8 
Number or Prizes. 
Nature of Exhibit. quantity to 
be exhibited. 1st. 2nd. 3rd. 
SECTION III. FOOD PRODUCTS. 
$ $ S 
15 
Coconuts, unhusked, best sample 
... 10 nuts 
. 4 ■ 
3 2 
16 
„ husked, „ 
... 10 
.44 
5 
3 2 
17 
„ best bunch 
■ ■ • it* 
. • • 
5 
3 0 
18 
„ collection of varieties 
* . * • • « 
S.M. 
B.M, 
1 19* 
Copra, best sample kiln dried 
1 pikul 
. . . 
Cup S.M. 
120 * 
„ „ sun dried 
... 1 „ 
■ . • 
Cup 
S.M. 
|21 
J* 
... 25 catties 
.44 
Cup 
S.M, 
22 
Tapioca roots, best sample 
3 roots 
. -• 
5 
3 0 
23 
„ pearl medium, best sample 
2 catties 
4.. 
5 
3 0 
24 
„ „ seed 
... 2 „ 
... 
5 
3 0 
25 
„ hake, best sample 
... 2 „ 
• 4 4 
5 
3 0 
26 
hour, ,, 
... 2 „ 
.44 
5 
3 0 
27 
Arrowroot, fresh 
... 25 roots 
.44 
5 
2 1 
28 
,, prepared, best sample 
1 catty 
... 
5 
2 0 
29 
Sago pearl, best sample 
- 2 „ 
■ . - 
5 
3 0 
SO 
iiou i « * * * 
... 1 „ 
. . 4 
5 
3 0 
31 
Maize, best sample 
... 12 heads 
. 4. 
5 
3 1 
32 
Ginger, „ 
... 20 roots 
♦ 4. 
5 
3 1 
33 
Turmeric. „ 
... 25 „ 
• . - 
5 
3 1 
34 
Tuba (akar), best sample 
1 catty 
... 
5 
3 1 
85 
Sugar eaue, „ 
... 10 canes 
. . . 
8 
5 3 
36 
„ coconut. „ 
2 catties 
... 
5 
3 1 
37 
„ nipah, „ 
... 2 „ 
... 
5 
3 1 
38 
„ kabong. „ 
9 
... 
5 
3 1 
39 
,, (cane), brown, best sample 
2 
... -J 99 
. 4 . 
S.M 
B.M. 
40 
Coffee, Liberian, „ 
o 
..4 W f, 
4 4 4 
S.M. 
B.M. 
41 
Coffee, any other variety 
9 
... ^ 1f 
.4, 
S.M 
B.M. 
42 
Cocoa, fresh pods, best sample 
... 10 pods 
• * 4 
5 
3 3 
43 
Toddy, best sample „ 
... 1 pint 
... 
5 
3 3 
44 
Rum, best sample 
... 1 „ 
• 4. 
5 
3 3 
45 
Rum shrub, best sample ... 
• . . 1 ) j 
... 
S.M 
B.M. 
SECTION IV.— SPICES, ETC. 
46 
Betel nuts, fresh, best sample 
... 50 nuts 
3 
2 1 
47 
Betel nuts, dried and split, best sail 
iple 1 catty 
... 
4 
2 1 
48 
Sireh leaves, best sample 
... 100 leaves 
• . . 
4 
2 1 
49 
Cloves, best sample 
1 catty 
• 4 4 
5 
3 1 
To be shown in sacks ready for shipment. 
t Cup Presented by Brinkman & Co. 
Clip Presented by R. J. Addie, Esq. 
t Cup Presented by C. E. S. Baxendale, Esq. 
