statue. The openings from this rotunda lead on the one side to a retiring-room, hung with the characteristic Italian "mezzari," and on the other to a conservatory and grotto, filled with palms, ferns and flowers, which forms an exit from the pavilion and leads into the large space allotted to the water companies. The electric light has been used throughout, and it is especially noticeable that it has been arranged without the employment of elaborate electroliers, considerable effect being obtained by the disposition of hidden incandescent lamps. a GROUP I.-Food. THE first class in this group consists of selected displays of unprepared animal and vegetable substances used as food in various countries, and stuffed specimens of animals, birds, etc., models, drawings, and illustrations of the same. Most of the great seed-growing firms exhibit, among whom Messrs. Sutton, of Reading, and Carter & Co., of London, make extensive displays. In this class are arranged specimens of the principal birds and wild creatures which are sent to the markets The aquarium has been retained as a popular insti- of our large centres of population for consumption of tution. It is now in charge of the Council of the food. A gabled farm building, closed in with glass, conNational Fish Culture Association, and it has been tains a poultry-yard, containing all the various fowls somewhat extended. In the new Fish Culture Depart- that now supply our tables, in which all the best breeds ment, opened behind the aquarium, is a large are represented with much completeness, and naturally salmonidæ tank. The young Canadian salmon hatched arranged. The action of every specimen has been out in the exhibition last year are well-grown and very studied from the life. lively. Here also are three splendid trout, for which The second class embraces prepared vegetable subthe council are indebted to the Marquis of Exeter. In stances used as food, including tinned, compressed, and the aquarium proper the lump fish is the latest sensa-preserved fruits and vegetables, bread, cakes, and tion. The anemone tank was filled by Mr. Main, with biscuits of all kinds, also tobacco, pipes, and snuffs; success which is a subject of congratulation. A though how tobacco found its way into the exhibition number of golden tench have been forwarded by the it is difficult to say. Edwards' Preserved Potato and Duke of Bedford. Opposite the tanks are exhibited Edwards' Desiccated Soup (No. 20) are exhibited by stuffed fish and birds, together with several fine pic- Messrs. F. King & Co., of 6, Bishopsgate-avenue. Pretures, lent by various gentlemen. The supply of both served potatoes have been largely used in the royal sea and fresh water fish will be reinforced weekly dur- navy for some time past, and on board ships, and coning the summer. stituted one of the principal articles of diet used in the late Arctic expedition. It is known that with fresh vegetables a large proportion of the mineral salts and acids are left in the water used for boiling them, and that during one-half the year fresh potatoes are very inferior. Edwards' process retains the valuable properties of the roots, which are preserved direct from the fields when in their best condition. The desiccated soup is a preparation of beef and vegetables in a form similar to the preserved potatoes, and is considered by the Board of Trade an indispensable article for merchantmen on a voyage and for emigrant vessels. There are a number of exhibits by the large milling firms. Samples of the Midlothian oat-flour are shown by Messrs. Grant, of Glasgow, a preparation in which is concentrated the flesh-and-bone producing properties of the meal. We also notice a fine display by Messrs. Brown and Polson, of Paisley, showing corn-flour and stårches from maize, and food for cattle prepared from the waste products. The properties of this firm's corn-flour are identical with those of the finest qualities of arrowroot. The uses of arrowroot in the sick room are well known, and it has received the highest testimonials as to its purity and usefulness from high medical and scientific authorities. Banana flour and bread, cakes and biscuits made therefrom, are exhibited by Mr. Ussher, of Bath. The Banana (musa sapientum) which bears the fruit from which the above-named flour is obtained, is spread over a large portion of the earth, and in fact will grow almost anywhere within thirty degrees of the equator. It is one of the greatest gifts bestowed upon the inhabitants of tropical countries, its foliage affording food and bedding, and being used for thatch, making paper, and basket making. The tops of the young plant are eaten as a delicate vegetable, and an agreeable wine is produced from the fermented juice of the trunk. Banana flour is the result of a series of experiments, and analysis proves it to contain more nitrogenous matter and less stare The exhibition of electric lighting to be witnessed at the exhibition is by far the largest installation for practical lighting purposes yet witnessed. There is on this occasion 120 miles of wire used, as against 90 miles at the last exhibition. Altogether there are 320 arc lamps and 4,800 incandescent lamps in use, the number of dynamos being 62. Whoever would see this display aright must visit it at night, when the electric lamps, large and small, flood the galleries with a blaze of light. There is nothing like it in London, or any other capital in the world. The Electrical Exhibition at Paris was something like it, but that was closed two years ago, and electric lighting has made great advances since then. "It is like a perpetual feast of lanterns," as a Chinese ambassador said when attempting to describe London by night. No one who merely sees it in the daytime can form any idea of the beauty and the charm of the exhibition when night is converted into an artificial electrical day. The electroliers in the vestibules are elaborate specimens of hand-work supplied by a Venetian firm, which has a branch in Regent-street. The crystal pendants glitter brilliantly when the electricity is turned on. The central electrolier has fortytwo lights, burning in lamps the shape of variouscoloured flowers. The effect, although pleasing, is hardly commensurate with the expenditure of electricity. Incandescent lights should never be massed in clusters, but distributed as widely as possible over the area to be lighted. * ** We shall now proceed to review the exhibits, commencing with the Food Section. In our present number space will not permit of the completion of this section, but in our next we shall give a full notice of the classes remaining-Classes VIII to XII in this group. CHAPPUIS' DAYLIGHt Reflectors for SCHOOLS.-Factory, 69, Fleet-street.-[ADVT.] than arrowroot or tapioca. The well-known Bath "Oliver " biscuit is exhibited by Mr. James Forth, and also by Bryant Brothers-both firms claiming to be the only makers. This biscuit is said to be the only fermented biscuit made, and is recommended to persons suffering from acidity on the stomach. Mr. G. Van Abbott, of Prince's-street, Cavendish-square, exhibits gluten bread, biscuits, flour, macaroni, vermicelli, semola and chocolate; hypophosphite of lime biscuits, malt biscuits and Norwich biscuits; also Murdock's liquid food, manufactured by the Murdock Liquid Food Company of Boston, U.S.A. This liquid food is a raw extract of beef, mutton and fruits, condensed manifold, and being free from unsoluble matter promotes nutrition without the labour of digestion. The Vegetarian Society are more likely to disseminate their principles this year by means of the exhibition than they have since the establishment of the society in 1847, their object being the same as the promoters of this exhibition -the promotion of public health. The society holds that the practice of abstinence from the flesh of animals conduces to freedom from disease and to the promotion of individual and national health, while recognising the high claims of humanity. The society provides daily, from twelve to three o'clock, sixpenny dinners, confined strictly to vegetarian dishes, as well as dinners at higher prices, together with meals at other times. A variation of the bill of fare is made daily-soups, pies, puddings, milk, and other refreshments can be obtained without the assistance of fish, flesh or fowl. The profits derived from the sale of these refreshments will be devoted to the feeding of the poor of London and other large towns a gigantic undertaking-during the coming winter, and the attention of visitors is called to the fact that boxes are placed at the entrance of the apartment for the reception of donations for the same object. The processes of vegetarian cookery are open to public in spection, and cooking demonstrations are frequently given. Literature on the subject is also freely distributed. In this class Chase & Co., of Adelaide-buildings, London Bridge, exhibit American tinned meats and general American tinned products; Huntley and Palmers, of Reading, plain and fancy biscuits and cakes; Wix & Sons, of Aldgate, pickles, sauces, jams and potted meats, and condiments used in food; J. & J. Colman, of Cannon-street, London, and Norwich, show mustard, genuine and mixed, and mustard products, and the visitor can here follow the manufacture of mustard at this stall (No. 58). In the small machine standing next the engine the black or white seeds, like turnip-seeds, are crushed into a rough powder; in the mortars beyond, pestles beat the powder very fine; and after it has been successively sifted through two sieves of silk it is handed over to the packer at the packing machine. Messrs. Pink will shortly manufacture jams at their stall (No.84) by a patent process; the machine, by means of a revolying cylinder and sieve, separates the stalks from the fruit; and in a steam-heated boiling pan jam can be made in the short space of ten minutes. The Compagnie Française (Pelletier & Co.) maintain their reputation for the purity and excellence of their specialities-confectionery and chocolate. The goods made by this firm are as tempting and delicious in taste as they are refined and pleasing in appearance, and none but natural fruit HEALTH, Comfort, and economy promoted by Chappuis' Reflectors, 69, Fleet-street.-[ADVT.] flavours and vegetable colours being used in their preparation, their consumption can be safely indulged in by the most delicate constitutions. In Class III. are shown prepared animal substances used as food in a preserved form-tinned, smoked, salted, compressed and prepared animal foods of all kinds, and food produced by insects, such as honey, etc. Messrs. Berk & Co., of Fenchurch-avenue, are the sole consignees for this country of "Kemmerich's Extract of Meat" and "Bouillon Kemmerich," prepared by Messrs. Kemmerich, at Santa Elena, South America. extract is found upon analysis to contain an average of 61 per cent. of the nitrogenous principles of meat, 20 per cent. of the phosphate saline constituents, and 19 per cent. moisture, and is distinguished from similar preparations by containing a large amount of azote, with only a small proportion of fat. The "Bouillon Kemmerich" is a strongly concentrated beef-tea. Grindlay & Co., of Bishopsgate-avenue, have a complete show of the various kinds of isinglass. Thomas Christy & Co., of Fenchurch (Exhibit No. 98), show a good collection of seeds, plants and drugs new to commerce or science, too numerous to enumerate seriatim. In the front of the case, pemmican is shown specially prepared by Dr. Bancroft, of Brisbane-each pound of pemmican is stated to contain the nutritive qualities of four pounds of fresh beef; pepper of various kinds; maté, or Paraguay tea, of great repute in the Argentine Republic and Brazil as a beverage, where it forms the national tea; coca, the leaves of which produce a very delicious liqueur, containing nutritive properties of a most valuable nature; cola, or kolah, a nut in great request amongst all the negro nations, who chew it for its sustaining qualities, and used by them as a restorative from the effects of alcohol, and recommended in this country as a cure for dipsomania; Siberian coffee, orange coffee, and Maragogipe coffeethe latter is so much esteemed in Brazil, that the old plantations are being cut down to make room for this variety all over the country: it has a very large leaf, with wonderful fecundity, and the berries have a smooth satiny skin, of good quality and flavour; Japanese isinglass, used for making jellies, etc., and in the arts for dressing silk-this forms the best-known medium for cultivating bacilli. Another most interesting exhibit in this class is that of the British Beekeepers' Association, to which some of the best-known apiarians have contributed. Messrs. Neighbour & Sons, of Regent-street, show comb-honey, bottled honey, modern frame and straw hives, and every article of modern bee-keeping, together with a pictorial representation of their bee-farm at Hemel Hempsted. Three large hives containing each a considerable colony of these industrious insects are placed near the southern wall of the annexe in which the association is located, and small tunnels leading from the back of the hives into the open air afford the bees a means of pursuing their honey-making avocations. The British Beekeepers' Association is doing good work in spreading among the rural population the advantages of bee culture as a source of income, and the constantly increasing home supply of honey is an evidence of the success which has attended its labours. In this class is exhibited a large variety of food, too numerous to claim individual notice. H. W. Brand send their concentrated beef-tea, soups, and other specialities for invalids. Messrs. Poulton & Noel exhibit preserved English provisions of all kinds; Mr. J. Webb, of Kensington, a collection of cheese, bacon and hams, also a specimen of bog butter from Ireland, which had been buried in an Irish bog hundreds of years ago. degree of alkalinity, in order to neutralise the acidity of cow's milk and that of the cereals employed. It is made from wheaten flour, coarsely broken malt, and carbonate of potash, which are introduced with water into a large digester, and allowed to go through Liebig's process, The exhibitors in Class Iv. are numerous, which is by which all the starch is transformed into dextrine and not to be wondered at considering the demand. In it grape sugar. It is then strained through several sieves are embraced beverages of all kinds-alcoholic, non- in order to separate all the husks, bran and inert poralcoholic, and infusions of tea, coffee and cocoa. Tea tions of the malt, that constitute more than half the and coffee makers are well represented, every known cereals employed, and is finally evaporated to dryness growth of these popular beverages being represented. in a vacuum pan. The low temperature at which it Caracas coffee and Caracas bitters are exhibited by boils (140° Fahr.) for hours induces a further reduction De Rogas Brothers & Co., of Basinghall-street; and of all the sugar-forming bodies into grape sugar. Mr. Allen, of Upper Thames-street, in addition to "Lacto-Glycose," a substitute for the natural food of other varieties of tea, a blend known as Hand's very young children, is also of Mr. Mellin's invention. afternoon tea, in a liquid form, which is well patronised This preparation is stated to have been used at Guy's by the visitors to the exhibition. Messrs. Rose & Co., Hospital and the East London Hospital for Children of Finsbury, exhibit lime-juice cordial and other lime- with successful results. Cow's milk even when treated juice beverages, prepared from the lime fruit and in the best known manner by dilution and addition of preserved entirely free from alcohol, possessing the the absent elements of sugar and salines is not exactly valuable medicinal properties of the lime fruit as an what is required. This is ascribed to the tough leathery anti-scorbutic. Collier Brothers, of Walthamstow, show clot formed by the coagulation of the caseine, quite ales brewed for family use. After all has been said and different to the light and flocculent precipitate of the done that can be said and done in the cause of total cheese in woman's milk, which resist the comparatively abstinence and on the subject of alcoholic beverages, feeble infantile digestion. Lacto-Glycose is an attempt beer is still found to be the national drink of the future, to surmount this difficulty, and practically is a mixture as it has been of the past, in this country. The reason of Mellin's food with dried cow's milk. By dissolving of this is, that it is, economically and physiologically, the granular powder in hot water is obtained a very a drink combining so many useful qualities that nothing similar product as that prepared by dissolving Mellin's can be provided for the price which is at all likely to food in diluted fresh cow's milk, with this differencesupersede it. Tea and coffee, if universally drunk, that the special organization of the caseine in cow's would cause national dyspepsia; nor could milk be milk has been destroyed simply by mechanical means, provided good in sufficient quantity at the price required, viz., by the prolonged stirring of cow's milk and the and milk is not always tolerated by grown-up persons; food during the process of evaporation at a low temoatmeal and water would soon pall upon the most perature. The first mixture will, when exposed to heat, enthusiastic palate; sweet syrups or acid effervescents coagulate immediately into formidable lumps of cheese, can scarcely be habitually consumed without derange- while the solution of "Lacto-Glycose" will not coagu ment of the gastric function; and as for water-the late at all for a while, and then only into a creamy best of drinks when at its best-sanitation will have to mixture which shows the coagulum only by allowing it make long strides indeed before it can be regarded as to rest and to settle. The Cereals Manufacturing anything but the most perilous of thirst-quenchers. If Company, of Great Tower-street, London, exhibit a committee of unprejudiced scientific men had been American breakfast cereals freed from all impurities, appointed to compound and recommend a perfectly hulled, crushed, steam-cooked, and desiccated; white antiseptic drink combining the qualities of nutrition wheat, white oats, barley, and yellow maize. Only and palatability as a preservative to the fluid itself, an the woody bark has been removed, but all the nourishaid to digestion, and a mild and innocuous stimulant to ing properties have been retained and the indigestible the whole system, it is probably upon light bitter beer, starch converted into digestible sugar, so as to render brewed from good malt and hops, that the seal of their the whole palatable and easily digested; being steamapproval would be placed. The wines in this class are cooked and perfectly pure it cannot turn musty or sour. so numerous that we have deferred a notice of them Messrs. Crawford & Son, of Belfast, exhibit a preuntil our next. paration of Irish corn-flour, or amylaceous food. Mottershead & Co., of Manchester, exhibit a variety of peptonised foods, also Benger's liquor pancreaticus, which is used in their preparation. Mr. Bonthron, of Regent-street, exhibits diabetic bread, biscuits, and flour, prepared to meet the case of persons suffering from diabetic affections. The Swiss Dairy Company show their unsweetened condensed milk; and the Swiss Alpine Milk Company (the First Swiss) also exhibit at Stand No. 186. Mr. Torrance, of Edinburgh, sends specimens of rusks for very young infants, which are highly recommended as eminently suited for the healthy sustenance of the young. "Pure Hordeum," a malt extract made from Bavarian barley, is exhibited by Messrs. Loeflund DAYLIGHT IN PASSAGES.-Chappuis' Reflectors, 69, Fleetstreet.—[Advt.] In Class v., consisting of new varieties of food, food for infants and invalids, and new concentrated foods of all kinds, Messrs. Savory & Moore show preparations of the digestive ferments for peptonising food, peptonising apparatus, disinfecting vaporising apparatus, etc.; M. & L. Hoff (the Hamburg Hoff) exhibit their malt preparations (at Stall No. 168), of which we shall give details in a future number; and next we come to Mr. G. Mellin's exhibit (No. 169), of Marlborough Works, Peckham-food for infants and invalids. For rearing hand-fed infants Mr. Mellin recommends this as superior to the advertised foods for this purpose. It is a brownish granulated powder, easily soluble in water, consisting of grape sugar, and high values of nitrogen phosphates and other mineral nutrimental agents; possesses a high and Co., of Fenchurch-street, who are the English agents; also compounds of hordeum, and "condensed cream emulsion," a combination of fresh cream with pure barley-malt extract. Dr. Carrick sends from St. Petersburgh condensed mare's milk. Kopf's Compressed Food Company (No. 190) show turtle-soup, essence of turtle, concentrated beef-tea, compressed vegetables and digestive biscuits. The Kreochyle Company (Barff & Wire), of Leytonstone (No. 192), exhibit their liquid meat, which is prepared from the best English beef, and contains, in addition to all the "meat extractives," the whole of the valuable albumen in an uncoagulated state. Kreochyle, when administered even in small quantities, gives a large amount of nutriment, requires no exertion on the part of the stomach to digest it, may be taken in every form of illness, and is always able to be retained and digested where every other form of food is rejected by the stomach. It has received many commendations from medical men who have recommended it in a variety of cases. Messrs. Squire & Sons, of Oxford-street, exhibit new varieties of food; other exhibitors in this class also exhibit in Class 11. Among so many exhibitors, each claiming superiority, the jury in making their awards in this class will have no light task. Class VI., in which cookery is practically demonstrated, consists of only seven exhibitors, and will more properly come under notice in Class xxiv., in the East Quadrant. Class VII. illustrates the chemistry and physiology of food and drink, the detection of adulteration, materials used in adulterants, analyses, food constituents, and equivalents with tables, diagrams, etc. This class is, perhaps, the most interesting and instructive in the exhibition, although numbering but twelve exhibitors. The Science and Art Department contributions claim careful inspection. Arranged in cases are illustrations of the whole chemistry and physiology of food, chiefly from the food collection in the branch museum at Bethnal-green. The component chemical parts of the human body, and the ultimate elements into which that body is resolved after death, are shown in one case; in another, the daily rations suitable for an average man are analysed, and the daily supply and waste of the human body is shown. In other cases are specimens of almost every species of food and drink, and to each is appended a printed statement showing the nutritive flesh-forming and other properties of the articles exhibited. There is also a display of "public dietaries "-viz., the ordinary and punishment rations in our prisons and military establishments and other institutions. Messrs. Carpenter & Nicholson, of Holborn-viaduct, show their new appliance for testing water in Stand No. 196. This method has been devised for the purpose of cultivating the growth and reproduction of bacterial and other low organisms, the germs of which may be present in a sample of water, but otherwise may escape detection. It is obvious that the great difficulty attending research of this kind is the prevention of the access of extraneous organisms which may be present in the atmosphere, and this difficulty appears to have been completely overcome by Messrs. Carpenter and Nicholson. Messrs. Davis & Co., of Kennington-park-road, exhibit apparatus for milk analysis, milk and cream tests, water-testing apparatus, and various scientific tests and instruments. Messrs. Bolton & Partners, of Westminster, in Stand No. 198, exhibit beet-seed and roots, and different qualities of beet sugar; beet molasses and sugar extracted from molasses by strontia; samples of strontia in different stages; and other matters connected with the manufacture of beet sugar. Messrs. Watson, of Holborn, exhibit microscopes and a patent mechanical stage for microscopes, and other scientific instruments. Messrs. Knight & Sons, of Silvertown, in Stand No. 201, exhibit cotton-seed oil and oleo-margarine. This latter substance has been considered as great a mystery as a sausage, but it is really one of the simplest of substances. The suspicion with which all substitutes for butter ending in "ine" are regarded would be very much reduced if the materials and mode of preparation were more generally known. Oleo-margarine is simply beef-fat from which one of its constituents has been withdrawn. This fat consists of three substances-oleine, margarine, and stearine, the first being fluid at ordinary temperatures, while the last is solid. To make it a suitable substitute for butter it is necessary that the stearine should be extracted, and that the remaining oleomargarine should pass through the various churning processes in order to convert it into so-called butterine. The fat is first cut by a machine, and then minced still finer in another, from which it emerges in shape like a long, thick, creamy rope. It is then melted in wooden vats at a very low temperature, and run off into galvanised iron tanks which are surrounded with hot water, and here it is allowed to settle and clarify. After some hours it becomes as bright and clear as sherry, and it is then placed in casks. Soon the stearine commences to cystallise, and in time becomes a solid. At this stage the material presents a pretty appearance— the fluid as yellow as buttercups and as transparent as amber, while underneath a white crystallising mass is slowly assuming a conical form. When the stearine has fully asserted its individuality it is wrapped in small quantities in clean white cloths, and subjected to a pressure of about 100 tons in order that every drop of the oleine and margarine may be extracted. The stearine, which comprises from about 25 to 30 per cent. of the whole, now appears as a flat white cake, and is the material used for the manufacture of candles. The oleo-margarine is put into casks, and becoming solid at a temperature of about 66° is ready for the market. It seems to be looked upon as a necessity that bread should be eaten with some oleogenous preparation; and as butter is rapidly becoming too costly for the poor to obtain this substitute has been provided. The Parkes Museum in Stand No. 205 contribute illustrations of the chemistry and physiology of food and nutrition, together with indications of the subjects embraced, the arrangements adopted, and the appliances used at that museum. From these it appears that the scope and classification of the museum embraces all that appertains to public, domestic, and personal hygiene. In addition to a library, which is constantly growing in size and practical value, the museum embraces such a variety of subjects as engineering and local hygiene, materials and details of house construction, household fixtures, including appliances connected with lighting, warming, cooking, and sanitary purposes generally, food and drink, and the preservation from and relief of disease. The Parkes Museum has done useful work since its establishment. TO THE Midland Medical Miscellany No. 2.] INTERNATIONAL HEALTH EXHIBITION HANDBOOKS. WATER AND WATER SUPPLIES, AND UNFERMENTED BEVERAGES. M UCH has been done by men like Pasteur, Professor Tyndall "HAMBURG" HOFF'S various sanitary acts, enforcing isolation of the diseased MALT EXTRACT: subject or disinfection of the things and places which are known in any way to have been in contact with the sufferers. But, notwithstanding, much has yet to be done to attain that blessed state considered possible by Pasteur, who says: "Il est au pouvoir de l'homme de faire disparaitre de la surface du globe les maladies parasitaires, si, comme c'est ma conviction, la doctrine des générations spontanées est une chimère." "As a planted acorn," says 29, Professor Tyndall, "gives birth to an oak, competent to produce a whole crop of acorns, each gifted with the power of reproducing its parent tree, and as thus from a single seedling a whole forest may spring, so, it is contended, these epidemic diseases literally plant their seed, grow, and shake abroad new germs, which, meeting in the human body their proper food and temperature, finally take possession of whole populations. If you sow wheat, you do not get barley; if you sow small-pox, you do not get scarlet fever-but small-pox indefinitely multiplied, and nothing else. The matter of each contagious disease reproduces itself as rigidly as if it were (as Miss Nightingale puts it) dog or cat." 66 The special and distinctive phenomena of each disease," says Dr. Parkes," are usually attended with special implications of some part of the body, and it is especially these parts which contain the contagia. In these parts there is frequently rapid growth, and if the parts are on the surface, frequent detachment. In fact, those parts of the body which are the breeding-places of the contagious particles give off the poison in greatest amount. The portions of the body thus thrown off, and containing the contagia, may then pass into the air, or find their way into water or food, and in this way be introduced by breathing, drinking, or eating." Much has been done to prevent the spread of disease by air by the application of disinfectants to the rooms or solid objects which are known to have been in the proximity of a diseased subject, but little has been done to disinfect or purify that great element-water, which is ever ready to receive and nurse the germs of disease, like moistened earth nurses and brings out wheat or grass seed. In air, according to Professor Tyndall, the germs of disease are more or less desiccated, and require a period of preparation more or less long to bring them up to the starting-point of the water germs. In water they are already wetted, and ready, under the proper conditions, to pass rapidly into the finished organism. Dr. Parkes, alluding to the same subject, says: "Either the fever-making cause must be in larger quantity in the water, or, what is equally probable, must be more readily taken up into BEVERAGE OF HEALTH. LUDGATE CIRCUS. H. RANDALL. PATENTEE. SOLES CANNOT COME OFF 97. GRACECHURCH ST.E.C. INTERNATIONAL HEALTH EXHIBITION. Do not fail to inspect RANDALL'S Tenacious Lawn Tennis Shoes, which are exhibited at Stall No. 8, Class XIII., Dress Section. Also see Official Catalogue. EDWARDS' PRESERVED POTATO, As used in H.M. Navy. Samples in 3 oz. packets, 1d.; four, post free, 7d. One pound is equal to five pounds of raw potatoes. EDWARDS' DESICCATED SOUP Is eminently suited for Hospital use. Vide Reports to H.M. Government. 1-oz. samples, 2d. each; twelve, free by post, 2s. F. KING & Co., 6, BISHOPSGATE AVENUE, E.C, |