Opium is used extensively as a medicine, on account of its power of alleviating pain and inducing sleep. It is a very powerful, and consequently dangerous narcotic poison, and should never be taken except under medical advice. In small doses it acts as a stimulant. On account of this latter property and its subsequent soothing influence, it has been indulged in by man, and is consumed largely in China and other parts of the world as a dietetical luxury. When taken for this purpose it is smoked, and is generally consumed with tobacco or some other leaf in a pipe. Pipes used for this purpose in China are exhibited in the cases containing Chinese food, with a collection of Chinese tobaccos, most of which appear to contain Opium.
The practice of “opium eating,” as it is called, exerts a most prejudicial effect upon the system; and although not rapidly destroying life, the victim of this habit is after a time rendered perfectly miserable if not able to procure this indulgence. As is the case with alcohol and tobacco, the system becomes accustomed to the use of this narcotic, and prodigious quantities have been consumed by those who have addicted themselves to the practice of taking it for the sake of its effect on the system.
A series of preparations from Opium, presented by the Society of Apothecaries, Apothecaries Hall, and specimens of other narcotic agents are exhibited in Case 92. The fruits of narcotic plants are sometimes consumed in this country in mistake for other plants, producing fatal effects. Examples of some of these poisonous plants are exhibited in the Collection, as well as diagrams of others.
Before closing this necessarily brief Guide to the Food Collection, it may be as well to notice some illustrations which may be deemed exceptional to the Classification.
Fungi.—The group of Fungi contains a number of plants which are eaten as food, whilst many of them act as virulent poisons. Those which are edible contain varying quantities of starch, sugar, woody fibre, and albumen, together with an acid called fungic acid. A large number of species are eaten on the continent of Europe, which are not used in this country at all. Models of the common Mushroom, the Morel, and the Truffle, are shown, as well as preserved specimens.
The visitor should notice the large Truffle from Australia called “Native Bread.” It is in Case 34.
A series of coloured diagrams or drawings of British Fungi taken from living specimens, both edible and poisonous, are also exhibited, having been purchased from the artist, H. Worthington Smith, Esq., F.L.S.
National Foods.—Various food products of foreign nations are included in the Collection, and for the sake of illustrating National Food have been kept separate. It is hoped that other collections of the same kind, illustrating national peculiarities of diet may be formed and presented to the Museum.
In Cases 72 to 78 is an important collection of Chinese Food, which was received in 1859. The collection was procured from two districts, Shanghae and Foo-Chow-Foo, and contains many curious and interesting edible substances and preparations, some of them new to this country. Descriptive labels are attached to every specimen.
Japanese, Siamese, and East Indian food products are shown in Cases 81 to 86.