108 REPORT OF NATIONAL MUSEUM, 1384. 



Thirteen specimens of the "dalls" of various qualities used in India, 

 from Rev. 0. H. A. Dal I. 



ROUTINE WORK. 



The collection of foods of the North American Indians, which is large 

 and of great interest, has been arranged in order, but many duplicate 

 specimens are in the cases, which must be removed when there is op- 

 portunity for studying the collection. These foods being principally 

 vegetable products, which are for the most part used without prei)ara- 

 tion other than roasting or boiling, it has seemed advisable to arrange 

 them according to their botanical relations. 



The other specimens of food are partly arranged in the cases accord- 

 ing to the system proposed by the Assistant Director, and published in 

 Volume IV of the " Proceedings," appendix. 



PRESENT STATE OF COLLECTION. 



There are now on exhibition — 



ludiau foods 349 



Other foods, narcotics, di'inks, &c 1, 231 



Total 1,580 



A large number of duplicate specimens is reserved for exchanges, 

 but the number is not known. 



RECOMMENDATIONS AND REMARKS. 



The collection of foods can be made of far greater interest than one 

 who has given no consideration to the subject would suppose. It is 

 not intended to be merely one set of specimens in bottles to show what 

 people eat, but it should be made to indicate the dietetic value of foods 

 of various kinds, to represent the best knowledge concerning the nutri- 

 tive value and digestibility of various foods, resulting from physiolog- 

 ical and chemical investigations. Not only should it indicate the value 

 of a food, but it should also explain to what peculiar qualities or con- 

 stituents its value is due, and what combinations of foods are necessary 

 to the maintenance of health and strength. At present the collection 

 possesses very little scientific value; but it is hoped that in the course 

 of another year there may be a great change in this respect. Already 

 Prof. W. O. Atwater, whose analyses of various articles of food are well 

 known to chemists, has contributed some valuable results of his labors, 

 in the form of specimens for exhibition, to illustrate the composition of 

 the human body. These will soon be displayed, and thus a beginning 

 made toward making a collection which shall be of great educational 

 interest and value. The progress that can be u)ade in this work must, 

 however, depend very much upon the assistance which the acting cura- 

 tor receives to carry on the regular museum work. 



