[Proceedings United States National Musenm, 1881. Appendix.] 



SMITHSONIAN INSTITUTION. 

 UNITED stj^tes n ^?l. t I o ist j^l. l iviusexjm:. 



No. 11. 



A PKOVIISIOIVAIi CL.ASSIFICATIOIV OF THF FOOD COIiL.FCTIONS. 

 By G. BRO^V.\ GOODE. 



This list of foods here presented is kuowu to be imperfect, both as re- 

 gards form and completeness. It was prejjared to aid in the formation 

 and preliminary arrangement of the food collections in the National 

 Museum, and to serve as a check-list for use in gathering material for 

 the Museum. It is not based uj^on structural characters or even upon 

 modes of preparation, convenience only having been sought. It is in- 

 tended" to include only such articles of food as are used by European 

 nations. Criticism is requested. 



Since the completion of this classification the curatorshij) of the food 

 collections has been assumed by Prof. J. Howard Gore. 



Smithsonian Institution, October 1, 1881. 



ANALYSIS. 



FOOD SUBSTANCES. 



SYNOPSIS. 



I. — MEATS. Fresh; Dried; Smoked; Pickled; Potted; Canned; In extract; 



Condensed. [Eggs and milk inclnded.] 



II.— FEUITS AND VEGETABLES. Fresh ; Dried ; Pickled [in vinegar or salt]. 



Preserved in sugar — [jams, marmalades, jellies, conserves, candied] ; Canned ; 



Condensed ; In extract. ^ 



III.— NUTS AND NUT-LIKE PRODUCTS. 



IV.— SPICES, CONDIMENTS, AND FLAVORING MATERIALS. Fresh; Dried 



[ground] ; Pickled ; Conserved ; In extract. 



v.— FARINACEOUS SUBSTANCES AND STARCHES. Cereals, pulse and starch 



tissues. Fresh; Dry; Crushed; Ground [meal, flour, bran]. Starch. 



VI. — SUGARS. Raw materials ; Molasses and sirups ; Melados ; Crystallized sugars ; 



Refined sugars L crushed, pulverized, &c.]. 



VII.— BEVERAGES AND MATERIALS FOR BEVERAGES. 



Of ANIMAL ORIGIN. Milk. Preparation of honey. 



Of vegetable origin. Non-spirituous. Infusions. Tea. Cofiee. Coca'i, «S:c. 



Spirituous. Fermented. 



Malt liquors. 



Wines. 



Distilled. 



Vinegars. 



Of mineral origin. Spring waters. Artiiicial water. 



VIII.— NARCOTICS. 



IX.— OILS AND FATS. Vegetable oils. Butter, Lard. 



X.— CHEESE. 



(57:5) 



