(30) 



known as timothy, red-top, blue-grass, and orchard-grass. 

 Such hays are made by cutting the plants when in bloom 

 or early fruit, and drying entire. Another form of the same 

 class consists of the plants of the grains, wheat, rye, oats, 

 and corn, cut while young and dried. When dried after 

 the removal of their grain, they constitute straw. The 

 corn-plant, cut young, is often chopped up and stored 

 fresh in pits and bins. Such fodder is called ensilage. 

 The grains themselves, separated from the straw, are 

 largely used for fodder. Illustrations of the second class 

 are the plants of clover, vetch, lupine, meibomia, and peas, 

 cut in a similar stage of growth and dried into hay. Fodders 

 of this class are much more nutritious than the grass-hays, 

 but are not so wholesome and must be fed sparingly, 

 especially to horses. 



Tobaccos and Mastic atories. Cases 41 to 44. — To- 

 baccos are shown by a series of bundles of the cured leaves 

 of the tobacco plants (species of Nicotiana) from different 

 parts of America, and a series of articles as prepared for 

 the market. Closely associated with tobacco are the 

 masticatories or substances used for chewing. One of the 

 most widely known forms is chewing gum, which is made 

 by refining the crude chicle-gum, which is the hardened 

 milky juice of the sapodilla and related plants. In rural 

 districts the exudation of resin found on the bark of coni- 

 fers is used for chewing while still in the crude condition, 

 but this substance is now refined and sold in our larger 

 cities just as is the now more commonly used chicle-gum. 

 An adjacent series of cases is given over to: 



Beverages, including Chocolate. Cases 45 to 49. — Bever- 

 ages are represented by both the non-alcoholic, as coffee, 

 tea, mate or Paraguay-tea, Jersey-tea, and fruit-juices, 

 and the alcoholic beverages, as wine, beer, ale, and porter. 

 Of the beverages just cited, mate or Paraguay-tea is per- 

 haps little known in the northern hemisphere. It comes 

 from a small tree in Paraguay and adjacent regions, and is 

 chiefly cultivated for the production of Paraguay-tea. 



