Vegetables and Fruit.

Class 71.—Tubers: potatoes, &c.

Dry farinaceous vegetables: beans, lentils, &c.

Green vegetables for cooking: cabbages, &c.

Vegetable roots: carrots, turnips, &c.

Vegetables used for flavouring: onions, garlic, &c,

Salads, cucumbers, gourds, pumpkins, melons, &c.

Vegetables preserved by various processes.

Fresh fruit; dried and prepared fruits: prunes, figs, raisins, &c.

Fruits preserved without sugar.