FOOD PRODUCTS. 



for thickening soups, and are increasing in favour with us. 

 Lentils, when deprived of 

 their outer husk, are easily 

 digested, and form an im- 

 portant part in the composi- 

 tion of the well-known foods 

 so much advertised as " Er- 

 valenta" and " Revalenta." 



As an illustration of a 

 neglected food product which 

 might be made available, or 

 at least largely developed, in 

 this country, we may refer to 

 a notice of chestnut flour in 

 the " Kew Report " for 1879, 

 where the fact is stated that 

 the CHESTNUT (Castanea 

 saliva) is an important article 



of subsistence in the Apen- OBYZA SATIVA. 



nines, the chestnuts being 



carefully dried and ground into flour and made into 

 cakes. The flour having been analysed by Professor 

 Church, he gave the following results : 



Moisture .... 



Oil or fat - 



Proteids - 



Starch .... 



Dextrin and soluble starch - 



Sugar .... 



Cellulose, etc. 



Ash 



H-0 



2-0 



8-5 



29-2 



22-9 



17-5 



3-3 



2-6 



Professor Church further expressed an opinion " that 

 chestnut flour ought to be of easy digestibility, and a. 



1 



