United States Department of Agriculture.
BUREAU OF CHEMISTRY
CircularNo. 18.H.
W. WILEY,
Chief ofBureau.SUGGESTIONS TO IMPORTERS OF FOOD PRODUCTS.
The
actmaking appropriations for the Department
ofAgriculture for the
fiscalyear ending June
30,1905, contains the following pro-
vision relating tothe inspection
ofimported food products:
To
investigate the adulteration, false labeling, or false branding of foods, drugs, beverages, condiments,and
ingredientsofsucharticles,when deemed by
theSecre- tary of Agriculture advisable;and
the Secretaryof Agriculture,whenever
he has reasontobelieve thatsucharticlesarebeing imported fromforeign countries which: aredangerousto the health of the people of the UnitedStates,or
which
shall be falselylabeledorbrandedeitheras to theircontents oras tothe placeoftheirmanu-
factureor production, shall
make
a requestupon
the Secretaryof the Treasuryfor samples fromoriginalpackagesofsucharticlesfor inspectionand
analysis,'and
the SecretaryoftheTreasuryisherebyauthorized to open such original packagesand
deliverspecimenstothe SecretaryofAgricultureforthe purpose mentioned, giving noticetotheowner
or consigneeofsucharticleswho may
be presentand
have the righttointroduce testimony;and
the SecretaryoftheTreasuryshallrefusedelivery tothe consigneeofany
such goodswhich
the SecretaryofAgriculture reportstohim
tohave beeninspected
and
analyzedand
found tobe dangerous to health, orfalsely labeledorbranded, eitheras to theircontents oras tothe placeof theirmanufacture or production, orwhich
areforbidden entry ortobesold,or arerestricted in sale in the countriesinwhich
theyaremade
orfromwhich
theyare exported.In order
to facilitatethe execution
of thislaw and
toavoid any unnecessary delay
inthe inspection of products on
arrival,the
atten- tion ofimporters
is calledtothe following suggestions:
1.
The inspection of food products includes
foods,beverages and condiments, and ingredients of such
articles.2.
The
inspection,under the language of the
law, relates tothe
fol-lowing
points:(a)
To
ascertainifthe imported products are
injurious to health.(b) If
they be
falselybranded or labeled
inregard
tothe contents of the packages.
(<?) If
they be
falselybranded or
labeled as tothe place
ofmanu-
facture or production.
1
(d) If
they be forbidden entry
toor are
restricted in sale inthe country
inwhich they are made or from which they are exported.
3.
A food product,
inthe absence of contrary
judicial interpreta- tion, willbe deemed by the Department of Agriculture
tobe
adulter-ated
(a) If
any valuable ingredient naturally present therein has been
extracted.()
Ifa
lessvaluable ingredient has been substituted
therefor.(c) If it
be
colored,powdered, or
polished,with
intent to deceive,or
tomake the
articleappear of a
betterquality than
it really is.(d) If it
be a
substitute foror imitation
ofa genuine
articleand
offeredunder the name
of thatarticle.4.
Products
willbe deemed injurious
tohealth
inthe absence
ofcontrary
judicialdetermination
(a) If
any substance, with the exception
ofthe long-used,
well-known condimental substances,
viz,common
salt, spices,sugar
(sucrose or
saccharose),wood smoke, and vinegar, be added thereto for preserving,
coloring,or other purposes, which
isinjurious
to health, either asdetermined by
actualexperimental evidence or
inthe predominating opinion of health
officers,hygienists,and physiological
chemists.()
Ifthe products be decomposed,
filthy,decayed, or
inany
unfitcondition for human consumption.
5.
Products
willbe considered by the Department
asmisbranded
inthe absence of contrary
judicialdetermination
(a) If
any
falsename or property be assigned thereto
inthe
label, directlyor by
implication.(&) If
any
falsestatement be contained
inthe
label relating tothe place
ofmanufacture or production
ofthe contents
ofthe package
directlyor by
implication.(c) If
they are not of the
nature,substance, and
qualitycommonly
associated with the name under which they are
soldor
offeredfor
sale.6.
Food products
will alsobe excluded from entry
intothe United
Statesifthey are
ofa character or kind forbidden entry
inthe coun- try where they are manufactured or from which they are exported.
7.
Food products
will alsobe excluded from the United States
ifthey are forbidden
tobe
soldor are
restricted in sale inthe countries
inwhich they are manufactured or from which they are exported.
ILLUSTRATIONS.
Until further
notice,or
untilthe matter
shallhave been determined
by
judicial decisions,or
untilthe permanent standards for the products
mentioned have been
establishedby proclamation, the Department sub-
mits the following
illustrationsfor the guidance
ofimporters,
asan
3
index
tothe
actionof the Department
in caseswhere the products here-
inaftermentioned, and
likeproducts, are
offeredfor import:
1.
Wine bearing a
classedname, that
is,brands of wine of high grade recognized by law and by commercial usage, must be true
toname; for instance a wine bearing the name Chateau Larose must be wine coming from the vineyard covered by
thatappellation and no
other.Importers should be ready
tofurnish
certificates,when asked
for,of conformity of the wine
tothe
label used.Stretched wine,
thatis,
wine containing
apart
ofthe
originalwine, or a
similarwine from a
differentvineyard, should not be labeled with the name
ofa
true, classedwine.
2.
Wine containing sulphurous acid
inamount greater than
thatfirst
mentioned below, added
asa preservative or for other purposes, should carry upon the
label" Preserved with sulphurous
acid,"and the declaration accompanying
itshould
stateapproximately the quan-
tityof sulphurous
acid present.The admission
ofwines containing not more than 200 milligrams
ofsulphurous acid per
liter,added
inthe usual
cellartreatment,
ofwhich not more than 20 milligrams
shallbe
free acid, ispermissible without
notification.Wines con- taining more than 350 milligrams per
liter ofsulphurous
acidshould not be
offeredfor importation under &ny
conditions.3.
Sugar wines are wines which are made partly by the addition of sugar
tothe must or otherwise previous
tofermentation, and should bear upon the
label"Sugar wines," or some
similarlegend, and the quantity of sugar employed
in theirmanufacture should be
stated inthe declaration before the
consul.4.
Mixed wines,
that isblended wines, should not bear the name
of the vineyard from which a part of the mixture
ismade, unless the
label plainly indicates that it isa blend or mixture with other wines.
Ifwine from any other country than
thatwhere the mixture
is
made, or from which
it isexported, be employed, a statement
tothat
effectshould be found upon the
labeland
inthe
declaration.Wines, sulphured wines, sugar wines, and mixed wines should not contain over 14 volume per cent of
alcohol.5.
Fortified wines, that
is,wines
towhich
additionalalcohol has been added, under the law
ofthe United
Statesregulating
fortificationof wines, should contain no added alcohol except
thatderived from the
distillationof wine, and the brandy
soused should be properly aged
inoak casks
inorder
tobe
freefrom injurious compounds such
as fusel oils,etc.
Raw brandy made from the
lees,pomace, and refuse of the winery, and containing excessive
quantities of fuseloiland other injurious
ingredients,should not be used
inthe
fortification ofwines imported
intothe United
States.Importers are requested
tosecure such information from
theiragents abroad
asmay enable them
tocertify to
the character
ofthe brandy used for
fortificationwhen any
doubt
exists.6.
Brandy (potable brandy)
isthe
distillatefrom wine, properly aged by storage
inwood
toeliminate the greater part
ofthe
fusel oils, etc.,which may be
present.Brandy should contain not
lessthan 45 nor more than 55 volume per cent
ofalcohol and not more than
0.25per cent
of total solids (extract).The content
of fusel oilsshould not exceed
0.25per
cent.Brandy should not be mixed with
alcoholfrom any other source than
thatof distilledwine. The
distillatefrom the
lees,pomace, and refuse of the winery
isnot
entitled tobear the term
' '
brandy
" inthe potable
sense. ''Cognac
"isonly admitted
asa name
in
the case of brandies made
inCognac from wines grown and manu-
factured
there.No
artificialcolor other than that derived from the
wood
inwhich they are aged
isadmitted
in brandies.7.
Whisky
isthe
distilledproduct
offermented
cereal grains,prop- erly aged
inwood
inorder
toremove the greater part
ofthe
fusel oils,etc.,produced during the
distillation.Whisky should not contain
lessthan 45 nor more than 55 volume per cent
of alcoholand not more than 0.25 per cent
of totalsolids (extract).The content
of fusel oilsshould not exceed
0.25per
cent.No
artificial colorother than
thatderived from the wood
inwhich
it isstored
isadmitted
inwhisky.
Blended whisky
iswhisky made
oftwo or more whiskies. Compound
or "
rectified"
whisky
iswhisky made with or without the use
ofsome whisky from
neutral,cologne or
silent spirits,that
is,pure
alcohol, towhich
artificial flavoringand coloring matters may be added. Such
whiskies should be
plainlybranded on the
label"Compound" or
"Compounded," even
ifcontaining a percentage of pure whisky.
8.
Beer
isthe fermented product
of cereal grains,the
starch ofwhich has been converted
intosugar by malt or malting, and
towhich an infusion
ofhops has been added.
9.
Fruit compounds, such
asjams,
jellies,marmalades,
etc.,are preparations made from pure
fruitsor
fruitjuices,with the addition of sugar. The presence
of artificialcoloring matter,
flavors, glucose,preservatives, and other added substances
isnot admitted for the pure products, and when used the
factshould be plainly indicated
inthe English language upon the
label.These bodies should not bear the name
ofany one
fruitalone
ifthey are made from mixtures
of fruitor
fruit juices.10.
Sausage
isthe comminuted
ediblemeat
ofhealthy slaughtered animals, commonly used
as food,mixed with
saltand condimental substances. The packages should bear the
certificate ofan
officialinspector
as to purity,and
ifpork,
that it is freefrom
trichinae.The addition
ofpreservatives should be
plainly statedupon the
label,and
if thesepreservatives be deemed injurious
to health,such sausages can not be admitted. Coloring matters when used are under
similar restrictions.11.
Salad
(edible) oils, shallbear the name
ofthe substance from
which they are made, namely,
olive,cotton
seed,sesame, peanut,
etc.The designation "salad
oil" isnot
sufficient. Ifmixtures,
this factshould be plainly
statedupon the
label, inharmony with the
principlesalready
laiddown. The ingredients
ofa mixed
oilshould have
theirorigin (country) named upon the
label inorder
toconform with the provisions of the
law.12.
Vinegar should contain not
lessthan 4 per cent
of aceticacid.The kind of vinegar should be named upon the
label,namely,
cidervinegar, wine vinegar, malt vinegar,
spiritvinegar meaning vinegar derived from the acetous fermentation
of cider,wine, malt
liquors,or
distilled spirits, respectively.Any added coloring or other foreign matter should be noted upon the
labeland
inthe
declaration.13.
Labeling:
Ifmore than one
articlebe present
ina-food product, the name of one of the substances alone
isnot deemed
tobe a
sufficient label. Ifpeas or beans have a portion
ofcopper the
labelshould
state that fact.The various natural constituents
ofa food product need not be noted, nor the presence of the usual condimentary sub- stances employed
in foods, viz,sugar,
salt, spices,vinegar, and wood smoke. The term " sugar"
isused
initsusual
signification,viz,sugar made from sugar
cane,sugar
beets,maple
trees,sorghum,
etc.When
sugars are made by the
artificialhydrolysis of
starch,by an
acidor
malt, that
factshould be noted on the
labelby the term "glucose," or starch
sugar."Grape sugar"
isnot admitted
asa correct term for such products.
GENERAL STATEMENT.
The above
specific illustrations indicatethe position
ofthe Depart- ment
inregard
tothe general character of food products which may
be imported without
question.The importer
willdo well
torequire
hisagents
inforeign countries
tocarefully comply with the general principles
set forth.In a few words they may be summarized
asfollows
:Freedom from
deleterioussubstances,
notificationof added foreign substances, truthfulness
in labeling.The standards of purity for food products, which have been
fixedby the Secretary of Agriculture
inharmony with existing law, are given
inthe following pages and are applicable
toimported
foods,which should conform
tothese established standards.
H. W. WILEY,
Chief,
Bureau of Chemistry.
Approved:
WILLIS L. MOORE,
Acting Secretary of Agriculture.
WASHINGTON, D.
C.,Augusts,
1904.STANDARDS OF PURITY FOR FOOD PRODUCTS."
Whereas
theCongressoftheUnitedStatesby
anactapprovedJune
3, 1902, author- izedthe SecretaryofAgricultureto establishstandardsofpurityforfood products;and
Whereas he was empowered by
this act to consult with the committeeon
food standardsofthe Associationof OfficialAgriculturalChemistsand
other expertsin determiningthese standards;and
Whereas he
hasinaccordancewiththe provisionsof theactavailed himself of the counseland
adviceofthese expertsand
ofthe tradeintereststouchingthe products forwhich
standards have been determinedand
has reached certain conclusions basedonthe general principlesofexaminationand
conducthereinaftermentioned:&Therefore, I,
James
Wilson, Secretary of Agriculture, do hereby proclaimand
establishthe following standardsforpurityoffood products togetherwiththeir pre- cedent definitions as the official standards[of thesefood products for the United States ofAmerica.
JAMES
WILSON.WASHINGTON,
D.C., November21, 1903.FOOD DEFINITIONS AND STANDARDS.
I.
ANIMAL PRODUCTS.
A.
MEATS AND THE
PRINCIPALMEAT
PRODUCTS.a. MEATS.
Definitions.
1. Meat is
any
sound, dressed,and
properlyprepared edible part of animals in goodhealthatthetimeof slaughter.The
term ''animals,"asherein used, includes not onlymammals,
butfish,fowl,crustaceans, mollusks,and
allotheranimalsused as food.2. Fresh meat is
meat
from animals recently slaughtered or preserved onlyby
refrigeration.
3. Salted, pickled,
and
smokedmeats areunmixed
meats preservedby
salt,sugar, vinegar, spices, orsmoke, singly orincombination,whether
inbulkorinpackages.Standard.
Standardmeat, fresh meat,
and
salted,pickled,and
smokedmeats aresuchasconform respectivelytothe foregoingdefinitions.b.
MANUFACTURED
MEATS.Definition.
1. Manufacturedmeats aremeatsnot includedin definitions2
and
3, whethersim- ple ormixed,whole
orcomminuted, inbulkor packages, withorwithoutthe addi- tionofsalt,sugar, vinegar, spices,smoke,oils, orrenderedfat.aU.S.Dept.Agr., Office oftheSecretary, CircularNo.10.
bSeeCircularNo.10.
Standard
Standard manufacturedmeats conform to the foregoing definition. If they bear
names
descriptiveof composition, they correspond theretoand when
bearing such descriptivenames,ifforceor flavoringmeatsare used, thekindand
quantity thereof aremade known.
C.'MEAT EXTRACTS,
MEAT
PEPTONES, ETC.(Scheduleinpreparation.) d. LARD.
Definitions.
1.
Lard
istherenderedfresh fatfromslaughtered,healthy hogs.2. Leaflardisthe lardrenderedat moderately high temperatures fromtheinter- nalfatofthe
abdomen
ofthe hog,excludingthatadherenttotheintestines.Standard.
Standardlard
and
standardleaf lardarelardand
leaf lard, respectively, freefrom rancidity,containingnotmore
than one (1) percentofsubstances otherthan fatty acids, notfat, necessarilyincorporated therewith in the processof rendering;and
standardleaflardhas aniodinnumber
notgreaterthansixty (60).Definition.
3. Neutral lardislardrenderedatlowtemperatures.
B.
MILK AND
ITS PRODUCTS.a. MILKS.
Definition.
1. Milk (whole milk]is the lacteal secretion obtained
by
thecomplete milkingof one ormore
healthycows, properly fedand
kept, excluding thatobtainedwithin fifteendaysbeforeand
fivedaysafter calving.Standard.
Standardmilk is milkcontainingnotlessthan twelve (12) percentof total solids
and
not less than eightand
one-half (8.5)percentof solidsnotfat, norlessthan threeand
one-quarter(3.25) percentofmilkfat.Definitions.
2. Blended. milk is milk modified in its composition so as tohaveadefinite
and
statedpercentageofoneor
more
ofitsconstituents.3. Skimmilkismilk from
which
apart orallofthecream has been removed.Standard.
Standardskim milkis
skim
milkcontainingnotlessthannineand
one-quarter(9.25) per centofmilksolids.Definitions.
4. Buttermilk is the product that remains
when
butter isremoved
from milkor creaminthe processofchurning.5. Pasteurizedmilk isstandard milkthathasbeen heated belowboiling, butsuffi- ciently tokillmostofthe activeorganismspresent
and
immediatelycooled to fifty degrees(50)
Fahr. orlowertoretardthedevelopmentof their spores.8
6. Sterilized milk is standard milk that has been heated at the temperatureof boiling water, orhigherfora length of time sufficient tokill allorganismspresent.
7. Condensed milkis milk from
which
a considerable portion of water has been evaporated.8. Sweetened condensed milk ismilk from
which
a considerable portionofwater has been evaporatedand
towhich
sugar (sucrose) hasbeen added.Standard.
Standardcondensed milk
and
standardsweetened condensed 'milk arecondensed milkand
sweetened condensedmilk,respectively, containingnot less than twenty-eight (28) per centofmilksolids, ofwhich
notlessthanone-fourthismilkfat.Definition.
9. Condensed skim milk is
skim
milk fromwhich
a considerable portionofwater hasbeenevaporated.b. MILK FAT OR BUTTER FAT.
Definition.
1. Milkfatorbutterfatisthefatofmilk.
Standard.
Standard milkfat orbutterfathas aReichert-Meissl
number
notlessthan twenty- four(24),and
aspecificgravitynotlessthan0.905 (40 C. /40 C.).C. CREAM.
Definition.
1. Creamisthat portionof milk, rich in butterfat,
which
rises tothe surfaceof milkon
standing, orisseparatedfromitby
centrifugal force.Standard.
Standard cream is cream containing not less than eighteen (18) per cent of milkfat.
Definition.
2. Evaporatedcreamis
cream
fromwhich
aconsiderable portionofwater has been evaporated.d. BUTTER.
Definition.
1. Butteris the product obtained
by
gathering inany manner
thefatof freshor ripened milkorcreaminto a mass,which
alsocontains a small portionof the other milk constituents,with or withoutsalt.By
acts ofCongress approved August 2d, 1886,and May
9th, 1902,buttermay
alsocontain additional coloring matter.Standard.
Standardbutterisbutter containing notlessthaneighty-
two and
five-tenths (82.5) percentofbutterfat.Definition.
2. Renovatedor processbutteristheproductobtained
by
meltingbutterand
rework- ing, without the addition or useofchemicals orany
substancesexceptmilk,cream, orsalt.Standard.
Standard renovated or process butter is renovatedor process butter containing not
more
than sixteen (16) per centof water,and
at least eighty-twoand
five-tenths(82.5)percentofbutterfat.
Definitions.
1. Cheese isthesolid
and
ripened productobtainedby
coagulating the casein of rnilkby means
ofrennet oracids, withorwithoutthe additionofripening fermentsand
seasoning.By
act ofCongress approvedJune
6, 1896, cheesemay
alsocontainadditional coloring matter.
2. Wholemilkorfull-creamcheeseischeese
made
from milk fromwhich
noportion ofthefathasbeen removed.3. Skim-milkcheeseis cheese
made
from milk fromwhich any
portion of the fat hasbeen removed.4. Creamcheeseischeese
made
from milkand
cream, or milkcontaining not less thansix (6)per centoffat.Standard.
Standard whole-milk cheese orfull-creamcheese iswhole-milk or full-cream cheese containinginthe water-free substancenotlessthanfifty(50) percentofbutterfat.
f. MISCELLANEOUS MILK PRODUCTS.
Definition.
1. Icecream (In preparation).
Standard.
Standardicecream (In preparation).
Definitions.
2.
Whey
isthe product remainingafterthe removal of fatand
caseinfrom milkin the processofcheesemaking.3. Kumissismare'sorcow'smilk,withorwithoutthe additionofsugar(sucrose),
which
has undergonealcoholicfermentation.II.
VEGETABLE PRODUCTS.
A.
GRAIN
PRODUCTS.(Scheduleinpreparation.)
B. FRUITS
AND
VEGETABLES.(Schedulein preparation.) C. SUGARS
AND RELATED
SUBSTANCES.a. SUGAR
AND
SUGAR PRODUCTS.Definition.
1. Sugaristheproductchemically
known
assucrose (saccharose) chieflyobtained fromsugar cane, sugarbeets, sorghum, maple,orpalm.Standard.
Standardsugariswhitesugar containingat leastninety-nine
and
five-tenths (99.5) percertofsucrose.10
Definitions.
2. Granulated, loaf,cut, milled,
and
powderedsugars aredifferentformsofstandard sugars.3. Maplesugaristhesolidproductresultingfromthe evaporationof
maple
sap.4. Massecuite, melada,
mush
sugar,and
concrete are products obtainedby
evapo- rating thepurified juice ofasugar-producingplant, or a solutionof sugar, toasolid or semisolid consistenceinwhich
the sugarchiefly exists inacrystallinestate.5. Molassesistheproduct leftafterseparating thesugar frommassecuite, melada,
mush
sugar, orconcrete.Standard.
Standard molassesismolasses containingnot
more
than twenty-five(25) per cent ofwater normore
thanfive (5) per centofash.Definitions.
6. Sirupistheproductobtained
by
purifyingand
evaporating thejuice ofa sugar- producingplantwithout removingany
ofthesugar.7. Sugar-canesirupisasirup obtained
by
the evaporationof thejuice ofthe sugar caneorby
the solutionofsugar-caneconcrete.8.
Sorghum
sirupisasirup obtainedby
the evaporationofsorghum
juiceorby
the solutionofsorghum
concrete.9. Maplesirupisasirup obtained
by
the evaporationofmaple
sap orby
thesolu-tion of
maple
concrete.10. Sugar sirup is a product obtained
by
dissolving sugartothe consistenceof a sirup.Standard.
Standard sirup is a sirup containing not
more
thanthirty (30)per centofwater normore
thantwo and
five-tenths (2.5) per centofash.b. GLUCOSE PRODUCTS.
Definition.
1. Starch sugarorgrapesugaristhesolid productobtained
by
hydrolyzingstarch or a starch-containing substanceuntilthe greater partofthe starchisconvertedinto dextrose. Starch sugar orgrapesugarappearsincommerce
intwo
forms, anhydrousand
hydrous. In theformer the sugar iscrystallizedwithout waterof crystalliza- tion; in the latter it is crystallized with water of crystallization.The
hydrousvarietiesare
commonly known
as70and
80sugars; 70 sugaris alsoknown
asbrew-ers'sugar,
and
80 sugarasclimaxoracme
sugar.Standards.
(a) Standard70 sugaror brewers' sugarishydrousstarch sugar containing notless than seventy(70)percentofdextrose
and
notmore
thaneight-tenths (0.8)per cent ofash.(b) Standard 80 sugar,climaxoracme sugar, is hydrous starch sugar containing not less thaneighty (80)per centof dextrose
and
notmore
than oneand
one-half (1.5) percentof ash.(c) Standard anhydrousgrape sugar is anhydrous grapesugar containing not less than ninety-five(95) percentof dextrosewithoutwaterof crystallization
and
notmore
thaneight-tenths(0.8) per centof ash.The
ashof thesestandard productsconsists almost entirely of chloridsand
sul- phatesoflimeand
soda.11
Definition.
2. Glucose, mixing glucose, or confectioners' glucose is a thick sirupy substance obtained
by
incompletelyhydrolizing starch orastarch-containing substance, decol- orizingand
evaporating the product. Itisfoundinvarious degreesofconcentration, rangingfromforty-one (41) toforty-five (45)degreesBaumg.
Standard.
Standardglucose,mixingglucose, or confectioners' glucoseiscolorless glucose,varying indensitybetweenforty-one(41)
and
forty-five (45) degreesBaume,
at a tempera- ture of onehundred
(100) degrees F. (37.7 C.). It conforms in density,within these limits, tothe degreeBaum6
it is claimedtoshow,and
foradensityof forty- one (41)degreesBaume
contains notmore
than twenty-one(21) per centofwaterand
for a densityof forty-five (45)degrees notmors
than fourteen(14) per cent.It contains on abasis of forty-one(41) degrees
Baume
notmore
than one(1) per centof ash, consistingchiefly ofchloridsand
sulphatesoflimeand
soda.Definition.
3. Glucosesirupor cornsirupis glucose
unmixed
ormixed
with sirup or molasses.Standard.
Standard glucose sirup orcornsirupis glucose sirup or corn sirup containing not
more
thantwenty-five(25)percentof water normore
thanthree(3)per centofash.c. CANDY.
Definition.
1. Candyisaproduct prepared from asaccharinesubstance or substances,withor withoutthe additionofharmlesscoloring, flavoring, orfillingmaterials.
Standard.
Standard candyiscandycontaining
no
terra alba, barytes, talc,chrome
yellow, or othermineralsubstances or poisonouscolorsorflavorsorother ingredients injurious tohealth.d. HONEY.
(Schedulein preparation.) D.
CONDIMENTS
(EXCEPT VINEGAR).a. SPICES.
Generaldefinition.
1. Spicesarearomaticvegetable substancesusedforthe seasoningoffood.
General standard.
Standardspicesaresoundspices, truetoname, from
which no
portionofany
vola-tileorother flavoring principlehasbeen removed.
Definition.
2. 1llspiceorpimentoisthe driedfruitofPimentaofficianalisLindl.
Standard.
Standardallspice is allspice containing not lessthan eight (8) per centof querci- tannicacid;a not
more
thansix (6) per centof totalash; notmore
thanfive-tenthsaCalculatedfromthetotaloxygenabsorbed by the aqueousextract.
12
(0.5) per centof ashinsolubleinhydrochloricacid,
and
notmore
thantwenty-five (25)per centofcrudefiber.Definitions. .
3. AniseisthefruitofPimpinellaanisumL.
4.
Bay
leafisthe dried leavesofLaurusnobilisL.5. Capers are the flowerbudsofCapparisspinosa L.
6. Carawayisthefruitof
Carum
carviL.CAYENNE AND
RED PEPPERS.7.
Red
pepperisthered, dried, ripe fruit ofany
species of Capsicum.8. Cayenne pepper,or cayenne, is the dried, ripe fruit of CapsicumfastigiatumDC., Capsicumfrutescens L., Capsicum baccatumL.,or
some
other small-fruited species of Capsicum.Standard.
Standardcayennepepperiscayenne peppercontaining notlessthanfifteen (15) per centofnonvolatileetherextract,not
more
thansixand
five-tenths (6.5) per centof total ash, notmore
than five-tenths (0.5) per centof ashinsolubleinhydrochloric acid, notmore
than oneand
five-tenths '(1.5) per cent of starchby
thediastase method,and
notmore
thantwenty-eight (28)per centofcrudefiber.Definitions.
9. Celery seedisthe dried seedof
Apium
graveolens L.10. Cinnamon is the dried bark of
any
species of thegenusCinnamomum,
fromwhich
the outer layersmay
ormay
nothave been removed.11. Truecinnamonisthe dried innerbarkof
Cinnamomum
zeylanicumBreyne.12. Cassiaisthe dried barkofvarious species of
Cinnamomum,
otherthanCinna-momum
zeylanicum, fromwhich
the outer layersmay
ormay
nothave been removed.13. Cassiabuds arethedried
immature
fruitof species ofCinnamomum.
14.
Ground
cinnamon, orgroundcassia, isapowder
consisting ofcinnamon, cassia, orcassiabuds, or amixtureofthesespices.Standard.
Standard cinnamonor cassiais
cinnamon
orcassia containingnotmore
than eight(8) per centof totalash
and
notmore
thantwo
(2) per centofsand.Definition.
15. Cloves are the dried flower buds of Eugenia caryophyllata Thunb. (Caryo- phyllusaromaticusL.),
which
contain notmore
thanfive (5)per centof clove stems.Standard.
Standardcloves are cloves containing not less than ten (10) per cent of volatile ether extract,not less than twelve (12) per cent of quercitannic acid, not
more
thaneight (8) percentof total ash,notmore
than five-tenths (0.5) per centof ash insolubleinhydrochloricacid,and
notmore
thanten (10)per centofcrudefiber.Definitions.
16. Corianderisthe driedfruitof CoriandrumsativumL.
17.
Cumin
seedisthefruitofCuminum cyminum
L.18. Dill seedisthefruitofPeucedanumgraveolensBenth.
&
Hook.aCalculatedfromthetotaloxygenabsorbedbythe aqueousextract.
13
19. FennelisthefruitofFceniculumvulgareGaertn.
20. Gingeris the
washed and
dried,or decorticatedanddried,rhizomeof&ngibcrofficinaleRoscoe.
Standard.
Standardgingerisgroundorwholeginger containing not lessthan forty-two (42) PIT centof starch
by
thediastasemethod
nor less than forty-six (46)per centby
direct inversion, not
more
than eight(8) per cent of crude fiber,notmore
than eight(8)percentof total ash,notmore
than one(1) per centof lime,and
notmore
thanthree (3) percentofashinsolubleinhydrochloricacid.Definition.
21.
Limed
or bleachedgingeriswhole
ginger coatedwithcarbonateof lime.Standard.
Standardlimedorbleached gingerislimed orbleached ginger containing not
more
thanten (10) percentof ash,notmore
thanfour (4) per centof carbonateof lime,and
conforminginother respectstostandardginger.Definition.
22. Horse-radishisthe rootcfCochleariaarmoraciaL.
Standard.
Standardgratedorgroundhorse-radish
may
bemixed
withvinegar.Definition.
23.
Mace
isthe driedarillus ofMyristicafragransHouttuyn.Standard.
Standardmcceis
mace
containingnotlessthan twenty (20) normore
thanthirty (30) percentofnonvolatileetherextract,notmore
thanthree (3) per cent of total ash, notmore
thanfive-tenths (0.5) per centofash insoluble in hydrochloric acid,and
notmore
thanten (10) percentofcrudefiber.Definitions.
24. Macassaror
Papua
maceisthe driedarillusof Myristica argenteaWarb.
25.
Bombay
maceisthedriedarillusof MyristicamalabaricaLamarck.26. Marjoramistheleaves,flowers,
and
branchesofOriganum majoranaL.27. Mustardseedisthe seedofSinapis albaL. (white mustard), Srassica nigra (L.)
Koch
(blackmustard), or Brassica juncea(L.) Coss. (EastIndianmustard).28.
Ground
mustard is apowder made
from mustard seed,with orwithout the removalofthehullsand
a portionofthe fixedoil.Standard.
Standard ground mustardismustardcontaining not
more
thantwo and
five-tenths (2.5) per cent of starchby
the diastasemethod and
notmore
than eight(8)per centof totalash.Definition.
29.
Nutmeg
isthe dried seed of Myristicafragrans Houttuyn,deprivedof itstestaand
withorwithout athin coatingoflime.Copper-reducing mattersbydirectinversioncalculatedas starch.
14
Standard.
Standard nutmegs, ground or unground, are
nutmegs
containing not less than twenty-five(25) per cent of nonvolatile ether extract,notmore
than five (5) per centof total ash, notmore
than five-tenths (0.5)per centofashinsolubleinhydro- chloric acid,and
notmore
thanten (10)per centofcrudefiber.Definitions.
30. Macassar, Papua, male, or long nutmeg is the dried seed of Myristica argenfea Warb., deprivedofitstesta.
31. Papricais the dried ripe fruit of Capsicum
annuum
L., Capsicum longumDC., orsome
otherlarge-fruitedspecies ofCapsicum.32. Blackpepperisthe dried
immature
berries ofPipernigrumL.Standard.
Standardblackpepperis blackpepperfree from
added
peppershells, pepper dust,and
otherpepper by-productsand
containingnot lessthan six (6) per centof non- volatileetherextract; notlessthan twenty-two(22)per centofstarchby
thediastase method; notlessthantwenty-eight (28)per centof starchby
direct inversion, anotmore
than seven (7) per cent of total ash; notmore
thantwo
(2) per centof ash insolubleinhydrochloricacid,and
notmore
thanfifteen (15)per centofcrudefiber.One hundred
partsof the nonvolatile ether extract containnotless thanthreeand
onequarter (3.25)partsofnitrogen.Definitions.
33.
Long
pepperisthe driedfruit ofPiperlongumL.34. Whitepepperis the dried mature berries of PipernigrumL.,from
which
the outercoating, or the outerand
innercoatings, have been removed.Standard.
Standardwhitepepperiswhite pepper containing not less thansix (6)per centof nonvolatile etherextract;notlessthanforty (40) percentof starch
by
the diastase method; not less than fifty-three (53) per centofstarchby
direct inversion;^ notmore
thanfour (4) per centof totalash; notmore
thanfive-tenths (0.5) per centof ashinsolublein hydrochloricacid,and
notmore
thanfive (5)per centofcrudefiber.One hundred
parts ofthe nonvolatile ether extract contain notlessthan (4) parts of nitrogen.Definitions.
35. Saffronisthe dried stigmasof CrocussativusL.
36. Sageisthe leavesofSalviaofficinalisL.
37. Savory, or
summer
savory is the leaves, blossoms,and
branches of Satureia hortensis L.38.
Thyme
isthe leavesand
endsofblooming branchesofThymus
vulgarisL.b. FRUIT EXTRACTS.
(Scheduleinpreparation.)
C. SALAD OILS.
(Scheduleinpreparation.)
aCopper reducing mattersbydirectinversioncalculatedas starch.
15
d. SALT.
(Scheduleinpreparation.) E.
BEVERAGES
(AND VINEGAR).a. TEA.
(Schedulein preparation.) b. COFFEE.
(Scheduleinpreparation).
C. COCOA
AND
COCOA PRODUCTS.Definitions.
1. Cocoa beans are the seedsofthecacaotree, TheobromacacaoL.
2. Cocoa nibs, or cracked cocoais the roasted, broken cocoa bean freed from its shellorhusk.
3. Chocolate,plainorbitter,or chocolateliquor, isthesolidorplasticmassobtained
by
grinding cocoa nibswithouttheremovalof fatorother constituentsexceptthegerm.Standard.
Standardchocolateischocolate containing not
more
than three(3) per centofash insolubleinwater, threeand
fiftyhundredths(3.50)percentcfcrudefiberand
nine (9) per centof starch, norlessthanforty-five (45)percentofcocoafat.Definition.
4. Sweet chocolate and chocolate coatings are plain chocolate
mixed
with sugar (sucrose), with orwithout the addition of cocoa butter, spices, or other flavoring materials.Standard.
Standardsweet chocolate
and
standardchocolate coatingaresweetchocolateand
choco- latecoatingcontaininginthe sugar-freeand
fat-freeresidueno higher percentageof eitherash, fiber, or starchthanisfoundinthesugar-freeand
fat-freeresidueofplain chocolate.Definition.
5. Cocoaorpowderedcocoa iscocoanibs, with orwithoutthegerm, deprivedofa portionofitsfat
and
finelypulverized.Standard.
Standardcocoaiscocoa containing percentagesof ash, crudefiber,
and
starchcor- respondingtothose in chocolateaftercorrectionfor fatremoved.Definition.
6. Sweetor sweetenedcocoaiscocoa
mixed
withsugar (sucrose).Standard.
Standardsweetcocoaissweetcocoa containingnot
more
thansixty (60) per centof sugar (sucrose)and
in the sugar-freeand
fat-free residueno
higherpercentageof eitherash, crudefiberor starchthanisfound in thesugar-freeand
fat-free residue ofplain chocolate.d. FRUIT JUICES FRESH, SWEET,
AND
FERMENTED.(Inpreparation.)
16
6. VINEGAR.
(In preparation.)
f. MEAD, ROOT BEER, ETC.
(In preparation.)
g.
MALT
LIQUORS.(In preparation.)
h. SPIRITUOUS LIQUORS.
(In preparation.)
1. CARBONATED WATERS,ETC.
III.
PRESERVATIVES AND COLORING MATTERS.
(In preparation.)
o
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