762 



middlings are then separated by coarse sieves, and re-ground low in the 

 mill; finally, the flour is I'epeatedly passed through fine silk sieves. 

 This process is evidently tedious and expensive ; but the flour produced 

 is of the very finest description, especially for pates, and other prepa- 

 rations of that description. The average produce of flour thus obtained 

 is 25 per cent, from ordinary wheat. Such flour is extensively imported 

 into this country, for bettering the inferior flours, especially the Irish. 

 D'Arblay's household flour, obtained by the usual grinding process, is 

 also of first-rate quality. A Council Medal has been awarded to M. 

 D'Arblay, " for his gruaux and household flour, obtained by a novel 

 and economical process, for the fineness of its quality and utility." 



Oil Seeds and their Cakes. 



Of this description of sheep and cattle food, there is a tolerable 

 supply in the Exhibition, but no samples of remarkable merit, and 

 only one novelty, the cotton seed-cake. Amongst the various seeds 

 used in the manufacture of oil-cake, flax (or linseed) is the most im- 

 portant. Rape-seed is also employed, but is considered heating. In 

 the Lubeck department a sample is exhibited of the " dodder-cake," 

 made from the Camelina sativa. A small portion of inferior poppy- 

 cake is contained in the Indian collection. Walnut-cake is not 

 represented at all. 



Great Britain. — The cotton seed-cake, exhibited by R. Burn (of 

 Edinburgh), is a novelty worthy of especial notice, and was awarded 

 Honourable Mention. The seed is recommended on account of its 

 cheapness, being usually thrown away as refuse by the cotton manu- 

 facturers : it is extensively used as a cattle food, in an unprepared 

 state, in various parts of the tropical world, and to a limited extent in 

 England, but its success is doubtful, and in the shape of oil-cake it 

 has possibly not yet been fully tested. Several samples of linseed- 

 cake from Yorkshire are exhibited, some of which are better than ever 

 appear in the London market ; they are, however, inferior to the 

 American. 



Hops. 



The best hops are produced in England, and are chiefly cultivated 

 in Kent and Sussex ; they are also grown to a limited extent in Sur- 

 rey, Essex, Suffolk, Herefordshire, Worcestershire, and Staffbrdshire, 

 the soil and climate of each district giving a peculiar character to the 

 crop. On the continent of Europe hops have been extensively culti- 

 vated, but never to perfection, the flowers having generally a rank 

 smell and flavour. The plant has also been introduced into Canada, 



