8 1.3 1. 8.7
White Cabbage X 2.6 1.2 1.8 1.3 8.2
Spinach X 4.3 2. 1. .2 10.5
Celery X 11. .8 1.4 .8 14.5
Head Lettuce X 2.2 1. .8 1.8 4.9
Potato X 21. 1. .6 .1 24.4
White Turnip X 3. .7 2.1 .1 5.4
Beet X 9. 1.1 1. .1 11.5
Sugar Beet X .7 1. 11.6 21.5 23.3
Parsnip X 7.2 1. 8. .5 10.
Sweet Potato X 25.3 .7 1. .2 27.2
Cucumber X 1.4 .4 .8 .8 4.
Asparagas X 2.3 .5 1. .4 5.3
Cauliflower X 3.4 .8 .9 .6 8.2
Melon X 4. .7 1.4 2.1 3.8
Squash X 5.2 .7 1.2 1.3 8.5
Onion X 8. .7 .7 1.7 13.3
Pumpkin X X .7 1.2 6. 8.5
Tomato X X .6 .8 1.8 6.8
Peas,
green, garden X X .8 1.9 2. 19.7
small X X 2.6 6.4 2.2 83.3
African X X 3. 3.3 2.7 90.2
green shelled X X 2.8 3.2 2.7 84.1
Beans, field X X 3.5 8. 2. 78.5
French or
Kidney X X 3.7 3.8 2.4 85.2
white X X 3.5 2.8 1.9 82.2
Lima X X 2.9 4. 3.1 93.
String beans X X .6 1.2 2.5 10.1
Lentils X X 3. 3.9 2.1 83.8
German X X 2.7 13.6 1.2 74.7

MILK AND BUTTER.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Mother's milk X X .4 X X X
Cows' " X X .8 X 2.2 14.
Cream X X 1.8 X 11. 34.
Swedish Butter X X .6 X 141. 86.2
French " X X .8 X 86.6 87.4
Cheese, Stilton X X 4. X 1.4 68.
Skimmed milk X X .8 X 1.4 10.4
Buttermilk X X .8 X 1. 9.2
Milk of Cow X X .5 X 2.2 40.2
Tree

MEATS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Lean Beef X X 5.1 X