These substances are next in the order of classification by reason of the large quantity of a flesh and force-producing substance contained in them called casein. The casein of vegetables is now supposed by most chemists to be identical with the casein or cheese of milk. The constituents or ingredients in one pound of peas, and in one pound of beans, are shown in Cases 30 and 31. The visitor may examine a collection of beans from various foreign countries arranged in the Cases at the western end of the Collection.
Lentils are shown in Case 30. By examining the analysis of this extremely nutritious product, the large proportion of casein is at once perceived.
Class II.—Medicinal or Auxiliary.
The Food Substances in this Class are divided into four groups, namely:—Those containing alcohol, those containing volatile oils, those containing acids, and those containing alkaloids, which act upon the nervous system as stimulants or sedatives.
Beer.
The most common form in which alcohol is employed in this country is that of beer. Beer is distinguished from other alcoholic beverages by the addition of hops, which are the female catkins of a plant extensively grown in this country. Case 35 contains the materials from which porter is brewed, and illustrates the changes which malt undergoes during its conversion into beer. The analysis of stout, porter, pale ale, mild ale, and strong ale are exhibited in Case 35, and the quantities of water, alcohol, sugar, and acetic acid are shown in an imperial pint of each. Next to beer the beverages containing alcohol consumed in this country are wines. The visitor is referred to the printed descriptive labels for details concerning the sources and manufacture of various wines from the juice of fruits, especially grapes. In Case 36 the quantities of water, alcohol, sugar, and tartaric acid, are shown in an imperial pint of the following wines:—Port, Brown Sherry, Pale Sherry, Claret, Burgundy, Hock, Moselle, Champagne, and Madeira.
In this country wines are made from oranges, raisins, gooseberries, currants, elderberries, and other fruits. They are usually called “home-made” or “British” wines. They contain other acids besides tartaric, hence the necessity of adding to them large quantities of sugar to cover the taste of the acid. Samples of British wines are exhibited in the Collection.
Distilled Spirits.
The terms “distilled” and “ardent” spirits are applied to alcoholic beverages which contain a very large per-centage of alcohol.
Those most commonly used are Gin, Rum, Whisky, and Brandy.