761 



Extracts from the ^ Report on Substances Used us Food ^ exhibited 

 at the Crystal Palace, in 1851. Reported by J. D. Hookeh, 

 M.D., F.R.S., &c. 



(Concluded from page 722). 



Flours, and Preparations of the previous Classes, 



Great Britain. — Amongst the various, but far from extensive series 

 of flours from this countryj Prize Medals have been awarded to — 

 Kidd and Podger, Isleworth Mills, for Australian wheat-flour ; Ed- 

 ward Chitty, of Guildford, for flour of English white wheat ; and to 

 Buck and Son, of Bradford, for oatmeal-flour. 



Amongst the curiosities worthy of notice is the Typha meal pre- 

 pared from the rhizoma of T. latifolia, by M. M'Callum, of Leith. 



Australasia. — After what has been said of the cerealia of Port 

 Adelaide, it is not surprising that the flours should prove of equal 

 excellence, as is especially the case with those exhibited by H. E. 

 and M. Moses, to whom Honourable Mention is awarded. Van Die- 

 men's Land contributes some barrels of excellent wheat-flours : one 

 of these from J. Walker is deserving of Honourable Mention ; the 

 others appear to have been injured by the voyage. The New Zea- 

 land " Maori flour " (or flour produced by the natives) is deserving of 

 notice. Biscuits, so extremely well made as to have been awarded a 

 Prize Medal, are exhibited by A. M. Milligan, of Van Diemen's Land; 

 — these deserve especial notice, from the fact, that at a very recent 

 period, the biscuit served out to the convicts, and to Her Majesty's 

 Navy, when refitting in Tasmania, was said to be the refuse of the 

 English dockyards, and was certainly unfit for food. 



France contributes a most extensive collection of flours and prepa- 

 rations therefrom ; amongst which it is very difficult to select for 

 awards — the specimens are of such variety, as to merit and kind. 



The magnificent gruaux wheat-flour of M. D'Arblay, jun., has 

 occupied much of the attention -of the Jury, not only as the best 

 sample of European flour, but from the exhibitor being the inventor 

 of the gruaux principle in grinding, whereby a great saving of the 

 finest and most nutritive portion of the flour is effected, and any 

 wheat-flour made to contain more or less gluten in proportion to 

 starch. Hard wheats of all kinds, especially Sicilian, Russian, and 

 Sardinian, from the large per-centage of gluten they contain, are the 

 best adapted for this purpose. By means of D'Arblay's adjusting 

 process, such grains are first ground high in the mill ; the white 

 VOL. IV. 5 E 



