THE DUBLIN INTERNATIONAL EXHIBITION. 221 
respects, suited for the British palate. The ham, fjj fit to be eaten raw 
or cooked," is highly flavoured, and has a garlic odour ; and, though 
much liked in Italy, would not be generally appreciated here. The 
maccaroni paste for soup, and other farinaceous articles shown here, are 
superior to anything of the kind made out of Italy. One of the best 
articles in this department is the Parmesan cheese, the flavour of which 
is particularly fine. The liquors are, in general, very pleasant in flavour 
and well made. There is also a large collection of wines of a more 
varied character perhaps than any similar collection in the building ; 
but, owing to some extent, to imperfection of manufacture, but more 
particularly to the action of the sun to which they have been mercilessly 
exposed, they have suffered so much as to make a fair opinion of their 
merits impossible. 
France contributes excellent coffee, chocolate, and preserved fruits. 
The chocolate of Menier is particularly good ; and the same may be said, 
of Gy's coffee. Gy was the first who " torrified " coffee by means of 
heated air instead of the application of heated iron ; a plan by which the 
aromatic qualities of the seed were much improved. The wine in this 
department is, as might be expected, of excellent quality, so far as it is 
represented. It is, however, much to be regretted that the collection is 
so small and imperfect. Indeed, with the exception of some most ex- 
cellent Burgundy, and one or two exhibitors of Champagne, there is 
nothing to mark the high position of France in these productions, and 
no data wherefrom to make a comparative estimate of its progress. The 
brandies, however, are better represented, and are of the first quality. 
In the Netherlands department there are excellent specimens of 
wheat and rye flour, ship-bread, and biscuits. Amsterdam, famous for 
its sugar refineries, is represented by splendid samples of crystallized 
white sugar. The hops and seeds contributed by Belgium are of good 
quality. The high position of the Netherlands as a producer of exqui- 
site liqueurs and Schiedam is fully maintained. 
In the Zollverein department some samples of flour from the Stettin 
Steam Mills Company are deserving of notice. The best flour imported 
into Ireland is that kind of French termed Gruaux. A comparison of a 
sample of the Stettin flour with the Gruaux showed that the former was 
a shade better in colour, whilst being equally good in " strength." When 
baked the Stettin flour produces extremely white bread. It is to be 
hoped that this flour will be imported before long into these countries, 
where the taste for very white bread so generally prevails. A specimen 
of hops grown in Pomerania was awarded a medal. It appears that this 
plant is largely cultivated in Pomerania and Prussian Poland, and that 
the growers are anxious to do an export trade. Hops are, occasionally, 
a scarce crop in England ; and their consequently high price seriously 
diminished the profits of the brewer. Should Posen and Pomeranian 
hops ever find their way into the British market they would, by com- 
