The Pamphlet Collection of Sir Robert Stout: Volume 40
Department VII. — Alimentary Products
Department VII.
Alimentary Products.
Class 67.—Cereals, Farinaceous Products, and Products derived from them.
- 1 Bushel Malt
- 1 Bushel Barley
1 | Pearl Barley—
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2 | White Tuscan Wheat—
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3 | Pea Flour—
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4 | White Field Peas—
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5 | Winter Tares—
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6 | Cocksfoot—
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7 | Field or Horse Beans—
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8 | Buck Wheat—
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9 | Malting Barley—
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10 | White Tartarian Oats—
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11 | Prussian Blue Peas—
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12 | Rape Seed—
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13 | Hunter's White Wheat—
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14 | Eye Corn—
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15 | White Canadian Oats—
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16 | Black or Cornish Oats—
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17 | Linseed—
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18 | Russian Pearl Wheat—
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19 | Purple Straw Tuscan Wheat—
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20 | Rye Grass Seed—
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- 2 Samples of Flour
- 2 Samples of Wheat
- Potato Flour, as used in the manufacture of calico, for British gum, and as farinaceous food
- One Bushel Rye Grass Seed
- Barley grown on newly broken up land, after oats; land light, rather shingly, with sandy gravelly bottom
- Perennial Rye-grass Seed, grown on river flat land
- White and Red Tuscan Wheat
- Champion Wheat, yield 55 bushels per acre
- Chevalier Barley, yield 64 bushels per acre
- Oats, yield 52 bushels per acre
- Peas, yield 3 bushels per acre
- One Sheaf Champion Wheat
- Pale Malt, Porter Malt, and Amber Malt, own manufacture
- Samples of Grain—
- A Velvet Chaff Wheat, weighing 65 lbs. per bushel
- B White Tuscan Wheat, weighing 64½ lbs. per bushel
- C Velvet Chaff Wheat, weighing 64 lbs. per bushel grown on light land
- D Hunter's White Wheat, weighing 63½ lbs. per bushel
- E Purple Straw Wheat, weighing 67 lbs. per bushel
- F Pearl Wheat, weighing 63 lbs. per bushel
- G Adelaide Wheat, weighing 65½ lbs. per bushel grown one season in New Zealand
- H White Peas
- J Partridge Peas
- K Horse Beans—average of this crop was 83 bushels to the acre
- L Flathead Barley
- M Chevalier Barley
- N Dunn Oats—average of this crop 97 bushels to the acre
- O Polish Oats—average of this crop 48½ bushels to the acre
- P Tartarian Oats
- Q Average sample Milling Oats, 44½ lbs. to the bushel
- R Rye Grass Seed
- S Cocksfoot
- T Blue Peas
- U Canterbury Malt
- Farm and Garden Seeds—
- 1 Bushel Perennial Rye Grass
- 1 Bushel Italian Rye Grass
- 1 Bushel Cocksfoot
- 1 Bushel Timothy
- 1 Bushel Crested Dogstail
- 1 Bushel Meadow Foxtail
- 1 Bushel Meadow Fescue
- 1 Bushel Sheep's Fescue
- 1 Bushel Hard Fescuepage 65
- 1 Bushel Red Fescue
- 1 Bushel Poa Trivialis
- 1 Bushel Poa Memoralis
- 1 Bushel Sweet Vernal
- 1 Bushel Intermediate
- 1 Bushel Yellow Globe Mangold
- 1 Bushel Long Red Mangold
- 1 Bushel Linseed
- 1 Bushel Field Peas (Partridge)
- Show Case containing a collection of Farm and Garden Seeds, 93 sorts
- Hunter's White Wheat, grown on Exhibitor's farm, 68 lbs. per bushel
- Pearl Wheat, 68 lbs. per bushel
- 100 lbs. Red Wheat, sown in autumn and reaped January, 1880
- Oatmeal (25 lbs.)
- Pearl Barley (25 lbs.)
- Wheat
- Flour (25 lbs.)
- 25 lbs. Oaten Meal, from Tartarian oats
- 25 lbs. Flour, from Red Straw Wheat
- 1 Bushel Barley
- 1 Bushel Malt, made from same sample
- Hops
- Malt
- Meadow Fescue (grass seed)
- Rye Grass Seed
- One Bushel White Tuscan Spring Wheat
- 1 Flour made from New Zealand Wheat, grown in Oamaru and Taieri Districts
- 2 Self-raising Flour
- Oatmeal
- Samples of Grain—
1 Purple Straw Tuscan Wheat, grown at Hornby; weight per measured bushel, 66 lbs.; the yield was 65 bushels to the acre 2 Hunter's White Wheat, grown at Kaiapoi; weight, 65½ lbs. per measured bushel; the yield was 65 bushels to the acre 3 White Pearl Wheat, grown at Leeston; weight, 66 lbs. per measured bushel; the yield was 65 bushels to the acre 4 Black Eye Champion Peas, grown at Dunsandel; weight, 63 lbs. per measured bushel; are large yielders 5 Canadian Oats, grown at Kaiapoi; weight, 49 lbs. per measured bushel; the yield was 73 bushels to the acre 6 Beans, grown at Kaiapoi; weight, 65 lbs. per measured bushel; very large yielders
- Rye, yield 25 bushels per acre
- Wheat yield 50 bushels per acre
- Oats yield 60 bushels per acre
- Grown on chocolate soil.
- Malt, a fair sample of malting
- 1 Bushel N.Z. Malt, weighing 44 lbs.
- 1 Bushel N.Z. Barley, weighing 57 lbs.
- Sample of Malt, from barley grown in Otago
- Sample of Barley grown in Otago
- Flour
- Sample of Southland Barley, grown on river flat land, alluvial deposit, 45 bushels per acre
- Oatmeal—Fine, Medium, and Coarse; 14 lbs. of each
1 | Hunter's White Wheat, grown on light soil; weight, 64½ lbs.; yield, 39 bushels |
2 | Pearl Wheat, light soil; weight, 65½ lbs.; yield, 34 bushels |
3 | Purple Straw Tuscan Wheat, light soil; weight, 67½ lbs.; yield, 37 bushels |
4 | White Straw Tuscan Wheat, heavy soil; weight, 67 lbs.; yield, 35 bushelspage 67 |
5 | Velvet Chaff Wheat, clay soil; weight, 65½ lbs.; yield, 38 bushels |
6 | Chevalier Barley, light soil; weight, 57 lbs.; yield, 27 bushels |
7 | Chevalier Barley, light soil; weight, 59 lbs.; yield, 24 bushels |
8 | Tartarian Oats, light soil; weight, 43½ lbs.; yield, 60 bushels |
9 | Feed Oats, light soil; weight, 50½ lbs; yield, 50 bushels |
10 | Milling Oats, heavy soil; weight, 52 lbs.; yield, 45 bushels |
- Sample of Hops
- 25 lbs. Wheaten Flour
This flour is made from a mixture of Tuscan, Pearl, Velvet chaff, Hunter's white, and others.
- Barley
- Perennial Rye Grass Seed, grown at Langland's Station, Kyeburn, Otago
- Flour
441—Royse, Stead and Co., Christchurch.
- Wheat
- Oats
- Barley
- Malt (colonial)
- Oatmeal
- 3 Samples of Malt
- 2 Samples of Barley, grown by Mr. John Brown, Cave Hill Farm, Lake Wakatipu; grown in valleys, land very light; average, 50 bushels to the acre
- 1 Bushel Rye Grass Seed
- Samples of Patent Malt as prepared for brewers
- 1 Bushel Colonial Malt
- Cereals
- 1 Bushel Barley
- 1 Glass Case, containing—
- 1 Bushel (measured) Cocksfoot Grass Seed; weight, 23 lbs. Price—bulk sold at 2½d. per lb.; grown by J. R. Gilliatt, Little River, Canterbury, on hill spurs, clayey soil. Note—This sample is extra cleaned
- 1 Glass Case, containing—
- 1 Bushel (measured) Perennial Rye Grass Seed; weight, 34 lbs. Price—bulk sold at 3s. per bushel; grown by C. T. Dudley, Esq., Irwell, Canterbury, on black soil, clay bottom; yield, 30 bushels per acre. Note—This sample is extra cleaned
- Samples of Flour, from wheat grown at Oamaru
- Flour, Sharps, Bran, and Semolina
- 1 Bushel Black Tartarian Oats
- 1 Bushel White Tartarian Oats
- 1 Bushel Potato Oats
- 1 Bushel Velvet Chaff Wheat
- 25 lbs. Flour, ground sample of ditto
- 1 Bushel Hunter's White Wheat
- 25 lbs. Flour, from sample of ditto
- 1 Bushel Rye Grass Seed
Class 68.—Bread and Pastry.
- Seventy Tins of Biscuits
- Biscuits in variety
- Biscuits of various kinds
- biscuits
- Sample of Cracknell Biscuits
- Eleven Varieties of Biscuits, manufactured by Exhibitor
Class 69.—Fatty Substances used as Food, Milk and Eggs.
- Two Cheeses, 47 lbs.
- Cheese made on Cheddar system, and expressly for export purposes
- No. 1, made January, 1880
- No. 2 made February, 1880
- One Cheese, manufactured by Exhibitor, ordinary sample as sold; wholesale price, 6d. to 6½d. per lb.
- Two Cheeses, 36 lbs. and 56 lbs. weight
- One Cheese, 112 lbs.; wholesale price, 6d. per lb.
- Two Cheeses, 62 lbs.
- New Milk Cheese
- Cheese
- Two Cheddar Cheeses, made in January, 1880, from ordinary stock; wholesale price, 6½d. to 7½d. per lb.
- Cheese
- Three Cheeses, each 66, 68, and 80 lbs.; made by Chas. B. Candy, Halsewell, Canterbury
- Two Cheeses
Class 70.—Meat and Fish.
- Preserved Fish in tin cases, ranging from 1 to 6 dozen in each; price, 10d. per dozen, including tin case
- 4 Hams
- 2 Sides Bacon
- Six Cases, containing—
- Tinned Soups
- Preserved Meats
- Hams
- Bacon
- 2 Pieces Bacon
- 2 Hams
- 2 Sides Bacon, green
- 2 Sides Bacon, smoked Market price, 10d. per lb.
- 2 Hams, green
- 2 Hams, smoked Market price, 11d. per lb.
- 2 Rolls Bacon, green
- 2 Rolls Bacon, smoked Market price, 10d. per lb.
- Preserved Meats, viz.
- Spiced Mutton
- Corned Mutton
- Boiled Mutton
- Corned Beef
- Boiled Beef
- Spiced Beef
- Haricot Ox-cheek
- Sheep's Tongues
- Brawn
- Minced Collops
- Noodle Soup
- Oxtail Soup
- Mock Turtle Soup
- Rissoles
- Ham and Chicken
- Potted Beef
- Potted Tongues
- Larded Beef
- Sheep's Petit Toes
- Pigs' Petit Toes
- Brawn Petit Toes
- Spiced Beef
- Yorkshire Hung Beef in jelly
- Corned Beef
- Corned Mutton
- Beef Hams
- Bacon Hams
- Rolled and Flitch Bacon, smoked and green
- 1 Ham, smoked
- 1 Ham, green
- 1 Side Bacon, smoked
- 1 Side Bacon, green
- 1 Roll Bacon, smoked
- 1 Roll Bacon, green
- 2 Hams, smoked
- 2 Hams, green
- 2 Rolls Bacon, smoked
- 2 Rolls Bacon, green
- 2 Sides Bacon, smoked
- 2 Sides Bacon, green
- 1 Large Pork Ham, smoked
- 1 Small Pork Ham, smoked
- 1 Small Pork Ham, pale
- 1 Roll Bacon pale
- 1 Side Bacon smoked
Class 71.—Vegetables and Fruit.
- Preserved Fruit, viz.:—
- Case containing 2 doz. tins Preserved Peaches. The fruit is preserved in the English fashion without sugar
- Canned Peaches
Class 72.—Condiments and Stimulants, Sugar and Confectionery.
- Eighteen Bottles Sauce named Worcestershire Sauce and Tomato Sauce, their own manufacture
- One Bottle Mushroom Ketchup
- Maraschino
- Aniseed Liqueur
- Orange Bitters
- Sarsaparilla
- Stomach Bitters
- Quinine Bitters
- Angostura Bitters
- Samples of Syrups, Liqueurs, and Bitters—
- Wine Vinegar
- Raspberry Vinegar
- Lemon Syrup
- Peppermint
- Cloves
- Pine Apple
- Lime Juice Cordial
- Sauce, "Wellington Relish"
- An Assortment of Jellies
- 3 Bottles Lemon Syrup
- 3 Bottles Raspberry Syrup
- 3 Bottles Peppermint Syrup
- 3 Bottles Cloves Syrup
- Coffees
- Peppers
- Spices
- Chicory
- 1 Jar Honey
- Half-dozen pints
- Half-dozen Half-pints "Southern Cross" Sauce
- Sample Worcestershire Sauce, made by Exhibitor
- Sample Ginger Wine, made by Exhibitor
- Sample Peppermint Cordial, made by Exhibitor
- 2 Dozen Tomato Sauce
- Cordials and Liqueurs—
- Ginger Wine Merks' Alpine Bitters
- Ginger Brandy Stomach Alpine Bitters
- Extract Jamaica Sarsaparilla Orange Alpine Bitters
- Raspberry Vinegar Rimmel's Pick-me-up
- Quinine Still Champagne Maraschino
- Lime Juice Cordial Curacoa
- One Case containing Cordials and Soda-water—
- Ginger Wine Pine Apple Syrup
- Ginger Brandy Raspberry Vinegar
- Cherry Brandy Peppermint
- Orange Bitters Cloves
- Quinine Bitters Lemon Syrup
- Stomach Bitters Lime Juice
- Soda-water
- Cordials—
- Orange Bitters Ginger Brandy
- Quinine Peppermint
- Raspberry Vinegar Cloves
- Prepared Coffees, Peppers, and Spices
- The coffees are prepared by the Exhibitor's patent process, whereby the natural aroma, or flavour, of the coffee is preserved. The peppers and spices are silk-dressed.
- The exhibits are fair stock samples.
- Cordials
- Liqueurs
- Soda-water
- Chicory, in each stage of manufacture
- Ground Black, White, and Cayenne Peppers
- Ground Spices
- 1 Dozen Tomato Sauce
Class 73.—Fermented Drinks.
- 1 Barrel XXXX Ale, mild
- 1 Barrel XXX Ale, mild
- 2 Dozen Bottled Stout
- 2 Dozen Ale
- One Dozen Ale and Stout, New Zealand brewed, bottled by Exhibitor
- 1 Barrel Colonial Ale
- 1 Dozen Bottles Ale
- 1 Dozen Bottles Colonial Stout.
- One Hhd. Ale, made entirely from New Zealand-grown malt and hops
- Samples of Wines, 4 bottles each—
- Sparkling M. Christo Muscat
- Malaga Aromatic Tonic Bitter Wine
- Constantia Ginger Wine
- Ducal Grape
- 2 Dozen Strong Ale, medium age
- 2 Dozen Porter, Cat brand.
- 1 Hhd. Ale
- 1 Hhd. Light Pale Ale
- 1 Hhd. Strong Ale
- 2 Hhds. Ale
- 1 Hhd. Stout
- 2 Dozen Ale
- 2 Dozen Stout
- 1 Hhd. Light Ale, XXX
- 1 Hhd. Medium do, XXXX
- 1 Hhd. XXX Ale
- 1 Hhd. XXXX Ale
- 1 Hhd. Bitter Ale, XXXX, brewed entirely of colonial malt and English hops on 1st September, 1879. Price, 2s. per gal.
- 1 Hhd. Mild Ale, XXX, brewed entirely of colonial malt and English and Nelson hops on 18th May, 1880. Price, 1s. 9d. per gal.
- 1 Hhd. Strong Ale (No. 4), brewed entirely of colonial malt and English hops on 9th September, 1779. Price, 2s. per gal.page 75
- 1 Hhd. Stout, brewed entirely of colonial malt and English and Nelson hops, on 25th May, 1880. Price, 1s. 9d. per gal.
- 1 Case containing half-dozen each Bottled Ale and Porter (quarts). Price, Ale, 8s. per doz.; Porter, 4s. per doz.
- 4 Hhds. Ale
- 4 Dozen Bottled Ale
- 4 Dozen Bottled Stout
- 2 Hhds. Ale
- Well adapted for export to India.
- Sample of Wines—full-bodied wine, three different fermentations, made from equal quantities of currants and gooseberries, five years old, not fortified with additional spirit
- Wakatipu, price 32s. per doz.
- Te Anau, price 30s. per doz.
- Kaduka, price 25s. per doz.
- 1 Hhd. XX Mild Ale
- 1 Hhd. XXX Pale Bitter Ale
- 1 Hhd. XXXXXX Strong Ale
- Tonic Beer
- Ginger Ale Non alcoholic
- Two Dozen Wanganui Wines (made by Jos. Soler)—
- Burgundy No. 1—vintage, 1876)
- Burgundy No. 2—vintage, 1877)
- Mangawhero No. 1—vintage, 1877) Red Wine
- Mancanille No. 1—vintage, 1876, 1877, 1878—White Wine
- Fruit Wines, exclusive of Grape (twelve numbers in duplicate) Hock—
- No. 1 Hock A, manufactured from gooseberries and white currants (double fermented), 1876
- N.B.—This wine ought to be sharp in taste, and in addition to what is marked on label, blend of apple and rhubarb (fermented), 1879.
- No. 2 Hock B, manufactured from green gooseberries (double fermented), 1876
- This wine ought to be soft and matured.
- No. 3 Hock C, manufactured from red rough and green gooseberries (double fermented), 1876
- This wine is of a golden colour, and a little soft in taste.
- All the above hock wines may more or less effervesce, and are bottled exclusive of any effervescing machine.page 76
- Cherade—
- No. 1 Cherade A, manufactured from red rough gooseberries and strawberries (double fermented), 1877
- No. 2 Cherade B, manufactured from gooseberries, Kentish and black heart cherries, 1877
- No. 3 Cherade C, manufactured from black duke cherries and black damson, 1877
- No. 4 Cherade D, manufactured from red rough gooseberries and damson (double fermented), 1878
- No. 5 Cherade E, manufactured from Kentish cherries and gooseberries (double fermented), 1878
- Cherrade—
- No. 1 Cherrade A, manufactured from apricots, white heart, and strawberries (double fermented), 1876
- No. 2 Cherrade B, manufactured from apricots, black heart cherries, and red rough gooseberries, 1876
- No. 3 Cherrade C, manufactured from plums, apricots, and Kentish cherries (double fermented), 1877
- No. 4 Cherrade D, manufactured from mulberries, apricots, and Kentish cherries, 1877
All the foregoing wines are manufactured from the fruits described, sugar, and water, exclusive of any fortifying in the shape of alcohol unless created by their own fermentation and saccharine.
- Beer, made of pure Nelson hops and malt, made from barley grown in Southland. No sugar used
- One Dozen Port Wine
The produce of the district, the sample being of same quality as the bulk of the vintage; 1640 gals, in stock, .price 7s. per gal.
- 3 Bottles Sparking Moselle, sweet
- 5 Bottles Mangawhero, full-bodied
- 4 Bottles Constantia, full-bodied
The produce of the District of Wanganui, the samples being of same quality as the bulk of vintage; 3900 gals, in stock, price 7s. per gal.
- 1 Hhd. Mild Ale
- 1 Hhd. Pale Ale
- 2 Hhd. Strong Ale
- 1 Hhd. Ale, strong
- 1 Hhd. Ale, mild
- 1 Case Ale, pale
- One Dozen Wine, from grapes grown by Natives at Manganuiotehao, on Wanganui River. Character natural, not blended. Sample from bulk of 200 gals. Price 12s. 6d. per gal., or 30s. per doz.
- Wines
- Two Dozen Old Otago Ale
- Two Dozen Speight's Dunedin Ale, old
- One Hhd. XXXX Strong Ale
- One Barrel (36 gal.) of Beer, made from Canterbury barley and malt, and Nelson hops; brewed in May
- Ale and Stout