BATTS

Preserved vegetables; pickles; salad and vegetable dips and other dips primarily consisting of milk, other dips primarily consisting of milk products, other dips primarily consisting of cheese; fruit spreads

Condiments, namely, sauces; chutneys; spice pastes; ketchup; mayonnaise; mustard; horseradish; marinades; vinegar; dried herbs; seasonings; salad dressings