I (F) -REPORT UPON THE SECTION OF FOODS OF THE U. S. 

 NATIONAL MUSEUM, 1884. 



By EoMYX Hitchcock, Jcting Curator. 



The collection of foods, driuks, narcotics, etc., which has been placed 

 temporarily under my charge, has received during the year some valu- 

 able additions, bnt it has been impossible to devote much time to ar- 

 ranging or labeling the si)ecimens ; the labor required to prei)are the 

 collection of textiles for the New Orleans Exposition having greatly in- 

 terfered with the regular work in this department. Such specimens 

 as have been received, however, have been proi)erly cared for, and in 

 most instances placed in the cases with temporary labels attached. 



UIPOKTANT ADDITIONS. 



Thirty-three specimens of foods, spices, and fruits of various countries 

 from the Royal Botanical Gardens, Kew, England. 



Thirteen specimens, including starches, jellies, grains, and fruits, 

 from the Goverment of Hawaii, received through the Boston Foreign 

 Exposition. 



A series of seventeen specimens of Cheshire salt, from Cheshire, Eng- 

 land, presented by Mr. J. J. Higgin, of Liverpool, England. 



Seventy-six specimens of food from Guatemala, including coftees in 

 great variety, cacao beans, starches, tlours, annato, tamarinds, and vari- 

 ous other articles, received through the Boston Foreign Exposition. 



Xine specimens of foods from Brazil, including coftees, mat6, sugar, 

 banana paste, araca paste, etc., received through the Boston Foreign 

 Exposition. 



Fifty-two specimens from San Salvador, including seven specimens 

 of cigars, ten of leaf tobacco, ten of coffee, with varieties of honey, corn, 

 rice, beans, and various other products, received through the Boston 

 Foreign Exposition. 



Seventy-nine specimens of canned goods, pickles, sauces, and manu- 

 factured articles of various kinds, from Messrs. Crosse «& Blackwell, 

 London. 



Thirty-one specimens of foods of various kinds, collected for the Mu- 

 seum by Mr. V. P. Parkhurst, in Jamaica. 



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