Dairy Products
Butter and cheese manufacture fall under the article Dairy and Dairy Farming (Vol. 7, p. 737), illustrated, by the late Dr. William Fream, of Edinburgh University. There are sections on Milk Production; Cheese and Cheesemaking, including Canadian and American factory practice and the Babcock and Russell investigations in Wisconsin which have opened up a new field for commercial exploitation (the varieties of English, French, German, and Italian cheeses being also described); Butter and Butter-making, Dairy Factories, Adulteration of Dairy Produce; The Milk Trade, American Dairying, etc. Margarine, the “perfectly wholesome butter substitute” is the subject of a separate article (Vol. 17, p. 704).
There is an article on Lard (Vol. 16, p. 214), showing what real leaf lard is, and how the term is applied in commerce. Oils (Vol. 20, p. 43), by Dr. Julius Lewkowitsch, author of Chemical Technology and Analysis of Oils, Fats, and Waxes, deals with the fixed oils and fats, and essential, etheral or volatile oils. Some of these are among the most important articles of food, and the oil and fat industry may be considered as old as the human race itself. The three processes of oil extraction are described, also refining and bleaching, methods of testing, etc. A list of all oils and fats, including those that are edible, is given. For the chief oils used as food see Olive (Vol. 20, p. 85), Cotton, Cotton-seed (Vol. 7, p. 260), Sesame (Vol. 24, p. 701), Sunflower (Vol. 26, p. 102), Poppy Oil (Vol. 22, p. 91).
Other articles on foods deal with the preparation for the market of such products as Ginger (Vol. 12, p. 27), Mustard (Vol. 19, p. 97), Pepper (Vol. 21, p. 127), with the different varieties distinguished, Cayenne Pepper (Vol. 5, p. 589), Vinegar (Vol. 28, p. 96), Pimento (Vol. 21, p. 614), Cloves (Vol. 6, p. 562), Cinnamon (Vol. 6, p. 376), Curry (Vol. 7, p. 649), Caviare (Vol. 5, p. 582), from which we learn that the finer grades rarely find their way out of Russia; Ketchup (Vol. 15, p. 761), Chutney (Vol. 6, p. 350), Pickle (Vol. 21, p. 584), Vanilla (Vol. 27, p. 894), Raisin (Vol. 22, p. 864), Currant (Vol. 7, p. 648), Prune (Vol. 22, p. 518), Fig (Vol. 10, p. 332), and Guava (Vol. 12, p. 665).
Beverages, Tea and Coffee
The same completeness is displayed in the Britannica articles on beverages. Tea (Vol. 26, p. 476), by John McEwan, has an admirable historical introduction. It was not until the middle of the 17th century that the English began to use tea. It is a curious fact that whereas 35 years ago China practically supplied the world with tea, to-day Russia alone takes half of her export. The reason for this is explained. The characteristics of all varieties of tea are given and the main facts about the cultivation and manufacture. Tea Adulteration and Effects on Health are other sections of this valuable article.
Coffee (Vol. 6, p. 646) is treated in very similar fashion by A. B. Rendle and W. G. Freeman. This beverage, in spite of fierce religious opposition, became the national beverage of the Arabians, and finally appeared in Europe in the 17th century. The physiological action of coffee has a section all to itself. Coffee consumption, roasting and adulteration are also discussed. It is of interest to note that while one branch of the Anglo-Saxon race, namely the people of the United States, is near the head of the list of coffee consumers, others, especially Great Britain, Canada and Australia “are almost at the foot, using only about 1 lb. of coffee per head each year.” In the United States “the average consumption per head is about 11 or 12 lbs. per annum.”
Cocoa (Vol. 6, p. 628) is an interesting and valuable article on “the food of the gods”—the great beverage and dietary substance which America has given the world. Modern lovers of chocolate as a beverage (which is the same as cocoa save that the fat has not been extracted) will envy the digestive powers of the Emperor Montezuma of Mexico who had, each day, 50 jars of chocolate prepared for his personal consumption.
Beer (Vol. 3, p. 642), by Dr. Philip Schidrowitz, member of the Institute of Brewery Council, confines itself to the history of this important beverage, the chemical composition of beers of different types, and information in regard to production and consumption. In Brewing (Vol. 4, p. 506) this same author enters very fully into the manufacturing operations. The English and foreign systems are described and there are many illustrations. It is curious to note that Pliny, who is the earliest writer to mention beer, describes it as scorned by the Romans, who looked upon it as only fit for barbarians, and he thought it a more sinful drink than wine. “So exquisite,” he says, “is the cunning of mankind in gratifying their vicious appetites, that they have invented a method to make water itself produce intoxication.” The section on Brewing Chemistry is very valuable. In connection with Brewing there is an article on Malt (Vol. 17, p. 499), illustrated and very complete in its treatment, by Arthur R. Ling, editor Journal of the Institute of Brewing, and one on Hop (Vol. 13, p. 677), by the late Dr. Wm. Fream. Dr. Schidrowitz also contributes the article Wine (Vol. 28, p. 716). The art of wine-making is thoroughly described, and there are most interesting sections on the wines of France, Spain, Portugal, Germany, Italy, Austria-Hungary, United States, classifying the different varieties and affording a full survey of the industry.
Spirits (Vol. 25, p. 694), illustrated, and also by Dr. Schidrowitz, is a general article covering the subject of the distillation of fermented saccharine and starchy liquids. The account is both historical and technical, and there are separate and more specific articles on Brandy (Vol. 4, p. 428), Rum (Vol. 23, p. 825), Arrack (Vol. 2, p. 642), Whisky (Vol. 28, p. 591), in which the difference between three main types—Scotch, Irish and American—is carefully explained; Vodka (Vol. 28, p. 170), Gin (Vol. 12, p. 26). The many flavoured and sweetened forms of alcohol are described in the article Liqueurs (Vol. 16, p. 744), where we also learn the difference between a “cordial” and a “liqueur.” There are separate articles on Absinthe (Vol. 1, p. 75), Benedictine (Vol. 3, p. 721), Chartreuse (Vol. 5, p. 954), Curaçoa (Vol. 7, p. 636), Kirsch (Vol. 15, p. 834), and Vermouth (Vol. 27, p. 1029).