spring as it is sown at those seasons of the year.  The red
-varieties yield the largest amount of grain, but the white the whitest
-flour.
-
-Wheat is preferred to the other cereal grasses as an article of food on
-account of its containing a larger quantity of flesh-forming matters.
-The flour also may be rendered very white by separating it from the
-husks, or bran, and the fruit is much more easily separated from the
-chaff than is the case with the other cereals.  The proportion of flesh
-and force-producing to those of force-producers only, is more nearly
-adjusted to the requirements of the system in wheat than in any other
-food.  Hence, probably, its very general use as an article of food
-amongst the populations of the hardest working nations in the world.
-
-In Case 26 is an analysis of the various constituents found in a pound of
-wheaten flour.
-
-The chemical analysis of barley, buckwheat, maize, millet, oats, rye, and
-rice may be inspected in the respective cases.
-
-
-BREAD.
-
-
-The most common as well as the most important form in which wheaten flour
-is consumed as food is bread.  In Case 25, which may be called the “Bread
-Case,” the constituent ingredients, with their respective quantities used
-in making bread, are exhibited.  There are three methods of making bread,
-the ordinary or fermented process, the unfermented process, and that
-employed in making aërated bread.  Bread is either _vesiculated_ or
-_unvesiculated_, the latter is called unleavened bread, and consists of
-bread, and of such preparations of flour as are known by the names of
-biscuits, cakes, &c. of which two cases of samples are shown by Messrs.
-Peek, Frean, and Co. of London, and J. W. Mackie and Sons of Edinburgh.
-For other details concerning bread the visitor is referred to the printed
-labels in the case.
-
-
-ANIMAL FOOD OR FLESH.
-
-
-According to the classification of the Food Collection, Flesh is placed
-next to Wheat and other cereals in Group 3, which includes _nitrogenous
-substances capable of producing both flesh and force_.
-
-Animal food is composed of the same materials as vegetable food.  It is
-formed of the same elements, and presents the same proximate principles.
-It contains water and mineral matters of the same kind as plants.  Its
-force-producing substances appear in the form of fat, and its flesh and
-force-producing substances in the form of fibrin and albumen.
-
-
-MILK.
-
-
-Of all animal foods milk is the most important, as it may be regarded as
-the type of human food.  Case 55 contains an analysis of cow’s milk,
-human milk, and asses milk, and is accompanied with explanatory labels.
-
-Milk is preserved in various ways, so that it may be taken on long
-voyages or otherwise employed as a diet where living animals cannot be
-kept to produce it.  It is preserved both in a liquid and solid state.
-The latter mode of preparation appears to have the advantage.
-
-Butter is formed from cream by the process of “churning.”  The casein is
-held in solution in the milk by the aid of certain salts; when these are
-removed by acids the casein coagulates, and forms “curds.”  When the curd
-is removed with the butter and pressed it forms cheese.  The best and
-highest-priced cheeses are those in which there is most butter.  The
-casein without the butter is hard and indigestible.
-
-
-THE FLESH OF ANIMALS.
-
-
-At the western end of the gallery over the upright cases containing
-wheat, barley, oats, maize, &c., are arranged some selected heads of oxen
-in illustration of the principal breeds in this country.
-
-The Case, 56, is specially devoted to the composition of one pound of
-beef, mutton, pork, veal, lamb, and fowl.  Wax models represent the
-substances, and each analysis is accompanied with descriptive printed
-labels.
-
-In Case 70 are seen mounted specimens of the varieties of hares and
-rabbits indigenous to the United Kingdom.
-
-The flesh of birds, fish, and reptiles is also represented in the
-Collection.
-
-Cases 63 and 64 contain mounted examples of the varieties of pheasant
-successfully introduced into Great Britain, and a series of grouse,
-ptarmigan, capercailzie, &c., as representing the game birds of that
-family.
-
-FISH is represented in the Collection by mounted specimens of the
-commoner kinds of fish brought to market, and by the analysis of a pound
-of salmon, mackerel, sole, conger eel, herring, and pike.
-
-FISH yield a larger number of species used as food by man than either
-birds or quadrupeds.  There are but few fishes caught in the fresh waters
-and seas of Great Britain that may not be eaten with impunity.  In some
-countries the only animal food known is fish.  The flesh of fish contains
-less oil or fat, and a larger quantity of mineral matters than the flesh
-of birds or mammals.  The digestibility of fish is not so great as that
-of butcher’s meat; hence, generally, it is not so nutritious as the flesh
-of birds or quadrupeds.  Fish is undoubtedly a valuable as well as an
-agreeable article of diet, and should, where possible, be introduced into
-all dietaries.
-
-In connexion with fish the collection illustrating Economic Fish Culture,
-mainly belonging to, and superintended by, Mr. Frank Buckland, Her
-Majesty’s Inspector of Salmon Fisheries, should not be left unmentioned,
-although not forming a part of the Food Collection in the Branch Museum
-at Bethnal Green.  This collection illustrates the science of breeding
-salmon, trout, and other fish by artificial means.  It also includes a
-large number of casts of different kinds of fish, and a series of nets
-and other apparatus used in the legal and illegal capture of fish.  At
-present it is exhibited in the arcades on the western side of the Royal
-Horticultural Gardens at South Kensington.  During the period of the
-International Exhibition it is not accessible except to visitors to the
-Exhibition; but when the Exhibition is not going on, visitors can see the
-Museum of Economic Fish Culture under the rules and regulations which
-govern the South Kensington Museum, with which it is officially connected
-as an addition to the Food Collection.
-
-Lobsters, crabs, prawns, and shrimps, are exhibited in the collection in
-illustration of the edible animals belonging to the crustacea; and of
-molluscous animals, embracing the shell fish of the rivers and oceans,
-examples of the oyster, scallop, whelk, periwinkle, common snail, and
-Roman snail, are shown.  (See Cases 59 and 60.)
-
-Of reptiles, but few are eaten in this country as food.  Their flesh is,
-however, white and delicate, and rich in gelatin and fat.  No accurate
-analysis seems to have been published of the flesh of these animals.  The
-flesh of the green turtle is consumed in considerable quantity, and of it
-the famous turtle soup is made.  The common and edible frog are eaten on
-the continent; and the land tortoise, common on the coast of the
-Mediterranean, is eaten by the inhabitants of Italy and the Levant.  The
-flesh of the crocodile, alligator, and iguana, is also consumed in the
-countries where such creatures abound.
-
-
-PEAS, BEANS, AND CHEESE.
-
-
-These substances are next in the order of classification by reason of the
-large quantity of a flesh and force-producing substance contained in them
-called _casein_.  The casein of vegetables is now supposed by most
-chemists to be identical with the casein or cheese of milk.  The
-constituents or ingredients in one pound of peas, and in one pound of
-beans, are shown in Cases 30 and 31.  The visitor may examine a
-collection of beans from various foreign countries arranged in the Cases
-at the western end of the Collection.
-
-Lentils are shown in Case 30.  By examining the analysis of this
-extremely nutritious product, the large proportion of casein is at once
-perceived.
-
-
-
-CLASS II.—MEDICINAL OR AUXILIARY.
-
-
-The Food Substances in this Class are divided into _four_ groups,
-namely:—Those containing alcohol, those containing volatile oils, those
-containing acids, and those containing alkaloids, which act upon the
-nervous system as stimulants or sedatives.
-
-
-BEER.
-
-
-The most common form in which alcohol is employed in this country is that
-of beer.  Beer is distinguished from other alcoholic beverages by the
-addition of hops, which are the female catkins of a plant extensively
-grown in this country.  Case 35 contains the materials from which porter
-is brewed, and illustrates the changes which malt undergoes during its
-conversion into beer.  The analysis of stout, porter, pale ale, mild ale,
-and strong ale are exhibited in Case 35, and the quantities of water,
-alcohol, sugar, and acetic acid are shown in an imperial pint of each.
-Next to beer the beverages containing alcohol consumed in this country
-are wines.  The visitor is referred to the printed descriptive labels for
-details concerning the sources and manufacture of various wines from the
-juice of fruits, especially grapes.  In Case 36 the quantities of water,
-alcohol, sugar, and tartaric acid, are shown in an imperial pint of the
-following wines:—Port, Brown Sherry, Pale Sherry, Claret, Burgundy, Hock,
-Moselle, Champagne, and Madeira.
-
-In this country wines are made from oranges, raisins, gooseberries,
-currants, elderberries, and other fruits.  They are usually called
-“home-made” or “British” wines.  They contain other acids besides
-tartaric, hence the necessity of adding to them large quantities of sugar
-to cover the taste of the acid.  Samples of British wines are exhibited
-in the Collection.
-
-
-DISTILLED SPIRITS.
-
-
-The terms “distilled” and “ardent” spirits are applied to alcoholic
-beverages which contain a very large per-centage of alcohol.
-
-Those most commonly used are Gin, Rum, Whisky, and Brandy.
-
-Alcoholic drinks when taken into the stomach act injuriously upon the
-mucous membrane, and when absorbed into the blood excite the nervous
-system.  When taken in too large quantities, or upon an empty stomach,
-they lay the foundation of diseases of the stomach and surrounding
-organs, which often terminate in death.  Their action on the nervous
-system, though pleasant and agreeable, and even healthful in small
-quantities, becomes a source of fearful disease when carried to excess.
-
-It is difficult to procure alcohol pure, and distilled spirits always
-contain a certain quantity of water.  A spirit having a density of .920
-is called “proof spirit” in this country; and when distilled spirits
-contain more or less alcohol than this, they are said to be “_under_” or
-“_above_” proof.
-
-The quantities of alcohol, water, and sugar in an imperial pint of
-Brandy, Rum, and Gin, are shown in the Case 39.
-
-The physical degeneracy and moral degradation attendant upon taking
-alcohol in excess are well known; and no language is too strong to
-condemn the folly and wickedness of those who thus convert one of the
-blessings of Providence into a curse.
-
-In Cases 38 the visitor will see samples of alcohol obtained from various
-sources; also a variety of flavored spirits, or “liqueurs,” from various
-countries, and a Japanese spirit or liqueur, distilled from rice, called
-“soke,” or “saki.”
-
-
-VOLATILE OILS.
-
-
-There is a large class of substances which are added to food for the
-purpose of giving it flavour, and which on account of the volatile oils
-they contain act as stimulants.  These substances are known as Spices and
-Condiments.  They also serve as the basis of a large number of sauces,
-which are sold ready prepared for the purpose of being added to cooked
-food.  There is some difficulty in separating Spices from Condiments, but
-the former are more generally eaten with sugar, the latter with salt.
-
-In Cases 40 to 43 will be found an extensive series of Spices and
-Condiments from various parts of the world.
-
-
-FLAVORERS.
-
-
-There is another class of substances, which cannot be called either
-condiments or spices, but which are extensively employed to render the
-taste of food more agreeable.  Among these may be noticed (see Case 44)
-oil of bitter almonds, vanilla, lemon, orange, and citron peel.
-
-One of the most interesting discoveries of modern chemistry is the nature
-of those essences which give the various flavours to fruits.  These
-“artificial fruit essences” have been so skilfully imitated in the
-laboratory of the chemist that they are extensively employed to flavour
-confectionery, &c.  Examples of these artificially prepared fruit
-essences, may be seen in the case.
-
-
-ACIDS.
-
-
-Many of the organic acids resemble closely in their composition starch
-and sugar, and may to a certain extent act on the system in the same way.
-In the classification adopted in the Food Collection, they are classed
-under _medicinal or auxiliary food_.
-
-_Acetic Acid or Vinegar_ is obtained either from the oxidation of alcohol
-in fermented liquors, or from the distillation of wood.  Common vinegar
-is obtained from the oxidation of the fermented wort of malt.  A series
-of preparations illustrating the processes undergone in the formation of
-vinegar from malt has been presented to the collection by Messrs. Beaufoy
-and Co.
-
-_Citric Acid_ is contained in many fruits, but exists in greatest
-abundance and purity in the fruits of the orange, the lemon, the citron,
-the shaddock, the pommeloe, the lime, and others.  All these fruits
-contain citric acid, and varying proportions of sugar.  Citric acid can
-be separated from the juice of these plants in a crystalline form.
-
-_Tartaric Acid_ is found in the juice of the fruits of the vine tribe,
-more especially of the common vine.  This acid gives the acidity to the
-fruit of the grape, and is the acid present in wines.
-
-_Malic Acid_ is contained in the fruits of the natural order Rosaceæ.  It
-has the same general properties as the other acids, and is contained
-alone in apples and pears; whilst in cherries, plums, &c. it is mixed
-with other acids.
-
-_Oxalic Acid_ is contained in the wood sorrel, also in the common sorrel,
-and various species of rhubarb.  Species of the latter genus are
-extensively cultivated in this country, and the stalks of their large
-leaves cut up and made into pies, puddings, &c.  They are ready for use
-early in the spring, and are an excellent substitute for fruit in pies
-and tarts at that season of the year.  Although oxalic acid is a _poison_
-when taken in considerable quantities, as ordinarily consumed it probably
-acts in the same way on the system as other acids.
-
-For examples of Acids, Pickles of various kinds, &c., see Case 23.
-
-
-ALKALOIDS ACTING AS STIMULANTS OR SEDATIVES.
-
-
-The next and last group is that of Food Substances containing alkaloids,
-which act upon the nervous system as stimulants or sedatives.  The
-principal examples are Tea, Coffee, Cocoa, Tobacco, Hemp, and Opium.
-
-Tea and Coffee have hardly any other properties in common than the
-possession of an alkaloid called _Theine_ or _Caffeine_, which is
-identical in the two.  Chocolate contains a peculiar alkaloid called
-_Theobromine_.  Paraguay tea or “maté” is the only other substance
-extensively used as a dietetic infusion that contains _theine_; in South
-America it occupies the same position in domestic economy as Chinese tea
-does in this country.  Case 46 exhibits the chemical analysis of a pound
-of ordinary good Chinese Tea; and in Cases 47, 48, and 99, contiguously
-placed, are numerous samples of tea from China, Japan, Java, Brazil, and
-East India.
-
-The analysis of a pound of Coffee is shown in Case 50; and many samples
-of raw coffee from various parts of the world are exhibited.  The
-visitor’s notice is directed to the printed descriptive label concerning
-Coffee, which is suspended near the case containing the analysis.
-
-_Cocoa_ is represented by the analysis of a pound of Cocoa paste in Case
-53, and by a series of the fruit pods containing the seed or nuts,
-presented by Messrs. Fry and Son, of Bristol, as well as by various
-preparations and confections.  The distinguishing feature of its
-composition consists in the large quantities of fat and albumen which it
-contains; so that Cocoa not only acts as an alternative through its
-_theobromine_, but as a force-producing and flesh and force-producing
-food.  Samples of the commercial varieties of the nuts or seeds from
-various countries are exhibited.
-
-
-TEA AND COFFEE SUBSTITUTES.
-
-
-A variety of substances are exhibited in Case 49 in illustration of the
-use of the leaves of various plants for making potable infusions.  The
-most important is Paraguay tea or “maté,” which contains the same
-alkaloid called _theine_, as the Chinese tea plant.  A quantity of “maté”
-is shown, with calabash or dried gourd for making the infusion, and
-sucking pipe for drinking it.  A large number of substances have been
-employed from time to time as substitutes for Coffee, and prepared in the
-same way.  Many of them are shown in Case 52.  In this country none of
-these so-called Coffee Substitutes have established themselves in public
-reputation, and are seldom sold.  Some of them, however, are used as
-adulterants of Coffee.
-
-
-TOBACCO.
-
-
-Although Tobacco has been only comparatively recently introduced amongst
-the inhabitants of the Old World, it is more extensively employed than
-any other narcotic.  It is the produce of various species of the genus
-_Nicotiana_.  The practice of smoking the leaves of these plants was
-introduced from the New World.  The species, which is a native of
-America, and which supplies the greater proportion of the Tobacco smoked
-in Europe, is the _Nicotiana Tabacum_.  The leaves of these plants
-contain an active and highly poisonous principle called _Nicotine_, which
-is the agent that produces the narcotic effect experienced in smoking.
-This narcotic effect resembles in some measure that of alcohol.  Tobacco
-has, however, a less stimulant effect than alcohol, and produces,
-especially at first, a greater derangement of the general nervous system.
-
-The chemical analysis of one pound of Tobacco is exhibited in Case 98.
-Cases 93 to 97 contain a series of specimens of the leaves of species and
-varieties of Tobacco cultivated in various parts of the world, with
-samples also of the Cigars and Tobaccos manufactured from them.
-
-Examples of varieties of Snuffs used in this and other countries will be
-seen in Case 97.  Snuffs are usually made from the stalks and ribs of
-tobacco leaves.  Tobacco is liable to be adulterated with the leaves of
-other plants; these, however, can be detected under the microscope.
-Specimens of Tobacco adulterated with other leaves are illustrated in the
-diagram near the cases.
-
-Opium is used extensively as a medicine, on account of its power of
-alleviating pain and inducing sleep.  It is a very powerful, and
-consequently dangerous narcotic poison, and should never be taken except
-under medical advice.  In small doses it acts as a stimulant.  On account
-of this latter property and its subsequent soothing influence, it has
-been indulged in by man, and is consumed largely in China and other parts
-of the world as a dietetical luxury.  When taken for this purpose it is
-smoked, and is generally consumed with tobacco or some other leaf in a
-pipe.  Pipes used for this purpose in China are exhibited in the cases
-containing Chinese food, with a collection of Chinese tobaccos, most of
-which appear to contain Opium.
-
-The practice of “opium eating,” as it is called, exerts a most
-prejudicial effect upon the system; and although not rapidly destroying
-life, the victim of this habit is after a time rendered perfectly
-miserable if not able to procure this indulgence.  As is the case with
-alcohol and tobacco, the system becomes accustomed to the use of this
-narcotic, and prodigious quantities have been consumed by those who have
-addicted themselves to the practice of taking it for the sake of its
-effect on the system.
-
-A series of preparations from Opium, presented by the Society of
-Apothecaries, Apothecaries Hall, and specimens of other narcotic agents
-are exhibited in Case 92.  The fruits of narcotic plants are sometimes
-consumed in this country in mistake for other plants, producing fatal
-effects.  Examples of some of these poisonous plants are exhibited in the
-Collection, as well as diagrams of others.
-
-                                * * * * *
-
-Before closing this necessarily brief Guide to the Food Collection, it
-may be as well to notice some illustrations which may be deemed
-exceptional to the Classification.
-
-_Fungi_.—The group of Fungi contains a number of plants which are eaten
-as food, whilst many of them act as virulent poisons.  Those which are
-edible contain varying quantities of starch, sugar, woody fibre, and
-albumen, together with an acid called _fungic_ acid.  A large number of
-species are eaten on the continent of Europe, which are not used in this
-country at all.  Models of the common Mushroom, the Morel, and the
-Truffle, are shown, as well as preserved specimens.
-
-The visitor should notice the large Truffle from Australia called “Native
-Bread.”  It is in Case 34.
-
-A series of coloured diagrams or drawings of British Fungi taken from
-living specimens, both edible and poisonous, are also exhibited, having
-been purchased from the artist, H. Worthington Smith, Esq., F.L.S.
-
-_National Foods_.—Various food products of foreign nations are included
-in the Collection, and for the sake of illustrating _National Food_ have
-been kept separate.  It is hoped that other collections of the same kind,
-illustrating _national peculiarities of diet_ may be formed and presented
-to the Museum.
-
-In Cases 72 to 78 is an important collection of Chinese Food, which was
-received in 1859.  The collection was procured from two districts,
-Shanghae and Foo-Chow-Foo, and contains many curious and interesting
-edible substances and preparations, some of them new to this country.
-Descriptive labels are attached to every specimen.
-
-Japanese, Siamese, and East Indian food products are shown in Cases 81 to
-86.
-
-In Case 79 will be noticed a series of _edible birds’ nests_ from China,
-Siam, Java, Borneo, and other countries.  These nests are formed by
-swallows, two specimen of which are shown in the case.
-
-
-ECONOMIC ENTOMOLOGY APPLIED TO FOOD AND FORESTRY.
-
-
-This Collection, formed and arranged for the Department of Science and
-Art by Andrew Murray, Esq., F.L.S., is exhibited at the eastern end of
-the gallery, partly on the wall, and partly in glazed cases on the
-counter.  It is intended to illustrate the ravages of such insects as are
-known to be destructive to alimentary substances, or that are noxious or
-injurious to man and domestic animals.  Also, those insects known to be
-destructive to timber, or otherwise exemplifying the science of
-Entomology in its relation to Forestry.  The Collection is contained in
-42 cases, to which belong 31 framed diagrams and drawings.  This
-Entomological Collection is yet incomplete, and may be considered as
-still in course of formation.
-
-
-ADULTERATION OF FOOD.
-
-
-The extensive employment of various substances for the Adulteration of
-Food has led to the formation of a collection of those more commonly
-employed.  In Cases 97 and 98 these substances are arranged according as
-they have been obtained from the animal, vegetable, or mineral kingdom.
-They have been selected principally from the results obtained by Dr.
-Hassall, and made known in his work “On the Adulteration of Food.”
-
-The adulteration of _Milk_ with _Water_ is shown in Case 54.  These
-examples are renewed weekly; and the use of the _lactometer_ or _milk
-measurer_, is also exemplified in the same case.  The goodness of milk
-can also be ascertained by means of the microscope.  The diagrams on the
-wall represent good cream, good pure milk, bad milk, and the curd of milk
-as seen under the microscope.
-
-                                * * * * *
-
-                                * * * * *
-
-                                * * * * *
-
-                                 LONDON:
-           Printed by GEORGE E. EYRE and WILLIAM SPOTTISWOODE,
-             Printers to the Queen’s most Excellent Majesty.
-                   For Her Majesty’s Stationery Office.
-                           [4018.—5000.—7/72.]
-
-                                * * * * *
-
-                                * * * * *
-
-
-
-
-_The following Publications are on Sale at the Catalogue Stall_.
-
-
-CATALOGUE of the COLLECTION lent by SIR RICHARD WALLACE, BART.
-_Sixpence_.
-ALPHABETICAL INVENTORY of the FOOD COLLECTION.  _Sixpence_.
-BRIEF GUIDE to the FOOD COLLECTION.  _One Penny_.
-BRIEF GUIDE to the ANIMAL PRODUCTS COLLECTION.  _One Penny_.
-SCIENCE DIRECTORY, with Regulations for Establishing and Conducting
-Science Schools and Classes.  _Sixpence_.
-ART DIRECTORY, with Regulations for promoting Instruction in Art.
-_Sixpence_.
-
-                                * * * * *
-
-*** _For information as to instruction in Science and Art in the Schools
-established in the Eastern and North-eastern districts of London_, _see
-the end cover_.
-
-                                * * * * *
-
-
-
-
-Instruction in Science and Art in the Eastern and North-Eastern Districts
-of the Metropolis, in connexion with the Science and Art Department.
-
-
-1.  Metropolitan District Schools of Art are established at the following
-placed in the Eastern and North-eastern Districts:—
-
-  St. Thomas’ Charterhouse, Goswell Street Road.
-
-  Spitalfields, 12, White Lion Street, Norton Folgate.
-
-  North London, Sandringham Road, Kingsland.
-
-These Schools are open in the evening from 7 to 9.  There are female
-classes at each school.  Applications for admission, prospectuses, or any
-other information to be made at the schools in each district.
-
-2.  Night classes for instruction in drawing in connexion with the
-Science and Art Department are held in the following schools:—
-
-  Bethnal Green National School.
-
-  Hackney Parochial School.
-
-  Mile End, Church Street School.
-
-  Poplar, All Saints’ National School.
-
-     „      St. Saviour’s National School.
-
-  Stepney, St. Paul’s School.
-
-     „      St. Philip’s National School.
-
-  Whitechapel, St. Paul’s National School.
-
-Science classes, in various branches of science, also in connexion with
-the Department have been formed in the following schools:—
-
-Bethnal Green      Birkbeck School.
-
-                   Abbey Street School.
-
-                   National School.
-
-                   St. James the Less, National School.
-Bow                Baptist Chapel School.
-
-                   (Bow North) Old Ford Road School.
-Hackney            Parochial School.
-
-                   St. Thomas Square School.
-Kingsland          North London School of Art, Sandringham Road.
-Mile End           Church Street School.
-
-                   Church of England Young Men’s Society.
-Poplar             St. Saviour’s National School.
-
-                   St. Mary’s School.
-
-                   Boys’ National School.
-
-                   (Poplar Bromley) William Street.
-Stepney            Colet Boys’ School.
-
-                   Blue Coat School.
-
-                   St. Paul’s School.
-
-                   St. Philip’s National School.
-
-Information as to fees, &c. can be obtained on application at these
-schools.
-
-4.  The _Science Directory_ and _The Art Directory_, price 6_d._ each,
-published by the Science and Art Department, contain full particulars of
-the regulations for establishing and conducting Science and Art schools
-and classes, with lists of those in operation.  To be had at the
-Catalogue Stall.
-
-
-
-
-BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM.
-
-
-                                OPEN DAILY
-
-                            (except Sundays).
-
-                                * * * * *
-
-                      MONDAY, TUESDAY, AND SATURDAY,
-
-                             ADMISSION FREE,
-
-                         From 10 A.M. to 10 P.M.
-
-                                * * * * *
-
-                     WEDNESDAY, THURSDAY, AND FRIDAY,
-
-                   STUDENTS’ DAYS,—ADMISSION SIXPENCE,
-
-        From 10 A.M. to 4, 5, or 6 P.M., according to the Season.
-
-TICKETS OF ADMISSION on Students’ days (available both for the Bethnal
-Green Museum and the South Kensington Museum) are issued at the following
-rates:—_Weekly_, 6_d._; _Monthly_, 1_s._ 6_d._; _Quarterly_, 3_s._;
-_Half-Yearly_, 6_s._; _Yearly_, 10s.  _Yearly_ Tickets are also issued to
-any school at 1_l._, which will admit all the pupils of such schools on
-all Students’ days.  To be obtained at the Catalogue Sale-Stall of the
-Museum.
-
-   The above arrangements are similar to those of the South Kensington
-                                 Museum.
-
-
-
-
-FOOTNOTES.
-
-
-{7}  The whole of the official correspondence on the subject of the
-establishment of this Branch Museum has been printed as a Parliamentary
-Paper No. 218, session of 1872.
-
-{9}  _Advantage has been taken to incorporate in this Guide much of the
-information contained in the Guide to the Collection_ (_now out of
-print_), _compiled by Dr. Lankester_, _in_ 1863, _for the Science and Art
-Department_.
-
-
-
-
-***END OF THE PROJECT GUTENBERG EBOOK A BRIEF GUIDE TO THE FOOD
-COLLECTION***
-
-
-******* This file should be named 64712-0.txt or 64712-0.zip *******
-
-
-This and all associated files of various formats will be found in:
-http://www.gutenberg.org/dirs/6/4/7/1/64712
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-
-The Project Gutenberg eBook, A brief guide to the Food Collection, by
-Henry Cole
-
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions 
-whatsoever. You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at 
-www.gutenberg.org. If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-
-
-
-Title: A brief guide to the Food Collection
-
-
-Author: Henry Cole
-
-
-
-Release Date: March 6, 2021  [eBook #64712]
-
-Language: English
-
-Character set encoding: ISO-646-US (US-ASCII)
-
-
-***START OF THE PROJECT GUTENBERG EBOOK A BRIEF GUIDE TO THE FOOD
-COLLECTION***
-</pre>
-<p>Transcribed from the 1872 George E. Eyre and William
-Spottiswoode edition by David Price.</p>
-<p style="text-align: center"><span class="GutSmall">SCIENCE AND
-ART DEPARTMENT</span><br />
-<span class="GutSmall">OF THE COMMITTEE OF COUNCIL ON
-EDUCATION.</span></p>
-
-<div class="gapshortdoubleline">&nbsp;</div>
-
-<div class="gapspace">&nbsp;</div>
-<p style="text-align: center">BETHNAL GREEN BRANCH OF THE<br />
-SOUTH KENSINGTON MUSEUM.</p>
-
-<div class="gapshortline">&nbsp;</div>
-<h1>A BRIEF GUIDE<br />
-<span class="GutSmall">TO</span><br />
-THE FOOD COLLECTION.</h1>
-<p style="text-align: center"><span
-class="GutSmall">(</span><span class="GutSmall"><i>FIRST
-ISSUE</i></span><span class="GutSmall">.)</span></p>
-<p style="text-align: center">
-<a href="images/tpb.jpg">
-<img alt=
-"Decorative graphic"
-title=
-"Decorative graphic"
- src="images/tps.jpg" />
-</a></p>
-<p style="text-align: center">LONDON:<br />
-PRINTED BY GEORGE E. EYRE AND WILLIAM SPOTTISWOODE,<br />
-<span class="GutSmall">PRINTERS TO THE QUEEN&rsquo;S MOST
-EXCELLENT MAJESTY.</span><br />
-<span class="GutSmall">FOR HER MAJESTY&rsquo;S STATIONERY
-OFFICE.</span></p>
-<p style="text-align: center">1872.</p>
-
-<div class="gapshortline">&nbsp;</div>
-<p style="text-align: center"><i>Price One Penny</i>.</p>
-<p>29951.</p>
-<h2><a name="page3"></a><span class="pagenum">p. 3</span>THE
-BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM.</h2>
-<p style="text-align: center"><span class="GutSmall">UNDER THE
-DIRECTION OF THE LORDS OF THE COMMITTEE OF COUNCIL ON
-EDUCATION.</span></p>
-<p class="gutlist">Lord President, <span class="smcap">The</span>
-MARQUESS <span class="GutSmall">OF</span> RIPON, K.G.</p>
-<p class="gutlist">Vice-President, <span class="smcap">The Right
-Hon</span>. W. E. FORSTER, M.P.</p>
-
-<div class="gapshortdoubleline">&nbsp;</div>
-<p>I.&nbsp; In tracing the origin of the Branch Museum of Science
-and Art at Bethnal Green it will be necessary to refer, though
-briefly, to the early days of the parent institution, at South
-Kensington, from whence a considerable portion of the new edifice
-and of its contents have been derived.</p>
-<p>II.&nbsp; The South Kensington Museum stands on 12 acres of
-land, acquired by the Government at a cost of 60,000<i>l.</i>,
-being a portion of the estate purchased by Her Majesty&rsquo;s
-Commissioners for the Exhibition of 1851, out of the surplus
-proceeds of that undertaking.</p>
-<p>III.&nbsp; Here, in 1855, a spacious building was constructed,
-chiefly of iron and wood, under the superintendence of the late
-Sir William Cubitt, C.E., at a cost of 15,000<i>l.</i>, intended
-to receive several miscellaneous collections of a scientific
-character mainly acquired from the Exhibition of 1851, and which
-had been temporarily housed in various places.</p>
-<p>IV.&nbsp; In addition to the collections already alluded to,
-the whole of the Fine Art collections which had been exhibited at
-Marlborough House since 1852 were also removed thither, and these
-were supplemented by numerous and valuable loans by Her Majesty
-the Queen and others.</p>
-<p>V.&nbsp; This building was opened on June 22nd, 1857, as <span
-class="smcap">The South Kensington Museum</span>.&nbsp; Although
-in many respects well suited to its purpose, this iron building
-was avowedly of a temporary character, and from the first it was
-intended to replace it by buildings of a more architectural
-character and of more substantial materials.&nbsp; The erection
-of these permanent buildings was commenced at once, and at the
-beginning of the year 1865 sufficient progress had been made to
-render the removal of the iron building necessary.</p>
-<p><a name="page4"></a><span class="pagenum">p. 4</span>VI.&nbsp;
-It appeared to the Lords of the Committee of Council on Education
-that &ldquo;this iron building might usefully be divided into
-three portions, and that one of these portions might be offered
-to the proper authorities in the north, east, and south of London
-respectively, at a nominal sum, in order to assist in the
-formation of district museums, security being required for the
-completion of each portion in a suitable manner, and for its
-permanent appropriation to public uses.&rdquo;&nbsp; After some
-correspondence with other Departments of the Government, it was
-decided that measures should be taken for carrying out this
-proposal.</p>
-<p>VII.&nbsp; On May 6, 1865, a meeting of noblemen and gentlemen
-interested in the establishment of Suburban or Metropolitan
-District Museums was held at the South Kensington Museum, the
-Lord President of the Council, Earl Granville, being in the
-chair, at which the proposal was fully discussed, and a strong
-desire was expressed by the representatives of the various
-suburban districts of the north, east, and south of London to
-secure a share of this building, the great difficulty felt in
-each case being the providing of a suitable site.&nbsp; It was
-decided that after a period of six months each district should be
-at liberty to put in its claim to a portion of the iron building,
-and send its application to the Science and Art Department.</p>
-<p>VIII.&nbsp; On March 7th in the following year (1866) Mr. now
-Sir Antonio Brady addressed the following letter to the Lord
-President of the Council:</p>
-<blockquote><p style="text-align: right">Stratford, E., 7 March
-1866.</p>
-<p>May it please your Lordship,</p>
-<p><span class="smcap">When</span> I and others acting with me
-had the honour of attending the meeting held under your
-Lordship&rsquo;s presidency, in the Lecture Room of South
-Kensington Museum, on the 6th May last, on the subject of Local
-Metropolitan Museums, I put in a plea on behalf of the million
-artisans inhabiting the densely populated manufacturing and
-labouring districts in the East of London; and I pointed to a
-site most admirably placed in the very centre of the East-end,
-which I then hoped might be made available for the proposed
-museum.</p>
-<p>The land in question, containing about 4&frac12; acres, is
-close to Mile-end Station, one mile from Shoreditch on the Great
-Eastern Railway; it is near the junction of the Hackney and
-Cambridge Heath Roads, and is the centre of a network of
-railways, and omnibuses run in all directions, at twopenny and
-threepenny fares to and from all parts of London.</p>
-<p>The site is about one mile and three quarters from the Bank of
-England, and two miles from the General Post Office, and taking
-the proposed site as a centre, within a radius of two miles are
-comprised a <a name="page5"></a><span class="pagenum">p.
-5</span>large portion of the following extensive districts, viz.:
-City of London, Shoreditch, Finsbury, St. Luke&rsquo;s, Old
-Street, Hoxton, Islington, De Beauvoir Town, Canonbury,
-Ball&rsquo;s Pond, Kingsland, Dalston, Clapton, Homerton,
-Hackney, Victoria Park, Old Ford, Bow, Stepney, Limehouse, Poplar
-(including West India Docks), parts of Rotherhithe and Bermondsey
-(including Surrey and Commercial Docks), Shadwell, Wapping, St.
-George&rsquo;s-in-the-East (including London and St.
-Katharine&rsquo;s Docks), Tower, Whitechapel, and Mile-end.</p>
-<p>This circle of two miles radius embraces the N.E. and E.
-postal districts, part of the N. district, and parts of the E.C.
-and S.E. districts.</p>
-<p>The land in question was bought as a gift to the poor in King
-James&rsquo;s reign, when this part of London was open fields,
-and the trustees, with the consent of the Charity Commissioners,
-have unanimously agreed to sell the land for the purposes of the
-proposed museum, and to invest the purchase-money, which has been
-conditionally offered and accepted.</p>
-<p>I have now the pleasure of informing your Lordship that, if
-this site is acceptable to the Government, I am authorised, on
-the part of the committee acting with me, to guarantee to raise
-the purchase-money necessary to acquire the fee simple, and to
-offer this magnificent site to the Government for the purpose of
-erecting thereon a museum for the East-end of London.</p>
-<p>The site is marked red in the accompanying maps, and is more
-particularly described in the plan hereunto annexed; it will be
-seen that it occupies a most commanding position.&nbsp; There is
-no other suitable spot unbuilt on, but if we had the choice of
-any ground in the East-end we should recommend the position of
-this site in preference to any other.</p>
-<p>It is not my purpose to enter on the advantages of local
-museums.&nbsp; After what passed at the meeting at South
-Kensington, the value of institutions such as we wish to see
-established in the East-end is admitted on all hands; but what I
-desire respectfully to submit to your Lordship is the kind of
-museum which those acting with me would wish to see erected.</p>
-<p>During the past year the subject of local museums has been
-much ventilated, and as the time has now arrived when it seems a
-necessity to provide more room for the great national
-collections, we respectfully submit that it is a good and fitting
-opportunity to make the national collections more useful and more
-accessible than they now are, and I trust this splendid site may
-induce the Government to entertain the propositions I have the
-honour to submit for their consideration.</p>
-<p>1st.&nbsp; From inquiries made since the meeting last May, it
-is found that it will be utterly and entirely impracticable for a
-permanent building to be erected by local efforts, or to maintain
-the necessary staff if a building were otherwise provided; and we
-feel that this could only efficiently be done by the Government
-as a part of one comprehensive scheme.&nbsp; We find it will
-require all our efforts to raise the funds to pay for the site,
-and under these circumstances we humbly submit to your Lordship
-<a name="page6"></a><span class="pagenum">p. 6</span>that the
-Government should, in exchange for the site, take the whole
-matter into their own hands as a national affair.</p>
-<p>2ndly.&nbsp; The scheme that commends itself most to our minds
-is, not to distribute the superfluities of the British Museum
-<i>piecemeal</i> amongst several local museums, but that typical
-collections illustrating one branch of science should be arranged
-in one of several museums in different quarters of the
-metropolis.&nbsp; The British Museum would thus be relieved of
-its plethora without impairing the value of any one collection;
-for instance, the natural history collections may be kept
-together in one place, the ethnological in another, so that
-anyone requiring to study any particular branch would know to
-what museum to resort.</p>
-<p>In any plan of a museum that may be adopted for the
-improvement of the working classes, we submit that if they are to
-benefit by it to the fullest extent, it must be placed in a
-neighbourhood accessible to them, and must be open of an
-evening.&nbsp; We submit that it be made <i>educational in the
-widest sense of the word</i>, and that convenient and comfortable
-refreshment-rooms be added to the other attractions of the
-place.</p>
-<p>I am to request that your Lordship will be pleased to
-communicate your wishes in this matter, that we, on our part, may
-at once take the necessary means to give legal effect to this
-arrangement, if concurred in by your Lordship.</p>
-<p>The land being unoccupied would be available immediately the
-preliminary agreements were finally settled.</p>
-<p style="text-align: center">I have, &amp;c.</p>
-<p style="text-align: right">(Signed) Antonio Brady, J.P.,<br />
-<i>Honorary Secretary</i>.</p>
-<p>To the Right Honourable Earl Granville, K.G., Lord President
-of Her Majesty&rsquo;s Most Honourable Privy Council.</p>
-</blockquote>
-<p>IX.&nbsp; This letter was at once taken into favourable
-consideration by the Lords of the Committee of Council on
-Education, Earl Granville and Mr. Bruce being respectively
-President and Vice-President.&nbsp; A change of Government
-shortly afterwards took place which caused some delay, but on
-December 6, 1866, the Duke of Buckingham being President and Mr.
-Corry Vice-President, a minute was passed recommending the
-proposal to the favourable consideration of the Lords
-Commissioners of Her Majesty&rsquo;s Treasury, and asking that an
-estimate of the probable cost might be included in the votes of
-the ensuing year.&nbsp; The following paragraph occurs in this
-minute:&mdash;</p>
-<blockquote><p>&ldquo;My Lords regret that Mr. Brady&rsquo;s
-offer on behalf of Bethnal Green can be adduced as the sole proof
-of the practical earnestness of the several districts of the
-metropolis to act in establishing district museums.&nbsp; Their
-Lordships, therefore, propose <a name="page7"></a><span
-class="pagenum">p. 7</span>that the iron columns, flooring,
-stairs, window fittings, heating arrangements, &amp;c. of the
-whole of the iron building should be re-erected as soon as
-practicable at Bethnal Green, on the free site provided by the
-locality, but that brick walls and a slate roof should be used
-instead of iron; and they estimate that the cost will be
-20,000<i>l.</i>&nbsp; The works would thus be of a permanent
-nature.&rdquo;</p>
-</blockquote>
-<p>X.&nbsp; The Treasury (the Right Hon. B. Disraeli being then
-Chancellor of the Exchequer) accepted the proposal to re-erect
-the structure and to provide for its maintenance, and a vote of
-5,000<i>l.</i> on account was granted by the House of Commons
-towards the cost of removal and re-erection of the building, but
-some delay arose in consequence of legal difficulties as to the
-conveyance of the ground.&nbsp; By the untiring efforts of Sir
-Antonio Brady, the Rev. Septimus Hansard, rector of Bethnal
-Green, Mr. J. M. Clabon, Dr. J. Millar, and others, heartily
-seconded by the trustees of the land and supported by the
-Government, these difficulties were at length surmounted, a
-special Act of Parliament having been obtained for the purpose
-(31 Vict. c. 8.), and on 13 February 1869, the four gentlemen
-above named, acting on behalf of the subscribers to the fund for
-the purchase of the site, attended at the Council Chamber,
-Downing Street, and presented to the Lord President and
-Vice-President of the Committee of Council on Education the
-title-deeds of the site. <a name="citation7"></a><a
-href="#footnote7" class="citation">[7]</a></p>
-<p>XI.&nbsp; After the removal of the materials had taken place
-the erection of the building was at once commenced in accordance
-with plans prepared for the Department of Science and Art under
-the direction of Major-General Scott, C.B.</p>
-<p>XII.&nbsp; At the beginning of the present year (1872) the
-building was sufficiently advanced for the reception of
-objects.&nbsp; Two important collections, formerly exhibited in
-the iron buildings, already existed in the South Kensington
-Museum ready for transfer to Bethnal Green, the <span
-class="smcap">Animal Products Collection</span> intended to
-illustrate the various applications of animal substances to
-industrial purposes, and the <span class="smcap">Food
-Collection</span>, one of the most popular divisions of the
-Museum.&nbsp; These, with an important series of examples of
-Economic Entomology recently formed by Mr. Andrew Murray, now
-occupy the whole of the space on the ground floor under the
-galleries, and it is confidently <a name="page8"></a><span
-class="pagenum">p. 8</span>believed that they will prove of great
-and abiding interest and educational value, forming as they do no
-inconsiderable contribution towards the establishment of a
-complete trade museum, the necessity for which at the East-end of
-the metropolis has long been recognised.</p>
-<p>XIII.&nbsp; The galleries of the building on the first floor
-are at present assigned to Paintings and other Fine Art objects,
-and the Lords of the Committee of Council on Education are
-indebted to the generous liberality of Sir Richard Wallace,
-Bart., for the loan of a collection of Art Treasures of almost
-unexampled beauty and value, occupying the whole of the space
-assigned to this division.&nbsp; These Art Treasures, collected
-by the late Marquis of Hertford, K.G., during a period of 30
-years, have hitherto been comparatively unknown to the English
-public, a large portion of the objects having been specially
-brought over from Paris within the last three months at the
-expense of Sir Richard Wallace.</p>
-<p>XIV.&nbsp; The basement of the building contains a range of
-spacious and well-lighted rooms.&nbsp; A portion of this will
-serve as Refreshment Rooms, and it is proposed to use the
-remainder for educational purposes, including a Library, and
-rooms in which classes may receive instruction in the various
-branches of Science and Art.</p>
-<p>XV.&nbsp; It was desired by Her Majesty the Queen that on the
-24th June 1872 the Museum should be opened in state by His Royal
-Highness the Prince of Wales on behalf of Her Majesty, the Prince
-being accompanied by Her Royal Highness the Princess of
-Wales.</p>
-<p style="text-align: right">HENRY COLE,<br />
-Director.</p>
-
-<div class="gapshortline">&nbsp;</div>
-<p>The <b>Bethnal Green Branch</b> of the <b>South Kensington
-Museum</b> was opened to the public on <b>Tuesday</b>, the
-<b>25th June 1872</b>, under the following regulations, which are
-the same as those of the <b>South Kensington
-Museum</b>:&mdash;Daily (except <b>Sundays</b>).&nbsp; <b>Free
-admission</b> on <b>Monday</b>, <b>Tuesday</b>, and
-<b>Saturday</b>, from 10 a.m. to 10 p.m.&nbsp; On
-<b>Wednesday</b>, <b>Thursday</b>, and <b>Friday</b>
-(<b>Students&rsquo; days</b>), admission <b>sixpence</b>, from 10
-a.m. to 4, 5, or 6 p.m., according to the season.</p>
-<p><b>Tickets of Admission</b> on Students&rsquo; days (available
-both for the Bethnal Green Museum and the South Kensington
-Museum) are issued at the following rates:&mdash;<i>weekly</i>,
-6<i>d.</i>; <i>monthly</i>, 1<i>s.</i> 6<i>d.</i>;
-<i>quarterly</i>, 3<i>s.</i>; <i>half-yearly</i>, 6<i>s.</i>;
-<i>yearly</i>, 10<i>s.</i>&nbsp; <i>Yearly</i> Tickets are also
-issued to any school at 1<i>l.</i>, which will admit all the
-pupils of such schools on all Students&rsquo; days.&nbsp; To be
-obtained at the Catalogue Sale Stall of each Museum.</p>
-
-<div class="gapmediumline">&nbsp;</div>
-<p><a name="page9"></a><span class="pagenum">p. 9</span><span
-class="smcap">July</span> 1872.</p>
-<h2>A BRIEF GUIDE<br />
-<span class="GutSmall">TO</span><br />
-THE FOOD COLLECTION. <a name="citation9"></a><a href="#footnote9"
-class="citation">[9]</a></h2>
-<p class="gutindent"><sup>*</sup><sub>*</sub><sup>*</sup> <i>An
-Inventory of the Collection</i>, <i>arranged alphabetically</i>,
-<i>and containing fuller information than this Guide</i>, <i>can
-be obtained at the Catalogue Stall</i>, <i>Price
-Sixpence</i>.</p>
-<p><span class="smcap">The</span> idea of the Food Collection
-(originally formed in 1857), now removed from the South
-Kensington Museum and arranged in the lower Gallery on the North
-side of the Branch Museum at Bethnal Green was suggested by
-Thomas Twining, Esq., of Twickenham, as part of a plan for the
-establishment of an Economic Museum that should comprise
-illustrations of every-day life for the working classes.&nbsp;
-The Food Collection was at the commencement of its formation
-carried on under the direction of Dr. Lyon Playfair, M.P., and,
-as now constituted, has been arranged with the express object of
-teaching the nature and sources of the food which rich and poor
-alike need for the maintenance of their daily life.&nbsp;
-Considerable progress has been made in carrying out this design,
-and the present brief Guide is intended as an introduction to the
-general principles and plan upon which the Collection has been
-arranged.&nbsp; Two great objects have been kept in view in the
-Collection:&mdash;</p>
-<p>First, to represent the chemical compositions of the various
-substances used as food; and, secondly, to illustrate the natural
-sources from which the various kinds of food have been
-obtained.&nbsp; Where the processes of the preparation of food
-admit of illustration, these are also exhibited.</p>
-<p>There are many methods by which such a Collection might be
-arranged; but the Chemical Composition of Food has recently been
-discovered to have so close a connexion with its action on the
-system, that it has been deemed advisable to follow a <i>Chemical
-arrangement</i>.&nbsp; All food is found to be composed of the
-same materials or elements as the Human Body.&nbsp; The necessity
-of the supply of food from day to day depends on the fact, that
-the elements of the human body are daily wasted by the processes
-of life.&nbsp; As a fire cannot <i>burn</i> without a supply of
-<i>fuel</i>, neither can the human body <i>live</i> without its
-daily supplies of <i>food</i>.</p>
-<h3><span class="smcap">Composition of the Human
-Body</span>.</h3>
-<p>Not only does food supply the daily waste of the human body,
-but, as the body increases in size from birth to adult age, it is
-supplied with materials for this increase by the aid of
-food.&nbsp; In order, therefore, to understand the value of food
-from its composition, it is necessary to know the composition of
-the human body.&nbsp; Just as any other compound substance can be
-submitted to chemical analysis and the elements of which it
-consists ascertained, so can the composition of the human body be
-discovered.&nbsp; Such analyses of course become difficult in
-proportion to the complication of the body analysed, and only an
-approach to the true quantities in which the elements exist can
-be expected.&nbsp; In Case No. <b>1</b>, Division <b>A.</b>, the
-results of such an analysis have been attempted, and the
-quantities of each element entering into the composition of a
-human body weighing 11 stone or 154 pounds are (as far as
-possible) presented to the eye.</p>
-<p>The following are the elements and their
-quantities:&mdash;</p>
-<h3><span class="smcap">Ultimate Elements of the Human
-Body</span>.</h3>
-<table>
-<tr>
-<td></td>
-<td><p style="text-align: right">lbs.</p>
-</td>
-<td><p style="text-align: right">ozs.</p>
-</td>
-<td><p style="text-align: right">grs.</p>
-</td>
-</tr>
-<tr>
-<td><p>1.&nbsp; <i>Oxygen</i>, a gas.&nbsp; The quantity
-contained in the body would occupy a space equal to 1,314 cubic
-feet</p>
-</td>
-<td><p style="text-align: right">111</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p><a name="page10"></a><span class="pagenum">p.
-10</span>2.&nbsp; <i>Carbon</i>, a solid.&nbsp; When obtained
-from animals it is called animal charcoal</p>
-</td>
-<td><p style="text-align: right">21</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>3.&nbsp; <i>Hydrogen</i>, a gas.&nbsp; The lightest body
-in nature.&nbsp; The quantity present would occupy about 2,622
-cubic feet</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>4.&nbsp; <i>Nitrogen</i>, a gas.&nbsp; It would occupy,
-when free, about 46 cubic feet</p>
-</td>
-<td><p style="text-align: right">3</p>
-</td>
-<td><p style="text-align: right">9</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>5.&nbsp; <i>Calcium</i>, a solid.&nbsp; The metallic base
-of lime which has not yet been obtained in sufficient quantity to
-be employed in the arts.&nbsp; It is about the density of
-aluminium</p>
-</td>
-<td><p style="text-align: right">2</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>6.&nbsp; <i>Phosphorus</i>, a solid.&nbsp; This substance
-is so inflammable that it can only be kept in water</p>
-</td>
-<td><p style="text-align: right">1</p>
-</td>
-<td><p style="text-align: right">12</p>
-</td>
-<td><p style="text-align: right">190</p>
-</td>
-</tr>
-<tr>
-<td><p>7.&nbsp; <i>Chlorine</i>, a gas.&nbsp; When combined with
-sodium it forms common salt</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">2</p>
-</td>
-<td><p style="text-align: right">382</p>
-</td>
-</tr>
-<tr>
-<td><p>8.&nbsp; <i>Sulphur</i>, a solid.&nbsp; A well-known
-substance.&nbsp; It unites with hydrogen, forming sulphuretted
-hydrogen, which gives the unpleasant smell to decomposing animal
-and vegetable matter</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">2</p>
-</td>
-<td><p style="text-align: right">219</p>
-</td>
-</tr>
-<tr>
-<td><p>9.&nbsp; <i>Sodium</i>, a metal.&nbsp; It is so light that
-it floats on water, and is kept in naphtha to prevent its
-oxidation</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">2</p>
-</td>
-<td><p style="text-align: right">116</p>
-</td>
-</tr>
-<tr>
-<td><p>10.&nbsp; <i>Fluorine</i>, a gas.&nbsp; This substance has
-not been separated in such a manner as to permit of an
-examination of its properties, and cannot be exhibited.&nbsp; It
-is found united with calcium in the bones</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">2</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>11.&nbsp; <i>Potassium</i>, a metal.&nbsp; Like sodium it
-floats on water, and burns with a flame when placed on it</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">290</p>
-</td>
-</tr>
-<tr>
-<td><p>12.&nbsp; <i>Iron</i>, a metal.&nbsp; In small quantities
-it is necessary to the health of the body</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">100</p>
-</td>
-</tr>
-<tr>
-<td><p>13.&nbsp; <i>Magnesium</i>, a metal.&nbsp; Combined with
-oxygen it forms magnesia</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">12</p>
-</td>
-</tr>
-<tr>
-<td><p>14.&nbsp; <i>Silicon</i>, a non-metallic substance.&nbsp;
-With oxygen it forms silex or silica.&nbsp; It enters into the
-composition of the teeth and hair</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">2</p>
-</td>
-</tr>
-<tr>
-<td></td>
-<td><p style="text-align: right">154</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-</table>
-<p>Other elements have been found in the body, as copper and
-manganese, but these are probably accidental.</p>
-<p>These elements, when combined together, form a set of compound
-bodies called &ldquo;proximate principles,&rdquo; out of which
-the tissues and fluids of the body are formed.</p>
-<h3><span class="smcap">Proximate Principles of the Human
-Body</span>.</h3>
-<table>
-<tr>
-<td></td>
-<td><p style="text-align: right">lbs.</p>
-</td>
-<td><p style="text-align: right">ozs.</p>
-</td>
-<td><p style="text-align: right">grs.</p>
-</td>
-</tr>
-<tr>
-<td><p>1.&nbsp; <i>Water</i>, composed of oxygen and hydrogen
-gases</p>
-</td>
-<td><p style="text-align: right">111</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>2.&nbsp; <i>Gelatin</i>, of which the walls of the cells
-and many tissues of the body, as the skin and bones, are
-principally composed</p>
-</td>
-<td><p style="text-align: right">15</p>
-</td>
-<td><p style="text-align: right">6</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>3.&nbsp; <i>Fat</i>, which constitutes the adipose
-tissue</p>
-</td>
-<td><p style="text-align: right">12</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>4.&nbsp; <i>Phosphate of Lime</i>, forming the principal
-part of the earthy matter of the bones</p>
-</td>
-<td><p style="text-align: right">5</p>
-</td>
-<td><p style="text-align: right">13</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>5.&nbsp; <i>Fibrin</i>, forming the muscles and the clot
-and globules of the blood</p>
-</td>
-<td><p style="text-align: right">4</p>
-</td>
-<td><p style="text-align: right">4</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>6.&nbsp; <i>Albumen</i>, found in the blood and nerves</p>
-</td>
-<td><p style="text-align: right">4</p>
-</td>
-<td><p style="text-align: right">3</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>7.&nbsp; <i>Carbonate of Lime</i>, also entering into the
-composition of bone</p>
-</td>
-<td><p style="text-align: right">1</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>8.&nbsp; <i>Chloride of Sodium</i>, common salt</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">3</p>
-</td>
-<td><p style="text-align: right">376</p>
-</td>
-</tr>
-<tr>
-<td><p>9.&nbsp; <i>Fluoride of Calcium</i>, found in the
-bones</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">3</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-<tr>
-<td><p>10.&nbsp; <i>Sulphate of Soda</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">1</p>
-</td>
-<td><p style="text-align: right">170</p>
-</td>
-</tr>
-<tr>
-<td><p>11.&nbsp; <i>Carbonate of Soda</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">1</p>
-</td>
-<td><p style="text-align: right">72</p>
-</td>
-</tr>
-<tr>
-<td><p>12.&nbsp; <i>Phosphate of Soda</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">400</p>
-</td>
-</tr>
-<tr>
-<td><p>13.&nbsp; <i>Sulphate of Potash</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">400</p>
-</td>
-</tr>
-<tr>
-<td><p>14.&nbsp; <i>Peroxide of Iron</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">150</p>
-</td>
-</tr>
-<tr>
-<td><p>15.&nbsp; <i>Phosphate of Potash</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">100</p>
-</td>
-</tr>
-<tr>
-<td><p>16.&nbsp; <i>Phosphate of Magnesia</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">75</p>
-</td>
-</tr>
-<tr>
-<td><p>17.&nbsp; <i>Chloride of Potassium</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">10</p>
-</td>
-</tr>
-<tr>
-<td><p>18.&nbsp; <i>Silica</i></p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">3</p>
-</td>
-</tr>
-<tr>
-<td></td>
-<td><p style="text-align: right">154</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-<td><p style="text-align: right">0</p>
-</td>
-</tr>
-</table>
-<p>These compounds, in passing away from the body, form many
-others, which may be here left out of consideration as not
-forming a necessary part of the fabric of the human body.</p>
-<p>None of these constituents of the body remain permanently in
-the system, and whilst the old particles are being removed new
-ones are supplied by the food.&nbsp; It is calculated that in
-this way a quantity of material, equal to the weight of the whole
-body, is carried away every forty days.&nbsp; So that we may be
-said to moult or cast away our old body and get a new one every
-forty days.</p>
-<p>The materials for the food of man, and containing the above
-elements, are derived from the mineral, vegetable, and animal
-kingdoms.&nbsp; The vegetable kingdom, however, is the great
-source of food to man and animals, as it is in the cells of the
-plant that the elements undergo those chemical changes which fit
-them for food.&nbsp; The animal can only supply <a
-name="page11"></a><span class="pagenum">p. 11</span>what it
-obtains from them, and the substances supplied by the animal
-kingdom as food are identical with those obtained from
-plants.</p>
-<p>The <span class="smcap">Food Collection</span> is arranged as
-nearly as possible in the order of the following <span
-class="smcap">Classification</span>, commencing at the <i>western
-end</i> of the lower gallery.</p>
-<h4><span class="smcap">Class</span> I.&nbsp; <span
-class="smcap">Alimentary or Necessary</span>.</h4>
-<p>Group 1.&nbsp; <i>Mineral Substances</i>.</p>
-<p class="gutindent">Examples: Water; Common Salt; Ashes of
-Plants and Animals.</p>
-<p>Group 2.&nbsp; <i>Non-nitrogenous force-producing
-Substances</i>, <i>incapable of forming Flesh or Muscle</i>.</p>
-<p class="gutindent">Examples: Sago, Arrowroot
-(<i>Amylaceous</i>); Sugar, Figs, Dates (<i>Saccharine</i>);
-Animal and Vegetable Fats and Oils (<i>Oleaginous</i>).</p>
-<p>Group 3.&nbsp; <i>Nitrogenous Substances capable of producing
-both Flesh and Muscle</i>.</p>
-<p class="gutindent">Examples: Eggs (<i>Albuminous</i>); Wheat,
-Flesh (<i>Fibrinous</i>); Peas, Cheese (<i>Caseinous</i>).</p>
-<h4><span class="smcap">Class</span> II.&nbsp; <span
-class="smcap">Medicinal or Auxiliary</span>.</h4>
-<p>Group 1.&nbsp; <i>Containing Alcohol</i>.</p>
-<p class="gutindent">Examples: Beers, Wines; Spirits.</p>
-<p>Group 2.&nbsp; <i>Containing Volatile Oils</i>.</p>
-<p class="gutindent">Examples: Spices and Condiments, as Cloves,
-Nutmegs, Pepper, Horse-radish, &amp;c.</p>
-<p>Group 3.&nbsp; <i>Containing Acids</i>.</p>
-<p class="gutindent">Examples: Apples, Oranges, Rhubarb Stalks,
-Vinegar.</p>
-<p>Group 4.&nbsp; <i>Containing Alkaloids</i>, <i>which act upon
-the nervous system as stimulants or sedatives</i>.</p>
-<p class="gutindent">Examples: Tea, Coffee, Cocoa; Tobacco, Hemp,
-Opium.</p>
-<h3><span class="smcap">Class</span> I.&mdash;<span
-class="smcap">Alimentary or Necessary</span>.&nbsp; <span
-class="smcap">Water</span>.</h3>
-<p>The first and most essential constituent of food is
-water.&nbsp; Three fourths of the body is composed of water, and
-it is by the agency of water that all kinds of food are taken up
-into the system.&nbsp; Solid food contains large proportions of
-water, but, in proportion to the dryness of food, water should be
-added to it, in the form of some kind of beverage.</p>
-<table>
-<tr>
-<td colspan='4'><p style="text-align: center"><span
-class="smcap">Quantities of Water in</span> 100 <span
-class="smcap">Pounds of different kinds of solid food</span>.</p>
-</td>
-</tr>
-<tr>
-<td colspan='4'><p style="text-align: center"><i>Vegetable
-Food</i>.</p>
-</td>
-</tr>
-<tr>
-<td></td>
-<td><p style="text-align: right">lbs.</p>
-</td>
-<td></td>
-<td><p style="text-align: right">lbs.</p>
-</td>
-</tr>
-<tr>
-<td><p>Cabbage</p>
-</td>
-<td><p style="text-align: right">92</p>
-</td>
-<td><p>Maize</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-</tr>
-<tr>
-<td><p>Turnips</p>
-</td>
-<td><p style="text-align: right">87</p>
-</td>
-<td><p>Peas</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-</tr>
-<tr>
-<td><p>Carrots</p>
-</td>
-<td><p style="text-align: right">86</p>
-</td>
-<td><p>Beans</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-</tr>
-<tr>
-<td><p>Beetroot</p>
-</td>
-<td><p style="text-align: right">83</p>
-</td>
-<td><p>Lentils</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-</tr>
-<tr>
-<td><p>Parsnips</p>
-</td>
-<td><p style="text-align: right">79</p>
-</td>
-<td><p>Buckwheat</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-</tr>
-<tr>
-<td><p>Potatoes</p>
-</td>
-<td><p style="text-align: right">75</p>
-</td>
-<td><p>Oatmeal</p>
-</td>
-<td><p style="text-align: right">13</p>
-</td>
-</tr>
-<tr>
-<td><p>Bread</p>
-</td>
-<td><p style="text-align: right">44</p>
-</td>
-<td><p>Rye</p>
-</td>
-<td><p style="text-align: right">13</p>
-</td>
-</tr>
-<tr>
-<td><p>Flour</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-<td><p>Rice</p>
-</td>
-<td><p style="text-align: right">13</p>
-</td>
-</tr>
-<tr>
-<td><p>Barley Meal</p>
-</td>
-<td><p style="text-align: right">14</p>
-</td>
-<td><p>Cocoa</p>
-</td>
-<td><p style="text-align: right">5</p>
-</td>
-</tr>
-<tr>
-<td colspan='4'><p style="text-align: center"><i>Animal
-Food</i>.</p>
-</td>
-</tr>
-<tr>
-<td><p>Milk</p>
-</td>
-<td><p style="text-align: right">86</p>
-</td>
-<td><p>Lamb</p>
-</td>
-<td><p style="text-align: right">50</p>
-</td>
-</tr>
-<tr>
-<td><p>Eggs</p>
-</td>
-<td><p style="text-align: right">80</p>
-</td>
-<td><p>Mutton</p>
-</td>
-<td><p style="text-align: right">44</p>
-</td>
-</tr>
-<tr>
-<td><p>Fish</p>
-</td>
-<td><p style="text-align: right">78</p>
-</td>
-<td><p>Cheese</p>
-</td>
-<td><p style="text-align: right">40</p>
-</td>
-</tr>
-<tr>
-<td><p>Veal</p>
-</td>
-<td><p style="text-align: right">62</p>
-</td>
-<td><p>Pork</p>
-</td>
-<td><p style="text-align: right">38</p>
-</td>
-</tr>
-<tr>
-<td><p>Beef</p>
-</td>
-<td><p style="text-align: right">50</p>
-</td>
-<td><p>Bacon</p>
-</td>
-<td><p style="text-align: right">30</p>
-</td>
-</tr>
-</table>
-<p><i>An imperial gallon of water weighs</i> 10 <i>pounds
-avoirdupois weight</i>.</p>
-<p>Water for dietetical purposes is obtained principally from
-three sources:&mdash;1. Rivers; 2. Surface wells; 3. Deep or
-Artesian wells.&nbsp; Water from all three sources contains
-saline or mineral matters in solution, and, provided they are not
-in quantities so large as to act injuriously on the system, water
-may become a source of supply of these constituents to the
-body.&nbsp; The best remedy for impure water is filtering, which
-may be done by passing the water through charcoal and sand.&nbsp;
-&ldquo;A Poor Man&rsquo;s Filter&rdquo; is exhibited in the
-Museum, which can be very easily and cheaply constructed by using
-a common flower-pot, glazed inside, plugging the drainage hole
-(not too tightly) with a piece of clean sponge, then adding
-layers of animal charcoal, sand, and rather coarse gravel.&nbsp;
-Filters from the establishments of the Messrs. Lipscombe, the
-Messrs. Ransome, and the Carbon Filter Company are also
-exhibited.&nbsp; The passing water over iron has been found to
-have a remarkably purifying effect, and this has been patented by
-Dr. Medlock.</p>
-<p>The <i>organic</i> impurities of water are best tested by the
-aid of the microscope, but, as an examination by this instrument
-requires much time, a ready method of obtaining a knowledge of
-the comparative organic impurity of waters is the addition of the
-permanganate of soda or potash.&nbsp; This salt, which gives to
-water a beautiful red colour, is easily decomposed by organic
-matters.&nbsp; When the same quantity of the permanganate is
-added to a series of waters containing organic matters, those
-which contain the least retain the most colour and <i>vice
-vers&acirc;</i>.&nbsp; Waters thus tested are exhibited in the
-Collection.</p>
-<p><a name="page12"></a><span class="pagenum">p. 12</span>Water
-from the chalk or limestone is generally hard, arising from its
-holding in solution carbonate of lime, which, although insoluble
-in water, is dissolved by the agency of carbonic acid.&nbsp; By
-Clark&rsquo;s softening process the carbonic acid is neutralized
-by lime, and the carbonate of lime is thus thrown down.&nbsp;
-Specimens are exhibited.</p>
-<p>Water is frequently stored in leaden cisterns, and when free
-from carbonic and phosphoric acids it acts powerfully on
-lead.&nbsp; Thus distilled water becomes speedily tainted with
-lead, whilst Thames water and London surface well water act but
-slightly upon it.&nbsp; Specimens of these waters acting upon
-lead are exhibited in the Collection.</p>
-<h4><span class="smcap">Salt</span>.</h4>
-<p>Common Salt is a chloride of sodium, and exerts an
-extraordinary influence on animal as well as vegetable
-life.&nbsp; All marine animals and plants seem to have their
-existence determined by this substance.&nbsp; It enters into the
-composition of the human body, and all over the world man uses
-it, when he can obtain it, in its mineral form, as an addition to
-his food.</p>
-<p>In Case <b>5</b> will be seen a collection of salt from
-various countries.</p>
-<h4><span class="smcap">Minerals in Food</span>.</h4>
-<p>In Case <b>4</b> are examples of some of the principal Mineral
-Substances, excepting water, in food.&nbsp; They are generally
-essential to proper nutrition.&nbsp; In the body of a man,
-weighing 154 lbs., there are about 8 lbs. of mineral
-matter.&nbsp; Different parts of the body show peculiar affection
-for particular ingredients to the exclusion of others.&nbsp; The
-mineral salts contained in plants and animals are indestructible
-by heat, hence they are called &ldquo;ashes.&rdquo;</p>
-<p>It should be recollected, that in the boiling of food many of
-the mineral substances are dissolved out of it, and where the
-liquid that they are boiled in is not consumed such mineral
-matters are thrown away.&nbsp; This is the case with boiled meat
-and vegetables, and a constant use of such food may lead to
-injurious effects.&nbsp; The best corrective to such a diet is
-the use of uncooked fruit and vegetables.&nbsp; In this way the
-eating of ripe fruits, as apples, pears, gooseberries, &amp;c.,
-and salads, has a beneficial effect on the system.</p>
-<h4><span class="smcap">Salads</span>.</h4>
-<p>Although many things eaten as salads contain other
-constituents of food besides mineral matters their beneficial
-action in diet is due to the latter.&nbsp; The practice of eating
-salads is not so common in Europe as before the introduction of
-the potato, which, to a certain extent, supplies the same kind of
-mineral matters to the blood.&nbsp; The practice of eating salads
-is, nevertheless, to be highly commended; and many plants
-formerly much used might now be consumed in this way with much
-advantage.&nbsp; Plants thus used contain a larger quantity of
-mineral matter than vegetables which have been boiled in
-water.&nbsp; Various plants used as salads may be seen on the
-shelves, and are renewed from time to time.</p>
-<h4><span class="smcap">Force-producers in Food</span>.</h4>
-<p>In Case <b>4</b> may be seen the varieties of substances
-called &ldquo;force-producers in food.&rdquo;</p>
-<h4><span class="smcap">Starch</span>.</h4>
-<p>The substance called Starch is found very abundantly in the
-vegetable kingdom.&nbsp; Its presence was at one time regarded as
-characteristic of plants, but it has recently been found in
-animals.&nbsp; It occurs in the form of irregularly-shaped
-granules, which vary in size from the 1/400 to the 1/2000-th of
-an inch in diameter.&nbsp; These granules are simple or
-compound.&nbsp; They vary in shape and size in every species of
-plant, and are insoluble in water, but are easily diffused
-through it.&nbsp; On being mixed with water, and exposed to a
-temperature of 180&deg;, the starch gelatinises, and, mixing with
-the water, thickens it.&nbsp; This occurs in the cooking of
-starch, and this property lies at the foundation of pudding
-making.</p>
-<p>Starch is abundantly present in all the more common forms of
-vegetable diet.&nbsp; Is exists in a state of almost absolute
-purity in the substances known as arrowroot, tapioca, and
-sago.&nbsp; These substances from whatever source obtained,
-contain little or no nutritious or flesh-forming food, and,
-consequently, ought never to become the substantive diet of human
-beings.&nbsp; Many plants contain so large quantities of starch,
-and so small quantities of flesh-forming matter, that they ought
-only to be taken on account of their starch.&nbsp; Such are the
-potato and rice, in which the quantity of starch to flesh-forming
-matter is as 14 to 1, whilst in wheat it is only as 5 to 1.&nbsp;
-Potatoes and rice, therefore, can never form the staple article
-of the diet of the people of this country, who need a large
-quantity of force-producing matter in order to enable them to
-perform their work.</p>
-<p>Starch is extensively used in the arts manufactures, and for
-domestic purposes.&nbsp; It is prepared for this purpose from the
-potato, wheat, rice, flour, and the coarser kinds of sago.</p>
-<p>In Cases <b>6</b> and <b>16</b> is an extensive series of
-starches, sago, arrowroot, tapioca, &amp;c. &amp;c., from various
-parts of the world.</p>
-<p><a name="page13"></a><span class="pagenum">p. 13</span>The
-following table gives the quantities of Starch in 100 parts of
-various kinds of food:&mdash;</p>
-<table>
-<tr>
-<td><p>Rice</p>
-</td>
-<td><p style="text-align: right">74</p>
-</td>
-<td><p>Beans</p>
-</td>
-<td><p style="text-align: right">36</p>
-</td>
-</tr>
-<tr>
-<td><p>Maize</p>
-</td>
-<td><p style="text-align: right">60</p>
-</td>
-<td><p>Lentils</p>
-</td>
-<td><p style="text-align: right">35</p>
-</td>
-</tr>
-<tr>
-<td><p>Wheat</p>
-</td>
-<td><p style="text-align: right">59</p>
-</td>
-<td><p>Parsnips</p>
-</td>
-<td><p style="text-align: right">17</p>
-</td>
-</tr>
-<tr>
-<td><p>Rye</p>
-</td>
-<td><p style="text-align: right">51</p>
-</td>
-<td><p>Potatoes</p>
-</td>
-<td><p style="text-align: right">15</p>
-</td>
-</tr>
-<tr>
-<td><p>Buckwheat</p>
-</td>
-<td><p style="text-align: right">50</p>
-</td>
-<td><p>Mangel Wurzel</p>
-</td>
-<td><p style="text-align: right">12</p>
-</td>
-</tr>
-<tr>
-<td><p>Bread</p>
-</td>
-<td><p style="text-align: right">48</p>
-</td>
-<td><p>Carrots</p>
-</td>
-<td><p style="text-align: right">11</p>
-</td>
-</tr>
-<tr>
-<td><p>Barley</p>
-</td>
-<td><p style="text-align: right">48</p>
-</td>
-<td><p>Turnips</p>
-</td>
-<td><p style="text-align: right">10</p>
-</td>
-</tr>
-<tr>
-<td><p>Oats</p>
-</td>
-<td><p style="text-align: right">39</p>
-</td>
-<td><p>Cabbage</p>
-</td>
-<td><p style="text-align: right">4</p>
-</td>
-</tr>
-<tr>
-<td><p>Peas</p>
-</td>
-<td><p style="text-align: right">37</p>
-</td>
-<td></td>
-<td></td>
-</tr>
-</table>
-<h4><span class="smcap">Sea-weeds used as Food</span>.</h4>
-<p>Sea-weeds contain lichen starch, and are frequently used as
-food.&nbsp; Specimens may be seen in Case <b>7</b>.&nbsp; In
-China the people are very fond of sea-weeds, and many kinds are
-collected and added to soups, or eaten alone with sauce.&nbsp; In
-times of scarcity the poorer inhabitants of the sea-shores of
-Europe have recourse to sea-weeds for a supply of food.</p>
-<h4><span class="smcap">The Potato</span>.</h4>
-<p>Although this plant contains but a small quantity of flesh and
-force-producing matter, it yields an abundance of starch and
-mineral matters in a condition which acts very beneficially on
-the human system, and its introduction into Europe has been of
-the greatest benefit to its teeming populations.</p>
-<p>The potato is an herbaceous plant producing annual stems from
-an underground tuber or root-stock which is the part that is used
-as an article of food.&nbsp; It has white flowers and a green
-fruit, which, like all the plants of the order to which it
-belongs, contain a poisonous principle.&nbsp; The native country
-of the plant is South America.&nbsp; It has been found wild in
-various parts of Chili, and also near Monte Video, Lima, Quito,
-Santa Fe de Bogota, and in Mexico.&nbsp; Spain was the country in
-which this plant was first cultivated in Europe; from thence it
-extended into Italy.&nbsp; It was first grown in the British
-Islands by Sir Walter Raleigh in his garden at Youghal in
-Ireland, but it was not generally cultivated in Great Britain
-till the middle the last century.&nbsp; The only part of the
-plant employed as food is the tuber, which is a kind of
-underground stem.&nbsp; Upon this stem buds are formed which are
-called &ldquo;eyes,&rdquo; and from these, by cutting up the
-potato, the plant is propagated.&nbsp; The tubers of the wild
-potato are small in size, but by culture they may be very much
-enlarged.&nbsp; In this country many varieties of the potato are
-known under the names of &ldquo;kidneys,&rdquo;
-&ldquo;rounds,&rdquo; &ldquo;reds,&rdquo; &ldquo;blues,&rdquo;
-&ldquo;whites,&rdquo; &amp;c.&nbsp; Many of these varieties are
-now disappearing, the &ldquo;white,&rdquo; &ldquo;kidney,&rdquo;
-and &ldquo;round&rdquo; potatoes being preferred to all
-others.&nbsp; The potato contains large quantities of water (75
-per cent.), and less flesh and force-producing matters than any
-other plant cultivated for human food.&nbsp; It is therefore not
-adapted for consumption as a principal article of diet, and
-should only be employed as an addition to more nutritious kinds
-of food.&nbsp; It contains a variety of mineral matters, which
-also render it valuable as an article of diet.&nbsp; It has for
-many years been liable, in Europe, to a diseased condition, in
-which the water seems to be increased, and decomposition
-consequently readily sets in.&nbsp; The decayed parts are
-infested by a fungus, but this has not been shown to have
-anything to do with the production of the disease.&nbsp; Potatoes
-are largely employed in this country for the production of
-starch, which is used for a variety of purposes in the arts and
-manufactures.&nbsp; Potatoes are cooked in many ways, and all the
-varieties of food which can be obtained from the flour of the
-cerealia may be procured from the potato, as starch, macaroni,
-vermicelli, &amp;c.</p>
-<p>The analysis of the Potato may be seen in Case <b>8</b>, as
-well as various preparations from it.</p>
-<h4><span class="smcap">Rice</span>.</h4>
-<p>This plant belongs to the natural order of grasses.&nbsp; It
-is a native of East India, and is extensively cultivated
-throughout Asia, in North and South Carolina, and other parts of
-the world.&nbsp; Although more largely consumed by the
-inhabitants of the world than any other grain, it contains less
-flesh and force-producing matter.</p>
-<p>When employed in this country it should only be used as an
-adjunct to other kinds of food more rich in
-force-producers.&nbsp; Boiled, as an addition to meat, or in the
-form of pudding or curry, it may be judiciously employed, as a
-variety, especially in the food of the young.</p>
-<p>Case <b>9</b> shows the analysis of rice, and many samples of
-the grain are exhibited in the Collection.</p>
-<h4><span class="smcap">Sugar</span>.</h4>
-<p>Sugar has a chemical composition very nearly resembling
-starch, but it differs in both chemical and physical
-properties.&nbsp; Sugar is soluble in water, whilst starch is
-only diffusible through it.&nbsp; Sugar undergoes the process of
-fermentation, which starch does not.&nbsp; Sugar has a sweet
-taste, while starch is almost tasteless.&nbsp; Starch is,
-however, convertible into sugar by the agency of nitrogenous
-substances.&nbsp; If starch is placed in contact with saliva a
-little time it becomes soluble, and gives the reactions of sugar;
-and it is probable that in this way starch itself becomes
-absorbed into the <a name="page14"></a><span class="pagenum">p.
-14</span>blood.&nbsp; Sugar, like starch, assumes various forms,
-and three of these are found in common articles of diet.&nbsp;
-These are cane sugar, grape sugar, and milk sugar.</p>
-<p>The action of sugar on the system is identical with
-starch.&nbsp; As it is more readily absorbed into the blood than
-starch, it is better adapted as a force-producer for the
-young.&nbsp; Hence it is found supplied to the young in all the
-mammalia, in the milk secreted by their mothers.&nbsp; That it is
-adapted for the young is shown by the instinctive propensity
-children display to partake of this form of diet.&nbsp; Although
-adapted for children, the facility with which it decomposes
-renders it frequently injurious to adults.</p>
-<p>Most plants contain sugar in their roots.&nbsp; But in some
-large quantities are deposited, as in the sugar beet, which is
-employed most extensively in France and on the continent of
-Europe for the supply of sugar for dietetical purposes.&nbsp; A
-series of specimens illustrating products from beet-root,
-including sugar, from Messieurs Serret, Hamoir, and Co., of
-Valenciennes, are exhibited in the Collection.</p>
-<p>Sugar is the basis of all kinds of confectionery, specimens of
-which are exhibited by Messrs. Fortnum and Mason, of Piccadilly,
-in Case <b>111</b>.</p>
-<p>Samples of sugar are exhibited in Cases <b>17</b>, <b>110</b>,
-<b>112</b>, and <b>113</b>, some of which have obtained been from
-other plants than the sugar cane.</p>
-<p>Fruits after being saturated with sugar are also preserved and
-kept dry.&nbsp; In Case <b>15</b> preserved fruits of various
-kinds are exhibited by Messrs. Fortnum and Mason.&nbsp; It is in
-this way that fruits are brought to this country which otherwise
-would not be seen on account of their perishing nature.</p>
-<p><i>Treacle</i> or <i>Molasses</i> is the uncrystallized
-portion of sugar which is separated by draining from the brown
-sugar.</p>
-<p><i>Grape Sugar</i> or <i>Glucose</i> is found in the fruits of
-plants, and is especially abundant in the grape.&nbsp; Grapes,
-when dried, are eaten on account of the glucose they
-contain.&nbsp; They are known in the shops under the name of
-&ldquo;plums,&rdquo; &ldquo;raisins,&rdquo; and
-&ldquo;currants.&rdquo;&nbsp; The latter word is a corruption of
-Corinth, the small grape yielding this, being cultivated in the
-vicinity of Corinth, on the classic soil of Greece.</p>
-<p>Dried fruits of the grape-vine, presented by Messrs. Fortnum
-and Mason, Piccadilly, are exhibited in Case <b>14</b>.</p>
-<p><i>Honey</i>, which is the stored food of the bee, contains
-both crystallizable and uncrystallizable grape sugar.&nbsp; The
-crystals of the former may be easily detected by the aid of a low
-power of the microscope.&nbsp; Samples of British honey, and
-honey from France, Russia, and other countries, may be seen in
-Cases <b>18</b>.</p>
-<p><i>Substances resembling Sugar</i>, such as dextrin, gum,
-liquorice, manna, &amp;c., are exhibited in Case
-<b>107</b>.&nbsp; Among plants yielding sugar may be noted the
-Chinese sugar millet (Case <b>17</b>), sweet potato (Case
-<b>8</b>), turnips (Case <b>11</b>), carrots (Case <b>11</b>),
-and Jerusalem artichoke (Case <b>12</b>), the analyses of which
-are exhibited.</p>
-<h4><span class="smcap">Fat and Oil</span>.</h4>
-<p>Under the names of oil, butter, fat, lard, suet, and grease, a
-substance is used largely as an article of food, which differs
-from starch and sugar in the absence of oxygen gas.&nbsp; The
-composition of these oleaginous substances may be represented as
-follows:&mdash;Carbon 11 parts; hydrogen 10 parts; oxygen 1
-part.</p>
-<p>Oil differs from the other carbonaceous substances in food in
-not only supplying materials for maintaining animal heat, but in
-forming a part of the tissues of the body called fat.&nbsp; The
-quantity consumed in animal food is very large, constituting
-frequently more than half of the bulk of the food consumed.&nbsp;
-It is also found very generally present in the vegetable
-substances used as food.&nbsp; Although essential as an article
-of diet in certain quantities, oil is less digestible than other
-kinds of food, and those foods which contain it in large
-quantities are generally indigestible.&nbsp; The principal source
-of oil used as food from the vegetable kingdom is the
-Olive.&nbsp; This plant is cultivated in the south of
-Europe.&nbsp; The part of the plant which contains the oil is the
-fruit.&nbsp; The seeds of most plants contain oil in addition to
-starch and other principles.&nbsp; Many seeds are used for
-obtaining oil for various purposes in the arts, as the poppy,
-rape, mustard, hemp, and flax seeds.&nbsp; In Case <b>20</b> is a
-collection of nuts and seeds containing oil commonly eaten as
-food.&nbsp; Case <b>21</b> contains the analysis of the coco-nut;
-and in the same Case that of an African bread called &ldquo;Dika
-bread,&rdquo; both of which illustrate food products containing
-an abundance of oil.&nbsp; The cocoa, or chocolate plant, is one
-of the most remarkable vegetable productions yielding oil, the
-seeds giving nearly 50 per cent. of a hard oil, or butter.&nbsp;
-See Case <b>53</b>.</p>
-<h4><span class="smcap">Flesh and Force-producers</span>.</h4>
-<p>In Case <b>4</b> are shown those ingredients of food, which
-are capable of forming muscle or flesh.&nbsp; They are made use
-of in the human body partly for the construction of muscle, and
-partly for the production of mechanical force and heat.&nbsp;
-They are all nearly identical in their chemical composition.</p>
-<p>1.&nbsp; <span class="smcap">Albumen</span>, made from Eggs
-and from Blood.&nbsp; It forms about 7 parts in 100 of <a
-name="page15"></a><span class="pagenum">p. 15</span>blood, and is
-always present in lymph and chyle.&nbsp; Liquid or soluble
-albumen, as shown in the white of egg, coagulates by heat and
-various chemical agents.</p>
-<p>2.&nbsp; <span class="smcap">Albumen</span>, as found in the
-juices of carrots, turnips, and cabbages, and obtained by boiling
-their juices.&nbsp; It is the same body as albumen from eggs.</p>
-<p>3.&nbsp; <span class="smcap">Fibrin</span> made by stirring
-blood with a rod.&nbsp; It is the basis of muscle or flesh.&nbsp;
-Flesh-fibrin probably bears the same relation to blood-fibrin as
-coagulated albumen does to soluble albumen.</p>
-<p>4.&nbsp; <span class="smcap">Fibrin</span> made from
-Wheat-flour.&nbsp; It is identical with the fibrin found in
-flesh, but not exactly the same as that found in blood, and is
-known as <i>Gluten</i>.</p>
-<p>5.&nbsp; <span class="smcap">Casein</span> prepared from milk,
-in which it is soluble, owing probably to a little alkali: when
-an acid is added, the Casein curdles or coagulates, and then is
-known as Cheese.&nbsp; In 100 parts of cows&rsquo; milk there are
-3&frac12; parts of Casein.</p>
-<p>6.&nbsp; <span class="smcap">Casein</span> or <span
-class="smcap">Legumin</span> as found in peas, beans, lentils,
-coffee, &amp;c.&nbsp; The Casein of Vegetables is now supposed by
-most chemists to be identical with the Casein or Cheese of Milk,
-but a few chemists still deny this.&nbsp; 100 parts of peas
-contain above 20 parts of Casein.</p>
-<h4><span class="smcap">Eggs</span>.</h4>
-<p>Eggs are very nutritious articles of food.&nbsp; They contain
-as much oil or fat and flesh and force-producing matter as
-butcher&rsquo;s meat.&nbsp; The white is not, however, so
-digestible as the flesh of meat.&nbsp; They enter into the
-composition of puddings, cakes, buns, and other forms of
-diet.&nbsp; They are also eaten alone, boiled or fried, and are
-most digestible when least done.</p>
-<p>The egg of the domestic fowl is usually eaten, but those of
-other birds are frequently employed as food.&nbsp; The eggs of
-the woodcock, plover, and other small birds, are esteemed a
-luxury.&nbsp; Those of the duck and goose have a strong flavour,
-and those of sea-fowl are fishy.&nbsp; The eggs of the turkey are
-rich in flavour, whilst those of the guinea-hen have a very
-delicate flavour.&nbsp; All birds&rsquo; eggs may be eaten with
-impunity.&nbsp; The eggs of the crocodile, and other oviparous
-reptiles, are eaten in some parts of the world.</p>
-<p>In Case <b>61</b> is a collection of the Eggs of domestic
-poultry and some other birds, together with the analysis of
-Hen&rsquo;s Eggs.</p>
-
-<div class="gapspace">&nbsp;</div>
-<p>The Flesh and Force-producers are most abundant in those
-plants which yield the substantive food of man.&nbsp; These
-plants belong principally to the group of cereal grasses, as
-wheat, oats, barley, &amp;c., and leguminous plants, as peas,
-beans, lentils, &amp;c.&nbsp; Of these the most important is
-wheat.&nbsp; At the western end of the gallery are shown samples
-of many cultivated varieties of wheat, oats, barley, rye, and
-maize, in the straw, and in grain.</p>
-<p>The Flesh and Force-producers exist also in large quantities
-in milk, and in the flesh of vertebrate animals, divided into
-mammals, birds, fishes, and reptiles.</p>
-<h4><span class="smcap">Wheat</span>.</h4>
-<p>The wheat plant is grown all over the world, but flourishes
-mostly between the parallels of 25 and 60 degrees of
-latitude.&nbsp; It is more abundant in the northern than in the
-southern hemisphere.</p>
-<p>The varieties of wheat cultivated in Europe may be divided
-into those whose flowers produce awns, and those without these
-appendages, or <i>bearded</i> and <i>beardless</i> wheats.&nbsp;
-The fruits or seeds of these varieties are red or white, hence a
-further subdivision takes place into <i>red</i> or <i>white</i>,
-bearded or beardless, wheats.&nbsp; Amongst the red bearded
-varieties is the fingered Egyptian or Mummy Wheat, which presents
-the peculiarity of several branches bearing fruits proceeding
-from its central stalk.&nbsp; Wheat is also called hard and soft
-according to its consistence, and winter and spring as it is sown
-at those seasons of the year.&nbsp; The red varieties yield the
-largest amount of grain, but the white the whitest flour.</p>
-<p>Wheat is preferred to the other cereal grasses as an article
-of food on account of its containing a larger quantity of
-flesh-forming matters.&nbsp; The flour also may be rendered very
-white by separating it from the husks, or bran, and the fruit is
-much more easily separated from the chaff than is the case with
-the other cereals.&nbsp; The proportion of flesh and
-force-producing to those of force-producers only, is more nearly
-adjusted to the requirements of the system in wheat than in any
-other food.&nbsp; Hence, probably, its very general use as an
-article of food amongst the populations of the hardest working
-nations in the world.</p>
-<p>In Case <b>26</b> is an analysis of the various constituents
-found in a pound of wheaten flour.</p>
-<p>The chemical analysis of barley, buckwheat, maize, millet,
-oats, rye, and rice may be inspected in the respective cases.</p>
-<h4><span class="smcap">Bread</span>.</h4>
-<p>The most common as well as the most important form in which
-wheaten flour is consumed as food is bread.&nbsp; In Case
-<b>25</b>, which may be called the &ldquo;Bread Case,&rdquo; the
-constituent ingredients, with their respective quantities used in
-making bread, are exhibited.&nbsp; There are three methods of
-making bread, the <a name="page16"></a><span class="pagenum">p.
-16</span>ordinary or fermented process, the unfermented process,
-and that employed in making a&euml;rated bread.&nbsp; Bread is
-either <i>vesiculated</i> or <i>unvesiculated</i>, the latter is
-called unleavened bread, and consists of bread, and of such
-preparations of flour as are known by the names of biscuits,
-cakes, &amp;c. of which two cases of samples are shown by Messrs.
-Peek, Frean, and Co. of London, and J. W. Mackie and Sons of
-Edinburgh.&nbsp; For other details concerning bread the visitor
-is referred to the printed labels in the case.</p>
-<h4><span class="smcap">Animal Food or Flesh</span>.</h4>
-<p>According to the classification of the Food Collection, Flesh
-is placed next to Wheat and other cereals in Group 3, which
-includes <i>nitrogenous substances capable of producing both
-flesh and force</i>.</p>
-<p>Animal food is composed of the same materials as vegetable
-food.&nbsp; It is formed of the same elements, and presents the
-same proximate principles.&nbsp; It contains water and mineral
-matters of the same kind as plants.&nbsp; Its force-producing
-substances appear in the form of fat, and its flesh and
-force-producing substances in the form of fibrin and albumen.</p>
-<h4><span class="smcap">Milk</span>.</h4>
-<p>Of all animal foods milk is the most important, as it may be
-regarded as the type of human food.&nbsp; Case <b>55</b> contains
-an analysis of cow&rsquo;s milk, human milk, and asses milk, and
-is accompanied with explanatory labels.</p>
-<p>Milk is preserved in various ways, so that it may be taken on
-long voyages or otherwise employed as a diet where living animals
-cannot be kept to produce it.&nbsp; It is preserved both in a
-liquid and solid state.&nbsp; The latter mode of preparation
-appears to have the advantage.</p>
-<p>Butter is formed from cream by the process of
-&ldquo;churning.&rdquo;&nbsp; The casein is held in solution in
-the milk by the aid of certain salts; when these are removed by
-acids the casein coagulates, and forms &ldquo;curds.&rdquo;&nbsp;
-When the curd is removed with the butter and pressed it forms
-cheese.&nbsp; The best and highest-priced cheeses are those in
-which there is most butter.&nbsp; The casein without the butter
-is hard and indigestible.</p>
-<h4><span class="smcap">The Flesh of Animals</span>.</h4>
-<p>At the western end of the gallery over the upright cases
-containing wheat, barley, oats, maize, &amp;c., are arranged some
-selected heads of oxen in illustration of the principal breeds in
-this country.</p>
-<p>The Case, <b>56</b>, is specially devoted to the composition
-of one pound of beef, mutton, pork, veal, lamb, and fowl.&nbsp;
-Wax models represent the substances, and each analysis is
-accompanied with descriptive printed labels.</p>
-<p>In Case <b>70</b> are seen mounted specimens of the varieties
-of hares and rabbits indigenous to the United Kingdom.</p>
-<p>The flesh of birds, fish, and reptiles is also represented in
-the Collection.</p>
-<p>Cases <b>63</b> and <b>64</b> contain mounted examples of the
-varieties of pheasant successfully introduced into Great Britain,
-and a series of grouse, ptarmigan, capercailzie, &amp;c., as
-representing the game birds of that family.</p>
-<p><span class="smcap">Fish</span> is represented in the
-Collection by mounted specimens of the commoner kinds of fish
-brought to market, and by the analysis of a pound of salmon,
-mackerel, sole, conger eel, herring, and pike.</p>
-<p><span class="smcap">Fish</span> yield a larger number of
-species used as food by man than either birds or
-quadrupeds.&nbsp; There are but few fishes caught in the fresh
-waters and seas of Great Britain that may not be eaten with
-impunity.&nbsp; In some countries the only animal food known is
-fish.&nbsp; The flesh of fish contains less oil or fat, and a
-larger quantity of mineral matters than the flesh of birds or
-mammals.&nbsp; The digestibility of fish is not so great as that
-of butcher&rsquo;s meat; hence, generally, it is not so
-nutritious as the flesh of birds or quadrupeds.&nbsp; Fish is
-undoubtedly a valuable as well as an agreeable article of diet,
-and should, where possible, be introduced into all dietaries.</p>
-<p>In connexion with fish the collection illustrating Economic
-Fish Culture, mainly belonging to, and superintended by, Mr.
-Frank Buckland, Her Majesty&rsquo;s Inspector of Salmon
-Fisheries, should not be left unmentioned, although not forming a
-part of the Food Collection in the Branch Museum at Bethnal
-Green.&nbsp; This collection illustrates the science of breeding
-salmon, trout, and other fish by artificial means.&nbsp; It also
-includes a large number of casts of different kinds of fish, and
-a series of nets and other apparatus used in the legal and
-illegal capture of fish.&nbsp; At present it is exhibited in the
-arcades on the western side of the Royal Horticultural Gardens at
-South Kensington.&nbsp; During the period of the International
-Exhibition it is not accessible except to visitors to the
-Exhibition; but when the Exhibition is not going on, visitors can
-see the Museum of Economic Fish Culture under the rules and
-regulations which govern the South Kensington Museum, with which
-it is officially connected as an addition to the Food
-Collection.</p>
-<p>Lobsters, crabs, prawns, and shrimps, are exhibited in the
-collection in illustration of the edible animals belonging to the
-crustacea; and of molluscous animals, embracing the shell fish of
-the rivers and oceans, examples <a name="page17"></a><span
-class="pagenum">p. 17</span>of the oyster, scallop, whelk,
-periwinkle, common snail, and Roman snail, are shown.&nbsp; (See
-Cases <b>59</b> and <b>60</b>.)</p>
-<p>Of reptiles, but few are eaten in this country as food.&nbsp;
-Their flesh is, however, white and delicate, and rich in gelatin
-and fat.&nbsp; No accurate analysis seems to have been published
-of the flesh of these animals.&nbsp; The flesh of the green
-turtle is consumed in considerable quantity, and of it the famous
-turtle soup is made.&nbsp; The common and edible frog are eaten
-on the continent; and the land tortoise, common on the coast of
-the Mediterranean, is eaten by the inhabitants of Italy and the
-Levant.&nbsp; The flesh of the crocodile, alligator, and iguana,
-is also consumed in the countries where such creatures
-abound.</p>
-<h4><span class="smcap">Peas</span>, <span
-class="smcap">Beans</span>, <span class="smcap">and
-Cheese</span>.</h4>
-<p>These substances are next in the order of classification by
-reason of the large quantity of a flesh and force-producing
-substance contained in them called <i>casein</i>.&nbsp; The
-casein of vegetables is now supposed by most chemists to be
-identical with the casein or cheese of milk.&nbsp; The
-constituents or ingredients in one pound of peas, and in one
-pound of beans, are shown in Cases <b>30</b> and <b>31</b>.&nbsp;
-The visitor may examine a collection of beans from various
-foreign countries arranged in the Cases at the western end of the
-Collection.</p>
-<p>Lentils are shown in Case <b>30</b>.&nbsp; By examining the
-analysis of this extremely nutritious product, the large
-proportion of casein is at once perceived.</p>
-<h3><span class="smcap">Class</span> II.&mdash;<span
-class="smcap">Medicinal or Auxiliary</span>.</h3>
-<p>The Food Substances in this Class are divided into <i>four</i>
-groups, namely:&mdash;Those containing alcohol, those containing
-volatile oils, those containing acids, and those containing
-alkaloids, which act upon the nervous system as stimulants or
-sedatives.</p>
-<h4><span class="smcap">Beer</span>.</h4>
-<p>The most common form in which alcohol is employed in this
-country is that of beer.&nbsp; Beer is distinguished from other
-alcoholic beverages by the addition of hops, which are the female
-catkins of a plant extensively grown in this country.&nbsp; Case
-<b>35</b> contains the materials from which porter is brewed, and
-illustrates the changes which malt undergoes during its
-conversion into beer.&nbsp; The analysis of stout, porter, pale
-ale, mild ale, and strong ale are exhibited in Case <b>35</b>,
-and the quantities of water, alcohol, sugar, and acetic acid are
-shown in an imperial pint of each.&nbsp; Next to beer the
-beverages containing alcohol consumed in this country are
-wines.&nbsp; The visitor is referred to the printed descriptive
-labels for details concerning the sources and manufacture of
-various wines from the juice of fruits, especially grapes.&nbsp;
-In Case <b>36</b> the quantities of water, alcohol, sugar, and
-tartaric acid, are shown in an imperial pint of the following
-wines:&mdash;Port, Brown Sherry, Pale Sherry, Claret, Burgundy,
-Hock, Moselle, Champagne, and Madeira.</p>
-<p>In this country wines are made from oranges, raisins,
-gooseberries, currants, elderberries, and other fruits.&nbsp;
-They are usually called &ldquo;home-made&rdquo; or
-&ldquo;British&rdquo; wines.&nbsp; They contain other acids
-besides tartaric, hence the necessity of adding to them large
-quantities of sugar to cover the taste of the acid.&nbsp; Samples
-of British wines are exhibited in the Collection.</p>
-<h4><span class="smcap">Distilled Spirits</span>.</h4>
-<p>The terms &ldquo;distilled&rdquo; and &ldquo;ardent&rdquo;
-spirits are applied to alcoholic beverages which contain a very
-large per-centage of alcohol.</p>
-<p>Those most commonly used are Gin, Rum, Whisky, and Brandy.</p>
-<p>Alcoholic drinks when taken into the stomach act injuriously
-upon the mucous membrane, and when absorbed into the blood excite
-the nervous system.&nbsp; When taken in too large quantities, or
-upon an empty stomach, they lay the foundation of diseases of the
-stomach and surrounding organs, which often terminate in
-death.&nbsp; Their action on the nervous system, though pleasant
-and agreeable, and even healthful in small quantities, becomes a
-source of fearful disease when carried to excess.</p>
-<p>It is difficult to procure alcohol pure, and distilled spirits
-always contain a certain quantity of water.&nbsp; A spirit having
-a density of .920 is called &ldquo;proof spirit&rdquo; in this
-country; and when distilled spirits contain more or less alcohol
-than this, they are said to be &ldquo;<i>under</i>&rdquo; or
-&ldquo;<i>above</i>&rdquo; proof.</p>
-<p>The quantities of alcohol, water, and sugar in an imperial
-pint of Brandy, Rum, and Gin, are shown in the Case
-<b>39</b>.</p>
-<p>The physical degeneracy and moral degradation attendant upon
-taking alcohol in excess are well known; and no language is too
-strong to condemn the folly and wickedness of those who thus
-convert one of the blessings of Providence into a curse.</p>
-<p>In Cases <b>38</b> the visitor will see samples of alcohol
-obtained from various sources; also a variety of flavored
-spirits, or &ldquo;liqueurs,&rdquo; from various countries, and a
-Japanese spirit or liqueur, distilled from rice, called
-&ldquo;soke,&rdquo; or &ldquo;saki.&rdquo;</p>
-<h4><span class="smcap">Volatile Oils</span>.</h4>
-<p>There is a large class of substances which are added to food
-for the purpose of giving it flavour, and which on account of the
-volatile <a name="page18"></a><span class="pagenum">p.
-18</span>oils they contain act as stimulants.&nbsp; These
-substances are known as Spices and Condiments.&nbsp; They also
-serve as the basis of a large number of sauces, which are sold
-ready prepared for the purpose of being added to cooked
-food.&nbsp; There is some difficulty in separating Spices from
-Condiments, but the former are more generally eaten with sugar,
-the latter with salt.</p>
-<p>In Cases <b>40</b> to <b>43</b> will be found an extensive
-series of Spices and Condiments from various parts of the
-world.</p>
-<h4><span class="smcap">Flavorers</span>.</h4>
-<p>There is another class of substances, which cannot be called
-either condiments or spices, but which are extensively employed
-to render the taste of food more agreeable.&nbsp; Among these may
-be noticed (see Case <b>44</b>) oil of bitter almonds, vanilla,
-lemon, orange, and citron peel.</p>
-<p>One of the most interesting discoveries of modern chemistry is
-the nature of those essences which give the various flavours to
-fruits.&nbsp; These &ldquo;artificial fruit essences&rdquo; have
-been so skilfully imitated in the laboratory of the chemist that
-they are extensively employed to flavour confectionery,
-&amp;c.&nbsp; Examples of these artificially prepared fruit
-essences, may be seen in the case.</p>
-<h4><span class="smcap">Acids</span>.</h4>
-<p>Many of the organic acids resemble closely in their
-composition starch and sugar, and may to a certain extent act on
-the system in the same way.&nbsp; In the classification adopted
-in the Food Collection, they are classed under <i>medicinal or
-auxiliary food</i>.</p>
-<p><i>Acetic Acid or Vinegar</i> is obtained either from the
-oxidation of alcohol in fermented liquors, or from the
-distillation of wood.&nbsp; Common vinegar is obtained from the
-oxidation of the fermented wort of malt.&nbsp; A series of
-preparations illustrating the processes undergone in the
-formation of vinegar from malt has been presented to the
-collection by Messrs. Beaufoy and Co.</p>
-<p><i>Citric Acid</i> is contained in many fruits, but exists in
-greatest abundance and purity in the fruits of the orange, the
-lemon, the citron, the shaddock, the pommeloe, the lime, and
-others.&nbsp; All these fruits contain citric acid, and varying
-proportions of sugar.&nbsp; Citric acid can be separated from the
-juice of these plants in a crystalline form.</p>
-<p><i>Tartaric Acid</i> is found in the juice of the fruits of
-the vine tribe, more especially of the common vine.&nbsp; This
-acid gives the acidity to the fruit of the grape, and is the acid
-present in wines.</p>
-<p><i>Malic Acid</i> is contained in the fruits of the natural
-order Rosace&aelig;.&nbsp; It has the same general properties as
-the other acids, and is contained alone in apples and pears;
-whilst in cherries, plums, &amp;c. it is mixed with other
-acids.</p>
-<p><i>Oxalic Acid</i> is contained in the wood sorrel, also in
-the common sorrel, and various species of rhubarb.&nbsp; Species
-of the latter genus are extensively cultivated in this country,
-and the stalks of their large leaves cut up and made into pies,
-puddings, &amp;c.&nbsp; They are ready for use early in the
-spring, and are an excellent substitute for fruit in pies and
-tarts at that season of the year.&nbsp; Although oxalic acid is a
-<i>poison</i> when taken in considerable quantities, as
-ordinarily consumed it probably acts in the same way on the
-system as other acids.</p>
-<p>For examples of Acids, Pickles of various kinds, &amp;c., see
-Case <b>23</b>.</p>
-<h4><span class="smcap">Alkaloids acting as Stimulants or
-Sedatives</span>.</h4>
-<p>The next and last group is that of Food Substances containing
-alkaloids, which act upon the nervous system as stimulants or
-sedatives.&nbsp; The principal examples are Tea, Coffee, Cocoa,
-Tobacco, Hemp, and Opium.</p>
-<p>Tea and Coffee have hardly any other properties in common than
-the possession of an alkaloid called <i>Theine</i> or
-<i>Caffeine</i>, which is identical in the two.&nbsp; Chocolate
-contains a peculiar alkaloid called <i>Theobromine</i>.&nbsp;
-Paraguay tea or &ldquo;mat&eacute;&rdquo; is the only other
-substance extensively used as a dietetic infusion that contains
-<i>theine</i>; in South America it occupies the same position in
-domestic economy as Chinese tea does in this country.&nbsp; Case
-<b>46</b> exhibits the chemical analysis of a pound of ordinary
-good Chinese Tea; and in Cases <b>47</b>, <b>48</b>, and
-<b>99</b>, contiguously placed, are numerous samples of tea from
-China, Japan, Java, Brazil, and East India.</p>
-<p>The analysis of a pound of Coffee is shown in Case <b>50</b>;
-and many samples of raw coffee from various parts of the world
-are exhibited.&nbsp; The visitor&rsquo;s notice is directed to
-the printed descriptive label concerning Coffee, which is
-suspended near the case containing the analysis.</p>
-<p><i>Cocoa</i> is represented by the analysis of a pound of
-Cocoa paste in Case <b>53</b>, and by a series of the fruit pods
-containing the seed or nuts, presented by Messrs. Fry and Son, of
-Bristol, as well as by various preparations and
-confections.&nbsp; The distinguishing feature of its composition
-consists in the large quantities of fat and albumen which it
-contains; so that Cocoa not only acts as an alternative through
-its <i>theobromine</i>, but as a force-producing and flesh <a
-name="page19"></a><span class="pagenum">p. 19</span>and
-force-producing food.&nbsp; Samples of the commercial varieties
-of the nuts or seeds from various countries are exhibited.</p>
-<h4><span class="smcap">Tea and Coffee Substitutes</span>.</h4>
-<p>A variety of substances are exhibited in Case <b>49</b> in
-illustration of the use of the leaves of various plants for
-making potable infusions.&nbsp; The most important is Paraguay
-tea or &ldquo;mat&eacute;,&rdquo; which contains the same
-alkaloid called <i>theine</i>, as the Chinese tea plant.&nbsp; A
-quantity of &ldquo;mat&eacute;&rdquo; is shown, with calabash or
-dried gourd for making the infusion, and sucking pipe for
-drinking it.&nbsp; A large number of substances have been
-employed from time to time as substitutes for Coffee, and
-prepared in the same way.&nbsp; Many of them are shown in Case
-<b>52</b>.&nbsp; In this country none of these so-called Coffee
-Substitutes have established themselves in public reputation, and
-are seldom sold.&nbsp; Some of them, however, are used as
-adulterants of Coffee.</p>
-<h4><span class="smcap">Tobacco</span>.</h4>
-<p>Although Tobacco has been only comparatively recently
-introduced amongst the inhabitants of the Old World, it is more
-extensively employed than any other narcotic.&nbsp; It is the
-produce of various species of the genus <i>Nicotiana</i>.&nbsp;
-The practice of smoking the leaves of these plants was introduced
-from the New World.&nbsp; The species, which is a native of
-America, and which supplies the greater proportion of the Tobacco
-smoked in Europe, is the <i>Nicotiana Tabacum</i>.&nbsp; The
-leaves of these plants contain an active and highly poisonous
-principle called <i>Nicotine</i>, which is the agent that
-produces the narcotic effect experienced in smoking.&nbsp; This
-narcotic effect resembles in some measure that of alcohol.&nbsp;
-Tobacco has, however, a less stimulant effect than alcohol, and
-produces, especially at first, a greater derangement of the
-general nervous system.</p>
-<p>The chemical analysis of one pound of Tobacco is exhibited in
-Case <b>98</b>.&nbsp; Cases <b>93</b> to <b>97</b> contain a
-series of specimens of the leaves of species and varieties of
-Tobacco cultivated in various parts of the world, with samples
-also of the Cigars and Tobaccos manufactured from them.</p>
-<p>Examples of varieties of Snuffs used in this and other
-countries will be seen in Case <b>97</b>.&nbsp; Snuffs are
-usually made from the stalks and ribs of tobacco leaves.&nbsp;
-Tobacco is liable to be adulterated with the leaves of other
-plants; these, however, can be detected under the
-microscope.&nbsp; Specimens of Tobacco adulterated with other
-leaves are illustrated in the diagram near the cases.</p>
-<p>Opium is used extensively as a medicine, on account of its
-power of alleviating pain and inducing sleep.&nbsp; It is a very
-powerful, and consequently dangerous narcotic poison, and should
-never be taken except under medical advice.&nbsp; In small doses
-it acts as a stimulant.&nbsp; On account of this latter property
-and its subsequent soothing influence, it has been indulged in by
-man, and is consumed largely in China and other parts of the
-world as a dietetical luxury.&nbsp; When taken for this purpose
-it is smoked, and is generally consumed with tobacco or some
-other leaf in a pipe.&nbsp; Pipes used for this purpose in China
-are exhibited in the cases containing Chinese food, with a
-collection of Chinese tobaccos, most of which appear to contain
-Opium.</p>
-<p>The practice of &ldquo;opium eating,&rdquo; as it is called,
-exerts a most prejudicial effect upon the system; and although
-not rapidly destroying life, the victim of this habit is after a
-time rendered perfectly miserable if not able to procure this
-indulgence.&nbsp; As is the case with alcohol and tobacco, the
-system becomes accustomed to the use of this narcotic, and
-prodigious quantities have been consumed by those who have
-addicted themselves to the practice of taking it for the sake of
-its effect on the system.</p>
-<p>A series of preparations from Opium, presented by the Society
-of Apothecaries, Apothecaries Hall, and specimens of other
-narcotic agents are exhibited in Case <b>92</b>.&nbsp; The fruits
-of narcotic plants are sometimes consumed in this country in
-mistake for other plants, producing fatal effects.&nbsp; Examples
-of some of these poisonous plants are exhibited in the
-Collection, as well as diagrams of others.</p>
-
-<div class="gapshortline">&nbsp;</div>
-<p>Before closing this necessarily brief Guide to the Food
-Collection, it may be as well to notice some illustrations which
-may be deemed exceptional to the Classification.</p>
-<p><i>Fungi</i>.&mdash;The group of Fungi contains a number of
-plants which are eaten as food, whilst many of them act as
-virulent poisons.&nbsp; Those which are edible contain varying
-quantities of starch, sugar, woody fibre, and albumen, together
-with an acid called <i>fungic</i> acid.&nbsp; A large number of
-species are eaten on the continent of Europe, which are not used
-in this country at all.&nbsp; Models of the common Mushroom, the
-Morel, and the Truffle, are shown, as well as preserved
-specimens.</p>
-<p>The visitor should notice the large Truffle from Australia
-called &ldquo;Native Bread.&rdquo;&nbsp; It is in Case
-<b>34</b>.</p>
-<p>A series of coloured diagrams or drawings of British Fungi
-taken from living specimens, both edible and poisonous, are also
-exhibited, having been purchased from the artist, H. Worthington
-Smith, Esq., F.L.S.</p>
-<p><a name="page20"></a><span class="pagenum">p.
-20</span><i>National Foods</i>.&mdash;Various food products of
-foreign nations are included in the Collection, and for the sake
-of illustrating <i>National Food</i> have been kept
-separate.&nbsp; It is hoped that other collections of the same
-kind, illustrating <i>national peculiarities of diet</i> may be
-formed and presented to the Museum.</p>
-<p>In Cases <b>72</b> to <b>78</b> is an important collection of
-Chinese Food, which was received in 1859.&nbsp; The collection
-was procured from two districts, Shanghae and Foo-Chow-Foo, and
-contains many curious and interesting edible substances and
-preparations, some of them new to this country.&nbsp; Descriptive
-labels are attached to every specimen.</p>
-<p>Japanese, Siamese, and East Indian food products are shown in
-Cases <b>81</b> to <b>86</b>.</p>
-<p>In Case <b>79</b> will be noticed a series of <i>edible
-birds&rsquo; nests</i> from China, Siam, Java, Borneo, and other
-countries.&nbsp; These nests are formed by swallows, two specimen
-of which are shown in the case.</p>
-<h4><span class="smcap">Economic Entomology applied to Food and
-Forestry</span>.</h4>
-<p>This Collection, formed and arranged for the Department of
-Science and Art by Andrew Murray, Esq., F.L.S., is exhibited at
-the eastern end of the gallery, partly on the wall, and partly in
-glazed cases on the counter.&nbsp; It is intended to illustrate
-the ravages of such insects as are known to be destructive to
-alimentary substances, or that are noxious or injurious to man
-and domestic animals.&nbsp; Also, those insects known to be
-destructive to timber, or otherwise exemplifying the science of
-Entomology in its relation to Forestry.&nbsp; The Collection is
-contained in <b>42</b> cases, to which belong <b>31</b> framed
-diagrams and drawings.&nbsp; This Entomological Collection is yet
-incomplete, and may be considered as still in course of
-formation.</p>
-<h4><span class="smcap">Adulteration of Food</span>.</h4>
-<p>The extensive employment of various substances for the
-Adulteration of Food has led to the formation of a collection of
-those more commonly employed.&nbsp; In Cases <b>97</b> and
-<b>98</b> these substances are arranged according as they have
-been obtained from the animal, vegetable, or mineral
-kingdom.&nbsp; They have been selected principally from the
-results obtained by Dr. Hassall, and made known in his work
-&ldquo;On the Adulteration of Food.&rdquo;</p>
-<p>The adulteration of <i>Milk</i> with <i>Water</i> is shown in
-Case <b>54</b>.&nbsp; These examples are renewed weekly; and the
-use of the <i>lactometer</i> or <i>milk measurer</i>, is also
-exemplified in the same case.&nbsp; The goodness of milk can also
-be ascertained by means of the microscope.&nbsp; The diagrams on
-the wall represent good cream, good pure milk, bad milk, and the
-curd of milk as seen under the microscope.</p>
-
-<div class="gapspace">&nbsp;</div>
-
-<div class="gapshortline">&nbsp;</div>
-
-<div class="gapspace">&nbsp;</div>
-<p style="text-align: center">LONDON:<br />
-Printed by <span class="smcap">George E. Eyre</span> and <span
-class="smcap">William Spottiswoode</span>,<br />
-Printers to the Queen&rsquo;s most Excellent Majesty.<br />
-For Her Majesty&rsquo;s Stationery Office.<br />
-[4018.&mdash;5000.&mdash;7/72.]</p>
-
-<div class="gapspace">&nbsp;</div>
-
-<div class="gapline">&nbsp;</div>
-<h2><a name="page21"></a><span class="pagenum">p. 21</span><i>The
-following Publications are on Sale at the Catalogue
-Stall</i>.</h2>
-<p class="gutlist">CATALOGUE of the COLLECTION lent by <span
-class="smcap">Sir</span> RICHARD WALLACE, <span
-class="smcap">Bart</span>.&nbsp; <i>Sixpence</i>.</p>
-<p class="gutlist">ALPHABETICAL INVENTORY of the FOOD
-COLLECTION.&nbsp; <i>Sixpence</i>.</p>
-<p class="gutlist">BRIEF GUIDE to the FOOD COLLECTION.&nbsp;
-<i>One Penny</i>.</p>
-<p class="gutlist">BRIEF GUIDE to the ANIMAL PRODUCTS
-COLLECTION.&nbsp; <i>One Penny</i>.</p>
-<p class="gutlist">SCIENCE DIRECTORY, with Regulations for
-Establishing and Conducting Science Schools and Classes.&nbsp;
-<i>Sixpence</i>.</p>
-<p class="gutlist">ART DIRECTORY, with Regulations for promoting
-Instruction in Art.&nbsp; <i>Sixpence</i>.</p>
-
-<div class="gapshortline">&nbsp;</div>
-<p><sup>*</sup><sub>*</sub><sup>*</sup> <i>For information as to
-instruction in Science and Art in the Schools established in the
-Eastern and North-eastern districts of London</i>, <i>see the end
-cover</i>.</p>
-
-<div class="gapmediumline">&nbsp;</div>
-<h2><a name="page22"></a><span class="pagenum">p.
-22</span>Instruction in Science and Art in the Eastern and
-North-Eastern Districts of the Metropolis, in connexion with the
-Science and Art Department.</h2>
-<p>1.&nbsp; Metropolitan District Schools of Art are established
-at the following placed in the Eastern and North-eastern
-Districts:&mdash;</p>
-<p class="gutindent">St. Thomas&rsquo; Charterhouse, Goswell
-Street Road.</p>
-<p class="gutindent">Spitalfields, 12, White Lion Street, Norton
-Folgate.</p>
-<p class="gutindent">North London, Sandringham Road,
-Kingsland.</p>
-<p>These Schools are open in the evening from 7 to 9.&nbsp; There
-are female classes at each school.&nbsp; Applications for
-admission, prospectuses, or any other information to be made at
-the schools in each district.</p>
-<p>2.&nbsp; Night classes for instruction in drawing in connexion
-with the Science and Art Department are held in the following
-schools:&mdash;</p>
-<p class="gutindent">Bethnal Green National School.</p>
-<p class="gutindent">Hackney Parochial School.</p>
-<p class="gutindent">Mile End, Church Street School.</p>
-<p class="gutindent">Poplar, All Saints&rsquo; National
-School.</p>
-<p
-class="gutindent">&nbsp;&nbsp;&nbsp;&bdquo;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
-St. Saviour&rsquo;s National School.</p>
-<p class="gutindent">Stepney, St. Paul&rsquo;s School.</p>
-<p
-class="gutindent">&nbsp;&nbsp;&nbsp;&bdquo;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
-St. Philip&rsquo;s National School.</p>
-<p class="gutindent">Whitechapel, St. Paul&rsquo;s National
-School.</p>
-<p>Science classes, in various branches of science, also in
-connexion with the Department have been formed in the following
-schools:&mdash;</p>
-<table>
-<tr>
-<td><p class="gutlist">Bethnal Green</p>
-</td>
-<td><p class="gutlist">Birkbeck School.</p>
-<p class="gutlist">Abbey Street School.</p>
-<p class="gutlist">National School.</p>
-<p class="gutlist">St. James the Less, National School.</p>
-</td>
-</tr>
-<tr>
-<td><p class="gutlist">Bow</p>
-</td>
-<td><p class="gutlist">Baptist Chapel School.</p>
-<p class="gutlist">(Bow North) Old Ford Road School.</p>
-</td>
-</tr>
-<tr>
-<td><p class="gutlist">Hackney</p>
-</td>
-<td><p class="gutlist">Parochial School.</p>
-<p class="gutlist">St. Thomas Square School.</p>
-</td>
-</tr>
-<tr>
-<td><p class="gutlist">Kingsland</p>
-</td>
-<td><p class="gutlist">North London School of Art, Sandringham
-Road.</p>
-</td>
-</tr>
-<tr>
-<td><p class="gutlist">Mile End</p>
-</td>
-<td><p class="gutlist">Church Street School.</p>
-<p class="gutlist">Church of England Young Men&rsquo;s
-Society.</p>
-</td>
-</tr>
-<tr>
-<td><p class="gutlist">Poplar</p>
-</td>
-<td><p class="gutlist">St. Saviour&rsquo;s National School.</p>
-<p class="gutlist">St. Mary&rsquo;s School.</p>
-<p class="gutlist">Boys&rsquo; National School.</p>
-<p class="gutlist">(Poplar Bromley) William Street.</p>
-</td>
-</tr>
-<tr>
-<td><p class="gutlist">Stepney</p>
-</td>
-<td><p class="gutlist">Colet Boys&rsquo; School.</p>
-<p class="gutlist">Blue Coat School.</p>
-<p class="gutlist">St. Paul&rsquo;s School.</p>
-<p class="gutlist">St. Philip&rsquo;s National School.</p>
-</td>
-</tr>
-</table>
-<p>Information as to fees, &amp;c. can be obtained on application
-at these schools.</p>
-<p>4.&nbsp; The <i>Science Directory</i> and <i>The Art
-Directory</i>, price 6<i>d.</i> each, published by the Science
-and Art Department, contain full particulars of the regulations
-for establishing and conducting Science and Art schools and
-classes, with lists of those in operation.&nbsp; To be had at the
-Catalogue Stall.</p>
-<h2><a name="page23"></a><span class="pagenum">p.
-23</span>BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON
-MUSEUM.</h2>
-<p style="text-align: center"><b>OPEN DAILY</b></p>
-<p style="text-align: center"><b>(except Sundays)</b>.</p>
-
-<div class="gapshortline">&nbsp;</div>
-<p style="text-align: center">MONDAY, TUESDAY, <span
-class="GutSmall">AND</span> SATURDAY,</p>
-<p style="text-align: center"><span
-class="smcap">Admission</span> FREE,</p>
-<p style="text-align: center">From 10 <span
-class="GutSmall">A.M.</span> to 10 <span
-class="GutSmall">P.M.</span></p>
-
-<div class="gapshortline">&nbsp;</div>
-<p style="text-align: center">WEDNESDAY, THURSDAY, <span
-class="GutSmall">AND</span> FRIDAY,</p>
-<p style="text-align: center"><span class="smcap">Students&rsquo;
-Days</span>,&mdash;<span class="smcap">Admission</span>
-SIXPENCE,</p>
-<p style="text-align: center">From 10 <span
-class="GutSmall">A.M.</span> to 4, 5, or 6 <span
-class="GutSmall">P.M.</span>, according to the Season.</p>
-<p><b>TICKETS OF ADMISSION</b> on Students&rsquo; days (available
-both for the Bethnal Green Museum and the South Kensington
-Museum) are issued at the following rates:&mdash;<i>Weekly</i>,
-6<i>d.</i>; <i>Monthly</i>, 1<i>s.</i> 6<i>d.</i>;
-<i>Quarterly</i>, 3<i>s.</i>; <i>Half-Yearly</i>, 6<i>s.</i>;
-<i>Yearly</i>, 10s.&nbsp; <i>Yearly</i> Tickets are also issued
-to any school at 1<i>l.</i>, which will admit all the pupils of
-such schools on all Students&rsquo; days.&nbsp; To be obtained at
-the Catalogue Sale-Stall of the Museum.</p>
-<p style="text-align: center">The above arrangements are similar
-to those of the South Kensington Museum.</p>
-<h2>FOOTNOTES.</h2>
-<p><a name="footnote7"></a><a href="#citation7"
-class="footnote">[7]</a>&nbsp; The whole of the official
-correspondence on the subject of the establishment of this Branch
-Museum has been printed as a Parliamentary Paper No. 218, session
-of 1872.</p>
-<p><a name="footnote9"></a><a href="#citation9"
-class="footnote">[9]</a>&nbsp; <i>Advantage has been taken to
-incorporate in this Guide much of the information contained in
-the Guide to the Collection</i> (<i>now out of print</i>),
-<i>compiled by Dr. Lankester</i>, <i>in</i> 1863, <i>for the
-Science and Art Department</i>.</p>
-<pre>
-
-
-
-
-***END OF THE PROJECT GUTENBERG EBOOK A BRIEF GUIDE TO THE FOOD
-COLLECTION***
-
-
-***** This file should be named 64712-h.htm or 64712-h.zip******
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