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THE QUICKEST VOYAGE EVER Made between EGYPT AND ENGLAND.—The Oriental Steam Company's new steamship Ganges, 1200 tons and 500 horse power, constructed by Messrs. Tod and M'Gregor, of Glasgow, and which was placed by the Company as an extra vessel on the Southampton and Alexandria line, made her passage out from Southampton to Alexandria in 11 days and 6 hours' steaming, being an average rate of 11 knots per hour for the whole passage. She arrived at Southampton on the 8th inst., having made her passage home in 11 days and 6 hours' steaming, or nearly at the same rate as on the passage out. Including the stoppages at Gibraltar and Malta, the actual time occupied on the voyage has been a little under 12 days, being within one day of the actual time now occupied in transmitting the overland portion of the mail to Alexandria through France. Messrs. Tod and M'Gregor are now constructing three large steamers for this Company. The Ganges, will take out the India mail of the 20th inst., from Southampton.

CAPTAIN George Davies, r.n.—The thanks of the French Government have during the past week been officially communicated in highly appreciative terms to this officer, late Inspecting-Commander of Coast Guard at Penzance, through Lord Palmerston, Secretary of State for Foreign Affairs, “ pour le devouement dont il a fait preuve lors du naufrage du navire La Meuse," French East Indiaman, wrecked near the Land's End in December last. A valuable sword and appointments, with suitable inscription, have also been presented to Capt. Davies, on the part of the underwriters of the "Chamber of Commerce," for his services on the occasion, through Richard Pearce, Esq., Vice-Consul for France at that port.

MR. GRANT'S COOKING AND DISTILLING GALLEY.-We are most happy to say that our former opinions and encomiums respecting this most useful and clever invention are most fully corroborated by the very satisfactory reports that continue to be received from the different vessels in which it has been placed on board. From the Dauntless, steam frigate, we hear that the quantity of fresh water obtained by distillation has averaged about 400 gallons daily, without other expenditure of coals than those used for the actual purpose of cooking the daily rations. From the Birkenhead, steam troop ship, recently employed in taking out the relieving companies of the Royal Artillery, and bringing home the relieved from Halifax and Quebec, which occupied this steamer about fortyeight days, the quantity of fresh water she obtained from the galley was 16,000 gallons. The water was highly approved of, not only for drinking, but more especially for the purpose of making tea and pea-soup, for which, from the perfect absence of all calcareous matter, it is said to be preferable to the tank water. In a troop ship, where, from the large number of persons they have on board, they are frequently obliged to put the troops on a very limited allowance of fresh water, this galley is a grand desideratum. We are glad to hear that preparations are now being made for the manufacture of these most necessary articles on a large scale, both at Portsmouth and Woolwich, for the purpose of their being supplied to all men-of-war.

NEW CHARTS.

Published by the Hydrographic Office, Admiralty, and Sold by J. D. Potter, 31, Poultry.

THAMES TO MEDITERRANEAN, corrected to 1851

APPROACHES TO HARWICH, Capt. Bullock, R.N., 1851

Downs, corrected to 1850,

Ditto

IRELAND W. Coast, Newport, Com. Beechey, R.N., 1850.

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196066

112222

MEDITERRANEAN, GRAHAM SHOAL, Lord F. Keri, R.N., 1851.
MILO, ANTI MILO, &c., Capt. Graves, R.N., 1849.
SKYRO ISLAND,

Ditto

Ditto

Ditto

BRETON ISLAND, St. Ann's BAY, Capt. Bayfield, R.N., 1850.
POMQUET AND TRACADIE ROADS, Ditto, 1847.

Ditto

BRITISH NORTH AMERICAN LIGHTS TO 1851.

1848.

EAST INDIES, JAVA ISLAND, with numerous plans of Batavia, &c., Baron
Melville de Carnbee, and other officers of the Danish Navy, 1848.
SUNDA STRAIT, Lieut. Rietveld and Boom, Danish Navy,

Ditto

1848.

1851.

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SCOTLAND, EASDALE SOUND, Capt, C. G. Robinson, R.N., 1851.
VANCOUVER ISLAND, SUCHARTIE BAY, Mr. W. W. Dillon, Master R.N.,
Western Entrance to Beaver Harbour, Mr. W. W.
EDWARD DUNSTERVILLE, Master R.N.

Ditto

Dillon, Master R.N., 1851.

Hydrographic Office, Admiralty, June 21st, 1851.

METEOROLOGICAL REGISTER.

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Kept at Croom's Hill, Greenwich, by Mr. Rogerson, of the Royal Observatory From the 21st of May, to the 20th of June, 1851.

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May, 1851.-Mean height of the barometer 30'018 inches; mean temperature = 51.3 degrees; depth of rain fallen = 0.780 inches.

London:-Hunt, Printer, 6, New Church Street, Edgware Road.

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Reduced in Price.

THIS ECONOMICAL AND PURE VEGETABLE DIET, PROVED TO KEEP IN ALL CLIMATES, AND INVALUABLE WITH SALT PROVISIONS.

The Patentees of the PRESERVED POTATO solicit particular attention to the annexed PROFESSORS CERTIFICATES, GOVERNMENT SPECIAL REPORTS, &c. shewing the important advantages of the Potato in a preserved state, for Ship or Military Stores, for general domestic use, or for exportation to climates and situations, where that most desirable and nutritious Vegetable, (the Potato) is not obtainable, or only of an inferior growth or deteriorated state. EDWARDS' PATENT PRESERVED POTATO possesses the inestimable property of keeping unimpaired by time, or climate (and its cooking is effected in about ten minutes) proving an immense advantage over Potatoes in the natural state; which, on being stowed in bulk, incipient vegetation almost immediately ensues; causing a rapid loss in weight, and quickly rendering this valuable root positively unwholesome and unfit for food.

The PRESERVED POTATO is prepared from the finest Potatoes, and contains all the flavour and wholesome properties of the vegetable when in its best state; this is authenticated by the Certificates of Professors Brande, Daniell, Dr. Paris, &c; more particularly by the following chemical Analysis of Dr. Ure, Professor of Chemistry, &c. "I hereby certify that Messrs. Edwards' Patent Preserved Potato, contains by Chemical Analysis, the whole nutritious principle of that root in a pure concentrated state that it contains

60 parts in the hundred, at least of starch; nearly

30 of a soluble fibrine of demulcent antiscorbutic quality

5 of a vegetable albumine of the nature somewhat of the white of egg, and 5 of a lubricating gum.

The fibrine and albumine render it more light of digestion, and the gum more demulcent to the stomach than wheat flour, with which, also, it may be regarded us nearly equally nutritious, and more so than peas, beans, sago, or arrow root. ANDREW URE, M.D., FRS.

The value of Edwards' Patent Preserved Potato is proved in its adoption on the various scales of Victualling in the Royal Navy, Transport Services, &c., by H.M. Land and Emigration Commissioners, the Hon. East India Company, and the Mercantile Marine generally.

The great economy of Edwards' Patent Potato as a general ship's store, (as well as comfort and essential to the health of the men,) is established by the scale of victualling for Troops, &c. The equivalent of lb. of the cooked vegetable being supplied three times a week, for 20 weeks, at a cost of about 3s. for each man.

Confining the merits of the Patent Preserved Potato, merely to cheapness, no article of stores is less in price, and when its antiscorbutic and other valuable properties are considered, the advantages attending its use will be found to surpass every other description of provisions. Under the conviction of an extensive general demand, the Patentees offer the Preserved Potato to the public at a price (delivered in London, FOR CASH) that makes the vegetable, when cooked, as cheap as Potatoes in the ordinary state.

The Patent Preserved Potato is Cooked and ready for use in TEN MINUTES by the mere addition of BOILING WATER, in a basin or other vessel.

FOR MAKING A VALUABLE LIGHT PUDDING without SUET OR EGGS. To lb. Preserved Potato add 14 Pints of BOILING WATER, let it stand for 12 minutes then add 1lb. of Flour and a large tea spoonful of Sat, mixing the whole quickly together, tie in a Cloth, and boiled for 2 hours.

D. & H. EDWARDS & Co., Sole Patentees. 1, Bishopsgate Street, London

From Professor Brande, F.R.S., Royal Institution.

I have examined Messrs. Edwards and Company's Patent Preserved Potato, and am of opinion, that it is a convenient and unexceptionable article, and consists only of the pure vegetable, without any foreign admixture or colouring matter; that with common precaution it may be kept for any length of time, without liability to decay or change; and that its comparative nutritive powers are to those of the fresh Potato as about four to one-one pound of the Preserved Potato being the equivalent of about four pounds of the best fresh Petatoes. WILLIAM THOMAS BRANDE.

From Dr. Ure, F.R.S.. Professor of Chemistry.

Messrs. Edwards' process for concentrating the nutritious powers of Potatoes, and preserving their qualities unimpaired for any length of time, and in any climate, is, in my opinion, the best hitherto devised for that purpose, and chemically considered, the best possible.

I find that one pound of their Patent Potato, when cooked with about three pounds of water, affords a dish equal to a mash of fresh mealy Potatoes. When milk is used instead of water, then a much richer dish is obtained than can be formed from the best ordinary Potatoes boiled, because it is free from the water contained in fresh Potatoes, amounting to fully three-fourths of the weight. By adding eggs, sugar, and spices, to the milky mash, a delicious pudding may be made. Edwards' Patent Potato will be found an invaluable preparation, not only in sea voyages and tropical countries, but at home in the after part of the season, because it continues uniformly wholesome and agreeable, whereas by this time our Potatoes have become unsound from frost, growth, &c. It also possesses all the antiscorbutic properties of the fresh Potato.

ANDREW URE, M.D

From Professor Daniell, F.R.S., King's College.

Gentlemen. I have carefully examined the several specimens of your Patent Preserved Potato, which you left with me, and have also read and considered the specification of your Patent, and have not the least hesitation in certifying, that it is a wholesome and agreeable preparation of the nutritious parts of the root, not distinguishable in flavor from fresh and well boiled mealy potatoes. I found Jo difference between the old and new samples.

If the directions of your specification are carefully followed, I have no doubt that the preparation will preserve its flavor and nutritious properties, in dry packages, for any length of time. When cooked as you direct, I find that the grains swell very much, and when of the usual consistence of well mashed Potatoes, that they have increased in weight from 1lb. to 4lbs.

Messrs. Edwards & Co.

J. F. DANIELL.

From Dr. Paris, F.B.S., President of the Royal College of Physicians, Author of the celebrated Treatise on Diet, &c.

I have cooked some of the Patent l'otato of Messrs. Edwards' and I consider it a very good substitute for the fresh root.

J. A. PARIS.

From A. S. Taylor, Esq., Lecturer on Chemistry, Guy's Hospital. I have examined the Patent Preserved Potato sent to me by Messrs. Edwards' and beg to certify that it contains all the nutritious properties of that vegetable, and that, in my opinion, it is well adapted as an article of food.

ALFRED S. TAYLOR.

MEMO-The Patent Preserved Potato having been tested and analyzed at Sydney, after the voyage from England, by the celebrated Dr. Bennet; he certifies that its nutritious and antiscorbutic qualities correspond in every respect with the analysis made by Dr. Ure.

N.B. By Analysis Edwards' Patent Potato is prepared only from the best quality and selected sound potatoes.

SPECIAL REPORTS AS REQUIRED BY, AND MADE TO, HER MAJESTY'S GOVERNMENT, ETC., ETC.

Special Report on the Patent Preserved Potato, required by Dr. Gordon's letter, May 20, 1842, for the Army Medical Department.

The Preserved Potato of Edwards and Co., was this day treated according to the printed directions contained in each bag, and was then tasted by each of the undersigned, as well as by many other persons, (Medical Officers and patients in the hospital,) and all were of opinion, that the preparation, as far as they could discover, retained all the virtues of fresh potatoes, and was not less palatable.

The Board, therefore, consider the preparation as affording a most valuable article of diet, and are of opinion that it might be advantageously adopted as a portion of the ration of Soldiers proceeding on board ship to foreign stations.

In the event of its not being considered necessary by the Authorities to adopt it generally, they would particularly recommend that a quantity of it should be regularly put on board ships conveying troops, in order to be issued to such sick as the Medical officers in charge might consider it better adapted, than the articles of diet which it has hitherto been customary to substitute for salt provisions.

(Signed)

ANDREW SMITH, MD., P. M.O.

J. KINNIS, M.D., Staff Surgeon.
R. Dowse, Staff Surgeon, 2nd CL.

General Hospital, Fort Pitt, 5th June, 1842.

(From the Right Hon. the Lords Commissioners of the Admiralty.)

Extract of Special Report on the Patent Preserved Potato from Dr. Wilson, Inspector of Hospitals, &c., dated on board H.M.Hospital ship Minden, at Chusan 17th April, 1843, and addressed to Vice-Admiral Sir W. Parker, Commander-in-Chief in China and the East Indies.

Bespecting their general merits as an article of ration, I expresss the opinion, so far as I have had the means of judging, that they possess valuable qualities, they have the general characteristic of containing a large portion of nutriment, are easily cooked, and which is of much consequence as an article of diet, are palatable.

Extract of Special Report to Sir James McGrigor, Director-General Army Medical Department, London, dated Barbado;, 19th April, 1843.

Sir. I have tasted the Potato, and I agree with the Certificates sent, that the preparation is wholesome and pleasant to the taste, and I have ascertained by frequent inquiry in the hospitals, that the patients prefer this preparation to sweet potatoes, and to the yams they usually receive; and I am of opinion that for sea stock for the troops serving in this command, and for use in hospitals, when vegetables are scarce and dear it would be useful and acceptable in this command.

(Signed)

H. BONE, M.D., Inspector-General of Hospitals.

Special Report to Staff-Surgeon Birrell, M.D., P.M.O., dated Barbados, Sept. 15th, 1843.

Sir.-Agreeable to the circular received from Dr. Bone, Inspector-General, dated Aug. 1st, 1843, in reference to the Preserved Potato, I have the honour of reporting, that when in charge of the detachment hospital, 33rd regt., I used that preparation to a considerable extent, and consider it nutritious, very palatable, and retaining most of the virtues of the fresh vegetable. All the patients of the 33rd and 46th regts. in hospital, (with only a chance solitary exception,) preferred the Preserved Potato, to either yams or sweet potatoes.

I therefore beg leave to say that, in my opinion, the Preserved Potato, would be a desirable substitute in the Military hospitals in this command, in place of yams, sweet potatoes, or plantains.

(Signed)

THOMAS FOX, M.D.

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