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liers for the preparation of textile materials; silk-worm nurseries ; bake- 
ries and bakers’ ovens; utensils for the manufacture of pastry and 
confectionery ; apparatus for manufacturing alimentary paste, sea-bis- 
cuit, &c.; for the preparation of chocolate and the roasting of coffee ; 
fabrication and preservation of ice and the preparation of ices] and 
sherbets. fe 
Group VII.—Class 60: Cereals and farinaceous products and their 
preparations, viz: Wheat, rye, barley, rice, maize, millet, and other ce- 
reals, in grain and in flour or meal; grain, hulled and in grits; fecula 
of potatoes, rice, and lentils; gluten; tapioca, sago, arrowroot, cas- 
saya, and other feculent matters; mixed farinaceous products; Italian 
pastry, vermicelli, macaroni, &c.; substitutes for bread, puddings, 
domestic pastry, &c. 
Class 71: Fat alimentary bodies, milk-diet and eggs, viz: Edible fats 
and oils; milk, fresh and preserved; butter, salt and fresh; cheese; 
eggs of all sorts. 
Class 72.—Meats and fishes.—Viz: All sorts of salt meats and meats 
preserved by different processes; cakes of meat, and soup; hams and 
preparations of meat; poultry and game; fish, salt and packed; codfish, 
herrings, &c.; fish preserved in oil, sardines; pickled mackerel; lob- 
sters, shrimps, oysters, and their preparations, anchovies, &e. 
Class 73.— Vegetables and fruits.—Viz: Potatoes; dry farinaceous veg- 
etables, such as beans, lentils, &c.; cabbages, &c.; carrots, turnips, 
&c.; onions, garlic, &c.; salads; gourds; citrons; melons; vegetables 
preserved by different processes ; fruits, fresh, dry, and prepared; prunes, 
figs, raisins, &c.; fruits preserved without the agency of sugar. 
Class 75.—Fermented drinks.—Wines, common red and white; sweet, 
mixed, and sparkling ; cider, perry, and drinks extracted from cereals ; 
fermented drinks from vegetable sap, milk, and all sorts of saccharine - 
matters; brandy and alcohol; gin, rum, tafia, kirschwasser, &e. 
Group VIII.—Class 76.—Specimens of rural exploitations and of agri- 
cultural workshops.—Types of rural buildings of different countries; of 
stables, sheep-folds and sheep-parks, piggeries, and other establishments 
for the breeding and rearing of farm-animals; materials for the con; 
struction of the foregoing ; apparatus for preparing food for live-stock ; 
steam plows, harvesters, mowers, fanning-mills, thrashing-machines, &e. 
types of agricultural manufactories, distilleries, sugar factories and re- 
fineries, breweries, distilleries, fecula and starch factories, and silk-worm 
nurseries ; presses for wine, cider, and oil, &ec. 
Class 77.—Horses, asses and mules. 
Class 78.—Cattle, buffaloes, &e. 
Class 79.—Sheep and goats. 
Class 80.—Swine, rabbits, &e. 
Class 81.—Barn-yard fowls.—Types of poultry, pigeons, pheasants, 
&e.; apparatus for artificial hatching. 
Class 82.—Dogs.—Shepherd’s dogs, watch-dogs, hunting-dogs, faney 
dogs; specimens of kennels, &c. 
Class 83.—Insects, useful and injurious.—Bees ; silk-worms and other 
moths ; cochineal; material for the raising and preservation of bees 
and silk-worms; materials and processes for the destruction of injurious 
insects. ; 
Class 84.—Fishes, crustaceans and mollusks.—Aquatic animals, use- 
ful in the living state; aquariums; processes of pisciculture; materials 
for the breeding of fish, mollusks, &e. 
Group IX.—Class 85.—Greenhouses, and materials of horticulture.— 
Tools of gardeners, viticulturists, and horticulturists; apparatus for 
