41 
No. XXIV.—FOOD. By A. W. FRANKS, Esq., F.R.S. 
Articles of Food. —1. What are the substances chiefly used 
as food ? 2. What are the principal varieties of fish, flesh, 
fowl, vegetables, and fruit so employed ? and are they derived 
from wild or domesticated animals, and from wild or cultivated 
plants P 3. Are corn or any other cereal, bark, or other sub¬ 
stances made into bread P 4. Is any pith so employed, or any 
roots, such as cassava, &c. ? 5. Is milk in use ? and from what 
animal is it obtained P 6. Are any preparations of milk em¬ 
ployed, such as curds, butter, cheese, &c. ? 7. For what class 
of food is there a marked preference ? and are there any especial 
delicacies P 8. Is marrow much sought after P and how is it 
extracted ? 9. Is blood utilized as an article of food? and how 
is it prepared ? 10. Are any kinds of food, usually eaten else¬ 
where, forbidden for religious or sanitary reasons? 11. Are 
there any seasons during which the use of special articles of 
food is forbidden ? and does it depend on custom, taboo, or 
special enactment ? Are the seasons fixed or dependent on the 
will of the chief or the priesthood ? 12. Are such restrictions 
due to the desire to increase the stock of such article of food, 
or to superstitious or sanitary causes ? 13. Is the use of certain 
articles of food restricted to men, women, or children, or to 
chiefs and persons of rank ? 14. Are individuals or families 
prevented from eating certain animals and plants for super¬ 
stitious reasons, such, for instance, as their being the totems of 
the individuals or family? 15. Are there any storehouses for 
food ? and are they public or private property *? How are they 
constructed ? and how protected from the ravages of animals ? 
Are they the property of individuals, families, or villages ? 
16. In seasons of scarcity or famine are any unusual substances 
used as food, such as bark, clay, &c. P 17. When going long- 
journeys or undergoing hard labour, is any kind of substance 
of a peculiarly invigoratingnature eaten ? 18. Are any oils used 
in cooking ? are they expressed from vegetable or animal sub¬ 
stances ? and how are they made ? 19. Are any, and what, 
spices in use ? and are they native or imported ? 20. Is salt 
used ? and whence is it obtained ? or sugar, honey, or other 
sweetening substance P 21. Are any whets to the appetite in 
use P 22. Is there any marked difference in the food of the 
chiefs or rich men and that of the poorer classes ? 23. Is the 
eating of earth known ? what is the nature of the earth ? and 
what effect has it on those who eat it ? 
