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United States Department of Agriculture.

BUREAU OF CHEMISTRY

CircularNo. 18.

H.

W. WILEY,

Chief ofBureau.

SUGGESTIONS TO IMPORTERS OF FOOD PRODUCTS.

The

act

making appropriations for the Department

of

Agriculture for the

fiscal

year ending June

30,

1905, contains the following pro-

vision relating to

the inspection

of

imported 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 placeoftheir

manu-

factureor production, shall

make

a request

upon

the Secretaryof the Treasuryfor samples fromoriginalpackagesofsucharticlesfor inspection

and

analysis,'

and

the SecretaryoftheTreasuryisherebyauthorized to open such original packages

and

deliverspecimenstothe SecretaryofAgricultureforthe purpose mentioned, giving noticetothe

owner

or consigneeofsucharticles

who may

be present

and

have the righttointroduce testimony;

and

the SecretaryoftheTreasuryshallrefusedelivery tothe consigneeof

any

such goods

which

the SecretaryofAgriculture reportsto

him

tohave beeninspected

and

analyzed

and

found tobe dangerous to health, orfalsely labeledorbranded, eitheras to theircontents oras tothe placeof theirmanufacture or production, or

which

areforbidden entry ortobesold,or arerestricted in sale in the countriesin

which

theyare

made

orfrom

which

theyare exported.

In order

to facilitate

the execution

of this

law and

to

avoid any unnecessary delay

in

the inspection of products on

arrival,

the

atten- tion of

importers

is calledto

the 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 to

the

fol-

lowing

points:

(a)

To

ascertainif

the imported products are

injurious to health.

(b) If

they be

falsely

branded or labeled

in

regard

to

the contents of the packages.

(<?) If

they be

falsely

branded or

labeled as to

the place

of

manu-

facture or production.

1

(6)

(d) If

they be forbidden entry

to

or are

restricted in sale in

the country

in

which they are made or from which they are exported.

3.

A food product,

in

the absence of contrary

judicial interpreta- tion, will

be deemed by the Department of Agriculture

to

be

adulter-

ated

(a) If

any valuable ingredient naturally present therein has been

extracted.

()

If

a

less

valuable ingredient has been substituted

therefor.

(c) If it

be

colored,

powdered, or

polished,

with

intent to deceive,

or

to

make the

article

appear of a

better

quality than

it really is.

(d) If it

be a

substitute for

or imitation

of

a genuine

article

and

offered

under the name

of thatarticle.

4.

Products

will

be deemed injurious

to

health

in

the absence

of

contrary

judicial

determination

(a) If

any substance, with the exception

of

the 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

is

injurious

to health, either as

determined by

actual

experimental evidence or

in

the predominating opinion of health

officers,hygienists,

and physiological

chemists.

()

If

the products be decomposed,

filthy,

decayed, or

in

any

unfit

condition for human consumption.

5.

Products

will

be considered by the Department

as

misbranded

in

the absence of contrary

judicial

determination

(a) If

any

false

name or property be assigned thereto

in

the

label, directly

or by

implication.

(&) If

any

false

statement be contained

in

the

label relating to

the place

of

manufacture or production

of

the contents

of

the package

directly

or by

implication.

(c) If

they are not of the

nature,

substance, and

quality

commonly

associated with the name under which they are

sold

or

offered

for

sale.

6.

Food products

will also

be excluded from entry

into

the United

Statesif

they are

of

a character or kind forbidden entry

in

the coun- try where they are manufactured or from which they are exported.

7.

Food products

will also

be excluded from the United States

if

they are forbidden

to

be

sold

or are

restricted in sale in

the countries

in

which they are manufactured or from which they are exported.

ILLUSTRATIONS.

Until further

notice,

or

until

the matter

shall

have been determined

by

judicial decisions,

or

until

the permanent standards for the products

mentioned have been

established

by proclamation, the Department sub-

mits the following

illustrations

for the guidance

of

importers,

as

an

(7)

3

index

to

the

action

of the Department

in cases

where the products here-

inafter

mentioned, and

like

products, are

offered

for import:

1.

Wine bearing a

classed

name, that

is,

brands of wine of high grade recognized by law and by commercial usage, must be true

to

name; for instance a wine bearing the name Chateau Larose must be wine coming from the vineyard covered by

that

appellation and no

other.

Importers should be ready

to

furnish

certificates,

when asked

for,

of conformity of the wine

to

the

label used.

Stretched wine,

that

is,

wine containing

a

part

of

the

original

wine, or a

similar

wine from a

different

vineyard, should not be labeled with the name

of

a

true, classed

wine.

2.

Wine containing sulphurous acid

in

amount greater than

that

first

mentioned below, added

as

a preservative or for other purposes, should carry upon the

label

" Preserved with sulphurous

acid,"

and the declaration accompanying

it

should

state

approximately the quan-

tity

of sulphurous

acid present.

The admission

of

wines containing not more than 200 milligrams

of

sulphurous acid per

liter,

added

in

the usual

cellar

treatment,

of

which not more than 20 milligrams

shall

be

free acid, is

permissible without

notification.

Wines con- taining more than 350 milligrams per

liter of

sulphurous

acid

should not be

offered

for importation under &ny

conditions.

3.

Sugar wines are wines which are made partly by the addition of sugar

to

the must or otherwise previous

to

fermentation, and should bear upon the

label

"Sugar wines," or some

similar

legend, and the quantity of sugar employed

in their

manufacture should be

stated in

the declaration before the

consul.

4.

Mixed wines,

that is

blended wines, should not bear the name

of the vineyard from which a part of the mixture

is

made, unless the

label plainly indicates that it is

a blend or mixture with other wines.

If

wine from any other country than

that

where the mixture

is

made, or from which

it is

exported, be employed, a statement

to

that

effect

should be found upon the

label

and

in

the

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

to

which

additional

alcohol has been added, under the law

of

the United

States

regulating

fortification

of wines, should contain no added alcohol except

that

derived from the

distillation

of wine, and the brandy

so

used should be properly aged

in

oak casks

in

order

to

be

free

from injurious compounds such

as fusel oils,etc.

Raw brandy made from the

lees,

pomace, and refuse of the winery, and containing excessive

quantities of fuseloil

and other injurious

ingredients,

should not be used

in

the

fortification of

wines imported

into

the United

States.

Importers are requested

to

secure such information from

their

agents abroad

as

may enable them

to

certify to

the character

of

the brandy used for

fortification

when any

doubt

exists.

(8)

6.

Brandy (potable brandy)

is

the

distillate

from wine, properly aged by storage

in

wood

to

eliminate the greater part

of

the

fusel oils, etc.,

which may be

present.

Brandy should contain not

less

than 45 nor more than 55 volume per cent

of

alcohol and not more than

0.25

per cent

of total solids (extract).

The content

of fusel oils

should not exceed

0.25

per

cent.

Brandy should not be mixed with

alcohol

from any other source than

thatof distilled

wine. The

distillate

from the

lees,

pomace, and refuse of the winery

is

not

entitled to

bear the term

' '

brandy

" in

the potable

sense. ''

Cognac

"is

only admitted

as

a name

in

the case of brandies made

in

Cognac from wines grown and manu-

factured

there.

No

artificial

color other than that derived from the

wood

in

which they are aged

is

admitted

in brandies.

7.

Whisky

is

the

distilled

product

of

fermented

cereal grains,

prop- erly aged

in

wood

in

order

to

remove the greater part

of

the

fusel oils,etc.,

produced during the

distillation.

Whisky should not contain

less

than 45 nor more than 55 volume per cent

of alcohol

and not more than 0.25 per cent

of totalsolids (extract).

The content

of fusel oils

should not exceed

0.25

per

cent.

No

artificial color

other than

that

derived from the wood

in

which

it is

stored

is

admitted

in

whisky.

Blended whisky

is

whisky made

of

two or more whiskies. Compound

or "

rectified"

whisky

is

whisky made with or without the use

of

some whisky from

neutral,

cologne or

silent spirits,

that

is,

pure

alcohol, to

which

artificial flavoring

and coloring matters may be added. Such

whiskies should be

plainly

branded on the

label

"Compound" or

"Compounded," even

if

containing a percentage of pure whisky.

8.

Beer

is

the fermented product

of cereal grains,

the

starch of

which has been converted

into

sugar by malt or malting, and

to

which an infusion

of

hops has been added.

9.

Fruit compounds, such

as

jams,

jellies,

marmalades,

etc.,

are preparations made from pure

fruits

or

fruitjuices,

with the addition of sugar. The presence

of artificial

coloring matter,

flavors, glucose,

preservatives, and other added substances

is

not admitted for the pure products, and when used the

fact

should be plainly indicated

in

the English language upon the

label.

These bodies should not bear the name

of

any one

fruit

alone

if

they are made from mixtures

of fruit

or

fruit juices.

10.

Sausage

is

the comminuted

edible

meat

of

healthy slaughtered animals, commonly used

as food,

mixed with

salt

and condimental substances. The packages should bear the

certificate of

an

official

inspector

as to purity,

and

if

pork,

that it is free

from

trichinae.

The addition

of

preservatives should be

plainly stated

upon the

label,

and

if these

preservatives be deemed injurious

to health,

such sausages can not be admitted. Coloring matters when used are under

similar restrictions.

11.

Salad

(edible) oils, shall

bear the name

of

the substance from

(9)

which they are made, namely,

olive,

cotton

seed,

sesame, peanut,

etc.

The designation "salad

oil" is

not

sufficient. If

mixtures,

this fact

should be plainly

stated

upon the

label, in

harmony with the

principles

already

laid

down. The ingredients

of

a mixed

oil

should have

their

origin (country) named upon the

label in

order

to

conform with the provisions of the

law.

12.

Vinegar should contain not

less

than 4 per cent

of aceticacid.

The kind of vinegar should be named upon the

label,

namely,

cider

vinegar, wine vinegar, malt vinegar,

spirit

vinegar 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

label

and

in

the

declaration.

13.

Labeling:

If

more than one

article

be present

ina-

food product, the name of one of the substances alone

is

not deemed

to

be a

sufficient label. If

peas or beans have a portion

of

copper the

label

should

state that fact.

The various natural constituents

of

a 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"

is

used

inits

usual

signification,viz,

sugar made from sugar

cane,

sugar

beets,

maple

trees,

sorghum,

etc.

When

sugars are made by the

artificial

hydrolysis of

starch,

by an

acid

or

malt, that

fact

should be noted on the

label

by the term "glucose," or starch

sugar.

"Grape sugar"

is

not admitted

as

a correct term for such products.

GENERAL STATEMENT.

The above

specific illustrations indicate

the position

of

the Depart- ment

in

regard

to

the general character of food products which may

be imported without

question.

The importer

will

do well

to

require

his

agents

in

foreign countries

to

carefully comply with the general principles

set forth.

In a few words they may be summarized

as

follows

:

Freedom from

deleterious

substances,

notification

of added foreign substances, truthfulness

in labeling.

The standards of purity for food products, which have been

fixed

by the Secretary of Agriculture

in

harmony with existing law, are given

in

the following pages and are applicable

to

imported

foods,

which should conform

to

these established standards.

H. W. WILEY,

Chief,

Bureau of Chemistry.

Approved:

WILLIS L. MOORE,

Acting Secretary of Agriculture.

WASHINGTON, D.

C.,

Augusts,

1904.

(10)

STANDARDS OF PURITY FOR FOOD PRODUCTS."

Whereas

theCongressoftheUnitedStates

by

anactapproved

June

3, 1902, author- izedthe SecretaryofAgricultureto establishstandardsofpurityforfood products;

and

Whereas he was empowered by

this act to consult with the committee

on

food standardsofthe Associationof OfficialAgriculturalChemists

and

other expertsin determiningthese standards;

and

Whereas he

hasinaccordancewiththe provisionsof theactavailed himself of the counsel

and

adviceofthese experts

and

ofthe tradeintereststouchingthe products for

which

standards have been determined

and

has reached certain conclusions basedonthe general principlesofexamination

and

conducthereinaftermentioned:&

Therefore, I,

James

Wilson, Secretary of Agriculture, do hereby proclaim

and

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

PRINCIPAL

MEAT

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 only

mammals,

butfish,fowl,crustaceans, mollusks,

and

allotheranimalsused as food.

2. Fresh meat is

meat

from animals recently slaughtered or preserved only

by

refrigeration.

3. Salted, pickled,

and

smokedmeats are

unmixed

meats preserved

by

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.

(11)

Standard

Standard manufacturedmeats conform to the foregoing definition. If they bear

names

descriptiveof composition, they correspond thereto

and when

bearing such descriptivenames,ifforceor flavoringmeatsare used, thekind

and

quantity thereof are

made 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 lardarelard

and

leaf lard, respectively, freefrom rancidity,containingnot

more

than one (1) percentofsubstances otherthan fatty acids, notfat, necessarilyincorporated therewith in the processof rendering;

and

standardleaflardhas aniodin

number

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 or

more

healthycows, properly fed

and

kept, excluding thatobtainedwithin fifteendaysbefore

and

fivedaysafter calving.

Standard.

Standardmilk is milkcontainingnotlessthan twelve (12) percentof total solids

and

not less than eight

and

one-half (8.5)percentof solidsnotfat, norlessthan three

and

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

milkcontainingnotlessthannine

and

one-quarter(9.25) per centofmilksolids.

Definitions.

4. Buttermilk is the product that remains

when

butter is

removed

from milkor creaminthe processofchurning.

5. Pasteurizedmilk isstandard milkthathasbeen heated belowboiling, butsuffi- ciently tokillmostofthe activeorganismspresent

and

immediatelycooled to fifty degrees

(50)

Fahr. orlowertoretardthedevelopmentof their spores.

(12)

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 evaporated

and

to

which

sugar (sucrose) hasbeen added.

Standard.

Standardcondensed milk

and

standardsweetened condensed 'milk arecondensed milk

and

sweetened condensedmilk,respectively, containingnot less than twenty-eight (28) per centofmilksolids, of

which

notlessthanone-fourthismilkfat.

Definition.

9. Condensed skim milk is

skim

milk from

which

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 milk

on

standing, orisseparatedfromit

by

centrifugal force.

Standard.

Standard cream is cream containing not less than eighteen (18) per cent of milkfat.

Definition.

2. Evaporatedcreamis

cream

from

which

aconsiderable portionofwater has been evaporated.

d. BUTTER.

Definition.

1. Butteris the product obtained

by

gathering in

any 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,butter

may

alsocontain additional coloring matter.

Standard.

Standardbutterisbutter containing notlessthaneighty-

two and

five-tenths (82.5) percentofbutterfat.

Definition.

2. Renovatedor processbutteristheproductobtained

by

meltingbutter

and

rework- ing, without the addition or useofchemicals or

any

substancesexceptmilk,cream, orsalt.

(13)

Standard.

Standard renovated or process butter is renovatedor process butter containing not

more

than sixteen (16) per centof water,

and

at least eighty-two

and

five-tenths

(82.5)percentofbutterfat.

Definitions.

1. Cheese isthesolid

and

ripened productobtained

by

coagulating the casein of rnilk

by means

ofrennet oracids, withorwithoutthe additionofripening ferments

and

seasoning.

By

act ofCongress approved

June

6, 1896, cheese

may

alsocontain

additional coloring matter.

2. Wholemilkorfull-creamcheeseischeese

made

from milk from

which

noportion ofthefathasbeen removed.

3. Skim-milkcheeseis cheese

made

from milk from

which any

portion of the fat hasbeen removed.

4. Creamcheeseischeese

made

from milk

and

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 fat

and

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.

(14)

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 obtained

by

evapo- rating thepurified juice ofasugar-producingplant, or a solutionof sugar, toasolid or semisolid consistencein

which

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 nor

more

thanfive (5) per centofash.

Definitions.

6. Sirupistheproductobtained

by

purifying

and

evaporating thejuice ofa sugar- producingplantwithout removing

any

ofthesugar.

7. Sugar-canesirupisasirup obtained

by

the evaporationof thejuice ofthe sugar caneor

by

the solutionofsugar-caneconcrete.

8.

Sorghum

sirupisasirup obtained

by

the evaporationof

sorghum

juiceor

by

the solutionof

sorghum

concrete.

9. Maplesirupisasirup obtained

by

the evaporationof

maple

sap or

by

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 nor

more

than

two 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 orgrapesugarappearsin

commerce

in

two

forms, anhydrous

and

hydrous. In theformer the sugar iscrystallizedwithout waterof crystalliza- tion; in the latter it is crystallized with water of crystallization.

The

hydrous

varietiesare

commonly known

as70

and

80sugars; 70 sugaris also

known

asbrew-

ers'sugar,

and

80 sugarasclimaxor

acme

sugar.

Standards.

(a) Standard70 sugaror brewers' sugarishydrousstarch sugar containing notless than seventy(70)percentofdextrose

and

not

more

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

not

more

than one

and

one-half (1.5) percentof ash.

(c) Standard anhydrousgrape sugar is anhydrous grapesugar containing not less than ninety-five(95) percentof dextrosewithoutwaterof crystallization

and

not

more

thaneight-tenths(0.8) per centof ash.

The

ashof thesestandard productsconsists almost entirely of chlorids

and

sul- phatesoflime

and

soda.

(15)

11

Definition.

2. Glucose, mixing glucose, or confectioners' glucose is a thick sirupy substance obtained

by

incompletelyhydrolizing starch orastarch-containing substance, decol- orizing

and

evaporating the product. Itisfoundinvarious degreesofconcentration, rangingfromforty-one (41) toforty-five (45)degrees

Baumg.

Standard.

Standardglucose,mixingglucose, or confectioners' glucoseiscolorless glucose,varying indensitybetweenforty-one(41)

and

forty-five (45) degrees

Baume,

at a tempera- ture of one

hundred

(100) degrees F. (37.7 C.). It conforms in density,within these limits, tothe degree

Baum6

it is claimedtoshow,

and

foradensityof forty- one (41)degrees

Baume

contains not

more

than twenty-one(21) per centofwater

and

for a densityof forty-five (45)degrees not

mors

than fourteen(14) per cent.

It contains on abasis of forty-one(41) degrees

Baume

not

more

than one(1) per centof ash, consistingchiefly ofchlorids

and

sulphatesoflime

and

soda.

Definition.

3. Glucosesirupor cornsirupis glucose

unmixed

or

mixed

with sirup or molasses.

Standard.

Standard glucose sirup orcornsirupis glucose sirup or corn sirup containing not

more

thantwenty-five(25)percentof water nor

more

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

portionof

any

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; not

more

thanfive-tenths

aCalculatedfromthetotaloxygenabsorbed by the aqueousextract.

(16)

12

(0.5) per centof ashinsolubleinhydrochloricacid,

and

not

more

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 of

any

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

thansix

and

five-tenths (6.5) per centof total ash, not

more

than five-tenths (0.5) per centof ashinsolubleinhydrochloric acid, not

more

than one

and

five-tenths '(1.5) per cent of starch

by

thediastase method,

and

not

more

thantwenty-eight (28)per centofcrudefiber.

Definitions.

9. Celery seedisthe dried seedof

Apium

graveolens L.

10. Cinnamon is the dried bark of

any

species of thegenus

Cinnamomum,

from

which

the outer layers

may

or

may

nothave been removed.

11. Truecinnamonisthe dried innerbarkof

Cinnamomum

zeylanicumBreyne.

12. Cassiaisthe dried barkofvarious species of

Cinnamomum,

otherthanCinna-

momum

zeylanicum, from

which

the outer layers

may

or

may

nothave been removed.

13. Cassiabuds arethedried

immature

fruitof species of

Cinnamomum.

14.

Ground

cinnamon, orgroundcassia, isa

powder

consisting ofcinnamon, cassia, orcassiabuds, or amixtureofthesespices.

Standard.

Standard cinnamonor cassiais

cinnamon

orcassia containingnot

more

than eight

(8) per centof totalash

and

not

more

than

two

(2) per centofsand.

Definition.

15. Cloves are the dried flower buds of Eugenia caryophyllata Thunb. (Caryo- phyllusaromaticusL.),

which

contain not

more

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,not

more

than five-tenths (0.5) per centof ash insolubleinhydrochloricacid,

and

not

more

thanten (10)per centofcrudefiber.

Definitions.

16. Corianderisthe driedfruitof CoriandrumsativumL.

17.

Cumin

seedisthefruitof

Cuminum cyminum

L.

18. Dill seedisthefruitofPeucedanumgraveolensBenth.

&

Hook.

aCalculatedfromthetotaloxygenabsorbedbythe aqueousextract.

(17)

13

19. FennelisthefruitofFceniculumvulgareGaertn.

20. Gingeris the

washed and

dried,or decorticatedanddried,rhizomeof&ngibcr

officinaleRoscoe.

Standard.

Standardgingerisgroundorwholeginger containing not lessthan forty-two (42) PIT centof starch

by

thediastase

method

nor less than forty-six (46)per cent

by

direct inversion, not

more

than eight(8) per cent of crude fiber,not

more

than eight(8)percentof total ash,not

more

than one(1) per centof lime,

and

not

more

thanthree (3) percentofashinsolubleinhydrochloricacid.

Definition.

21.

Limed

or bleachedgingeris

whole

ginger coatedwithcarbonateof lime.

Standard.

Standardlimedorbleached gingerislimed orbleached ginger containing not

more

thanten (10) percentof ash,not

more

thanfour (4) per centof carbonateof lime,

and

conforminginother respectstostandardginger.

Definition.

22. Horse-radishisthe rootcfCochleariaarmoraciaL.

Standard.

Standardgratedorgroundhorse-radish

may

be

mixed

withvinegar.

Definition.

23.

Mace

isthe driedarillus ofMyristicafragransHouttuyn.

Standard.

Standardmcceis

mace

containingnotlessthan twenty (20) nor

more

thanthirty (30) percentofnonvolatileetherextract,not

more

thanthree (3) per cent of total ash, not

more

thanfive-tenths (0.5) per centofash insoluble in hydrochloric acid,

and

not

more

thanten (10) percentofcrudefiber.

Definitions.

24. Macassaror

Papua

maceisthe driedarillusof Myristica argentea

Warb.

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 a

powder made

from mustard seed,with orwithout the removalofthehulls

and

a portionofthe fixedoil.

Standard.

Standard ground mustardismustardcontaining not

more

than

two and

five-tenths (2.5) per cent of starch

by

the diastase

method and

not

more

than eight(8)per centof totalash.

Definition.

29.

Nutmeg

isthe dried seed of Myristicafragrans Houttuyn,deprivedof itstesta

and

withorwithout athin coatingoflime.

Copper-reducing mattersbydirectinversioncalculatedas starch.

(18)

14

Standard.

Standard nutmegs, ground or unground, are

nutmegs

containing not less than twenty-five(25) per cent of nonvolatile ether extract,not

more

than five (5) per centof total ash, not

more

than five-tenths (0.5)per centofashinsolubleinhydro- chloric acid,

and

not

more

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., or

some

otherlarge-fruitedspecies ofCapsicum.

32. Blackpepperisthe dried

immature

berries ofPipernigrumL.

Standard.

Standardblackpepperis blackpepperfree from

added

peppershells, pepper dust,

and

otherpepper by-products

and

containingnot lessthan six (6) per centof non- volatileetherextract; notlessthan twenty-two(22)per centofstarch

by

thediastase method; notlessthantwenty-eight (28)per centof starch

by

direct inversion, anot

more

than seven (7) per cent of total ash; not

more

than

two

(2) per centof ash insolubleinhydrochloricacid,

and

not

more

thanfifteen (15)per centofcrudefiber.

One hundred

partsof the nonvolatile ether extract containnotless thanthree

and

onequarter (3.25)partsofnitrogen.

Definitions.

33.

Long

pepperisthe driedfruit ofPiperlongumL.

34. Whitepepperis the dried mature berries of PipernigrumL.,from

which

the outercoating, or the outer

and

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 centofstarch

by

direct inversion;^ not

more

thanfour (4) per centof totalash; not

more

thanfive-tenths (0.5) per centof ashinsolublein hydrochloricacid,

and

not

more

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 leaves

and

endsofblooming branchesof

Thymus

vulgarisL.

b. FRUIT EXTRACTS.

(Scheduleinpreparation.)

C. SALAD OILS.

(Scheduleinpreparation.)

aCopper reducing mattersbydirectinversioncalculatedas starch.

(19)

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, three

and

fiftyhundredths(3.50)percentcfcrudefiber

and

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 coatingaresweetchocolate

and

choco- latecoatingcontaininginthe sugar-free

and

fat-freeresidueno higher percentageof eitherash, fiber, or starchthanisfoundinthesugar-free

and

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-free

and

fat-free residue

no

higherpercentageof eitherash, crudefiberor starchthanisfound in thesugar-free

and

fat-free residue ofplain chocolate.

d. FRUIT JUICES FRESH, SWEET,

AND

FERMENTED.

(Inpreparation.)

(20)

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

(21)
(22)

RETURN CIRCULATION DEPARTMENT

TO +> 202 Main Library

(23)

YC

.

BERKELEY

LIBRARIES

(24)

References

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