| Article. | Average Price. |
| Almonds—Jordan | 1s. to 2s. 6d. per lb. |
| Valencia | 1s. to 2s. 6d. per lb. |
| Baking powder | 4½d. per tin. |
| Beef Essence— | |
| (Brand's) | 1s. 3d. per tin. |
| (Mason's) | 9½d. per bot. |
| (Liebig's) | 2s. 3d. per ¼ lb. |
| Beef Tea in skins | 5s. to 6s. per lb. |
| Blancmange Pwdr. | 6d per box. |
| Capers | 5d. per ¼ lb. bottle. |
| Candied peel— | |
| Lemon | 4½d. per lb. |
| Orange | 5d. per lb. |
| Citron | 7d. per lb. |
| Mixed | 6d. per lb. |
| Chicory | 4d. per lb. |
| Chocolate | 10d. per lb. |
| Best do. | 11d per tin. |
| Milk paste | 11d. per tin. |
| Cocoa | 2s. 6d. per lb. |
| Essence | from 1s. 6d. per lb. |
| Nibs | 1s. 3d. per lb. |
| Cocoatina | 1s. 7½d. per ½b. tin. |
| Coffee— | |
| Whole, or ground | from 1s. to 2s. per lb. |
| East-India | 1s. 6d. per lb. |
| Mocha | 1s. 9d. per lb. |
| Coffee and Milk. | 10½d. per tin. |
| Currants | 2½d. to 5d. per lb. |
| Custard powder | 4½d. per tin. |
| Curry powder | 1s. 6d. per lb. bot. |
| Paste | 1s. 2d. per pt. jar. |
| Egg powder | 6d. per pkt. |
| Fruit—Dried | 1s. 2d. per lb. |
| Apricots | 1s. 3d. per lb. |
| Lunettes | 1s. 4d. per lb. |
| Melon | 1s. 6d. per lb. |
| Mixed | 1s. 4d. per lb. |
| Greengages | 1s. 4d. per lb. |
| Chinois | 1s. 4d. per lb. |
| Crystallized—Cherries | 1s. 3d. per lb. |
| Pears | 1s. 4d. per lb. |
| Angelica | 1s. 1d. per lb. |
| Figs | 1s. 4d. per lb. |
| Flour—Best Whites | from 11d. 7 lb. bag. |
| Self-raising. | 1s. 10d. 12 lb. bag. |
| Whole Meal | 11d. 7 lb. bag. |
| Gelatine | 3½d. per pkt. |
| Ginger | 8d. per lb. |
| Ground | 8d. per lb. |
| Crystallized | 1s. 1d. per lb. |
| Preserved | 5d. per lb. in jar. |
| Golden syrup. | 1s. per 4 lb. tin. |
| Herbs | 5d. per bot. |
| Isinglass | 5d. per pkt. |
| Mustard | 1s. 4d. 1 lb. tin. |
| Prunes | 4d. per lb. |
| Pudding powder | 6d. per pkt. |
| Raisins— | |
| Valencia | 5d. per lb. |
| Sultanas | 6d. per lb. |
| Muscatels | 8d. to 1s. 4d. per lb. |
| Spices, various | 4½d. per tin. |
| Sugar—Demerara | 2½d. per lb. |
| Loaf | 2½d. per lb. |
| Tea— | |
| Congou | 1s. 2d. per lb. |
| Ceylon | 1s. 6d. to 3s. per lb. |
| Orange Pekoe | 2s. 8d. per lb. |
| Gunpowder | 3s. per lb. |
| Assam Pekoe | 2s. 6d. per lb. |
| Oolong | 2s. 6d. per lb. |
| Young Hyson | 2s. 6d. per lb. |
| Consolidated | 2s. 8d. per lb. |
| Yeast-Powder | 4d. per tin. |
Preserved and Tinned Provisions.—The preservation of meat and other foods by pickling, salting and smoking has been in use since early times in many lands. The primitive methods of exposing slabs of meat, or split-open fish and fowls, to the fierce rays of the sun, or to the action of smoke, have been improved upon. A large choice of smoked hams and bacon (the
pork having undergone some process of "curing" before the actual smoke exposure) is now afforded, and other dried foods usually found in the market are smoked tongues, smoked and salted herrings, mackerel, salmon, eels, turtle, etc., smoked breasts of geese and sausages.
Of much more recent origin are the methods of preserving foods in bottles and tins. This system is due to a Parisian, named Appert. He placed meats, vegetables and fruits in bottles, brought them to the boil, and hermetically sealed the openings. It is true that before his day, it had been the custom to put foods in vases with or without water and
