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This series should be supplemented by specimens of the different 
grapes yielding these wines, and by material illustrative of the 
manufacturing processes. A handsome set of larg oe 
illustrating these processes is already upon the shelves 
T merican Malting Co. supplied nine specimens of malt 
and malt products, which illustrate the processes of manufacture. 
Messrs. Beadleston & Woerz, have contributed twelve samples 
of malt beverages 
Several specimens of mate or Paraguay tea, with their original 
packages and the implements used in preparing the beverage, 
from the collections of the late Dr. Thomas Moron 
Pertaining chiefly to this department is a very handsome col- 
lection illustrative of the chocolate industry, which has been su 
plie s. Huyler & Co. This consists of the econ 
fruits, the Srna commercial varieties of the seeds, unroasted 
and roasted, nibs of different degrees of fineness, germs, cocoa- 
liquor, cocoa-butter, cocoa-cake and the same ground into break- 
chocolate, as 
put up for sale. This exhibit is supplemented by a series of large 
photographs iiveneane the production of cacao seeds. 
FLAVORING SUBSTANCES AND CONDIMENTS. 
A set of nearly one hundred specimens of spices, prepared by 
- E. C. Prior, of the spice department of Messrs. . Leg- 
& Co., is one of the most extensive and representative ex- 
ee in our museum. Several fruit syrups have been supplied 
by Messrs. Lehn & Fink. 
A series of specimens of vanilla and tonka beans is greatly 
desire: 
Many volatile oils used for flavoring are contained in the de- 
partment of volatile oils, referred to elsewhere 
MASTICATORIES AND PLANTS FOR SMOKING. 
In this department, the museum is not yet well supplied. We 
have, from the American Tobacco Co., a set of seventeen sam- 
ples of leaf-tobacco. 
A set of specimens representing chewing-gum and its source 
