Lard

3. Tallow and other animal greases, melted or cruede, unmanufactured.

4. Fish and shellfish , live, fresh , dried , in brine , smoked , pickled ; oysters and salmon in cans.

5. Oats, barley, rye and buckwheat and flour of thèse cereals.

6. Starch, maizena and other alimentary products of corn , except corn meal.