^ULY 1, 1903.] 
Supplement to the ^'■ Tropical A grimtiunst." 
73 
11 Best Sugarcane (6 sticks) 
12 Best Ginger (5 lb.) ... 
13 Best Betel (100 leaves) 
14 Best Nutmegs with Aril (twelve)... 
15 Best Cloves (1 lb.) 
16 Best Vanilla (1 lb.) ... 
17 Best Black aad White Pepper (1 lb. 
each) ... 
IS Best Arrowroot (5 lb.) 
19 Best Cardamoms (2 1b.) 
20 Best Cinnamon Quills (25 lb. from 
estates of over 25 acres 
21 Cinnamon Quills (10 lb.) from 
gardens of under 25 acres 
22 Best Cacao Beans (5 lb.) 
23 Best Turmeric (2 lb.) 
24 Honey in comh 
CATTLE. 
1 Best Bull of Indian breed 
Best 
Best 
Best 
Best 
Best 
Best 
8 Best 
9 Best 
cross-bred Native Bull 
Cow of Indian breed 
cross-breed Native Cow 
Buffalo (Bull) .. 
Bulloclc Hackery turnout . . . 
pair of Bulls & Travelling Cart 
kept Bull of Native breed ... 
kept Cow of native breed 
POULTRY. 
do 
do 
do 
do 
do 
do 
do 
do 
do 
do 
do 
Special Silver 
Medal 
Silver Medal 
do 
Special Silver 
IMedal 
do 
do 
do 
do 
do 
do 
do 
do 
10 
10 
12 For the best sample of Pillow Laca 
(collarette or handkerchief 
square) ... ... ... do 
15 For the best sample of Embrodiery do 
SPECIAL PRIZES. 
1 For tho best Country-bred Horse or \Special Silver 
1 Best pair of Fowls (Native or 
Indian)... ... ... Silver Medal 
2 Best pair of Foreign Birds reared 
in Ceylon ... ... do 
3 Best pair of Turkeys ... ... do 
4 Best pair of Geese ... ... do 
5 Best pair of Ducks ... ... do 
6 Best Cage of Fowls (6) reared in 
village by Sinhalese, Tamils, 
or Moormen ... ... do 
7 Best pair of Guinea Fowls ... do 
8 For the best India Game or 
Malabar Cock (per Sec, Ceylon 
Poultry Club) Ks. 
Q Do. do. Hen ,, 
DAIRY PRODUCE. 
1 Best sample of Cows' Milk (1 bottle^ Silver Medal 
2 Best sample of Cows' Butter (| lb.) do 
3 Best bottle of Ghee ... ... do 
4 Best Basket of Fowls' Eggs (6) ... do 
6 Best Basket of Ducks' Eggs (6) ... do 
6 Best Basket of Turkey Eggs (6) ... do 
INDUSTRIAL PRODUCTS. 
1 For the best sample of Coir FibrelSpecial Silver 
and Yarn ... / Medal 
2 For the best sample of Rope made 
out of any other Fibre ...Silver Medal 
For the best collection of Fibres.. 
For the best sample of Native Mats 
do 
do 
do 
do 
do 
Do ^ Basket Work 
Do Rattan Work 
Do Bamboo Work 
Do Ornamental 
Potter ... do 
9 Do Earthen Flower 
Pots (6) ... do 
10 For the best sample of Bricks and 1 Special Silver 
Tiles (6 of each) ... J Medal 
11 For the best sample of Pillow Lace 
(3 yards, 3 in. wide) ... Silver Medal 
Tony ... ' ... / 
2 For the besst collection of English 
vegetables grown in any part of 
the Island 
3 For the best collection of Flowers 
grown in the Western Province 
4 For the best collection of Flowers 
gjrown in any part of the Island 
5 For the best collection of Medi- 
cinal Leaves, Fruits, &c., with 
notes on the uses of same 
6 For the best collection of Medi- 
cinal Oils, with notes on the 
uses of same 
7 For the best School Garden in 
East Siyane, West Siyane, 
North Alutkuru, South Alut- 
kuru, and Hapitigam Korales... 
Medal 
do 
do 
do 
do 
do 
do 
PRINCIPLES OF NUTRITION AND NUTRI- 
TIVE VALUE OP FOOD. 
{Continued.) 
Cooking. — The cooking of food lias much to do 
with its nutritive value. Many ar.ticle3 which, 
owing to their mechanical condition or other 
cause, are quite unfit for nourishment- when raw 
are very nutritious when cooked. It is also a 
matter of common experience that a well-cooked 
food is wholesome and appetizing, while the same 
material badly cooked is unpalatable. There are 
three chief purposes of cooking. The first is to 
change the mechaniciil condition so that the 
digestive juices can act upon the food more freely. 
Heating often chauge.^ the structure of food 
materials very materially, so that they are more 
easily chewed and more easily and thoroughly 
digested. The second is to make it more appe- 
tizing by improving the appearance or flavor, or 
both. Food which is attractive to the taste 
quickens the flow of saliva and other digestive 
juice?, and thus digestion is aided. The third is 
to kill by heat any disease germ?, parasites, or 
other dangerous organisms it may contain. This 
i.s often a very important matter, and applies to 
both animal and vegetable foods. 
The cooking of meats develops the pleasing 
taste and odor of extractives and that due to the 
browned fat and tissues, and softens and loosens 
the protein (gelatinoids) of the connective tissues 
and thus makes the meat more tender, Extreme 
heat, however, tends to coagulate and harden the 
albuminoids of the lean portions, and also weakens 
the flavor of extractives. If the heating is carried 
too far a burned or charred product of bad flavor 
results. 
Meats lose weight in cooking. A small part of 
this is due to escape of meat juices and fut, but 
the chief part of the material lost is simply water. 
The nutritive value of a meat soup depends upon 
the substances which are dissolved out of the 
