23 
Class 137.—Nuts—almonds, pecans, chestnuts, filberts, walnuts, 
etc, 
Class 138.—Casts and models of fruits; imitations in wax, etc. 
Class 139.—Dried and evaporated apples, peaches, pears, and 
other fruits. Prunes, figs, dates, etc., in glass or 
boxes. 
Class 140.—Fruits in glass or cans, preserved in syrup or 
alcohol. 
Class 141.—Jellies, jams, marmalades. 
Class 142.—Fruits glacéd. ‘ 
Class 143.—Cider, perry, and expressed juices of berries. 
Class 144.—Methods for crushing and expressing the juices of 
fruits and berries. Apparatus and methods of 
desiccating; apparatus for making vinegar, ete. 
Cider mills and presses. 
Class 145.—Methods for preserving all fruits by cold storage or 
chemical appliances; their keeping, packing, and 
shipping. 
Class 146.—Literature, history, and statistics. 
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