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The Pamphlet Collection of Sir Robert Stout: Volume 41

Seventh Group—Alimentary Products

Seventh Group—Alimentary Products.

Cereals, Farinaceous Products, and Products Derived from them.

Class 67.—Wheat, rye, barley, rice, maize, millet, and other cereals in grain and in flour.

Grain without husk, and groats.

Fecula from potatoes, rice, lentils, &c., gluten.

Tapioca, sago, arrowroot, cassava, and other fecula, compound farinaceous products, &c.

Italian pastes, semolina, vermicelli, macaroni.

Alimentary preparations as substitutes for bread, home-made paste, &c.

Bread and Pastry.

Class 68.—Various kinds of bread, with or without yeast, fancy bread and bread in shapes, compressed bread for travelling, military campaigns, &c. (See Biscuits.)

Pastry of various kinds peculiar to each country. Gingerbread and dry cakes capable of being preserved.

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Fatty Substances used as Food. Milk and Eggs.

Class 69.—Fatty substances and oils good for food.

Fresh and preserved milk; fresh and salt butter; cheese.

Eggs of all kinds.

Meat and Fish.

Class 70.—Salt meat of all kinds. Meats preserved by various processes. Meat and soup cakes. Hams and prepared meats.

Poultry and game.

Salt fish, fish in barrels: cod, herrings, &c.; fish preserved in oil: sardines, tunny, &c.

Crustacea and shell fish: lobsters, shrimps, oysters, potted oysters, anchovies, &c

Vegetables and Fruit.

Class 71.—Tubers: potatoes, &c.

Dry farinaceous vegetables: beans, lentils, &c.

Green vegetables for cooking: cabbages, &c.

Vegetable roots: carrots, turnips, &c.

Vegetables used for flavouring: onions, garlic, &c,

Salads, cucumbers, gourds, pumpkins, melons, &c.

Vegetables preserved by various processes.

Fresh fruit; dried and prepared fruits: prunes, figs, raisins, &c.

Fruits preserved without sugar.

Condiments and Stimulants, Sugar and Confectionery.

Class 72.—Spices, pepper, cinnamon, allspice, &c.

Table salt.

Vinegar.

Compound condiments and stimulants: mustard, kari, English sauces, &c.

Tea, coffee, and other aromatic beverages, chicory and sweet acorn coffee.

Chocolate.

Sugar for household purposes: grape sugar, sugar of milk.

Confectionery: sugar plums, bonbons, nougats, angelica, aniseed, &c., preserves and jellies.

Dried and preserved fruits: cedrates, lemons, oranges, pine-apples.

Fruits preserved in brandy.

Syrups and liqueurs.

Fermented Drinks.

Class 73.—Vin ordinaire, red and white.

Sweet wines and still wines.

Sparkling wines.

Ale, porter, cider, perry, and other beverages made from cereals.

Fermented drinks, made from vegetable sap, from milk, and sweet substances of all kinds.

Brandies and alcohols.

Spirits: whisky gin, rum, tafia, kirsch, &c.