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Class 173.—Radicaceous and tuberous vegetables. Beets, tur- 
nips, carrots, potatoes, radishes, etc. 
Class 174.—Vegetables cultivated for their leaves and sprouts. 
Cabbage, lettuce, rhubarb, spinach, endive, aspara- 
gus, etc. 
Class 175.—Miscellaneous culinary vegetables not included in 
the above. 
Class 176.—Vegetables dried or in cans or glass. 
Class 177.—Pickles, champignons, truffles, chutney, mustard, etc. 
Class 178.—Methods for preserving vegetables by cold storage 
or chemical appliances, their keeping, packing, 
and shipping. 
Notrre.—Classes 176 and 177 have been transferred to Depart- 
ment A. 
