,transcribed from the #ahgb ,george ,e4 ,eyre and ,william ,spottiswoode edition by ,david ,price4 ,,science ,,and ,,art ,,department ,,of ,,the ,,committee ,,of ,,council ,,on ,,education4 99 99 99 99 99 99 99 99 99 99 ,,bethnal ,,green ,,branch ,,of ,,the ,,south ,,kensington ,,museum4 99 99 99 99 99 ,a ,,brief ,,guide ,,to ,,the ,,food ,,collection4 7,,first ,,issue47 ,picture3 ,decorative graphic ,,london3 ,,printed ,,by ,,george ,e4 ,,eyre ,,and ,,william ,,spottiswoode1 ,,printers ,,to ,,the ,,queen',s ,,most ,,excellent ,,majesty4 ,,for ,,her ,,majesty',s ,,stationery ,,office4 #ahgb4 99 99 99 99 99 ,price ,one ,penny4 #biiea4 ,,the ,,bethnal ,,green ,,branch ,,of ,,the ,,south ,,kensington ,,museum4 ,,under ,,the ,,direction ,,of ,,the ,,lords ,,of ,,the ,,committee ,,of ,,council ,,on ,,education4 ,lord ,president1 ,,the ,,marquess ,,of ,,ripon1 ,k4,g4 ,vice-,president1 ,,the ,,right ,,hon4 ,w4 ,e4 ,,forster1 ,m4,p4 99 99 99 99 99 ,i4 ,in tracing the origin of the ,branch ,museum of ,science and ,art at ,bethnal ,green it will be necessary to refer1 though briefly1 to the early days of the parent institution1 at ,south ,kensington1 from whence a considerable portion of the new edifice and of its contents have been derived4 ,,ii4 ,the ,south ,kensington ,museum stands on #ab acres of land1 acquired by the ,government at a cost of #fj1jjjl41 being a portion of the estate purchased by ,her ,majesty's ,commissioners for the ,exhibition of #ahea1 out of the surplus proceeds of that undertaking4 ,,iii4 ,here1 in #ahee1 a spacious building was constructed1 chiefly of iron and wood1 under the superintendence of the late ,sir ,william ,cubitt1 ,c4,e41 at a cost of #ae1jjjl41 intended to receive several miscellaneous collections of a scientific character mainly acquired from the ,exhibition of #ahea1 and which had been temporarily housed in various places4 ,,iv4 ,in addition to the collections already alluded to1 the whole of the ,fine ,art collections which had been exhibited at ,marlborough ,house since #aheb were also removed thither1 and these were supplemented by numerous and valuable loans by ,her ,majesty the ,queen and others4 ,v4 ,this building was opened on ,june #bbnd1 #aheg1 as ,,the ,,south ,,kensington ,,museum4 ,although in many respects well suited to its purpose1 this iron building was avowedly of a temporary character1 and from the first it was intended to replace it by buildings of a more architectural character and of more substantial materials4 ,the erection of these permanent buildings was commenced at once1 and at the beginning of the year #ahfe sufficient progress had been made to render the removal of the iron building necessary4 ,,vi4 ,it appeared to the ,lords of the ,committee of ,council on ,education that 8this iron building might usefully be divided into three portions1 and that one of these portions might be offered to the proper authorities in the north1 east1 and south of ,london respectively1 at a nominal sum1 in order to assist in the formation of district museums1 security being required for the completion of each portion in a suitable manner1 and for its permanent appropriation to public uses40 ,after some correspondence with other ,departments of the ,government1 it was decided that measures should be taken for carrying out this proposal4 ,,vii4 ,on ,may #f1 #ahfe1 a meeting of noblemen and gentlemen interested in the establishment of ,suburban or ,metropolitan ,district ,museums was held at the ,south ,kensington ,museum1 the ,lord ,president of the ,council1 ,earl ,granville1 being in the chair1 at which the proposal was fully discussed1 and a strong desire was expressed by the representatives of the various suburban districts of the north1 east1 and south of ,london to secure a share of this building1 the great difficulty felt in each case being the providing of a suitable site4 ,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 building1 and send its application to the ,science and ,art ,department4 ,,viii4 ,on ,march #gth in the following year 7#ahff7 ,mr4 now ,sir ,antonio ,brady addressed the following letter to the ,lord ,president of the ,council3 ,stratford1 ,e41 #g ,march #ahff4 ,may it please your ,lordship1 ,,when ,i and others acting with me had the honour of attending the meeting held under your ,lordship's presidency1 in the ,lecture ,room of ,south ,kensington ,museum1 on the #fth ,may last1 on the subject of ,local ,metropolitan ,museums1 ,i put in a plea on behalf of the million artisans inhabiting the densely populated manufacturing and labouring districts in the ,east of ,london2 and ,i pointed to a site most admirably placed in the very centre of the ,east-end1 which ,i then hoped might be made available for the proposed museum4 ,the land in question1 containing about #d acres1 is close to ,mile-end ,station1 one mile from ,shoreditch on the ,great ,eastern ,railway2 it is near the junction of the ,hackney and ,cambridge ,heath ,roads1 and is the centre of a network of railways1 and omnibuses run in all directions1 at twopenny and threepenny fares to and from all parts of ,london4 ,the site is about one mile and three quarters from the ,bank of ,england1 and two miles from the ,general ,post ,office1 and taking the proposed site as a centre1 within a radius of two miles are comprised a large portion of the following extensive districts1 viz43 ,city of ,london1 ,shoreditch1 ,finsbury1 ,st4 ,luke's1 ,old ,street1 ,hoxton1 ,islington1 ,de ,beauvoir ,town1 ,canonbury1 ,ball's ,pond1 ,kingsland1 ,dalston1 ,clapton1 ,homerton1 ,hackney1 ,victoria ,park1 ,old ,ford1 ,bow1 ,stepney1 ,limehouse1 ,poplar 7including ,west ,india ,docks71 parts of ,rotherhithe and ,bermondsey 7including ,surrey and ,commercial ,docks71 ,shadwell1 ,wapping1 ,st4 ,george's-in-the-,east 7including ,london and ,st4 ,katharine's ,docks71 ,tower1 ,whitechapel1 and ,mile-end4 ,this circle of two miles radius embraces the ,n4,e4 and ,e4 postal districts1 part of the ,n4 district1 and parts of the ,e4,c4 and ,s4,e4 districts4 ,the land in question was bought as a gift to the poor in ,king ,james's reign1 when this part of ,london was open fields1 and the trustees1 with the consent of the ,charity ,commissioners1 have unanimously agreed to sell the land for the purposes of the proposed museum1 and to invest the purchase-money1 which has been conditionally offered and accepted4 ,i have now the pleasure of informing your ,lordship that1 if this site is acceptable to the ,government1 ,i am authorised1 on the part of the committee acting with me1 to guarantee to raise the purchase-money necessary to acquire the fee simple1 and to offer this magnificent site to the ,government for the purpose of erecting thereon a museum for the ,east-end of ,london4 ,the site is marked red in the accompanying maps1 and is more particularly described in the plan hereunto annexed2 it will be seen that it occupies a most commanding position4 ,there is no other suitable spot unbuilt on1 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 other4 ,it is not my purpose to enter on the advantages of local museums4 ,after what passed at the meeting at ,south ,kensington1 the value of institutions such as we wish to see established in the ,east-end is admitted on all hands2 but what ,i desire respectfully to submit to your ,lordship is the kind of museum which those acting with me would wish to see erected4 ,during the past year the subject of local museums has been much ventilated1 and as the time has now arrived when it seems a necessity to provide more room for the great national collections1 we respectfully submit that it is a good and fitting opportunity to make the national collections more useful and more accessible than they now are1 and ,i trust this splendid site may induce the ,government to entertain the propositions ,i have the honour to submit for their consideration4 #ast4 ,from inquiries made since the meeting last ,may1 it is found that it will be utterly and entirely impracticable for a permanent building to be erected by local efforts1 or to maintain the necessary staff if a building were otherwise provided2 and we feel that this could only efficiently be done by the ,government as a part of one comprehensive scheme4 ,we find it will require all our efforts to raise the funds to pay for the site1 and under these circumstances we humbly submit to your ,lordship that the ,government should1 in exchange for the site1 take the whole matter into their own hands as a national affair4 #bndly4 ,the scheme that commends itself most to our minds is1 not to distribute the superfluities of the ,british ,museum piecemeal amongst several local museums1 but that typical collections illustrating one branch of science should be arranged in one of several museums in different quarters of the metropolis4 ,the ,british ,museum would thus be relieved of its plethora without impairing the value of any one collection2 for instance1 the natural history collections may be kept together in one place1 the ethnological in another1 so that anyone requiring to study any particular branch would know to what museum to resort4 ,in any plan of a museum that may be adopted for the improvement of the working classes1 we submit that if they are to benefit by it to the fullest extent1 it must be placed in a neighbourhood accessible to them1 and must be open of an evening4 ,we submit that it be made educational in the widest sense of the word1 and that convenient and comfortable refreshment-rooms be added to the other attractions of the place4 ,i am to request that your ,lordship will be pleased to communicate your wishes in this matter1 that we1 on our part1 may at once take the necessary means to give legal effect to this arrangement1 if concurred in by your ,lordship4 ,the land being unoccupied would be available immediately the preliminary agreements were finally settled4 ,i have1 c4 7,signed7 ,antonio ,brady1 ,j4,p41 ,honorary ,secretary4 ,to the ,right ,honourable ,earl ,granville1 ,k4,g41 ,lord ,president of ,her ,majesty's ,most ,honourable ,privy ,council4 ,,ix4 ,this letter was at once taken into favourable consideration by the ,lords of the ,committee of ,council on ,education1 ,earl ,granville and ,mr4 ,bruce being respectively ,president and ,vice-,president4 ,a change of ,government shortly afterwards took place which caused some delay1 but on ,december #f1 #ahff1 the ,duke of ,buckingham being ,president and ,mr4 ,corry ,vice-,president1 a minute was passed recommending the proposal to the favourable consideration of the ,lords ,commissioners of ,her ,majesty's ,treasury1 and asking that an estimate of the probable cost might be included in the votes of the ensuing year4 ,the following paragraph occurs in this minute3-- 8,my ,lords regret that ,mr4 ,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 museums4 ,their ,lordships1 therefore1 propose that the iron columns1 flooring1 stairs1 window fittings1 heating arrangements1 c4 of the whole of the iron building should be re-erected as soon as practicable at ,bethnal ,green1 on the free site provided by the locality1 but that brick walls and a slate roof should be used instead of iron2 and they estimate that the cost will be #bj1jjjl4 ,the works would thus be of a permanent nature40 ,x4 ,the ,treasury 7the ,right ,hon4 ,b4 ,disraeli being then ,chancellor of the ,exchequer7 accepted the proposal to re-erect the structure and to provide for its maintenance1 and a vote of #e1jjjl4 on account was granted by the ,house of ,commons towards the cost of removal and re-erection of the building1 but some delay arose in consequence of legal difficulties as to the conveyance of the ground4 ,by the untiring efforts of ,sir ,antonio ,brady1 the ,rev4 ,septimus ,hansard1 rector of ,bethnal ,green1 ,mr4 ,j4 ,m4 ,clabon1 ,dr4 ,j4 ,millar1 and others1 heartily seconded by the trustees of the land and supported by the ,government1 these difficulties were at length surmounted1 a special ,act of ,parliament having been obtained for the purpose 7#ca ,vict4 c4 #h471 and on #ac ,february #ahfi1 the four gentlemen above named1 acting on behalf of the subscribers to the fund for the purchase of the site1 attended at the ,council ,chamber1 ,downing ,street1 and presented to the ,lord ,president and ,vice-,president of the ,committee of ,council on ,education the title-deeds of the site4 #g ,,xi4 ,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 ,scott1 ,c4,b4 ,,xii4 ,at the beginning of the present year 7#ahgb7 the building was sufficiently advanced for the reception of objects4 ,two important collections1 formerly exhibited in the iron buildings1 already existed in the ,south ,kensington ,museum ready for transfer to ,bethnal ,green1 the ,,animal ,,products ,,collection intended to illustrate the various applications of animal substances to industrial purposes1 and the ,,food ,,collection1 one of the most popular divisions of the ,museum4 ,these1 with an important series of examples of ,economic ,entomology recently formed by ,mr4 ,andrew ,murray1 now occupy the whole of the space on the ground floor under the galleries1 and it is confidently believed that they will prove of great and abiding interest and educational value1 forming as they do no inconsiderable contribution towards the establishment of a complete trade museum1 the necessity for which at the ,east-end of the metropolis has long been recognised4 ,,xiii4 ,the galleries of the building on the first floor are at present assigned to ,paintings and other ,fine ,art objects1 and the ,lords of the ,committee of ,council on ,education are indebted to the generous liberality of ,sir ,richard ,wallace1 ,bart41 for the loan of a collection of ,art ,treasures of almost unexampled beauty and value1 occupying the whole of the space assigned to this division4 ,these ,art ,treasures1 collected by the late ,marquis of ,hertford1 ,k4,g41 during a period of #cj years1 have hitherto been comparatively unknown to the ,english public1 a large portion of the objects having been specially brought over from ,paris within the last three months at the expense of ,sir ,richard ,wallace4 ,,xiv4 ,the basement of the building contains a range of spacious and well-lighted rooms4 ,a portion of this will serve as ,refreshment ,rooms1 and it is proposed to use the remainder for educational purposes1 including a ,library1 and rooms in which classes may receive instruction in the various branches of ,science and ,art4 ,,xv4 ,it was desired by ,her ,majesty the ,queen that on the #bdth ,june #ahgb the ,museum should be opened in state by ,his ,royal ,highness the ,prince of ,wales on behalf of ,her ,majesty1 the ,prince being accompanied by ,her ,royal ,highness the ,princess of ,wales4 ,,henry ,,cole1 ,director4 99 99 99 99 99 ,the ,bethnal ,green ,branch of the ,south ,kensington ,museum was opened to the public on ,tuesday1 the #beth ,june #ahgb1 under the following regulations1 which are the same as those of the ,south ,kensington ,museum3--,daily 7except ,sundays74 ,free admission on ,monday1 ,tuesday1 and ,saturday1 from #aj a4m4 to #aj p4m4 ,on ,wednesday1 ,thursday1 and ,friday 7,students' days71 admission sixpence1 from #aj a4m4 to #d1 #e1 or #f p4m41 according to the season4 ,tickets of ,admission on ,students' days 7available both for the ,bethnal ,green ,museum and the ,south ,kensington ,museum7 are issued at the following rates3--weekly1 #f;d42 monthly1 #as4 #f;d42 quarterly1 #cs42 half-yearly1 #fs42 yearly1 #ajs4 ,yearly ,tickets are also issued to any school at #al41 which will admit all the pupils of such schools on all ,students' days4 ,to be obtained at the ,catalogue ,sale ,stall of each ,museum4 99 99 99 99 99 ,,july #ahgb4 ,a ,,brief ,,guide ,,to ,,the ,,food ,,collection4 #i 999999 ,an ,inventory of the ,collection1 arranged alphabetically1 and containing fuller information than this ,guide1 can be obtained at the ,catalogue ,stall1 ,price ,sixpence4 ,,the idea of the ,food ,collection 7originally formed in #aheg71 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 ,twining1 ,esq41 of ,twickenham1 as part of a plan for the establishment of an ,economic ,museum that should comprise illustrations of every-day life for the working classes4 ,the ,food ,collection was at the commencement of its formation carried on under the direction of ,dr4 ,lyon ,playfair1 ,m4,p41 and1 as now constituted1 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 life4 ,considerable progress has been made in carrying out this design1 and the present brief ,guide is intended as an introduction to the general principles and plan upon which the ,collection has been arranged4 ,two great objects have been kept in view in the ,collection3-- ,first1 to represent the chemical compositions of the various substances used as food2 and1 secondly1 to illustrate the natural sources from which the various kinds of food have been obtained4 ,where the processes of the preparation of food admit of illustration1 these are also exhibited4 ,there are many methods by which such a ,collection might be arranged2 but the ,chemical ,composition of ,food has recently been discovered to have so close a connexion with its action on the system1 that it has been deemed advisable to follow a ,chemical arrangement4 ,all food is found to be composed of the same materials or elements as the ,human ,body4 ,the necessity of the supply of food from day to day depends on the fact1 that the elements of the human body are daily wasted by the processes of life4 ,as a fire cannot burn without a supply of fuel1 neither can the human body live without its daily supplies of food4 ,,composition ,,of ,,the ,,human ,,body4 ,not only does food supply the daily waste of the human body1 but1 as the body increases in size from birth to adult age1 it is supplied with materials for this increase by the aid of food4 ,in order1 therefore1 to understand the value of food from its composition1 it is necessary to know the composition of the human body4 ,just as any other compound substance can be submitted to chemical analysis and the elements of which it consists ascertained1 so can the composition of the human body be discovered4 ,such analyses of course become difficult in proportion to the complication of the body analysed1 and only an approach to the true quantities in which the elements exist can be expected4 ,in ,case ,no4 #a1 ,division ,a41 the results of such an analysis have been attempted1 and the quantities of each element entering into the composition of a human body weighing #aa stone or #aed pounds are 7as far as possible7 presented to the eye4 ,the following are the elements and their quantities3-- ,,ultimate ,,elements ,,of ,,the ,,human ,,body4 lbs4 ozs4 grs4 #a4 ,oxygen1 a gas4 ,the quantity #aaa #j #j contained in the body would occupy a space equal to #a1cad cubic feet #b4 ,carbon1 a solid4 ,when obtained #ba #j #j from animals it is called animal charcoal #c4 ,hydrogen1 a gas4 ,the lightest #ad #j #j body in nature4 ,the quantity present would occupy about #b1fbb cubic feet #d4 ,nitrogen1 a gas4 ,it would #c #i #j occupy1 when free1 about #df cubic feet #e4 ,calcium1 a solid4 ,the metallic #b #j #j base of lime which has not yet been obtained in sufficient quantity to be employed in the arts4 ,it is about the density of aluminium #f4 ,phosphorus1 a solid4 ,this #a #ab #aij substance is so inflammable that it can only be kept in water #g4 ,chlorine1 a gas4 ,when combined #j #b #chb with sodium it forms common salt #h4 ,sulphur1 a solid4 ,a well-known #j #b #bai substance4 ,it unites with hydrogen1 forming sulphuretted hydrogen1 which gives the unpleasant smell to decomposing animal and vegetable matter #i4 ,sodium1 a metal4 ,it is so light #j #b #aaf that it floats on water1 and is kept in naphtha to prevent its oxidation #aj4 ,fluorine1 a gas4 ,this substance #j #b #j has not been separated in such a manner as to permit of an examination of its properties1 and cannot be exhibited4 ,it is found united with calcium in the bones #aa4 ,potassium1 a metal4 ,like sodium #j #j #bij it floats on water1 and burns with a flame when placed on it #ab4 ,iron1 a metal4 ,in small #j #j #ajj quantities it is necessary to the health of the body #ac4 ,magnesium1 a metal4 ,combined #j #j #ab with oxygen it forms magnesia #ad4 ,silicon1 a non-metallic #j #j #b substance4 ,with oxygen it forms silex or silica4 ,it enters into the composition of the teeth and hair #aed #j #j ,other elements have been found in the body1 as copper and manganese1 but these are probably accidental4 ,these elements1 when combined together1 form a set of compound bodies called 8proximate principles10 out of which the tissues and fluids of the body are formed4 ,,proximate ,,principles ,,of ,,the ,,human ,,body4 lbs4 ozs4 grs4 #a4 ,water1 composed of oxygen and #aaa #j #j hydrogen gases #b4 ,gelatin1 of which the walls of #ae #f #j the cells and many tissues of the body1 as the skin and bones1 are principally composed #c4 ,fat1 which constitutes the #ab #j #j adipose tissue #d4 ,phosphate of ,lime1 forming the #e #ac #j principal part of the earthy matter of the bones #e4 ,fibrin1 forming the muscles and #d #d #j the clot and globules of the blood #f4 ,albumen1 found in the blood and #d #c #j nerves #g4 ,carbonate of ,lime1 also entering #a #j #j into the composition of bone #h4 ,chloride of ,sodium1 common salt #j #c #cgf #i4 ,fluoride of ,calcium1 found in the #j #c #j bones #aj4 ,sulphate of ,soda #j #a #agj #aa4 ,carbonate of ,soda #j #a #gb #ab4 ,phosphate of ,soda #j #j #djj #ac4 ,sulphate of ,potash #j #j #djj #ad4 ,peroxide of ,iron #j #j #aej #ae4 ,phosphate of ,potash #j #j #ajj #af4 ,phosphate of ,magnesia #j #j #ge #ag4 ,chloride of ,potassium #j #j #aj #ah4 ,silica #j #j #c #aed #j #j ,these compounds1 in passing away from the body1 form many others1 which may be here left out of consideration as not forming a necessary part of the fabric of the human body4 ,none of these constituents of the body remain permanently in the system1 and whilst the old particles are being removed new ones are supplied by the food4 ,it is calculated that in this way a quantity of material1 equal to the weight of the whole body1 is carried away every forty days4 ,so that we may be said to moult or cast away our old body and get a new one every forty days4 ,the materials for the food of man1 and containing the above elements1 are derived from the mineral1 vegetable1 and animal kingdoms4 ,the vegetable kingdom1 however1 is the great source of food to man and animals1 as it is in the cells of the plant that the elements undergo those chemical changes which fit them for food4 ,the animal can only supply what it obtains from them1 and the substances supplied by the animal kingdom as food are identical with those obtained from plants4 ,the ,,food ,,collection is arranged as nearly as possible in the order of the following ,,classification1 commencing at the western end of the lower gallery4 ,,class ,i4 ,,alimentary ,,or ,,necessary4 ,group #a4 ,mineral ,substances4 ,examples3 ,water2 ,common ,salt2 ,ashes of ,plants and ,animals4 ,group #b4 ,non-nitrogenous force-producing ,substances1 incapable of forming ,flesh or ,muscle4 ,examples3 ,sago1 ,arrowroot 7,amylaceous72 ,sugar1 ,figs1 ,dates 7,saccharine72 ,animal and ,vegetable ,fats and ,oils 7,oleaginous74 ,group #c4 ,nitrogenous ,substances capable of producing both ,flesh and ,muscle4 ,examples3 ,eggs 7,albuminous72 ,wheat1 ,flesh 7,fibrinous72 ,peas1 ,cheese 7,caseinous74 ,,class ,,ii4 ,,medicinal ,,or ,,auxiliary4 ,group #a4 ,containing ,alcohol4 ,examples3 ,beers1 ,wines2 ,spirits4 ,group #b4 ,containing ,volatile ,oils4 ,examples3 ,spices and ,condiments1 as ,cloves1 ,nutmegs1 ,pepper1 ,horse-radish1 c4 ,group #c4 ,containing ,acids4 ,examples3 ,apples1 ,oranges1 ,rhubarb ,stalks1 ,vinegar4 ,group #d4 ,containing ,alkaloids1 which act upon the nervous system as stimulants or sedatives4 ,examples3 ,tea1 ,coffee1 ,cocoa2 ,tobacco1 ,hemp1 ,opium4 ,,class ,i4--,,alimentary ,,or ,,necessary4 ,,water4 ,the first and most essential constituent of food is water4 ,three fourths of the body is composed of water1 and it is by the agency of water that all kinds of food are taken up into the system4 ,solid food contains large proportions of water1 but1 in proportion to the dryness of food1 water should be added to it1 in the form of some kind of beverage4 ,,quantities ,,of ,,water ,,in #ajj ,,pounds ,,of ,,different ,,kinds ,,of ,,solid ,,food4 ,vegetable ,food4 lbs4 lbs4 ,cabbage #ib ,maize #ad ,turnips #hg ,peas #ad ,carrots #hf ,beans #ad ,beetroot #hc ,lentils #ad ,parsnips #gi ,buckwheat #ad ,potatoes #ge ,oatmeal #ac ,bread #dd ,rye #ac ,flour #ad ,rice #ac ,barley ,meal #ad ,cocoa #e ,animal ,food4 ,milk #hf ,lamb #ej ,eggs #hj ,mutton #dd ,fish #gh ,cheese #dj ,veal #fb ,pork #ch ,beef #ej ,bacon #cj ,an imperial gallon of water weighs #aj pounds avoirdupois weight4 ,water for dietetical purposes is obtained principally from three sources3--#a4 ,rivers2 #b4 ,surface wells2 #c4 ,deep or ,artesian wells4 ,water from all three sources contains saline or mineral matters in solution1 and1 provided they are not in quantities so large as to act injuriously on the system1 water may become a source of supply of these constituents to the body4 ,the best remedy for impure water is filtering1 which may be done by passing the water through charcoal and sand4 8,a ,poor ,man's ,filter0 is exhibited in the ,museum1 which can be very easily and cheaply constructed by using a common flower-pot1 glazed inside1 plugging the drainage hole 7not too tightly7 with a piece of clean sponge1 then adding layers of animal charcoal1 sand1 and rather coarse gravel4 ,filters from the establishments of the ,messrs4 ,lipscombe1 the ,messrs4 ,ransome1 and the ,carbon ,filter ,company are also exhibited4 ,the passing water over iron has been found to have a remarkably purifying effect1 and this has been patented by ,dr4 ,medlock4 ,the organic impurities of water are best tested by the aid of the microscope1 but1 as an examination by this instrument requires much time1 a ready method of obtaining a knowledge of the comparative organic impurity of waters is the addition of the permanganate of soda or potash4 ,this salt1 which gives to water a beautiful red colour1 is easily decomposed by organic matters4 ,when the same quantity of the permanganate is added to a series of waters containing organic matters1 those which contain the least retain the most colour and vice vers4 ,waters thus tested are exhibited in the ,collection4 ,water from the chalk or limestone is generally hard1 arising from its holding in solution carbonate of lime1 which1 although insoluble in water1 is dissolved by the agency of carbonic acid4 ,by ,clark's softening process the carbonic acid is neutralized by lime1 and the carbonate of lime is thus thrown down4 ,specimens are exhibited4 ,water is frequently stored in leaden cisterns1 and when free from carbonic and phosphoric acids it acts powerfully on lead4 ,thus distilled water becomes speedily tainted with lead1 whilst ,thames water and ,london surface well water act but slightly upon it4 ,specimens of these waters acting upon lead are exhibited in the ,collection4 ,,salt4 ,common ,salt is a chloride of sodium1 and exerts an extraordinary influence on animal as well as vegetable life4 ,all marine animals and plants seem to have their existence determined by this substance4 ,it enters into the composition of the human body1 and all over the world man uses it1 when he can obtain it1 in its mineral form1 as an addition to his food4 ,in ,case #e will be seen a collection of salt from various countries4 ,,minerals ,,in ,,food4 ,in ,case #d are examples of some of the principal ,mineral ,substances1 excepting water1 in food4 ,they are generally essential to proper nutrition4 ,in the body of a man1 weighing #aed lbs41 there are about #h lbs4 of mineral matter4 ,different parts of the body show peculiar affection for particular ingredients to the exclusion of others4 ,the mineral salts contained in plants and animals are indestructible by heat1 hence they are called 8ashes40 ,it should be recollected1 that in the boiling of food many of the mineral substances are dissolved out of it1 and where the liquid that they are boiled in is not consumed such mineral matters are thrown away4 ,this is the case with boiled meat and vegetables1 and a constant use of such food may lead to injurious effects4 ,the best corrective to such a diet is the use of uncooked fruit and vegetables4 ,in this way the eating of ripe fruits1 as apples1 pears1 gooseberries1 c41 and salads1 has a beneficial effect on the system4 ,,salads4 ,although many things eaten as salads contain other constituents of food besides mineral matters their beneficial action in diet is due to the latter4 ,the practice of eating salads is not so common in ,europe as before the introduction of the potato1 which1 to a certain extent1 supplies the same kind of mineral matters to the blood4 ,the practice of eating salads is1 nevertheless1 to be highly commended2 and many plants formerly much used might now be consumed in this way with much advantage4 ,plants thus used contain a larger quantity of mineral matter than vegetables which have been boiled in water4 ,various plants used as salads may be seen on the shelves1 and are renewed from time to time4 ,,force-,,producers ,,in ,,food4 ,in ,case #d may be seen the varieties of substances called 8force-producers in food40 ,,starch4 ,the substance called ,starch is found very abundantly in the vegetable kingdom4 ,its presence was at one time regarded as characteristic of plants1 but it has recently been found in animals4 ,it occurs in the form of irregularly-shaped granules1 which vary in size from the #a_/djj to the #a_/bjjj-th of an inch in diameter4 ,these granules are simple or compound4 ,they vary in shape and size in every species of plant1 and are insoluble in water1 but are easily diffused through it4 ,on being mixed with water1 and exposed to a temperature of #ahj1 the starch gelatinises1 and1 mixing with the water1 thickens it4 ,this occurs in the cooking of starch1 and this property lies at the foundation of pudding making4 ,starch is abundantly present in all the more common forms of vegetable diet4 ,is exists in a state of almost absolute purity in the substances known as arrowroot1 tapioca1 and sago4 ,these substances from whatever source obtained1 contain little or no nutritious or flesh-forming food1 and1 consequently1 ought never to become the substantive diet of human beings4 ,many plants contain so large quantities of starch1 and so small quantities of flesh-forming matter1 that they ought only to be taken on account of their starch4 ,such are the potato and rice1 in which the quantity of starch to flesh-forming matter is as #ad to #a1 whilst in wheat it is only as #e to #a4 ,potatoes and rice1 therefore1 can never form the staple article of the diet of the people of this country1 who need a large quantity of force-producing matter in order to enable them to perform their work4 ,starch is extensively used in the arts manufactures1 and for domestic purposes4 ,it is prepared for this purpose from the potato1 wheat1 rice1 flour1 and the coarser kinds of sago4 ,in ,cases #f and #af is an extensive series of starches1 sago1 arrowroot1 tapioca1 c4 c41 from various parts of the world4 ,the following table gives the quantities of ,starch in #ajj parts of various kinds of food3-- ,rice #gd ,beans #cf ,maize #fj ,lentils #ce ,wheat #ei ,parsnips #ag ,rye #ea ,potatoes #ae ,buckwheat #ej ,mangel ,wurzel #ab ,bread #dh ,carrots #aa ,barley #dh ,turnips #aj ,oats #ci ,cabbage #d ,peas #cg ,,sea-,,weeds ,,used ,,as ,,food4 ,sea-weeds contain lichen starch1 and are frequently used as food4 ,specimens may be seen in ,case #g4 ,in ,china the people are very fond of sea-weeds1 and many kinds are collected and added to soups1 or eaten alone with sauce4 ,in times of scarcity the poorer inhabitants of the sea-shores of ,europe have recourse to sea-weeds for a supply of food4 ,,the ,,potato4 ,although this plant contains but a small quantity of flesh and force-producing matter1 it yields an abundance of starch and mineral matters in a condition which acts very beneficially on the human system1 and its introduction into ,europe has been of the greatest benefit to its teeming populations4 ,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 food4 ,it has white flowers and a green fruit1 which1 like all the plants of the order to which it belongs1 contain a poisonous principle4 ,the native country of the plant is ,south ,america4 ,it has been found wild in various parts of ,chili1 and also near ,monte ,video1 ,lima1 ,quito1 ,santa ,fe de ,bogota1 and in ,mexico4 ,spain was the country in which this plant was first cultivated in ,europe2 from thence it extended into ,italy4 ,it was first grown in the ,british ,islands by ,sir ,walter ,raleigh in his garden at ,youghal in ,ireland1 but it was not generally cultivated in ,great ,britain till the middle the last century4 ,the only part of the plant employed as food is the tuber1 which is a kind of underground stem4 ,upon this stem buds are formed which are called 8eyes10 and from these1 by cutting up the potato1 the plant is propagated4 ,the tubers of the wild potato are small in size1 but by culture they may be very much enlarged4 ,in this country many varieties of the potato are known under the names of 8kidneys10 8rounds10 8reds10 8blues10 8whites10 c4 ,many of these varieties are now disappearing1 the 8white10 8kidney10 and 8round0 potatoes being preferred to all others4 ,the potato contains large quantities of water 7#ge per cent471 and less flesh and force-producing matters than any other plant cultivated for human food4 ,it is therefore not adapted for consumption as a principal article of diet1 and should only be employed as an addition to more nutritious kinds of food4 ,it contains a variety of mineral matters1 which also render it valuable as an article of diet4 ,it has for many years been liable1 in ,europe1 to a diseased condition1 in which the water seems to be increased1 and decomposition consequently readily sets in4 ,the decayed parts are infested by a fungus1 but this has not been shown to have anything to do with the production of the disease4 ,potatoes are largely employed in this country for the production of starch1 which is used for a variety of purposes in the arts and manufactures4 ,potatoes are cooked in many ways1 and all the varieties of food which can be obtained from the flour of the cerealia may be procured from the potato1 as starch1 macaroni1 vermicelli1 c4 ,the analysis of the ,potato may be seen in ,case #h1 as well as various preparations from it4 ,,rice4 ,this plant belongs to the natural order of grasses4 ,it is a native of ,east ,india1 and is extensively cultivated throughout ,asia1 in ,north and ,south ,carolina1 and other parts of the world4 ,although more largely consumed by the inhabitants of the world than any other grain1 it contains less flesh and force-producing matter4 ,when employed in this country it should only be used as an adjunct to other kinds of food more rich in force-producers4 ,boiled1 as an addition to meat1 or in the form of pudding or curry1 it may be judiciously employed1 as a variety1 especially in the food of the young4 ,case #i shows the analysis of rice1 and many samples of the grain are exhibited in the ,collection4 ,,sugar4 ,sugar has a chemical composition very nearly resembling starch1 but it differs in both chemical and physical properties4 ,sugar is soluble in water1 whilst starch is only diffusible through it4 ,sugar undergoes the process of fermentation1 which starch does not4 ,sugar has a sweet taste1 while starch is almost tasteless4 ,starch is1 however1 convertible into sugar by the agency of nitrogenous substances4 ,if starch is placed in contact with saliva a little time it becomes soluble1 and gives the reactions of sugar2 and it is probable that in this way starch itself becomes absorbed into the blood4 ,sugar1 like starch1 assumes various forms1 and three of these are found in common articles of diet4 ,these are cane sugar1 grape sugar1 and milk sugar4 ,the action of sugar on the system is identical with starch4 ,as it is more readily absorbed into the blood than starch1 it is better adapted as a force-producer for the young4 ,hence it is found supplied to the young in all the mammalia1 in the milk secreted by their mothers4 ,that it is adapted for the young is shown by the instinctive propensity children display to partake of this form of diet4 ,although adapted for children1 the facility with which it decomposes renders it frequently injurious to adults4 ,most plants contain sugar in their roots4 ,but in some large quantities are deposited1 as in the sugar beet1 which is employed most extensively in ,france and on the continent of ,europe for the supply of sugar for dietetical purposes4 ,a series of specimens illustrating products from beet-root1 including sugar1 from ,messieurs ,serret1 ,hamoir1 and ,co41 of ,valenciennes1 are exhibited in the ,collection4 ,sugar is the basis of all kinds of confectionery1 specimens of which are exhibited by ,messrs4 ,fortnum and ,mason1 of ,piccadilly1 in ,case #aaa4 ,samples of sugar are exhibited in ,cases #ag1 #aaj1 #aab1 and #aac1 some of which have obtained been from other plants than the sugar cane4 ,fruits after being saturated with sugar are also preserved and kept dry4 ,in ,case #ae preserved fruits of various kinds are exhibited by ,messrs4 ,fortnum and ,mason4 ,it is in this way that fruits are brought to this country which otherwise would not be seen on account of their perishing nature4 ,treacle or ,molasses is the uncrystallized portion of sugar which is separated by draining from the brown sugar4 ,grape ,sugar or ,glucose is found in the fruits of plants1 and is especially abundant in the grape4 ,grapes1 when dried1 are eaten on account of the glucose they contain4 ,they are known in the shops under the name of 8plums10 8raisins10 and 8currants40 ,the latter word is a corruption of ,corinth1 the small grape yielding this1 being cultivated in the vicinity of ,corinth1 on the classic soil of ,greece4 ,dried fruits of the grape-vine1 presented by ,messrs4 ,fortnum and ,mason1 ,piccadilly1 are exhibited in ,case #ad4 ,honey1 which is the stored food of the bee1 contains both crystallizable and uncrystallizable grape sugar4 ,the crystals of the former may be easily detected by the aid of a low power of the microscope4 ,samples of ,british honey1 and honey from ,france1 ,russia1 and other countries1 may be seen in ,cases #ah4 ,substances resembling ,sugar1 such as dextrin1 gum1 liquorice1 manna1 c41 are exhibited in ,case #ajg4 ,among plants yielding sugar may be noted the ,chinese sugar millet 7,case #ag71 sweet potato 7,case #h71 turnips 7,case #aa71 carrots 7,case #aa71 and ,jerusalem artichoke 7,case #ab71 the analyses of which are exhibited4 ,,fat ,,and ,,oil4 ,under the names of oil1 butter1 fat1 lard1 suet1 and grease1 a substance is used largely as an article of food1 which differs from starch and sugar in the absence of oxygen gas4 ,the composition of these oleaginous substances may be represented as follows3--,carbon #aa parts2 hydrogen #aj parts2 oxygen #a part4 ,oil differs from the other carbonaceous substances in food in not only supplying materials for maintaining animal heat1 but in forming a part of the tissues of the body called fat4 ,the quantity consumed in animal food is very large1 constituting frequently more than half of the bulk of the food consumed4 ,it is also found very generally present in the vegetable substances used as food4 ,although essential as an article of diet in certain quantities1 oil is less digestible than other kinds of food1 and those foods which contain it in large quantities are generally indigestible4 ,the principal source of oil used as food from the vegetable kingdom is the ,olive4 ,this plant is cultivated in the south of ,europe4 ,the part of the plant which contains the oil is the fruit4 ,the seeds of most plants contain oil in addition to starch and other principles4 ,many seeds are used for obtaining oil for various purposes in the arts1 as the poppy1 rape1 mustard1 hemp1 and flax seeds4 ,in ,case #bj is a collection of nuts and seeds containing oil commonly eaten as food4 ,case #ba contains the analysis of the coco-nut2 and in the same ,case that of an ,african bread called 8,dika bread10 both of which illustrate food products containing an abundance of oil4 ,the cocoa1 or chocolate plant1 is one of the most remarkable vegetable productions yielding oil1 the seeds giving nearly #ej per cent4 of a hard oil1 or butter4 ,see ,case #ec4 ,,flesh ,,and ,,force-,,producers4 ,in ,case #d are shown those ingredients of food1 which are capable of forming muscle or flesh4 ,they are made use of in the human body partly for the construction of muscle1 and partly for the production of mechanical force and heat4 ,they are all nearly identical in their chemical composition4 #a4 ,,albumen1 made from ,eggs and from ,blood4 ,it forms about #g parts in #ajj of blood1 and is always present in lymph and chyle4 ,liquid or soluble albumen1 as shown in the white of egg1 coagulates by heat and various chemical agents4 #b4 ,,albumen1 as found in the juices of carrots1 turnips1 and cabbages1 and obtained by boiling their juices4 ,it is the same body as albumen from eggs4 #c4 ,,fibrin made by stirring blood with a rod4 ,it is the basis of muscle or flesh4 ,flesh-fibrin probably bears the same relation to blood-fibrin as coagulated albumen does to soluble albumen4 #d4 ,,fibrin made from ,wheat-flour4 ,it is identical with the fibrin found in flesh1 but not exactly the same as that found in blood1 and is known as ,gluten4 #e4 ,,casein prepared from milk1 in which it is soluble1 owing probably to a little alkali3 when an acid is added1 the ,casein curdles or coagulates1 and then is known as ,cheese4 ,in #ajj parts of cows' milk there are #c parts of ,casein4 #f4 ,,casein or ,,legumin as found in peas1 beans1 lentils1 coffee1 c4 ,the ,casein of ,vegetables is now supposed by most chemists to be identical with the ,casein or ,cheese of ,milk1 but a few chemists still deny this4 #ajj parts of peas contain above #bj parts of ,casein4 ,,eggs4 ,eggs are very nutritious articles of food4 ,they contain as much oil or fat and flesh and force-producing matter as butcher's meat4 ,the white is not1 however1 so digestible as the flesh of meat4 ,they enter into the composition of puddings1 cakes1 buns1 and other forms of diet4 ,they are also eaten alone1 boiled or fried1 and are most digestible when least done4 ,the egg of the domestic fowl is usually eaten1 but those of other birds are frequently employed as food4 ,the eggs of the woodcock1 plover1 and other small birds1 are esteemed a luxury4 ,those of the duck and goose have a strong flavour1 and those of sea-fowl are fishy4 ,the eggs of the turkey are rich in flavour1 whilst those of the guinea-hen have a very delicate flavour4 ,all birds' eggs may be eaten with impunity4 ,the eggs of the crocodile1 and other oviparous reptiles1 are eaten in some parts of the world4 ,in ,case #fa is a collection of the ,eggs of domestic poultry and some other birds1 together with the analysis of ,hen's ,eggs4 99 99 99 99 99 ,the ,flesh and ,force-producers are most abundant in those plants which yield the substantive food of man4 ,these plants belong principally to the group of cereal grasses1 as wheat1 oats1 barley1 c41 and leguminous plants1 as peas1 beans1 lentils1 c4 ,of these the most important is wheat4 ,at the western end of the gallery are shown samples of many cultivated varieties of wheat1 oats1 barley1 rye1 and maize1 in the straw1 and in grain4 ,the ,flesh and ,force-producers exist also in large quantities in milk1 and in the flesh of vertebrate animals1 divided into mammals1 birds1 fishes1 and reptiles4 ,,wheat4 ,the wheat plant is grown all over the world1 but flourishes mostly between the parallels of #be and #fj degrees of latitude4 ,it is more abundant in the northern than in the southern hemisphere4 ,the varieties of wheat cultivated in ,europe may be divided into those whose flowers produce awns1 and those without these appendages1 or bearded and beardless wheats4 ,the fruits or seeds of these varieties are red or white1 hence a further subdivision takes place into red or white1 bearded or beardless1 wheats4 ,amongst the red bearded varieties is the fingered ,egyptian or ,mummy ,wheat1 which presents the peculiarity of several branches bearing fruits proceeding from its central stalk4 ,wheat is also called hard and soft according to its consistence1 and winter and spring as it is sown at those seasons of the year4 ,the red varieties yield the largest amount of grain1 but the white the whitest flour4 ,wheat is preferred to the other cereal grasses as an article of food on account of its containing a larger quantity of flesh-forming matters4 ,the flour also may be rendered very white by separating it from the husks1 or bran1 and the fruit is much more easily separated from the chaff than is the case with the other cereals4 ,the proportion of flesh and force-producing to those of force-producers only1 is more nearly adjusted to the requirements of the system in wheat than in any other food4 ,hence1 probably1 its very general use as an article of food amongst the populations of the hardest working nations in the world4 ,in ,case #bf is an analysis of the various constituents found in a pound of wheaten flour4 ,the chemical analysis of barley1 buckwheat1 maize1 millet1 oats1 rye1 and rice may be inspected in the respective cases4 ,,bread4 ,the most common as well as the most important form in which wheaten flour is consumed as food is bread4 ,in ,case #be1 which may be called the 8,bread ,case10 the constituent ingredients1 with their respective quantities used in making bread1 are exhibited4 ,there are three methods of making bread1 the ordinary or fermented process1 the unfermented process1 and that employed in making arated bread4 ,bread is either vesiculated or unvesiculated1 the latter is called unleavened bread1 and consists of bread1 and of such preparations of flour as are known by the names of biscuits1 cakes1 c4 of which two cases of samples are shown by ,messrs4 ,peek1 ,frean1 and ,co4 of ,london1 and ,j4 ,w4 ,mackie and ,sons of ,edinburgh4 ,for other details concerning bread the visitor is referred to the printed labels in the case4 ,,animal ,,food ,,or ,,flesh4 ,according to the classification of the ,food ,collection1 ,flesh is placed next to ,wheat and other cereals in ,group #c1 which includes nitrogenous substances capable of producing both flesh and force4 ,animal food is composed of the same materials as vegetable food4 ,it is formed of the same elements1 and presents the same proximate principles4 ,it contains water and mineral matters of the same kind as plants4 ,its force-producing substances appear in the form of fat1 and its flesh and force-producing substances in the form of fibrin and albumen4 ,,milk4 ,of all animal foods milk is the most important1 as it may be regarded as the type of human food4 ,case #ee contains an analysis of cow's milk1 human milk1 and asses milk1 and is accompanied with explanatory labels4 ,milk is preserved in various ways1 so that it may be taken on long voyages or otherwise employed as a diet where living animals cannot be kept to produce it4 ,it is preserved both in a liquid and solid state4 ,the latter mode of preparation appears to have the advantage4 ,butter is formed from cream by the process of 8churning40 ,the casein is held in solution in the milk by the aid of certain salts2 when these are removed by acids the casein coagulates1 and forms 8curds40 ,when the curd is removed with the butter and pressed it forms cheese4 ,the best and highest-priced cheeses are those in which there is most butter4 ,the casein without the butter is hard and indigestible4 ,,the ,,flesh ,,of ,,animals4 ,at the western end of the gallery over the upright cases containing wheat1 barley1 oats1 maize1 c41 are arranged some selected heads of oxen in illustration of the principal breeds in this country4 ,the ,case1 #ef1 is specially devoted to the composition of one pound of beef1 mutton1 pork1 veal1 lamb1 and fowl4 ,wax models represent the substances1 and each analysis is accompanied with descriptive printed labels4 ,in ,case #gj are seen mounted specimens of the varieties of hares and rabbits indigenous to the ,united ,kingdom4 ,the flesh of birds1 fish1 and reptiles is also represented in the ,collection4 ,cases #fc and #fd contain mounted examples of the varieties of pheasant successfully introduced into ,great ,britain1 and a series of grouse1 ptarmigan1 capercailzie1 c41 as representing the game birds of that family4 ,,fish is represented in the ,collection by mounted specimens of the commoner kinds of fish brought to market1 and by the analysis of a pound of salmon1 mackerel1 sole1 conger eel1 herring1 and pike4 ,,fish yield a larger number of species used as food by man than either birds or quadrupeds4 ,there are but few fishes caught in the fresh waters and seas of ,great ,britain that may not be eaten with impunity4 ,in some countries the only animal food known is fish4 ,the flesh of fish contains less oil or fat1 and a larger quantity of mineral matters than the flesh of birds or mammals4 ,the digestibility of fish is not so great as that of butcher's meat2 hence1 generally1 it is not so nutritious as the flesh of birds or quadrupeds4 ,fish is undoubtedly a valuable as well as an agreeable article of diet1 and should1 where possible1 be introduced into all dietaries4 ,in connexion with fish the collection illustrating ,economic ,fish ,culture1 mainly belonging to1 and superintended by1 ,mr4 ,frank ,buckland1 ,her ,majesty's ,inspector of ,salmon ,fisheries1 should not be left unmentioned1 although not forming a part of the ,food ,collection in the ,branch ,museum at ,bethnal ,green4 ,this collection illustrates the science of breeding salmon1 trout1 and other fish by artificial means4 ,it also includes a large number of casts of different kinds of fish1 and a series of nets and other apparatus used in the legal and illegal capture of fish4 ,at present it is exhibited in the arcades on the western side of the ,royal ,horticultural ,gardens at ,south ,kensington4 ,during the period of the ,international ,exhibition it is not accessible except to visitors to the ,exhibition2 but when the ,exhibition is not going on1 visitors can see the ,museum of ,economic ,fish ,culture under the rules and regulations which govern the ,south ,kensington ,museum1 with which it is officially connected as an addition to the ,food ,collection4 ,lobsters1 crabs1 prawns1 and shrimps1 are exhibited in the collection in illustration of the edible animals belonging to the crustacea2 and of molluscous animals1 embracing the shell fish of the rivers and oceans1 examples of the oyster1 scallop1 whelk1 periwinkle1 common snail1 and ,roman snail1 are shown4 7,see ,cases #ei and #fj47 ,of reptiles1 but few are eaten in this country as food4 ,their flesh is1 however1 white and delicate1 and rich in gelatin and fat4 ,no accurate analysis seems to have been published of the flesh of these animals4 ,the flesh of the green turtle is consumed in considerable quantity1 and of it the famous turtle soup is made4 ,the common and edible frog are eaten on the continent2 and the land tortoise1 common on the coast of the ,mediterranean1 is eaten by the inhabitants of ,italy and the ,levant4 ,the flesh of the crocodile1 alligator1 and iguana1 is also consumed in the countries where such creatures abound4 ,,peas1 ,,beans1 ,,and ,,cheese4 ,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 casein4 ,the casein of vegetables is now supposed by most chemists to be identical with the casein or cheese of milk4 ,the constituents or ingredients in one pound of peas1 and in one pound of beans1 are shown in ,cases #cj and #ca4 ,the visitor may examine a collection of beans from various foreign countries arranged in the ,cases at the western end of the ,collection4 ,lentils are shown in ,case #cj4 ,by examining the analysis of this extremely nutritious product1 the large proportion of casein is at once perceived4 ,,class ,,ii4--,,medicinal ,,or ,,auxiliary4 ,the ,food ,substances in this ,class are divided into four groups1 namely3--,those containing alcohol1 those containing volatile oils1 those containing acids1 and those containing alkaloids1 which act upon the nervous system as stimulants or sedatives4 ,,beer4 ,the most common form in which alcohol is employed in this country is that of beer4 ,beer is distinguished from other alcoholic beverages by the addition of hops1 which are the female catkins of a plant extensively grown in this country4 ,case #ce contains the materials from which porter is brewed1 and illustrates the changes which malt undergoes during its conversion into beer4 ,the analysis of stout1 porter1 pale ale1 mild ale1 and strong ale are exhibited in ,case #ce1 and the quantities of water1 alcohol1 sugar1 and acetic acid are shown in an imperial pint of each4 ,next to beer the beverages containing alcohol consumed in this country are wines4 ,the visitor is referred to the printed descriptive labels for details concerning the sources and manufacture of various wines from the juice of fruits1 especially grapes4 ,in ,case #cf the quantities of water1 alcohol1 sugar1 and tartaric acid1 are shown in an imperial pint of the following wines3--,port1 ,brown ,sherry1 ,pale ,sherry1 ,claret1 ,burgundy1 ,hock1 ,moselle1 ,champagne1 and ,madeira4 ,in this country wines are made from oranges1 raisins1 gooseberries1 currants1 elderberries1 and other fruits4 ,they are usually called 8home-made0 or 8,british0 wines4 ,they contain other acids besides tartaric1 hence the necessity of adding to them large quantities of sugar to cover the taste of the acid4 ,samples of ,british wines are exhibited in the ,collection4 ,,distilled ,,spirits4 ,the terms 8distilled0 and 8ardent0 spirits are applied to alcoholic beverages which contain a very large per-centage of alcohol4 ,those most commonly used are ,gin1 ,rum1 ,whisky1 and ,brandy4 ,alcoholic drinks when taken into the stomach act injuriously upon the mucous membrane1 and when absorbed into the blood excite the nervous system4 ,when taken in too large quantities1 or upon an empty stomach1 they lay the foundation of diseases of the stomach and surrounding organs1 which often terminate in death4 ,their action on the nervous system1 though pleasant and agreeable1 and even healthful in small quantities1 becomes a source of fearful disease when carried to excess4 ,it is difficult to procure alcohol pure1 and distilled spirits always contain a certain quantity of water4 ,a spirit having a density of 4#ibj is called 8proof spirit0 in this country2 and when distilled spirits contain more or less alcohol than this1 they are said to be 8under0 or 8above0 proof4 ,the quantities of alcohol1 water1 and sugar in an imperial pint of ,brandy1 ,rum1 and ,gin1 are shown in the ,case #ci4 ,the physical degeneracy and moral degradation attendant upon taking alcohol in excess are well known2 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 curse4 ,in ,cases #ch the visitor will see samples of alcohol obtained from various sources2 also a variety of flavored spirits1 or 8liqueurs10 from various countries1 and a ,japanese spirit or liqueur1 distilled from rice1 called 8soke10 or 8saki40 ,,volatile ,,oils4 ,there is a large class of substances which are added to food for the purpose of giving it flavour1 and which on account of the volatile oils they contain act as stimulants4 ,these substances are known as ,spices and ,condiments4 ,they also serve as the basis of a large number of sauces1 which are sold ready prepared for the purpose of being added to cooked food4 ,there is some difficulty in separating ,spices from ,condiments1 but the former are more generally eaten with sugar1 the latter with salt4 ,in ,cases #dj to #dc will be found an extensive series of ,spices and ,condiments from various parts of the world4 ,,flavorers4 ,there is another class of substances1 which cannot be called either condiments or spices1 but which are extensively employed to render the taste of food more agreeable4 ,among these may be noticed 7see ,case #dd7 oil of bitter almonds1 vanilla1 lemon1 orange1 and citron peel4 ,one of the most interesting discoveries of modern chemistry is the nature of those essences which give the various flavours to fruits4 ,these 8artificial fruit essences0 have been so skilfully imitated in the laboratory of the chemist that they are extensively employed to flavour confectionery1 c4 ,examples of these artificially prepared fruit essences1 may be seen in the case4 ,,acids4 ,many of the organic acids resemble closely in their composition starch and sugar1 and may to a certain extent act on the system in the same way4 ,in the classification adopted in the ,food ,collection1 they are classed under medicinal or auxiliary food4 ,acetic ,acid or ,vinegar is obtained either from the oxidation of alcohol in fermented liquors1 or from the distillation of wood4 ,common vinegar is obtained from the oxidation of the fermented wort of malt4 ,a series of preparations illustrating the processes undergone in the formation of vinegar from malt has been presented to the collection by ,messrs4 ,beaufoy and ,co4 ,citric ,acid is contained in many fruits1 but exists in greatest abundance and purity in the fruits of the orange1 the lemon1 the citron1 the shaddock1 the pommeloe1 the lime1 and others4 ,all these fruits contain citric acid1 and varying proportions of sugar4 ,citric acid can be separated from the juice of these plants in a crystalline form4 ,tartaric ,acid is found in the juice of the fruits of the vine tribe1 more especially of the common vine4 ,this acid gives the acidity to the fruit of the grape1 and is the acid present in wines4 ,malic ,acid is contained in the fruits of the natural order ,rosace4 ,it has the same general properties as the other acids1 and is contained alone in apples and pears2 whilst in cherries1 plums1 c4 it is mixed with other acids4 ,oxalic ,acid is contained in the wood sorrel1 also in the common sorrel1 and various species of rhubarb4 ,species of the latter genus are extensively cultivated in this country1 and the stalks of their large leaves cut up and made into pies1 puddings1 c4 ,they are ready for use early in the spring1 and are an excellent substitute for fruit in pies and tarts at that season of the year4 ,although oxalic acid is a poison when taken in considerable quantities1 as ordinarily consumed it probably acts in the same way on the system as other acids4 ,for examples of ,acids1 ,pickles of various kinds1 c41 see ,case #bc4 ,,alkaloids ,,acting ,,as ,,stimulants ,,or ,,sedatives4 ,the next and last group is that of ,food ,substances containing alkaloids1 which act upon the nervous system as stimulants or sedatives4 ,the principal examples are ,tea1 ,coffee1 ,cocoa1 ,tobacco1 ,hemp1 and ,opium4 ,tea and ,coffee have hardly any other properties in common than the possession of an alkaloid called ,theine or ,caffeine1 which is identical in the two4 ,chocolate contains a peculiar alkaloid called ,theobromine4 ,paraguay tea or 8mat0 is the only other substance extensively used as a dietetic infusion that contains theine2 in ,south ,america it occupies the same position in domestic economy as ,chinese tea does in this country4 ,case #df exhibits the chemical analysis of a pound of ordinary good ,chinese ,tea2 and in ,cases #dg1 #dh1 and #ii1 contiguously placed1 are numerous samples of tea from ,china1 ,japan1 ,java1 ,brazil1 and ,east ,india4 ,the analysis of a pound of ,coffee is shown in ,case #ej2 and many samples of raw coffee from various parts of the world are exhibited4 ,the visitor's notice is directed to the printed descriptive label concerning ,coffee1 which is suspended near the case containing the analysis4 ,cocoa is represented by the analysis of a pound of ,cocoa paste in ,case #ec1 and by a series of the fruit pods containing the seed or nuts1 presented by ,messrs4 ,fry and ,son1 of ,bristol1 as well as by various preparations and confections4 ,the distinguishing feature of its composition consists in the large quantities of fat and albumen which it contains2 so that ,cocoa not only acts as an alternative through its theobromine1 but as a force-producing and flesh and force-producing food4 ,samples of the commercial varieties of the nuts or seeds from various countries are exhibited4 ,,tea ,,and ,,coffee ,,substitutes4 ,a variety of substances are exhibited in ,case #di in illustration of the use of the leaves of various plants for making potable infusions4 ,the most important is ,paraguay tea or 8mat10 which contains the same alkaloid called theine1 as the ,chinese tea plant4 ,a quantity of 8mat0 is shown1 with calabash or dried gourd for making the infusion1 and sucking pipe for drinking it4 ,a large number of substances have been employed from time to time as substitutes for ,coffee1 and prepared in the same way4 ,many of them are shown in ,case #eb4 ,in this country none of these so-called ,coffee ,substitutes have established themselves in public reputation1 and are seldom sold4 ,some of them1 however1 are used as adulterants of ,coffee4 ,,tobacco4 ,although ,tobacco has been only comparatively recently introduced amongst the inhabitants of the ,old ,world1 it is more extensively employed than any other narcotic4 ,it is the produce of various species of the genus ,nicotiana4 ,the practice of smoking the leaves of these plants was introduced from the ,new ,world4 ,the species1 which is a native of ,america1 and which supplies the greater proportion of the ,tobacco smoked in ,europe1 is the ,nicotiana ,tabacum4 ,the leaves of these plants contain an active and highly poisonous principle called ,nicotine1 which is the agent that produces the narcotic effect experienced in smoking4 ,this narcotic effect resembles in some measure that of alcohol4 ,tobacco has1 however1 a less stimulant effect than alcohol1 and produces1 especially at first1 a greater derangement of the general nervous system4 ,the chemical analysis of one pound of ,tobacco is exhibited in ,case #ih4 ,cases #ic to #ig contain a series of specimens of the leaves of species and varieties of ,tobacco cultivated in various parts of the world1 with samples also of the ,cigars and ,tobaccos manufactured from them4 ,examples of varieties of ,snuffs used in this and other countries will be seen in ,case #ig4 ,snuffs are usually made from the stalks and ribs of tobacco leaves4 ,tobacco is liable to be adulterated with the leaves of other plants2 these1 however1 can be detected under the microscope4 ,specimens of ,tobacco adulterated with other leaves are illustrated in the diagram near the cases4 ,opium is used extensively as a medicine1 on account of its power of alleviating pain and inducing sleep4 ,it is a very powerful1 and consequently dangerous narcotic poison1 and should never be taken except under medical advice4 ,in small doses it acts as a stimulant4 ,on account of this latter property and its subsequent soothing influence1 it has been indulged in by man1 and is consumed largely in ,china and other parts of the world as a dietetical luxury4 ,when taken for this purpose it is smoked1 and is generally consumed with tobacco or some other leaf in a pipe4 ,pipes used for this purpose in ,china are exhibited in the cases containing ,chinese food1 with a collection of ,chinese tobaccos1 most of which appear to contain ,opium4 ,the practice of 8opium eating10 as it is called1 exerts a most prejudicial effect upon the system2 and although not rapidly destroying life1 the victim of this habit is after a time rendered perfectly miserable if not able to procure this indulgence4 ,as is the case with alcohol and tobacco1 the system becomes accustomed to the use of this narcotic1 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 system4 ,a series of preparations from ,opium1 presented by the ,society of ,apothecaries1 ,apothecaries ,hall1 and specimens of other narcotic agents are exhibited in ,case #ib4 ,the fruits of narcotic plants are sometimes consumed in this country in mistake for other plants1 producing fatal effects4 ,examples of some of these poisonous plants are exhibited in the ,collection1 as well as diagrams of others4 99 99 99 99 99 ,before closing this necessarily brief ,guide to the ,food ,collection1 it may be as well to notice some illustrations which may be deemed exceptional to the ,classification4 ,fungi4--,the group of ,fungi contains a number of plants which are eaten as food1 whilst many of them act as virulent poisons4 ,those which are edible contain varying quantities of starch1 sugar1 woody fibre1 and albumen1 together with an acid called fungic acid4 ,a large number of species are eaten on the continent of ,europe1 which are not used in this country at all4 ,models of the common ,mushroom1 the ,morel1 and the ,truffle1 are shown1 as well as preserved specimens4 ,the visitor should notice the large ,truffle from ,australia called 8,native ,bread40 ,it is in ,case #cd4 ,a series of coloured diagrams or drawings of ,british ,fungi taken from living specimens1 both edible and poisonous1 are also exhibited1 having been purchased from the artist1 ,h4 ,worthington ,smith1 ,esq41 ,f4,l4,s4 ,national ,foods4--,various food products of foreign nations are included in the ,collection1 and for the sake of illustrating ,national ,food have been kept separate4 ,it is hoped that other collections of the same kind1 illustrating national peculiarities of diet may be formed and presented to the ,museum4 ,in ,cases #gb to #gh is an important collection of ,chinese ,food1 which was received in #ahei4 ,the collection was procured from two districts1 ,shanghae and ,foo-,chow-,foo1 and contains many curious and interesting edible substances and preparations1 some of them new to this country4 ,descriptive labels are attached to every specimen4 ,japanese1 ,siamese1 and ,east ,indian food products are shown in ,cases #ha to #hf4 ,in ,case #gi will be noticed a series of edible birds' nests from ,china1 ,siam1 ,java1 ,borneo1 and other countries4 ,these nests are formed by swallows1 two specimen of which are shown in the case4 ,,economic ,,entomology ,,applied ,,to ,,food ,,and ,,forestry4 ,this ,collection1 formed and arranged for the ,department of ,science and ,art by ,andrew ,murray1 ,esq41 ,f4,l4,s41 is exhibited at the eastern end of the gallery1 partly on the wall1 and partly in glazed cases on the counter4 ,it is intended to illustrate the ravages of such insects as are known to be destructive to alimentary substances1 or that are noxious or injurious to man and domestic animals4 ,also1 those insects known to be destructive to timber1 or otherwise exemplifying the science of ,entomology in its relation to ,forestry4 ,the ,collection is contained in #db cases1 to which belong #ca framed diagrams and drawings4 ,this ,entomological ,collection is yet incomplete1 and may be considered as still in course of formation4 ,,adulteration ,,of ,,food4 ,the extensive employment of various substances for the ,adulteration of ,food has led to the formation of a collection of those more commonly employed4 ,in ,cases #ig and #ih these substances are arranged according as they have been obtained from the animal1 vegetable1 or mineral kingdom4 ,they have been selected principally from the results obtained by ,dr4 ,hassall1 and made known in his work 8,on the ,adulteration of ,food40 ,the adulteration of ,milk with ,water is shown in ,case #ed4 ,these examples are renewed weekly2 and the use of the lactometer or milk measurer1 is also exemplified in the same case4 ,the goodness of milk can also be ascertained by means of the microscope4 ,the diagrams on the wall represent good cream1 good pure milk1 bad milk1 and the curd of milk as seen under the microscope4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,,london3 ,printed by ,,george ,e4 ,,eyre and ,,william ,,spottiswoode1 ,printers to the ,queen's most ,excellent ,majesty4 ,for ,her ,majesty's ,stationery ,office4 #djah4--ejjj4--g_/gb4 99 99 99 99 99 99 99 99 99 99 ,the following ,publications are on ,sale at the ,catalogue ,stall4 ,,catalogue of the ,,collection lent by ,,sir ,,richard ,,wallace1 ,,bart4 ,sixpence4 ,,alphabetical ,,inventory of the ,,food ,,collection4 ,sixpence4 ,,brief ,,guide to the ,,food ,,collection4 ,one ,penny4 ,,brief ,,guide to the ,,animal ,,products ,,collection4 ,one ,penny4 ,,science ,,directory1 with ,regulations for ,establishing and ,conducting ,science ,schools and ,classes4 ,sixpence4 ,,art ,,directory1 with ,regulations for promoting ,instruction in ,art4 ,sixpence4 99 99 99 99 99 999999 ,for information as to instruction in ,science and ,art in the ,schools established in the ,eastern and ,north-eastern districts of ,london1 see the end cover4 99 99 99 99 99 ,instruction in ,science and ,art in the ,eastern and ,north-,eastern ,districts of the ,metropolis1 in connexion with the ,science and ,art ,department4 #a4 ,metropolitan ,district ,schools of ,art are established at the following placed in the ,eastern and ,north-eastern ,districts3-- ,st4 ,thomas' ,charterhouse1 ,goswell ,street ,road4 ,spitalfields1 #ab1 ,white ,lion ,street1 ,norton ,folgate4 ,north ,london1 ,sandringham ,road1 ,kingsland4 ,these ,schools are open in the evening from #g to #i4 ,there are female classes at each school4 ,applications for admission1 prospectuses1 or any other information to be made at the schools in each district4 #b4 ,night classes for instruction in drawing in connexion with the ,science and ,art ,department are held in the following schools3-- ,bethnal ,green ,national ,school4 ,hackney ,parochial ,school4 ,mile ,end1 ,church ,street ,school4 ,poplar1 ,all ,saints' ,national ,school4 ,st4 ,saviour's ,national ,school4 ,stepney1 ,st4 ,paul's ,school4 ,st4 ,philip's ,national ,school4 ,whitechapel1 ,st4 ,paul's ,national ,school4 ,science classes1 in various branches of science1 also in connexion with the ,department have been formed in the following schools3-- ,bethnal ,green ,birkbeck ,school4 ,abbey ,street ,school4 ,national ,school4 ,st4 ,james the ,less1 ,national ,school4 ,bow ,baptist ,chapel ,school4 7,bow ,north7 ,old ,ford ,road ,school4 ,hackney ,parochial ,school4 ,st4 ,thomas ,square ,school4 ,kingsland ,north ,london ,school of ,art1 ,sandringham ,road4 ,mile ,end ,church ,street ,school4 ,church of ,england ,young ,men's ,society4 ,poplar ,st4 ,saviour's ,national ,school4 ,st4 ,mary's ,school4 ,boys' ,national ,school4 7,poplar ,bromley7 ,william ,street4 ,stepney ,colet ,boys' ,school4 ,blue ,coat ,school4 ,st4 ,paul's ,school4 ,st4 ,philip's ,national ,school4 ,information as to fees1 c4 can be obtained on application at these schools4 #d4 ,the ,science ,directory and ,the ,art ,directory1 price #f;d4 each1 published by the ,science and ,art ,department1 contain full particulars of the regulations for establishing and conducting ,science and ,art schools and classes1 with lists of those in operation4 ,to be had at the ,catalogue ,stall4 ,,bethnal ,,green ,,branch ,,of ,,the ,,south ,,kensington ,,museum4 ,,open ,,daily 7except ,sundays74 99 99 99 99 99 ,,monday1 ,,tuesday1 ,,and ,,saturday1 ,,admission ,,free1 ,from #aj ,a4,m4 to #aj ,p4,m4 99 99 99 99 99 ,,wednesday1 ,,thursday1 ,,and ,,friday1 ,,students' ,,days1--,,admission ,,sixpence1 ,from #aj ,a4,m4 to #d1 #e1 or #f ,p4,m41 according to the ,season4 ,,tickets ,,of ,,admission on ,students' days 7available both for the ,bethnal ,green ,museum and the ,south ,kensington ,museum7 are issued at the following rates3--,weekly1 #f;d42 ,monthly1 #as4 #f;d42 ,quarterly1 #cs42 ,half-,yearly1 #fs42 ,yearly1 #ajs4 ,yearly ,tickets are also issued to any school at #al41 which will admit all the pupils of such schools on all ,students' days4 ,to be obtained at the ,catalogue ,sale-,stall of the ,museum4 ,the above arrangements are similar to those of the ,south ,kensington ,museum4 ,,footnotes4 #g ,the whole of the official correspondence on the subject of the establishment of this ,branch ,museum has been printed as a ,parliamentary ,paper ,no4 #bah1 session of #ahgb4 #i ,advantage has been taken to incorporate in this ,guide much of the information contained in the ,guide to the ,collection 7now out of print71 compiled by ,dr4 ,lankester1 in #ahfc1 for the ,science and ,art ,department4