The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-09-26

2s to So. hundred by small firms Of
wine merchants, who are thus enabled
to lend to their new-bottled fresh-labelled
vintages a fine old cobwebby appearance
which increased their value some hun
dreds per cent
The Royal Geological society held a sale
at their gardens about a year ago, at
which some treasures went cheap. pair
Of Cairo Spring mice sold for LIS, a Bar
barry wild sheep for G15, and a Marabout
storl for the same money.
Timed dandeliOn is the sort Of delicacy
that the conservative BrftiSher looks on
with suspicion, but it is said to make a
delicious and wholesome salad, and Is for
sale by a firm that makes specially OF
imported delicacies; Z 0000 tins came over
in one shipment lately. The same firm
that sells the timed dandelions provides
also small pots Of jam made from the red
feshy flowers Of a plant of the hemp
genus. These come from India, and re-
tail at 5s the pot.
Speaking Of jam, the latest thing on the
market in this way is jam bricks. These
are solid little cakes, yellow or red. They
are three inches square and an inch deep,
and each will make a two-pound pot of
jam. The bricks are made of California
fruit pulp hydra ulically pressed.
Indeed, there is no end to the curious
and almost unknown foods which can be
bought IN LONDON. Smoked goose breast
is to be seen in a large German shop near
Leicester square, and at the same place
timed larks and smoked eel may be pur-
chased. In smart Piccadilly you can find
dried mullet roe at half-a guinea q pound
caviare from sterlet roe at 10 gufneas the
pound, and picked bamboo shoots at a
more reasonable figure.
Mention must also be made Of cocks
combs preserved in wine, which are to be
1oo r1,4 - 49,
reindeer venison, which comes from Tele-
marker, in Norway, and is dispensed at a
butchers shop in the city. Kangaroo
tails. of which soup is made similar but
superior to the ox-tail article, have also
lately appeared at the same enterprising
eSta bl1ShInent.
Perhaps the most extraordinary and at
the same time the most expensive food
which is ever on sale In London is a
Chinese conserve known rs pea nut jelly.
AT the base Of the kernel OF a pea nut
grows a little cone shaped formation sur
mounted by two tiny leaves. SO small
are these that 10000 will barely fill a tea
cup. These are extracted by hand and
ground to paste with ginger jelly. The
resulting product, peanut jelly, is worth
6 an ounce. There are rarely more than
half-a- dozen four ounce tins in ship
ment.
Pies that no human being could ever
eat roast chickens that would smash the
teeth of a giant, and joints that make no
pretense at being food. are on sale in
shop a little north Of the Strand. Curl
ously enough, they are much more ex-
penstve than the real dainties that they
represent. These are property foods sold,
not SO much for stage feasts. as to res
taurant-keepers. who are thus enabled
to keep tempting viands in their windows
without risk of spelling and wasting many
pounds worth Of good food.
Ask the average man what color a dia-
rnond is Colorless. he will say, and trans
parent; few people know that there are
such things as black diamonds, which are
employed principally in boring machin-
cry. But there is a man in Hatton Gar
den who will sell you blue, yellow, brown
and pink diamonds. and even now and
then, a green one. Canary -colored dia
monds are frequently in his stock, blue
ones--dark blue like a sapphire-more
seldom, and once in five years or SO he
may handle that most valuable Of all
precious stones, pure rose colored dia-
mond. This dealer makes a speciality Of
rare and uncommon gems. His latest are