We may mention that should the output from Cey 
1o 60,000 bags, of the same weight per bag as those { a 
mire of prices much on a parity with that of - Bie would. 
ollo 
We have recently noticed a few parcels of Trinidad cacao cured 
similar to Ceylon, in which the outward pne has to some « 
been obtained, but the light break and mild flavour are wanting. 
XI further information which you es require we shall be ey to 
Emen : ra AND "n 
The samples sent herewith is from North Matale estate, the property 
of the Ceylon Land and Produce Company, Limited, breuem 
CLVIII.—CHESTNUT FLOUR. 
(Castanea sativa, Mill.) 
Amongst the food products contributed io the Museums E the R 
Gardens at Kew in sali 9, specimens of flour and e 
rt 
Condition of the Royal Gardens, Kew, during the year ud 
indebted to Mr. D. E. Colnaghi, TRAC s ' Consul at 
- 
e 
2 
specimens for 
due to the kindness of Dr. L. Bacci, of Castigliano, in the m onntains 
of Pistoja. 
" The fresh chestnuts are dried, or rather roasted, for three days and 
nights in a seccatoio, or ing room, on d floor e vering a 
chamber in which a fire is lig ted. "The husk is then easily remova 
and the kernel is ready to be ground into flour, whieh is of a pink 
colour. is is mixed to the consistence of cream with wate: 
poured on fresh chestnut leaves to be baked into small circul; 
feos, between heated stones 
he collection having been divides. wes the Museum of the 
Royal Gardens and the : al Green, 
Mie ius who is id charge a , hi 
rnished us with the pmo ee of the fours— — — 
Moisture - - - 
itn s ee . 
Prot ad s - - “, 
Stare 
Dextrin and soluble starch = 
Cellulose, fe. d = 
Ash 
- - 
