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1 See Figure 63 and tabulate the percentage composition of beef suet and butter.
2 From Figures 64 and 74, tabulate the percentage composition of oysters and milk.
3 Tabulate the percentage composition of honey, of molasses, and of maple sirup.
4 Tabulate the percentage composition of beets, carrots, parsnips, and turnips.
5 Tabulate the percentage composition of fresh and dried peas and beans, and of dried lentils.
6 Tabulate the percentage composition of milk (see Figure 64).
7 Tabulate the percentage composition of baker's flour and of a high grade of wheat flour (patent roller process).
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