80 Afjricidtural Features of tlic Vienna Exldbition, 1873. 



ilax, lierbs, cereals, agricultural seeds, toljacco, maize, wools, 

 perlumcs, kScc, and a rather poor sliow of skins. 



In the Hungarian department wine held a prominent place, 

 and there were also flax, hemp, Indian corn, dried grasses, hops, 

 seeds, silk, mineral waters, sago, starch, honey, mineral oil, 

 wax, candles, animal products, such as bladders and dried meats, 

 woods, and wool. The skins embraced those of the fox, Avolf, 

 otter, badger, and hare. The wool collection was extensive, and 

 some of the finest samples were contributed by Count Hunyadi, 

 of Taranyi, Prince Esterhazj, Counts Czelchert, Waldstein, N. J. 

 Zichj, Alois Karolji, Festetics, Henckle, Moriez Palffy, and 

 Primus Janos Simor, of Gran. 



Passing froin the Hungarian into the Austrian section the 

 visitor passed through a continuation of wines, spirits, beer, 

 preserved fruits, and a collection of samples of beetroot sugar. 



The stand of the Pesth Company for extracting potash from 

 wool formed a relief to this somewhat tedious repetition of bottles 

 and sugar loaves. Another striking feature was the large space 

 given to wheat flour, milling having been brought to wonderful 

 perfection in Hungary and Austria. To give an idea of this let 

 us pause for a moment before the stand of the Nagy-saros steam- 

 mills in Hungary. The finest quality of wheat flour is zero, 

 and the series becomes coarser from to 8, which last is bran. 

 In order to obtain these qualities,' the wheat is subjected to a 

 number of operations. First, there is the whole wheat from 

 Avhicli entire wheaten flour is made ; second, there is " kibbled " 

 wheat stripped of its embryo and tail ; third, wheat stripped of 

 its bran ; fourth, Avheat reduced to the form of groats ; fifth, a 

 smaller and finer groat ; sixth and seventh, still finer groats, 

 leaving a small round kernel. From each of these a meal is 

 made, ranging from the finest zero quality, made from the centre 

 of each wheat grain, down to entire wheaten flour. The De- 

 briczn steam-mills may be mentioned as among the most perfect 

 of these establishments, as may also those of Louisen, of Pesth, 

 and the Concordia steam-mill. Passing onwards, the Archduke 

 Albrecht's milling-stand is passed, representing steam-mills at 

 Altenburg, and a little farther his fine hemp and flax trophies, 

 also reeds for thatching, 20 feet long. These were succeeded by 

 imposing but scarcely interesting wine and spirit trophies, and 

 repetitions of what has already been noticed. 



In conclusion, I wish to ask some indulgence for the imper- 

 fect nature of this report. The short period which I was able 

 to devote to the inspection of the Exhibition, and the difficulties 

 connected with foreign languages, together with a defective cata- 

 logue and a puzzling arrangement of the exhibits, all tended ta 

 make the task of reporting somewhat difficult. 



