292
PORTUGAL.
_ 324, Wheat (molle tremez)— Viscount Benagazil.
'325. Hard wheat (tremez), 3 months’ growth —From Al-cacer. 326. Wheat (molle tremez)— Viscount Benagazil.
327. Wheat (tremez)— Viscount Fonte Boa.
328. Common hard wheat (durazio mollar)— Viscount deBenegazil. 329. Hard wheat (durazio mollar) —From Lisbon.
330. Flour from soft wheat.
331. Rye— From Vi anna do Minho.
332. 333, and 334. Rye. 335. Rye— Marquis de Ficalho.^336. Rye. 337. Flour of rye. 338. Maize.
'339. Maize —Viscount de Benagazil. 340. Maize.
341. White maize— From Caminha.
342. White maize— R. C. Alvar es, jun.
343. Yellow maize— From Vianna do Minim.
344. White maize. 345. Yellow maize— From Alemtejo.
346. Yellow maize— From St. Michael’s (Azores).
347. Yellow maize— Marquis de Ficalho.
348. Yellow maize— From Caminha.
349. Yellow maize— J. P. da Silva. 350. Yellow maize.
351. Barley— Mocha. 352. Barley— Santa.
353. Barley— A. S. d’Albuquerque.
354. Barley— From Alemtejo. 355. Barley— From Lisbon.356. Barley. 357. Oats —Marquis de Ficalho.
358. Oats— From Alemtejo.
359. Yellow kidney beans— A. F. Carvao.
360. Yellow kidney beans— V. C. V. Soares.
361. Yellow kidney beans.
362 and 363. Red zebra kidney beans.
364. White kidney beans— V. C. V. Soares .
365. White kidney beans.
366. White kidney beans— Viscount de Benagazil.
367. White kidney beans. 368. Zebra kidney beans—A. F. Correa. 369. Zebra kidney beans.
370. Kidney beans (Fradinho)— J. P. da Silva.
371 and 372. Kidney beans (Fradinho).
373. Heat peas (grao de Bico)— J. C. da Silveira.
374. Heat peas (grao de Bico).
375. Heat peas (grao de Bico)— Marquis de Ficalho.
376. Heat peas (grao de Bico). 377. Large Windsorbeans— Viscount de Benagazil.
378. Large Windsor beans— Viscount de Fonte Boa.
379. Lentils. 380. Peas. 381. Carob beans— C. Bonnet.382. Lupines. 383. Lupines— Viscount de Benagazil.
384 and 385. Rice, from Carolina seed.
386 and 387. Rice (Carolina seed) —Count de Belnwnte.388 and 389. Rice in the shell —From Evora.
390 and 391. Millet— 1). C. V. Soares.
392. Sweet almonds (moll&res).
393. Hard almonds (durazias)— M. T. Bretes.
394. Filberts— A. P. de Fonceca Vaz. 395. "Walnuts.396. Walnuts— A. P. da Fonceca Vaz.
397 and 398. Walnuts. 399 and 400. Dried chestnuts andsweet acorns (cuercus bulato) —Manpuis de Ficalho.
401. Arachide— A. de Sd Nogueira.
401 a. Bis-Arachide, from Angola— F. R. Balatha.
4016. Ter-Cyperus esculentus (shuffas) — Marquis deLouie'. 402. Ricinus (carapateire)— Viscount Benagazil.
403. Dried figs— J. L. Gomes.
404. Dried pears. 405. Dried plums.
406. Dried plums— A. P. da Fonceca Vaz.
407. Dried cherries— E. J. da Silva Alves.
408. Dried plums. 409. Raising
410. Drie peaches— R. P. Mcndes.
411. Dried peaches— A. P. de Fonceca Vaz.
412. Preserved plums. 413. Preserved figs. 414. Pre-served peaches. 415. Sweet dried pears. 416. Preservedapricots. 416. Bis-dried apricots From Villa Real.
417. Different qualities of preserved fruits— From the Nunsof Coimbra. 418 to 420. Dried figs F. L. Gomes.
421. Preserved peaches. 422. Preserved figs— F.Castetto.423 and 424. Quince marmalade.
425. Sweet plums. 426. Preserved dried pears— F. Cos 0tello. 427. Preserved peaches.
428. Sweet plums. 429. Preserved apricots. 430. PreservedTangerina oranges. 431. Preserved figs. 432. Preservedcherries. 433. Preserved peaches— F. Gastello.
434. Sugar almonds. 435. Sugar crisp almonds.
436. Preserved citron —From the Nuns of Sta. Clara, Pan 0tarem. 437. Preserved Seville oranges— J. C. da Silveira.
438. Preserved pears— F. Castello. 439. Chocolate crispalmonds. 440. Olives— Marquis de Ficalho.
441. Black olives— Viscount de Fonte Boa.
442. Black olives (Sevillanas)— S. de Albuquerque.
443. Black olives— J. Martins. 444. Olives, from Elva&‘
445. Capsicums. 445a. Bis-guinea pepper.
446. Coffee, from Madeira. 447. Cofiee, from Angola.448. Coffee, from Mozambique. 449. Coffee, from TimO?
Island. 450. Coffee, from Cape Verde Islands.
451. Coffee, from St. Thomas’s Islands. 452. Capers.
453. Starch, from Evora. 454. Starch— M. M. Holbech&455 to 457. Lump sugar in loaf— F. Pinto Bastos and Co•458. Gum copal. 459. Pitch.
460 and 461. Olive oil— J. L. de Catheiros e Menezes.
462 to 464. Olivo oil— Almeida Praenca. ,.
465 and 466. Olive oil— DeMaudo. 467 and 468. Olivet— Joao Larcher. 469 and 470. Olive oil— Count de Farrobo•471 and 472. Olive oil— J. B. Pinto.
473 to 477. Olive oil— Almeida, Silva, and Co.
478 and 479. Olive oil— J. d’Albuquerque e Mello.
480. Olive oil— Almeida, Silva, and Co.
481 and 482. Olivo oil —Martpiis de Ficalho.
483 and 484. Olive oil —Count de Linhares.
485 and 486. Olive oil. 487. Bitter almonds oil.
488 and 489. Sweet almonds oil. 490. Nut oil. . -
491 and 492. Castor oil. 493 and 494. Oil,/rom Purgv^ttree. 495. Linseed oil. 495.a Bis-Arachide oil, from Jl^°
— F. R. Batalha. 496. Linseed oil.
496. a Bis-palm oil,/rom Angola — F. R. Batalha. ^
497. Volatile oil of lavender. 498. Volatile oil of " fmarine. 499. Volatile oil of Genevrier. 500. Volatile ,lemon. 501. Citric acid. 502. Tartaric acid— F.M.O- 1 ^
503. Oxalic acid— Hirsch and Brother.
504. Tartaric acid— Serzedello and Co.
505. Wood orcliilla, from Angola. 506. Rock orC ^V 5from Angola. 506. Bis-wood orchilla, from St.
Island. Wood orcliilla, from Mozambique. 507. $
orchilla, from Viannado Minho. 508. Rocks orchill ft » J. .Cape Verde Islands. 508.a Bis-rocks orchilla, from M ll(ie
509. Wood orchilla, from Cape Rock— F. R. Batalha. ^509.a Bis rock orchilla, from the Bcrlingucs Islands jj,Batalha. 510. Sumack— M. B Ferreira, jun. 51L512. Pounded sumack. 513. Sumack. 514. Ouse ottree. 515. Absolute alkohol— F. M. C. Seal. T hef to>
516. Sarsaparilla. 517. Capsulesof copaiba— P.F.No?
518. Mustard seeds —Viscount de Fonte Boa. ~ 9 {C'
519. Macaroni. 520 to 527. Different sorts of Italian r528. Vermicelli. 529. Biscuits of various qualiti >
shipping— A. JVheelhouse. .
530. Hemp of two months’ growth, of 20 spars in n eFrom the Duke de Palmelhis estate at Calhariy.
531 and 532. Hemp, beaten— Duke de Pahndla, _ Ac/ al ‘ e
533. liaw flax. 534. Flax. 535. Thread of aloesAmericana—Marquis de Ficalho. 536 and 537 *j naU eirQ"538. Raw cotton, grown near Lisbon— A.
539 and 540. Raw cotton. 541. Manioca* •>*.powder. 543. Tapioca, from Angola —!• •**'• Tnothpi 0 *?
544. Thistles—jf. 31. llolbech'. 545 to 551.10^ „fof several qualities. 552. A box made of sewoods— Marquis de Ficalho. . . pine-tree, pi 111 *!,
553 to 578. Woods of various trees, v a.. ‘ 1 cIm> midtree, filbert-tree, wild olive, chosnut, w P ’ cor k-tr e 1berry, olive, pine, beoch, ash, chcrrj, ’