22 
Fruit casts, models and imitations in wax, from one to four each; 
fruits in glass preserved in solutions, one jar each; jellies, jams 
and marmalades, one sample each; cider, perry and expressed 
juices of berries, and other fruits, one bottle each; machinery, 
apparatus, mills, presses, implements, tools, etc., one sample of 
each design. 
2d. The principal green fruit exhibitions will be held in the 
periods from September rst to October 31st, during which time 
ample space will be provided. Entries can, however, be made 
for the periods from May 1st to September rst for fruits of the 
current season and including those held over, in cold storage 
or otherwise, from the crop of 1892. (See Departmental 
Instruction 14.) 
3d. Exhibits, such as dried and evaporated fruits, fruits in 
glass preserved in solutions, fruit models and casts, fruit plates, 
photos, lithographs, literature, etc., are of a permanent character 
and will be admitted to the Exposition and discharged there- 
from, subject to the provision of Rules 12 and 20, 
4th. Fruits must be removed from the tables before they 
become unsightly, and can at any time be replaced with fresh 
specimens of similar varieties: 
5th. Cold storage facilities for fruits intended for the exhi- 
bition may be had on the Exposition grounds at a cost of 5 cents 
per cubic foot a month. 
CLASSIFICATION, 
GROUP 21. 
POMOLOGY, MANUFACTURED PRODUCTS. METHODS AND 
APPLIANCES, 
Class 133.—Pomaceous and stone fruits—pears, apples, plums, 
peaches, nectarines, apricots, cherries, etc. 
Class 134.—Citrus fruits—oranges, lemons, limes, shaddocks, 
etc. 
Class 135.—Tropical and subtropical fruits—bananas, pine- 
apples, guavas, mangoes, sapodillas, tamarinds, 
figs, olives, etc. 
Class 136.—Small fruits—strawberries, raspberries, blackberries, 
gooseberries, currants, etc. 
