ftl ,*>'.(*/ Bulletin No. 61. U. S. DEPARTMENT OF AGRICUL TURE, DIVISION or ClIh.MIM'ItY. PURE-FOOD LAWS EUEOPEAK COtTNTBIES AFFK( TIN Receptacles LO Municipal regulations of Vienna II Belgium 11 Edible fats II Butter 12 Cocoa and choc* date 12 ( Ihicory 13 Mustard 13 Fish 14 Sugar 14 Saccharin 14 Flour and bread r> Wine 15 Drill nark 1(> Wine L6 ( Oleomargarine 18 England 18 France is Butter and butter substitutes 18 Wine... I!) Coloring materials L9 Germany 20 Meal 20 Butter and edible Eats 21 ( V >ffee - 22 Saccharin 22 Wine 22 Dteneils, toys, etc 2:; Coloring materials 2:; Hungary 21 Alcoholic beverages 2 1 Page. Ital y 25 Dairy products 25 Cereal products 25 Sugar and confections 25 Beer 26 Vinegar 26 ( '< >ffee, tea, and chocolate 26 Meat and nsh 26 Municipal regulations of Milan 26 Ron mania 27 General provisions 27 Alcoholic beverages 27 Wine 28 I Jeer 29 Vinegar 30 ( Jheese 30 Butter 31 Lard and tallow 31 table oils 31 reals and Hour 31 Coffee, tea, cocoa, and chocolate. 32 Sugar, honey, confections, etc 32 Sausage 33 Tunis 34 Wine 34 Switzerland 34 General provisions 34 Canton of Berne 35 Canton of < rraubunden 35 Meat 35 Butter and butter fats 35 Flour and meal 35 Canned vegetables...*! 35 Honey :;.~> Beer. 35 Wines 35 I'. randy and liqueurs •;,> Vinegar 36 Receptacles 36 Coloring matter 36 Canton of Lucerne 36 Beer 37 Brandy 37 Butter 37 Cocoa and cocoa preparations 3" Vinegar 37 Hone) 38 ffee 38 Flour 38 Cider 38 Wine 38 Sausage 38 Cant. ,n of St. Galls 38 Wine 39 Beer 39 Canton of Zurich 39 PURE-FOOD LAWS OF FOREIGN COUNTRIES AFFECTING AMERICAN EXPORTS. GENERAL SUMMARY. With the exceptions noted below, almost any food product which is in a good state of preservation and is labeled plainly and distinctly, and in such a manner as to give a true idea of its character, may be sold in any country. MEAT PRODUCTS. The new German law prohibits the importation of canned meat, sausage, and macerated meat of all descriptions. Fresh meat may be imported under restrictions. The addition to meat of preservatives and coloring matter is usually prohibited. DAIRY PRODUCTS. The requirements of various countries regarding dairy product- are very similar to those affecting meat. Butter and cheese substitutes arc required to be branded according to carefully prescribed directions, and the amount of butter fat which these substitutes may contain is limited. Belgium requires that oleomargarine shall be sold uncol- ored, while in Holland and Denmark a maximum depth of color is prescribed. WINE AND BEER. Only the fermented juice of the fresh grape, subjected to the usual cellar manipulation, whose Limits are carefully defined in the various countries, may be sold as wine. I f any other saccharine matter or any foreign material be employed, the product must be so designated as to indicate the fact. Prohibition of the use of chemical preservatives and aniline dyes is almost universal, while the employment of all for- eign coloring matter is often prohibited. 'Hie use <>f chemical preservatives and foreign coloring matter with beer i- usually prohibited. CEREAL PRODU< l 9. Almost :ill count lie- require that cereal products shall be prepared from grain that Is free from dirt and fungi, mineral matter, and other impurities. The mixture of the ground product of various cereals, or of cereal flour with pea flour, etc. , is permitted only when properly labeled. 7 SUGAR, GLUCOSE, AND CONFECTIONS. Sugar, glucose, etc., must be commercially pure and must be free from admixture with any foreign substance. Confections may be colored by harmless coloring materials (a list is usually specified), but must be prepared from pure ingredients and must be free from adul- teration of any description. ARTIFICIAL SWEETENING MATERIALS. The sale of foods containing saccharin, sucrol, and similar prepara- tions is prohibited in Belgium, France. Germany, Italy, and Rou- mania. The importation of saccharin except for medicinal use and under prescribed conditions is prohibited by Belgium and Greece. COLORING MATTER. All countries permit the dyeing of confections and similar articles which arc themselves colorless, but are customarily colored artificially. Lists of permissible and of prohibited colors have been adopted by Austria, Belgium, France, Germany, Roumania, and Switzerland. Belgium permits mustard to be colored artificially when properly labeled. Belgium and Holland require that wine to which coloring matter has been added shall be SO marked as to indicate that fact. The addition of injurious coloring matter to wine is prohibited in Denmark, France, and Tunis. CHEMICAL PRESERVATIVES. The sale of foods containing these substances is usually prohibited. Salicylic acid and boric acid have been used so much more commonly than others that legislation is usually directed against them, though boards of health and similar bodies which have discretion in the matter usually extend the prohibitions to benzoic acid and other preserva- tives as they come into use. The sale of foods containing preservatives is prohibited in Austria. France, Hungary, and Roumania. The sale of beverages containing preservatives is prohibited in Belgium, Germany, Tunis, and Switzer- land. The addition of salicylic acid to food is prohibited in Buenos Ayres and France. Holland does not permit the side of beer con- taining salicylic acid, and Spain forbids its addition to wine. Italy permits the addition of 0.2 per cent of boric acid to butter, but forbids the use <>f other presen ath i CON! \mi\ \ti<>\ with METALS. Strict regulations regarding the content of poisonous metals of food receptacles and utensils used in the preparation of foods have been adopted by Austria, Belgium, Prance, Germany, and some of the canton- of >\\ it Zetland. AUSTRIA. COLORING MATERIALS. The use of colors which contain any metal except iron and the use of gamboge, picric acid, and all aniline derivatives for the purpose of coloring food and food products is forbidden. For coloring toys, preparations containing arsenic, antimony, lead, cadmium, copper, cobalt, nickel, mercury (cinnabar excepted), zinc, or gamboge arc prohibited. The use of other metallic colors for coloring toys is permitted, provided the color be coated with a waterproof var- nish. The colors whose use is forbidden with toys may be employed with earthenware, provided they are covered with a glaze which is burned in. The use of poisonous colors, such as arsenic preparations, with arti- ficial flowers and similar substances, is forbidden unless the article be covered over with a waterproof varnish. Wall paper and similar materia] must not be colored with arsenic preparations. The sale of food which has been prepared in vessels coated with poisonous colors, or stored in receptacles so coated, is prohibited. The importation and sale of wines colored with aniline dyes are prohibited. Foods and food products which are themselves white or colorless (con- fections, beverages, etc.). but which are ordinarily artificially colored, may be colored by any of the following substances, provided the articles so colored shall be sold from the factory only in the original packages which are distinctly Labeled with the name of the material employed for coloring the contents of the package, and also with the stered seal or trade mark of tin* manufacturer. The label must also bear a statement from a prescribed official laboratory (Chemischen Hochschulinstitute) that the contents of the package contain no stlb- stances deleterious to health. This statement must bear a later date than the latest decision of the health office regarding the subject and must be renewed at least annually. The list of aniline colors which may be employed under the-e restrictions is as follow-: Fuchsiii — rosaniline hydrochlorate. Acid fuchsin | rubin ) — sodium or calcium salt of rosaniline disulphonic acid. Rocellin — sulpho-oxyazonaphthalin. Bordeaux red— formed by the combinations of teta-napththol disulphonic acid with diazo compounds of zylol and the higher homologuea of benzene. Ponceau red same as Bordeaux red. Eosin- tetrabrom-fluorescein. hrosin -tetraiodo-fluorescein. Phloxin — tetrabrom-dichlor-fluorescein. Alizarin blue ( ',: 1 l.,N< >,. Aniline blue tripheny] rosaniline. r blue tripheny] rosaniline sulphonic acid. • I mlulinc the sulphonic acid compound of azo-diphenyl blue and its derivatives. Acid yellow R the sodium salt of ainido-a/.o benzene sulphonic acid. Trop.colin <)<)<> Sulpho-azo heu/.eiie-ct-naphthol. Methyl violet Malachite green. Naphthol yellow. 10 In addition to the above, only the following colors may be added to food: 1 1 It tie. — Tragacanth . Red. — Cochineal, carmine, kermes, infusion of red poppy. Yellow. — Saffron, safflower, turmeric. Blue. — March violet, blue bottle, indigo, prussian blue, ultramarine, sea blue (form of artificial ultramarine). Grei n. — Spinach juice. Violet. — Cochineal infusion with lime water. Gold. — Pure gold leaf. si/ 1, p. — Pure silver leaf. Wrappers for confections, coffees, and other varieties of food must either be white or prepared from material which is naturally colored. If a wrapper which is artificially colored be employed, a second wrap- per of the character above described must be placed between it and the inclosed product, and no artificially colored wrapper may be used in any case to inclose any but a dry. solid material. The use of wrap- pers containing copper salts is especially prohibited. RECEPTACLES. Food receptacles and utensils intended for the preparation of food must not be either partially or entirely composed of an alloy contain- ing more than L0 parts of lead per loo parts of the alloy. The inside of such receptacles must not be coated with tin which contains lead. Such receptacles must not he soldered with an alloy containing more than L0 per cent of lead. In case of glazed and enameled ware, lead must not be present in such state that it will be dissolved by boiling one-half hour with a 4 per cent solution of acetic acid. The glass or enamel mii-t not be so attached to the vessel that it will scale oil. Metallic pails <>f nursing bottles must not contain more than 1 per cent of lead. Metal foil, which is used as a wrapper for- such prod- ucts as snuff and tobacco, must not contain more than I per cent of lead. Vessels which have been cleaned with the aid of leaden shot must not he used as receptacles for food products. The sale of food products which have been ground with millstones filled with lead or an alloy containing lead is prohibited. Rubber or caoutchouc which contains lead or zinc inu>t not enter into the composition of such articles as nipples of nursery bottles, rubber rings, nipple shields, etc.. or as receptacles for such articles a- i>eci-. wine, vinegar, and preserves, or of vessels which are to he used in the preparation of food product- or a- receptacles for the same. If antimony sulphid enters into the composition of vessels which are used iii connection with food product-, it inu>t lie so prepared that no antimony i- dissolved i>\ a dilute solution of tartaric acid. -Copper ami brass vessels must not be used in the preparation of foods unless 11 the inner side be coated with lead-free tin. All manipulations are prohibited which could by any means bring copper compounds into the composition of food materials. The addition of fluorids to foods is especially prohibited, as is also the addition of salicylic acid to wine. MUNICIPAL REGULATIONS OF VIENNA. Municipal regulations for Vienna prescribe that the term " butter" shall be used only for the exclusive product of pure milk or cream. Fats from all other sources must be designated as margarine butter, lard, or compound lard, according to their character. Margarine butter must be molded in brick-form prints, and the words "Marga- rinebutter" must be marked on every print in distinct characters of such size that the words shall extend the entire length of the print. The wrapper in which each print is sold must also be marked in dis- tinct indelible4 characters with the words "Margarinebutter." Every receptacle containing compound lard must be distinctly printed with the name " Margarineschmalz " or " Kunstfett." The terms "Echte- butter" or "Butterschmalz" are applied only to articles containing fat obtained from pure milk. "Schweinefett" musl he used only to designate pure lard. "Margarinebutter" is applied to all butter substitutes which do not consist exclusively of butter fat. ••Kunst- fett" is u^(h\ to designate compound lard. BELGIUM. EDIBLE FATS. The word "lard" musi be applied only to pure unmixed swine fat. All other edible fats, excepting butter and margarine, must be so marked as to indicate exactly their origin, or with the words. •• mixed fat " (graisse melangee). All receptacles containing other edible fats than lard, butter, and oleomargarine, must he plainly marked as described above, and also with the name of the manufacturer or dealer, or with some registered mark. Lard and other edible fats which contain more than 1 per cenl of water or sail musl be labeled, •■watered*' (aqueux), <>r "salted" (sal*'). The addition of mineral substances, other than salt, and of chemical preservatives and glycerin is forbidden. It is forbidden to sell spoiled or deteriorated edible oik as food. All receptacles containing oils must be branded with the word fc< oil" imme- diately preceded by a word in similar type which will give the true and exact source of the contents of the receptacle; for instance, olive oil. peanut oil. sesame oil. etc. 12 BUTTER. The term " butter " must be used only with reference to fat obtained exclusively from milk or cream with or without the addition of color- ing matter or salt. All butter containing other additions and all butter substitutes must be designated as margarine. Margarine must not contain more than 5 per cent of butter fat and must not be arti- ficially colored. The maximum color permitted in margarine may be decided by the minister of agriculture. These regulations regarding the addition of butter fat to margarine and the height of color of the same are not applied to margarine intended for export from Belgium. The receptacles and packages which contain margarine must be plainly labeled with the word "margarine*' in Letters at least '2 cm high, as well as the name of the manufacturer or dealer. Margarine which is not in packages must be molded in cubical form with the word "margarine" impressed, as well as the name of the manufac- turers or dealers. The sale of rancid butter or butter made from the milk of diseased or improperly fed cows is forbidden. It is also required that margarine shall be fresh and made from the fat of healthy animals. The addition of glycerin to butter and margarine is prohibited. COCOA AND CHOCOLATE. The term "cocoa mass" must be used exclusively for the product of tin- seed of the cocoa tree, whether it be raw or roasted, entire, hulled, or ground, with, or without the addition of foreign substances. Finally, such product may be melted or molded in ingots or tablet form or pulverized. The term cocoa may be applied to the prepared product of the cocoa tree from which a portion of the fat has been removed, provided that the fat content of the product is not Less than 20 per (tut. The term ''alkalized cocoa" may be used to describe the product to which an addition of alkaline carbonate has been made to render it more soluble: but the alkaline carbonate so added must not exceed :'» per ecnl of the total weight of the product. Cocoa which contains more than 3 per cent of alkaline carbonate is considered unwholesome and its -ale is forbidden. The characterization " alkalized " is no< neces- sary if the product i- intended for export from Belgium. Cocoa which is prepared otherwise than by the methods described above must be marked <»n the w rapper with the word "cocoa." followed in the same type by words which will give an exact description of the method used in preparation. The term chocolate is applied to the product made exclusively from hulled cocoa, to which at least 35 per cent of Its weight of cane sugar has been added, with or without the addit ion of spic< Products which contain 35 per cent of hulled cocoa, but at the same time other substances than sugar and spices, can be Bold only when 13 marked on the wrapper in the same type as the word "chocolate" with a word which will give an exact description of the foreign substances present, or when labeled with a name in which the word "chocolate" does not appear. When molded in tablet form, the above description must be impressed or printed in raised characters on every tablet. Any preparation which contains less than 35 per cent of hulled cocoa must not be sold as cocoa bon bons or under any other name in which the word " cocoa" or "chocolate" appears. All bills and shipping- receipts must be designated in the same manner as the preparations described above. All packages of cocoa must be marked with the name of the manufacturer or dealer or with the registered mark. These provisions apply to ordinary chocolate in tablet, block, or pow- dered form, or chocolate croquettes, but not to special preparations containing* chocolate sold by confectioners and bakers. CHICORY. The term ■•chicory" musl be applied exclusively to tin1 product of the chicory root, either in its natural condition or by any appropriate treatment, such a- roasting, powdering, drying, etc. Chicory must not contain more than 15 per cent of water (dried al LOO C.). The ash content of the dried material must not exceed lo per cent when finely powdered, or 8 per cent when coarsely powdered. Chicory must not lose more than half its weight when extracted with boiling- water. Chicory which is put up in packages, with the weight of the contents marked on the package, may have a higher water content than 15 per cent if the weight of substance in the package is corre- spondingly greater than that stated on the label. An addition of fat or saccharine matter not exceeding '2 per cent of the total substance is permitted. Bags and other receptacles in which chicory is shipped or Bold must bear the name of the pucker or dealer, or some registered mark. Ml MAIM). The sale of any substance other than a mixture prepared of ground black and white mustard seed, under the unqualified name of "mustard," i- prohibited. All similar preparations, such as those containing pep- per, estragon, rice, and foreign coloring matter, can be sold only when each package bears in the same type as the word "mustard" the names of all foreign substances present, or the designation "prepared mus- tard," or some designation not containing the word mustard may be employed. In the preparation of mustard the use of vinegar which doe- not comply with the Imw of Januarj :'.. l^'.'i. is prohibited. The use of deteriorated, ile. aye.l. or unwholesome substances in manufac- turing prepared mustard is forbidden. Mustard preparations which do not comply with these requirements and are not intended for use 14 as a condiment must be plainly labeled with a statement of the use for which they are intended. All packages of mustard and mustard preparation- must be marked with the names of the manufacturers or dealers or with a registered label. FISH. Fresh or preserved fish which has been mixed with matters other than spices, condiments, aromatic jellies the principal ingredient of which is gelatin or gelose, must not be sold unless a plain label shall indicate the nature of the foreign substance used. Canned-fish prod- ucts must have a Label showing the kind of fish, and also, if necessary, the kind of oil. etc. used. Fish, shellfish, etc.. caught with Indian berry (( '(><■<■, il , is indicus) or other poisonous substances and those mixed with antiseptics are declared injurious. No substances injurious to health are allowed to be used. Receptacles containing fish must bear the name and address or the registered mark of the seller. It i< further forbidden to sell or keep in the same premises with food products fish not intended for alimentary purposes unless these are clearly marked "Not eatable," or the like. SUGAR. It is provided that the word "sugar" and similar terms shall refer only to the product obtained from the juice of sugar cane, sugar beet, and similar plants. All other products, such as dextrose, which are used for sweetening purposes must he properly Labeled. Mixtures of cane sugar with <>t her materials, such as dextrose, can be sold only when so Labeled as to inform the purchaser of the character of the goods. White sugar must not contain more than <>.:.> per cent of mineral sub- stances, raw sugar not more than 2.5 per cent of mineral substances, a ii< I glucose not more than 0.8 per cent of mineral substances. Glucose must not contain more than 0. 05. grams of free acids (calculated to sul- phuric acid) pei- loo grams of dry matter, nor appreciable quantities of oxalates, oxalic acid, arsenic compounds, lead. /inc. or barium. Sugar must not he deteriorated in any manner for instance, coated with mold. The addition of preservatives and the presence of fungi- cide- are forbidden. Bags, barrels, and other receptacles must be plainly marked with the name of the manufacturer or dealer. - \< < II \KIV The importation, manufacture, shipping, and selling of saccharin and other products, which are formed synthetically and possess a sweet taste similar to that of sugar hut have no outritive value, are pro- hibited. 'The use of saccharin and similar products in the preparation of foods and the sale of foods containing them are also prohibited. 15 FLOUR AND BREAD. The words " flour" and "bread "must be used exclusively to denote wheat products. For designating the product of any other cereal it is necessary to emplo}r also the name of that cereal, for instance, " rye flour," ' ' rye bread," etc. Mixtures of rye flour with other cereals must be designated by the word ' w meteil. " Flour must be manufactured from grain which is sound and in good condition and which has been thor- oughly cleaned. The sale of flour which is adulterated with mineral matter is prohibited. The word "tapioca" must be used exclusively to refer to food products derived from the cassava root. WINE. In the application of these regulations one understands — (1) By wine, the product of alcoholic fermentation of the juice or must of the fresh grape. (2) By sweet wines or liqueurs orcordials ("via de liqueur" or "vin de dessert"), the product of alcoholic fermentation, whether it be of the juice or must of the grape, more or less dried, or concentrated by evaporation, containing usually about 14 to L8 per cent of alcohol and an excess of natural grape sugar*. (3) By sparkling wines (vin mousseux), the product of the fermentation of the juice or must of the fresh raisin surcharged with pure carbonic acid. (4) By wine of the second vat, wine made from the residuum of grapes (piquette), wine from the lees or dregs, wine from the dried grape, sparkling wine from the dried grape, eider, Bparkling cider, hydromel, etc., the vinous beverages which present an analogy with wines and which are the product of the fermentation of the juice or musl extract of the dregs or Lees of the fresh or dried grape, of the juice of the apple, of honey, etc., with or without the addition of sugar, alcohol', or pure carbonic acid. It is forbidden to sell or expose for sale, to hold, or transport for sale or for delivery as wine, any wine to which foreign substances have been added. This prohibition does not apply to the following: (1) The addition (,f clarifying agents acting mechanically (albumin, gelatin). (2) The addition of ordinary salt on condition that the content of chlorids, cal- culated as sodium chlorid, does not exceed 2 grams per liter. (3) The addition of gypsum on the condition that the content of sulphates, cal- culated a- potassium sulphate, does not exceed L' grains per liter. (4) Th<- presence of sulphurous acid, because of sulphuring the casks, <>n condition that the wine shall not contain more than 2 milligrams of free sulphurous acid nor more than 20 milligrams of total sulphurous acid per 100 i-r. (5) The addition of pure sugar or alcohol, provided thai the receptacles in which the wine is placed shall hear in a conspicuous place and in plain characters, a> large and as conspicuous as any otherletters used For other inscriptions, the word "sugared " or "alcoholized" ("sucr6" or "alcoolis6"), as the case may be, and that this statement be reproduced on the Invoice, the hill of lading, or the booking-office ticket. \\ inc. as well a- t he \ inous beverages having mm analog) t<> \\ inc. to which have been added foreign substances, with the exception of those enumerated above, can not he kept for sale, exposed lor sale, 16 for delivery or retail, except in receptacles bearing in a prominent place and in legible characters, as large and as conspicuous as those employed for any other inscription, an indication of the materials introduced in their preparation, for example, " watered wine." "colored wine." "aromatized wine." "dried grape wine." "cherry wine." or an inscription sufficiently clear to make known their origin, Buch as "piquette," "cider." "hydromel." This statement need not include the names of the vineyards of true and natural wines. These should be found in the invoices and the hills of lading- or booking-office ticket-. Wines, liqueurs (vins de liqueurs), sparkling wines, and vinous beverages to which the following substances have been added are declared injurious: Ethers, or essentia] oils (oil of wine); Bitter almond, cherry, laurel; Alkaloids; Compounds of arsenic, lead, zinc, aluminum, barium, strontium, calcium, mag- nesium, alkalies; Mineral acids, free or combined oxalic acid; Salicylic acid or other antiseptics (with the exception made in favor of sul- phurous acid in the amount specified) ; ( rlycerinj Sugars, cask sugars, or impure alcohol, the sale of which is forbidden for edible purposes by the rules relative to those commodities; alcohols other than ethyl alcohol; Sulphates, in greater quantity than indicated above, or of more than twice that quantity in the case of liqueurs I vins de liqueurs). It is forbidden to add to wine or liqueurs (\ in de liqueur), to spark- ling wines, or vinous beverages, any of the substances mentioned above, or any other substance injurious or dangerous to the health. All casks in which wine, liqueurs, and vinous beverages will he exposed for sale or delivered must hear the name of the linn, as well as the address, or at least the registered mark of the maker or seller. DENMARK. WINK. 'Idie following additions to wine are prohibited: Alum, or other Boluble aluminum salts; barium compounds; strontium compounds; magnesium compounds; boric acid; Balicy lie acid; spirits containing fusel oil; crude (nol technically pure) glucose; serines; injurious coloring material; glycerin; sac- charin; flavoring materials, such as ethereal oils, essences, etc. ; gums, and other organic and inorganic materials intended to increase the extract content. The following additions are permitted without declaration: The use of common clarifying agents, Buch as albumin, gelatin, isinglass, Spanish earth, and other common substances; the neutralization of excessive acid with pre cipitated calcium carbonate; the customary sulphuring of casks; the pasteurization of wine; the blending of wines (in blending onl) dry wine- may be mixed with dry w in' 17 Dry wines must not contain more than 0.2 gram of sulphuric acid (calculated to potassium sulphate) per 100 cc. The addition of foreign coloring matter is prohibited unless the same is declared on the label. The addition to dry wines of saccharine matter either in a solid state or in solution is permitted if the same is stated on the label. The same is true of the addition of water. These provisions do not apply to red wines which are rich in extract and coloring matter and hence in their natural state not suitable for consumption, provided that after treatment such wines shall not contain less than 2 grams of sugar-free extract per 100 cc, and that no sugar other than the ordinary grape sugar shall be found in the extract. Wines which shall receive an addition of water and which fulfill the required conditions of percent- age of extract, etc. may be blended with other wines of normal composition without regard to the extract content of the blend so pro- duced. The addition of alcohol to dry wine must be indicated on the label; this, however, does not apply to the alcohol necessary for ordi- nary cellar manipulation. The alcohol so employed must be fully refined and of not less than {X).-i:> per cent by volume, and the amount added must not exceed 2.5 liters for 240 liters of wine. In the case of wine- which arc not fully fermented and whose sugar content is such as to make it doubtful whether they should be classified as dry or a- sweet wines, the addition of alcohol of not less than 93.25 per cent per vol- ume in such quantity that the alcohol content of the product shall not exceed IT per cent per volume i- permitted. Poii wine, sherry, madeira, and Liqueurs from foreign lands must conform to the custom- ary composition of these wines in the country where they are produced. These wines may be manufactured from dried grapes under the condi- tion that the alcohol content shall not exceed 25 per cent pel- volume, and the sugar-free extract shall not be less than '1 grams per loo ee. On the other hand, the addition to these wines of sugar or other material which is not the product of the grapes, without indicating the same on the Label, i- prohibited. Wines of this class which are too low in alcohol may he fortified with alcohol of not Less than :•:;.•_>;> per cent b\ \ohiine. The alcohol content of the product must not exceed 25 percent by volume. Dessert wines must he the customary product of the region of their production with the exception that they max receh e the ordinary cellar manipulation. The term ••champagne" maybe applied <»nl\ to wines fermented underpressure. Carbonated wines max be sold if properly designated. Cognacs, rum, and arak must not receive the addition of alum or other soluble aluminum salts, barium compounds, strontium com pounds, magnesium compounds, boric acid, salicylic acid, alcohol containing fusel oil, crude glucose, kermes, or other unwholesome materials. L3864— No. <'>l 01 2 18 OLEOMARGARINE. This product must be branded and put up in prints in a prescribed manner; it must not contain more than 50 per cent butter fat, and the shade of color permissible is tixed. ENGLAND. All adulterated or impoverished articles of food must be in packages conspicuously marked with the true description of the content- of the package. The addition to foods of coloring materials and preservatives which are harmless in the quantity employed is permitted. It is required that margarine, oiled cheese, etc.. be conspicuously marked on the top and sides of each package with the words "margarine" or ••margarine cheese," as the case may require. Mar- garine must not contain more than 10 per cent of butter fat. Adul- terated or impoverished butter, other than margarine, must be in packages so marked as to indicate the exact nature of the contents of the package Every can of condensed, skimmed milk must have a label clearly visible to the purchaser, on which the words "machine-skimmed milk" or ••skimmed milk," as the case may require, are printed in large, legible type. FRANCE. The law of February '2. L899, regulates the commerce in fertilizers, butter, and wines especially; it also applies to all articles of merchan- dise of whatever nature. Misrepresentation concerning the nature, quality, or quantity of articles covered by this law i> prohibited, Cans and similar receptacles containing food must not be coated with an alloy containing more than 0.5 per cent of leador<».<»I per cent of arsenic, and must not he soldered with an alloy containing more than LO per cent of lead or 0-01 per cent of arsenic. Only lead-free tin foil may he us^d as wrappers for food materials. BUTTEB \M> i-i in i: 81 BSTTT1 TBS. The term butter shall be applied only to products made exclusively from milk or cream , All other fat materials having the appearance of butter must be sold as margarine, and musl not contain more than lo pei* cent of butter fat. The receptacle containing oleomargine must he indelibly branded with the word "margarine" or "oleomargarine." The constituents of the contents of the receptacle and the percentage of each constituent present must be given <>n all hills rendered for such goods. In wholesale trade, the aame and address of the manufacturer must i><- given on the receptacle containing margarine. If sold at let ail. margarine must be in cubical prints with the word " margarine" 19 or "oleomargarine" impressed on one side of the print. Each print must also be inclosed in a wrapper on which the word "margarine" or "oleomargarine " is indelibhT printed. Every bill, letter, and pack- age in any way relating to the sale or transportation of margarine must be distinctly marked with the word "margarine "or "oleomargarine." WINE. The addition of sulphuric acid, nitric acid, hydrochloric acid, sali- cylic acid, boric acid, and analogous substances, as well as the addi- tion of coloring matter, is prohibited. Wine must not contain more than 0.1 gram of sodium chlorid per 100 cc, or more than 0.2 grams of potassium sulphate. Wine is denned as the fermented juice of the grape treated in no way except by the ordinary cellar manipulation, including the addition of sufficient water to the must to reduce its sugar content to 29 grams per 100 cc, or the dilution of sufficient pure alcohol to give a normal composition to very low wine. The addition of both alcohol and water to the same must or wine is not permitted under any circumstances. The product of the fermentation of the lees, with or without the addition of sugar, and mixtures of the same with wine, can be sold only as "Vin de marc" or "Vin de sucre," and receptacles in which the same is sold must be conspicuously labeled with an orange-colored label containing the appropriate name. The product of the fermentation of dried raisins, and mixtures of the same with wine, can be sold only as ** Yin de raisins sec," and must bear in a conspicuous place a label of green paper marked with its cor- rect name. COLORING MATERIALS. Foods and food products must not be colored with any mineral sub- stance, except that prussian blue, ultramarine, chalk, and ochre may be used with confections or similar products. Confections and other products must not be inclosed in wrappers which are colored with the prohibited substances. All confections inclosed in package- must bear the name and address of the manufacturer or dealer. The use of Litharge, lead acetate, and similar compounds for clarifying saccharine products and fermented beverages is forbidden. The use of the follow ing coloring materials with fo«>d- i- prohibited: Mia, ml colors: Compounds "i copper, lead, arsenic, ami mercury, ami barium chromate. Organic colon: Gamboge; aniline derivatives, such as fuchsin, Lyon blue, flavanilin, methylene blue; |>htalciiis ami their derivatives, Buch a- eosine, erythrosin; niton com- pounds, such as na|>litli
w and Victoria yellow ; diazo compounds, such
as tropeolins ami Kylidine red.
20
As exceptions to the above genera] regulations, however, the follow-
ing compounds may be employed in coloring confections, pastry, and
Liqueurs, which are ordinarily white or colorless:
S olors:
Eoeine (tetra brom-fluorescen).
Erythrosin (methyl ami ethyl derivatives of eosine.
Bengal rose, phloxin (iodin and bromin derivatives of flnorescen).
Bordeaux red and Ponceau red I resulting from the action of the Bulpho-derivatives
of naphthol on the diaz xyl<
A.cid fuchsin | without arsenic and prepared by the Coupier method).
Yellow colors:
Acid yellow (derivatives of Bulphonates of naphthol).
Blue colors:
Lyon blue, light blue, Coupier blue, etc, (derivatives of triphenil rosanilin or of
diphenylamin i.
< in < a colors:
Mixtures of blue and yellow named above.
Malachite green.
Violet colors:
Paris violet or methylanilin violet.
GERMANY.
MK AT.
A now law regulating the preparation, importation, and sale of meat
and meat products was passed by the Bundesratfa and the Reichstag in
June L9, L900, to take effecl in April, 1901. Regulations for its
enforcemenl have not yet been promulgated. The importation, except
in "free ports," of moat in hermetically sealed cans and similar recep-
tacles, and of sausage and macerated meat of all descriptions, is
unequivocally prohibited.
h i- provided that fresh meat must ho imported in the entire body
or in hal\ es. The meal musl he so dressed that the breast, diaphragm,
lungs, heart, and kidneys, ami. in the case of cow-, also the udder,
retain their natural position in connection with the body.
Prepared and preserved moat can he imported only when the method
of preparation or preservation to which it ha- been subjected is such
a- »o add to or produce in the moat no injurious substances.
The above requirements do not apply to corned beef, ham, bacon, or
casings provided that the coined beef is not imported in piecesweigh
ing less than 1 kilograms (8.8 pound-). Moat which ha- been pre-
served by processes which will enable it to retain all of the characteristics
of fresh meal (refrigeration) is subjected to the restrictions applied to
fresh meat.
The foregoing regulations are to remain in force until December31,
. or until other regulations are provided.
Borse flo-h can be imported only when so designated in the German
language that it- true nature will be understood by tin- purchaser,
21
In Prussia a regulation is in force relating to the amount of flour
that may be added to the several varieties of sausage. ' ' Fleiseh wurst "
shall receive at the most 4 per cent. " Blutwurst " and "Leberwurst"
selling for not more than 0.70 marks per half kilogram shall not con-
tain more than 5 per cent of flour. uPlockwurst.,, " Cervelatwurst,"
" Salami wurst," "Bratwurst," " Mettwurst," " Blutwurst" and
"Leberwurst" which sell for more than 0.70 marks per half kilogram
must not receive the addition of flour. Sausages which are treated
with flour must be so marked as to indicate that fact (" Wurst mit
Mehlzusats").
BUTTER AND EDIBLE FATS.
All packages of butter substitutes, filled cheese, and compound lards
must be branded "Margarine," " Margarinekase," and " Kunstspeise-
fett," respectively. Each package must also be marked in a conspicu-
ous place with a red stripe at least 2 cm wide for packages 35 cm high
or less and 5 cm wide for higher packages. The same articles, when
sold at retail, must be in wrappers marked "Margarine," etc., and
also with the name of the dealer. All prints must be cubical in form
and stamped ''Margarine," etc., in sunken letters.
To facilitate the examination of samples, the Bundesrath has decided
that all fats used in the preparation of butterine shall receive an addi-
tion of 10 per cent of their weight of sesame oil, and all fats used in
the preparation of filled cheese shall receive an addition of 5 per cent
of their weight of sesame oil. The sesame oil employed must be such
that when a mixture of 0.5 part of sesame oil with 99.5 parts peanut
or cotton-seed oil be shaken with an equal volume of hydrochloric acid
(specific gra\ ity L.19) and a few drops of a 2 percent alcoholic solution
of furfurol a marked red color is imparted to the acid layer.
Patterns <>f labels to he employed with butter substitute-, etc.. have
been adopted by the Iiundesrath thus: The space within the line inclos-
ing the label must not he more than 7 times as long as high, and must
not he less than 30 nor more than 50 cm high, except that with round
or oval packages whose greatest diameter does not exceed ir> cm the
space may be decreased to 15 cm. Directly a hove this label a red -trip
at least '1 cm wide on packages up to 35 cm high, and at least 5 cm
wide on higher ones, must extend around the package, hut shall not
interfere with the mark " Margarine," etc. The name of the manu-
facturer and the brand must he near the word " Margarine," hut must
not be in contact with it nor with the encircling line or w^\ hand. The
designation, name of manufacturer, and brand must either be burned
in or painted on white or bright yellow ground in black letter-, and must
be on two opposite sides of package and also on the top. if there he a
top. and on both ends of casks. In prints, the pattern described above
must he followed, hut the limitation of size is removed, and the word
22
"Margarine" may be divided in two and the word " Margarinekfise"
in three portions connected by hyphens.
In Prussia the terms "Smalz," " Bratensmalz," "raffinirtes Smalz,"
etc.. can be applied only to pure lard. Mixtures containing other fats
or oils must be called by such name as "Speisefett"
COFFEE.
Coffee substitutes must be inclosed in packages which bear a label
stating the chief ingredients in combination with the word "'Kaffee."
The name of the manufacturer must also be stated on the package.
Mixtures of coffee and coffee substitutes can be sold only in packages
which arc plainly marked so as to give the purchaser a true idea of
the nature of the contents, for instance. "Coffee and coffee -substitute
mixture" (Kaffee-surrogat-mischung). The name and location of the
manufacturer must also be stated on the package, as well as the mate-
rials from which the product is prepared.
It is forbidden to manufacture, sell, or hold for sale machines for
the preparation of artificial coffee beans.
SACCHARIN.
The manufacture and sale of foods and beverages containing artificial
sweetening material (saccharin, dulcin, etc.), are prohibited.
WINE.
The law prohibits the addition .to wine, wine-like, or wine-containing
beverages of soluble aluminum salts, barium compounds, boric acid.
glycerin, kermes, magnesium compounds, salicylic acid, impure
alcohol, glucose (not commercially pure), strontium compounds,
and aniline (\\i>>: or the addition of more than 0.2 gram per l<»it <•<•.
of potaSSUm Sulphate, except in dessert wines (southern sweet wines)
of foreign origin. The use of "sugar water" and "pressed" grapes;
of sugar and wine yeast; of raisins, currants, and other sweetening
material- than cane sugar or dextrose; of acids and tlavors; of gums
and other substances which influence the extract, excepl as hereafter
provided, is prohibited unless the goods are so labeled as to indicate
such additions. Raisins may be added to dessert wines (southern
-wi.t wine-). The addition of saccharin is forbidden for all wines and
similar beverages. More liberty is given in sparkling wines.
The following addition- are permitted:
Alcohol, not over I percent by volume; small amount of clarifying
agents (albumen, gelatin, isinglass, etc., sodium chlorid, carbon dioxid,
and sulphur dioxid); the blending of wine-: neutralization with pure
precipitated calcium carbonate; addition of SUCb amounts of technic-
ally pure sucrose, invert sugar, and dextrose as will not bring the
23
ratio of ash to extract below that of unsugared wines of the vicinity.
The extract content must not be below 1.5 grams per 100 cc; the
extract content less total acids must not be below 1 gram per 100 cc;
the extract content less fixed acids must not be below 1.1 grams per
100 cc. The ash must not be below 0.11 gram per 100 cc.
UTENSILS, TOYS, ETC.
Cooking utensils and receptacles for foods and vessels used for prep-
aration of beverages and fruit juices must not contain over 10 per cent
of lead in any part. The inside must not be coated with an alloy which
contains over 1 per cent lead, and solder exposed to contents must not
contain over 10 per cent of lead (except Bolder with lead-free Britannia
metal). Enamels and glazes must not yield lead on boiling one-half
hour with a 1 per cent solution of acetic acid. Alloys containing over
1 per cent of lead must not be used in siphons for carbonated bever-
ages or for metal parts of nursing bottles. Rubber containing lead
or zinc must not be used for mouthpieces, nursing bottles, nipple
shields, etc. Rubber containing lead must not be used for drinking
cups or toys (except large balls), or for tubes for beer, wine, or vine-
gar. Containers must not be cleaned with shot. Snuff, chewing
tobacco, and cheese must not tie wrapped in foil containing over 1 per
cent lead. Cans must not contain over 1 per cent lead on the inside or
have exposed solder containing oxer L0 per cent of lead.
COLORING MATERIALS.
The following are provisions relating to the addition of coloring
matter to foods, beverages, toys, cosmetics, and vessels, wrappers,
and covers for food-:
The addition of the following to articles of food and drink an1 pro-
hibited: Colors which contain antimony, arsenic, barium, lead, cad-
mium, chromium, copper, mercury, uranium, zinc. tin. gamb<
corallin, and picric acid.
Vessels, wrappers, or covers dyed with the above-mentioned colors
must not be used for holding or protecting articles of food or drink.
This regulation does not apply to the use of the following: Barium
sulphate (heavy -par. permanent white), barium colors \'vn^ from ba-
rium carbonate, chronic green, copper, /.inc. tin. and their alloys, w hen
applied as metallic colors, cinnabar, tin oxid, tin sulphid in the form
of gold-bronze ( " musivgold") all vitrified colors in glass, glazes or
enamels, and colors on the outside of water tight vessels.
In the manufacture of toys (including picture cards, picture books,
and water color-, flowerpot covers, and artificial Christmas trees) the
materials mentioned above a- forbidden are not to be used. This
regulation does not apply to the articles enumerated above a- excep-
tions, nor to antinionx sulphid and cadmium sulphid applied a^ color in
24
gum; lead oxid in varnish: white lead as a component of the so-called
molded wax. if the same does nut amount to more than L part in 100;
lead chromate by itself or in association with lead sulphate, in oil or
lacquer, covered by lacquer or varnish; zinc colors insoluble in water,
in rubber toys, if used in the coloring of the rubber, or as lacquer or
oil color applied with lacquer or varnish, and all vitrified colors applied
with enamel.
HUNGARY.
ALCOHOLIC BEVERAGES.
The addition to alcoholic beverages of strong commercial essences
with a sharp odor, especially of sharp spices and vegetable materials,
such as pepper, paprika, sea onions, etc. of narcotic substances, fusel
oil. or any other substance that will increase it- -liar}) of narcotic taste.
is prohibited. This prohibition dot's not extend to medicinal and
dietetic alcoholic preparations.
The manufacture and sale of adulterated wine is prohibited. All
wine- are considered adulterated which are not exclusively made from
grape must, with such additions as are necessary in ordinary cellar
manipulation. It i- also prohibited to misrepresent the location in
which a wine was made or the variety of grapes used in its manufacture.
The must may receive additions of refined sugar, grape sugar, or
fruit sugar, as well as dried berries and dried raisins. In the Toquay
wine region these additions are not permitted, but since it is fraudu-
lent to designate wines falsely as to tin1 place of manufacture or t ho
variety of grape used, this prohibition does not affect wines from for-
eign countries.
The addition of refined alcohol and pure cognac is also permitted,
and the must may be treated with arsenic-free sulphur and the scum
removed by skimming. The excessive acidity may be neutralized with
calcium carbonate or potassium carbonate. In no case, however, is
any addition permitted which will change the composition to an appre-
ciable extent or cause its ingredients to vary from the required pro-
portions. The wines in cellar manipulation may receive an addition
of refined alcohol or cognac, or the usual harmless clarifying' agents.
The acidity may be regulated, in the case of excessive acidity, b\ the
addition of calcium carbonate or potassium carbonate, or the acid may
be increased by the addition of cream of tartar, tartaric acid, or malic
aeid.
Wine may also be sulphured with arsenic-free sulphur and receive
the proper manipulation for it- preservation, providing that no injuri-
ous substance be added. In the manufacture of sweel wines refined
Bugar, saccharine material, caramel, dried raisins, and the required
amount of yeast may be added for the after fermentation. In no case
may anything be added in such quantities that the required propor-
25
tions of the various ingredients of the wine shall be altered. The
addition to must or wine of material not specified, or especially of
saccharin, glycerin, salicylic acid, flavoring extracts, ethereal oils, or
other liquids, and of all vegetable, mineral, and aniline colors, with the
exception of safnower, is expressly prohibited.
Carbonated wines can be sold only under the proper designation.
The lees may be used in the manufacture of " Tresterwein " when they
are extracted with sugar water for fermentation, and for " Nachwein"
when extracted with water and refined alcohol or cognac.
ITALY.
DAIRY PRODUCTS.
The term "butter" must be used only to designate fatty material
obtained from milk and cream by mechanical operations. The sale of
abnormal or rancid butter or butter manufactured from the milk of
diseased or improperly fed cows is prohibited. Butter must contain
no injurious coloring matter, and must contain no added substances,
such as foreign fats, flour, sirups, chalk, plaster, or soluble glass.
No chemical preservatives may be added other than common salt and
borax, and the latter must not be present in greater quantity than
Q.2 per cent. The fat content of butter must not be less than 82
per cent. All edible fats which are to lie used as butter substitutes,
and all hut ter adulterated with foreign fat. must he sold under some
su