Fruit for canning should be young, tender, and easy of cultivation in almost any.

53.3 Ribs 20.2 13.6 20.6 .7 44.9 Chuck ribs 13.3 15. 20.8 .8 50.1 Tongue 15.1 14.8 15.3 .9 53.9 Heart 16. 20.4 1. 62.6 Carbohydrates Kidney .4 16.9 4.8 1.2 76.7 Liver 1.8 21.6 5.4 1.4 69.8 MUTTON Hind-quarter 16.7 13.5 23.5 .7 45.6 Fore-quarter 21.1 11.9 25.7 .7 40.6 Leg 17.4 15.1 14.5 .8 52.2 Loin 14.2 12.8.