LIBRARY OF THE UNIVERSITY OF ILLINOIS DAIRY AND FOOD LAWS OP THU STATE OF MISSOURI JUNE, 1907. Compiled by R. M. WASHBURN, Commissioner Columbia, Mo. THE HUGH STEPHENS PRINTING COMPANY. JEFFERSON CITY. MO. Digitized by the Internet Archive in 2017 with funding from University of Illinois Urbana-Champaign Alternates https://archive.org/details/dairyfoodlawsofs00miss_0 17J*13 Ho.h'st, LIBRARY OF THE UNIVERSITY OF iLIJNOIS DAIRY AND FOOD LAWS. LS. B. 47.] CRIMES AND PUNISHMENTS: Adulteration of Foods and Drugs. AN ACT to prohibit the manufacture and sale of foods, drugs, medicines, beverages and liquors, as defined in this act, which are adulterated or misbranded within the meaning of this act; and prescribing penalties for violations thereof. SECTION SECTION 1. Prohibiting sale of adulterated foods 8. Statement of ingredients on label. 9. False label deemed misbrand. 10. Removing or altering label. 11. Sample for analysis, when furnished. 12. Dealer, not to be prosecuted, when. 13. Act, how construed. 14. Penalty. 15. Repealing other acts. or drugs. 2. Term “drug” defined. 3. When drug deemed adulterated. 4. When food deemed adulterated. 5. Term “misbranded” defined. 6. When drug deemed misbranded. 7. When food deemed misbranded. Be it enacted by the General Assembly of the State of Missouri , as follows Section 1. No person or persons, firm or association of per¬ sons, company or corporation shall, within this state, manufacture, Lj produce, sell, offer or expose for sale, or have in his, their or its possession, with intent to sell, any article of food or drug which is adulterated or misbranded within the meaning of this act, or cause or procure the same to be done by others. Sec. 2. The term “drug,” as used in this act, shall include all medicines and preparations recognized in the United States Phar¬ macopoeia or National Formulary for internal or external use, and any substance or mixture of substances intended to be used for the cure, mitigation or prevention of disease in man or animals. The term “food,” as used in this act, shall include all articles used for food, drink, confectionery or condiment by man or animal, whether simple, mixed or compound. Sec. 3. A drug shall be deemed to be adulterated within the neaning of this act: 1. If, when sold under or by a name recog- 37185 4 nized in the latest revised edition of the United States Phar¬ macopoeia or National Formulary, it differs from the standard of strength, quality or purity prescribed therein. 2. If its strength, quality or purity fall below the professed standard under which it is sold: Provided, that no drug defined in the United States Phar¬ macopoeia or National Formulary shall be deemed to be adulterated under this provision if the standard of strength, quality or purity be plainly stated upon the bottle, box or other container thereof, although the standard may differ from that determined by the test laid down in the United States Pharmacopceia or National Formulary. Sec. 4. Food shall be deemed to be adulterated: 1. If any substance or substances have been mixed with it so as to lower or depreciate or injuriously affect its strength, quality or purity. 2. If any substance or substances have been substituted wholly or in part for the article. 3. If any valuable or necessary constituent or ingredient has been wholly or in part abstracted from it. 4. If it is mixed, colored, coated, polished, powdered or stained in a manner whereby damage or inferiority is concealed; or if, by any means, it is made to appear to be better or of greater value than it really is. 5. If it contain any added substance which is poison¬ ous or injurious to health: Provided, that when in the preparation of food products for shipment they are preserved by any external application, applied in such a manner that the preservative is neces¬ sarily removed mechanically or by maceration in water or other¬ wise, and directions for the removal of said preservative shall be printed on the covering of the package, the provisions of this act shall be construed as applying only when said products are ready for consumption. 6. If it consist wholly, or in part, of a deceased, filthy, decomposed, putrid, infected, tainted or rotten animal or vegetable substance, or any part or portion of an animal diseased or otherwise unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or of an animal that has died otherwise than by slaughter, and in case of meats, oysters or fish, sold or offered for sale in the fresh state, if such meats, oysters or fish shall have been inoculated, dusted, powdered, sprayed, rubbed, annointed, washed, sprinkled, fumigated, or in any other manner treated with any of the substances declared deleterious or dangerous by this act, or any antiseptic or chemical preservative or dye stuff whatsoever, whose use and apparent purpose is to mask decomposition, or to give to the meat, oysters or fish a false appearance of freshness or quality. And in the case of dairy pro- 5 ducts, if any such product be drawn or produced from cows fed on unhealthy or unwholesome food, or on waste, slops, refuse, leavings or residue of any nature or kind from distilleries, breweries or vinegar factories, or on food in a state of putrefaction, or from cows diseased in any way. 7. If it contains methyl or wood alcohol in any of its forms. 8. If it be an imitation or sold as or for another article. 9. If, in the case of confectionery, it con¬ tains terra alba, barytes, arsenic, talc, chrome yellow or other min¬ eral substances, a poisonous color or flavor, or other ingredients deleterious or detrimental to health, or vinous, malt or spirituous liquor or narcotic drug; or 10. If it does not conform to the stand¬ ard of strength, quality and purity now or hereafter to be estab¬ lished by the United States department of agriculture. Sec. 5. The term “misbranded,” as used in this act, shall ap¬ ply to all drugs and articles of food, or articles which enter into the composition of drugs or food, the package or label of which shall bear any statement, design or device regarding such article or the ingredients or substances contained therein which shall be false or misleading in any particular, and to any food or drug product which is falsely branded as to state, territory or country, in which it is made, manufactured, produced or grown, or as to the person, firm or corporation by whom it is made, manufactured, produced or grown. Sec. 6 . In the case of drugs an article shall also be deemed to be misbranded: 1. If it be an imitation of, or offered for sale under the name of, another article. 2. If the contents of the package, as originally put up, shall have been removed in whole, or in part, and other contents shall have been placed in such package. 3. If the package fail to bear a statement on the label of the quantity or proportion of any alcohol, morphine, opium heroin, cocaine, eucaine (alpha or beta), chloroform, cannabis indica, chloral hydrate, acetanilid, or any derivative or prepara¬ tion of any such substance contained therein: Provided, that sub¬ division 3 of this section shall not apply to any drug prepared or sold on the prescription of a duly licensed physician, or prepared by a duly licensed pharmacist for immediate sale upon an order therefor. Sec. 7. In the case of food, as herein defined, an article shall also be deemed to be misbranded: 1. If it is an imitation of, or is offered for sale under the distinctive name of another article. 2. If it be labeled or branded, tagged, stenciled or marked so as to deceive the purchaser, or purport to be a foreign product when 6 not so. 3. If the contents of the package, as originally put up, shall have been removed in whole, or in part, and other contents shall have been placed in such package. 4. If it fail to bear a statement on the label of the quantity or proportion of any morphine, opium, heroin, cocaine, eucaine (alpha or beta), chloro¬ form, cannabis indica, chloral hydrate, acetanilid, or any deriv¬ ative or preparation of any such substances contained therein. 5. If, in package form, and the contents are stated in terms of weight and measure, they are not plainly and correctly stated on the out¬ side of the package. 6. If the package containing it, or its label, shall bear any statement, design or device regarding the ingredi¬ ents or the substances contained therein, which statement, device or design shall be false or misleading in any particular: Provided, that an article of food which does not contain any added poisonous or deleterious ingredients shall not be deemed misbranded in the following cases, viz.: (1) In the case of mixtures or compounds which may now, or from time to time hereafter, be known as articles of food under their own distinctive names and not an im¬ itation of or offered for sale under the distinctive name of another article, if the name be accompanied on the same label or brand with a statement of the factory or place where said article has been manufactured or produced; (2) in the case of articles labeled, branded, stenciled or tagged so as to plainly indicate that they are mixtures, compounds, imitations or blends, and the word ‘‘mixture “compound,” “imitation,” or “blend,” as the case may be, is plainly stated on the package or container in which they are offered for sale: Provided, that the term “blend” as used herein shall be construed to be a mixture of like substances; not excluding harm¬ less coloring and flavoring ingredients used for the purpose of coloring and flavoring only, and, provided further, that nothing in this act shall be construed as requiring or compelling manufact¬ urers of proprietary foods, which contain no unwholesome ingred¬ ient, or substance added to increase the bulk or weight of the fin¬ ished product, to disclose their trade formulas, except in so far as the provisions of this act may require, to secure freedom from adulteration or misbranding. Sec. 8. If a statement of any of the ingredients of an article of food or drink, or of an article entering into food or drink, is required by law to be stated upon the label or package of such article, or is stated upon the label of such article, whether required by law or not, such statement and the name and address of the manufacturer or vendor of the article shall be distinctly and con- gte;........ 7 spicuously printed on the label or package in straight parallel lines of plain, uncondensed legible type, well spaced, on a plain ground. The statement of ingredients shall be clearly separated from and not interspaced or confused with other matter, shall specify each and every ingredient by its ordinary name and shall be in the English language. The letters of said type shall be as large as any printed matter on the label or package (except the name of the compound, or chief article named therein which may be in larger type), and shall not be smaller than 8-point Gothic caps: Pro¬ vided, that in case the size of the package does not allow the use of type of such size, then the size may, with the approval of the dairy and food commissioner, be proportionately reduced. The required label shall be firmly attached to or printed on the exterior of the package or envelope of the said article, on the top or side thereof, and in plain sight; but the dairy and food commissioner may, in writing, approve specific labels not strictly in accordance with the above provisions if it is his opinion that the information is set forth thereon clearly enough for the reasonable protection of the pur¬ chaser. Sec. 9. Drugs or foods labeled in violation of the provisions of sections 5, 6, 7 and 8 shall be deemed to be misbranded within the meaning of this act. Sec. 10. No person, firm, association of persons or corpora¬ tion shall deface, erase or remove any label or mark provided for in this act with intent to mislead, deceive, or violate any of the pro¬ visions of this act, nor cause the same to be done by others. Sec. 11. Every person, firm, association of persons or cor poration manufacturing, offering or exposing for sale, or deliver¬ ing to a purchaser, any drug or article of food included in the provisions of this act, upon application of any person or an in¬ spector, analyst or other officer or agent of the state, and tender to such person, firm, association or corporation of the value thereof, shall furnish a sample for analysis of any such drug or article of food which is so in his or their possession. Sec. 12. No dealer shall be prosecuted under the provisions of this act when he can establish a guaranty, as provided for in the national food and drug act approved June 30, 1906, or a guaranty, signed by the wholesaler, jobber, manufacturer or other party, re¬ siding in the state of Missouri, or who shall have filed in the office of the dairy and food commissioner a designation of the name and residence of some competent person being and continuing a resi¬ dent of this state, process served on whom shall be valid and [ac-] ceptable as personally served upon such party in any suit or pro¬ ceeding under this act, from whom he purchased such articles, to the effect that the same are not adulterated or misbranded in the original unbroken packages, within the meaning of this act. Said guaranty, to afford protection, shall contain the name and address of the party or parties making the sale of such articles to such dealer, and in such case said party or parties shall be amenable to the prosecutions, fines and other penalties which would attach, in due course, to the dealer under the provisions of this act. Sec. 13. When construing and enforcing the provisions of this act, the act, omission or failure of any officer, agent or other person acting for or employed by any person, corporation, firm or association, within the scope of his employment or office, shall, in every case, be deemed to also be the act, omission or failure of such employer. Sec. 14. Any person, firm, association or corporation who shall, within this state, manufacture or produce, offer or expose for sale, or shall sell or deliver, or have in his or their possession with intent to sell, any drug or food, as defined in this act, which is adult¬ erated or misbranded within the meaning of this act, or who shall fail or refuse, upon the application of a proper person, and the tender to him of the value thereof, to deliver to such person a sample, sufficient for analysis, of any drug or article of food in his or their possession, as required by this act, or who shall violate any of the provisions of this act, shall be guilty of a misdemeanor, and upon conviction thereof, be punished for every such of¬ fense by a fine not less than ten dollars nor more than five hundred dollars, or by imprisonment in the county jail not to ex¬ ceed six months, or both such fine and imprisonment, and shall, in addition, be adjudged to pay all costs and expenses incurred in inspecting and analyzing such food or drug. All fines recovered under the provisions of this act shall be paid to the state treasurer. Sec. 15. All acts and parts of acts inconsistent with this act are hereby repealed. Approved March 15, 1907. 9 (The following are the standards of purity for food products, established by the United States Department of Agriculture to which reference is made in sub¬ division 10 of section 4 of senate bill 47.) PRINCIPALS ON WHICH THE STANDARDS ARE BASED. The general considerations which have guided the committee in preparing the standards for food products are the following: 1. The standards are expressed in the form of definitions, with or without accompanying specifications of limit in compo¬ sition. / 2. The main classes of food articles are defined before the subordinate classes are considered. 3. The definitions are so framed as to exclude from the articles defined substances not included in the definitions. 4. The definitions include, where possible, those qualities which make the articles described wholesome for human food. 5. A term defined in any of the several schedules has the same meaning wherever else it is used in this report. 6. The names of food products herein defined usually agree with existing American trade or manufacturing usage; but where such usage is not clearly established or where trade names confuse two or more articles for which specific designations are desir¬ able, preference is given to one of the several trade names ap¬ plied. 7. Standards are based upon data representing materials produced under American conditions and manufactured by Ameri¬ can processes or representing such varieties of foreign articles as are chiefly imported for American use. 8. The standards fixed are such that a departure of the articles to which they apply, above the maximum or below the minimum limit prescribed, is evidence that such articles are of inferior or abnormal quality. 9. The limits fixed as standard are not necessarily the ex¬ tremes authentically recorded for the article in question, because such extremes are commonly due to abnormal conditions of pro¬ duction and are usually accompanied by marks of inferiority or abnormality readily perceived by the producer or manufacturer. 10 FOOD STANDARDS. I. ANIMAL PRODUCTS. A. Meats and the Principal Meat Products. a. meats. 1. Meat, flesh, is any clean, sound, dressed, and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, compo¬ sition, or origin, it corresponds thereto. The term “animals,” as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer. 3. Cold storage meat is meat from animals recently slaugh¬ tered and preserved by refrigeration until delivered to the con¬ sumer. a 4. Salted, pickled and smoked meats are unmixed meats pre¬ served by salt, sugar, vinegar, spices or smoke, singly or in com¬ bination, whether in bulk or in suitable containers. b b. MANUFACTURED MEATS. 1. Manufactured meats are meats not included in para¬ graphs 2, 3 and 4, whether simple or mixed, whole or comminuted, in bulk or in suitable containers, b with or without the addition of salt, sugar, vinegar, spices, smoke, oils or rendered fat. If they bear names descriptive of kind, composition or origin, they cor¬ respond thereto, and when bearing such descriptive names, if * force or flavoring meats are used, the kind and quantity thereof are made known. a The establishment of proper periods of time for cold storage is reserved for future consideration when the investigations on this subject, authorized by Congress, are completed. & Suitable containers for keeping moist food products such as sirups, honey, con¬ densed milk, soups, meat extracts, meats, manufactured meats, and undried fruits and vegetables, and wrappers in contact with food products, contain on their surfaces, in contact with the food product, no lead, antimony, arsenic, zinc or copper or any compounds thereof or any other poisonous or injurious substance. If the containers are made of tin plate they are outside-soldered and the plate in no place contains less than one hundred and thirteen (113) milligrams of tin on a piece five (5) centi¬ meters square or one and eight-tenths (1.8) grains on a piece two (2) inches square. The inner coating of the containers is free from pin holes, blisters, and cracks. If the tin plate is lacquered, the lacquer completely covers the tinned surface within the container and yields to the contents of the container no lead, antimony, arsenic, zinc or copper or any compounds thereof, or any other poisonous or injurious substance. 11 C. MEAT EXTRACTS, MEAT PEPTONES, ETC. (Schedule in preparation.) d. LARD. 1 . Lard is the rendered fresh fat from hogs in good health at the time of slaughter, is clean, free from rancidity, and con¬ tains, necessarily incorporated in the process of rendering, not more than one (1) per cent of substances, other than fatty acids and fat. 2. Leaf lard is lard rendered at moderately high tempera¬ tures from the internal fat of the abdomen of the hog, excluding that adherent to the intestines, and has an iodin number not greater than sixty (60). 3. Neutral lard is lard rendered at low temperatures. B. Milk and Its Products, a. MILKS. 1. Milk is the fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and ten days after calving, and contains not less than eight and one-half (8.5) per cent, of solids not fat, and not less than three and one- quarter (3.25) per cent of milk fat. 2. Blended milk is milk modified in its composition so as to have a definite and stated percentage of one or more of its con¬ stituents. 3. Skim milk is milk from which a part or all of the cream has been removed and contains not less than nine and one-quarter (9.25) per cent, of milk solids. 4. Pasteurized milk is milk that has been heated below the boiling but sufficiently to kill most of the active organisms present and immediately cooled to 50° Fahr. or lower. 5. Sterilized milk is milk that has been heated at the tem¬ perature of boiling water or higher for a length of time sufficient to kill all organisms present. 6. Condensed milk , evaporated milk , is milk from which a considerable portion of water has been evaporated and contains not less than twenty-eight (28) per cent of milk solids, of which not less than twenty-seven and five-tenths (27.5) per cent is milk fat. 12 7. Sweetened condensed milk is milk from which a consider¬ able portion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-eight (28) per cent of milk solids, of which not less than twenty-seven and five-tenths (27.5) per cent, is milk fat. 8. Condensed skim milk is skim milk from which a consider¬ able portion of water has been evaporated. 9. Buttermilk is the product that remains when butter is re¬ moved from milk or cream in the process of churning. 10. Goat's milk, ewe's milk, et cetera, are the fresh, clean, lacteal secretions, free from colostrum, obtained by the complete milking of healthy animals other than cows, properly fed and kept, and conform in name to the species of animal from which they are obtained. b. CREAM. 2. Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than (18) per cent of milk fat. 2. Evaporated cream, clotted cream , is cream from which a considerable portion of water has been evaporated. C. MILK FAT OR BUTTER FAT. 1. Milk fat, butter fat, is the fat of milk and has a Reichert- Meissl number not less than twenty-four (24) and a specific grav¬ ity of not less than 0.905 ijjlg- d. BUTTTER. 1. Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk con¬ stituents, with or without salt, and contains not less than eighty- two and five-tenths (82.5) per cent of milk fat. By acts of Con¬ gress, approved August 2, 1886, and May 9, 1902, butter may also contain added coloring matter. 2. Renovated butter, process butter, is the product made by melting butter and reworking, without the addition or use of chemicals or any substances except milk, cream or salt, and con¬ tains not more than sixteen (16) per cent of water, and at least eighty-two and five-tenths (82.5) per cent, of milk fat. 13 e. CHEESE. 1 . Cheese is the sound, solid and ripened product made from milk or cream by coagulating the casein thereof with rennet or tactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than fifty (50) per cent of milk fat. By act of Congress, ap¬ proved June 6, 1896, cheese may also contain added coloring mat¬ ter. 2. Skim milk cheese is the sound, solid and ripened product, made from skim milk by coagulating the casein thereof with ren- rent or lactic acid, with or without the addition of ripening fer¬ ments and seasoning. 3. Goafs milk cheese, ewe's milk cheese, et cetera, are the sound, ripened products made from the milks of the animals speci¬ fied, by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning. f. ICE CREAMS. 1 . Ice cream is a frozen product made from cream and sugar, with or without a natural flavoring, and contains not less than fourteen (14) per cent of milk fat. 2. Fruit ice cream is a frozen product made from cream, sugar and sound, clean, mature fruits, and contains not less than twelve (12) per cent of milk fat. 3. Nut ice cream is a frozen product made from cream, sugar and sound, nonrancid nuts, and contains not less than twelve (12) per cent of milk fat. g. MISCELLANEOUS MILK PRODUCTS. 1 . Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making. 2. Kumiss is the product made by the alcoholic fermentation of mare’s or cow’s milk. II. VEGETABLE PRODUCTS. A. Grain Products. a. GRAINS AND MEALS. 1 . Grain is the fully matured, clean, sound, air-dry seed of wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet or spelt. 14 2. Meal is the clean sound product made by grinding grain. 3. Flour is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and twenty-five hundredths (1.25) per cent, of nitrogen not more than one (1) per cent, of ash, and not more than fifty hundredths (0.50) per cent of fiber. 4. Graham flour is unbolted wheat meal. 5. Gluten flour is the clean, sound product made from flour by the removal of starch, and contains not less than five and six- tenths (5.6) per cent of nitrogen and not more than ten (10) per cent of moisture. 6. Maize meal, corn meal, Indian corn meal, is meal made from sound maize grain and contains not more than fourteen (14) per cent of moisture, not less than one and twelve-hundredths (1.12) per cent of nitrogen, and not more than one and six-tenths (1.6) per cent of ash. 7. Rice is the hulled, or hulled and polished grain of Oryza sativa . 8. Oatmeal is meal made from hulled oats and contains not more than twelve (12) per cent of moisture, not more than one and five-tenths (1.5) per cent, of crude fiber, not less than two and twenty-four hundredths (2.24) per cent, of nitrogen, and not more than two and two-tenths (2.2) per cent, of ash. 9. Rye flour is the fine, clean, sound product made by bolt¬ ing rye meal and contains not more than thirteen and one-half (13.5) per cent, of moisture, not less than one and thirty-six hun¬ dredths (1.36) per cent, of nitrogen, and not more than one and twenty-five hundredths (1.25) per cent, of ash. 10. Buckwheat flour is bolted buckwheat and contains not more than twelve (12) per cent, of moisture, not less than one and twenty-eight hundredths (1.28) per cent, of nitrogen, and not more than one and seventy-five hundredths (1.75) per cent, of ash. B. Fruit and Vegetables. a. FRUIT AND FRUIT PRODUCTS. (Except fruit juices, fresh, sweet, and fermented, and vinegars.) 1. Fruits are the clean, sound, edible, fleshy fructifications of plants, distinguished by their sweet, acid, and ethereal flavors. 2. Dried fruit a is the clean, sound product made by drying mature, properly prepared, fresh fruit in such a way as to take 15 up no harmful substance, and conforms in name to the fruit used in its preparation; sun-dried fruit is dried fruit made by drying without the use of artificial means; evaporated fruit is dried fruit made by drying with the use of artificial means. 3. Evaporated apples are evaporated fruit made from peeled and cored apples, and contain not more than twenty-seven (27) per cent, of moisture, determined by the usual commercial method of drying for four (4) hours at the temperature of boiling water. (Standards for other dried fruits are in preparation.) 4. Canned fruit is the sound product made by sterilizing clean, sound, properly matured and prepared fresh fruit, by heat¬ ing, with or without sugar (sucrose) and spices, and keeping in suitable, clean, hermetically sealed containers, and conforms in name to the fruit used in its preparation. 5. Preserve b is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose) sirup, with or without spices or vinegar, and conforms in name to that of the fruit used, and in its preparation not less than for¬ ty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 6. Honey preserve b is preserve in which honey is used in place of sugar (sucrose) sirup. 7. Glucose preserve b is preserve in which a glucose product is used in place of sugar (sucrose) syrup. 8. Jam, marmalade, b is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (suc¬ rose), with or without spices or vinegar, by boiling to a pulpy or semi-solid consistence, and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 9. Glucose jam, glucose marmalade, b is jam in which a glucose product is used in place of sugar (sucrose). 10. Fruit butter a is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit, evapor¬ ated to a semi-solid mass of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation. 11. Glucose fruit butter a is fruit butter in which a glucose product is used in place of sugar (sucrose). 12. Jelly a is the sound, semi-solid, gelatinous product made a The subject of sulphurous acid in dried fruits is reserved for consideration in connection with the schedule “Preservatives and Coloring Matters.” & Products made with mixtures of sugar, glucose, and honey, or any two thereof, are reserved for future consideration. 16 by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation. 13. Glucose jelly a is jelly in which a glucose product is used in place of sugar (sucrose). b. VEGETABLES AND VEGETABLE PRODUCTS. 1. Vegetables are the succulent, clean, sound, edible parts of herbaceous plants used for culinary purposes. 2. Dried vegetables are the clean, sound products made by drying properly matured and prepared vegetables in such a way as to take up no harmful substance, and conform in name to the vegetables used in their preparation; sun-dried vegetables are dried vegetables made by drying without the use of artificial means; evaporated vegetables are dried vegetables made by dry¬ ing with the use of artificial means. 3. Canned vegetables are sound, properly matured and pre¬ pared fresh vegetables, with or without salt, sterilized by heat, with or without previous cooking in vessels, from which they take up no metallic substance, kept in suitable, clean, hermetically sealed containers, are sound, and conform in name to the vege¬ tables used in their preparation. 4. Pickles are clean, sound, immature cucumbers, properly prepared, without taking up any meatallic compound other than salt, and preserved in any kind of vinegar, with or without spices; pickled onions, pickled beets , pickled beans, and other pickled vegetables are vegetables prepared as described above, and conform in name to the vegetables used. 5. Salt pickles are clean, sound, immature cucumbers, pre¬ served in a solution of common salt, with or without spices. 6. Sweet pickles are pickled cucumbers or other vegetables in the preparation of which sugar (sucrose) is used. 7. Sauerkraut is clean, sound, properly prepared cabbage, mixed with salt, and subjected to fermentation. 8. Catchup ( ketchup, catsup) is the clean, sound product made from the properly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices and with or without sugar and vinegar; mushroom catchup, walnut catchup, et cetera, are catchups made as above described, and conform in name to the substances used in their preparation. a Products made with mixtures of sugar, glucose, and honey, or any two thereof, are reserved for future consideration. 17 C. Sugars and Related Substances. a. SUGAR AND SUGAR PRODUCTS. SUGARS. 1. Sugar is the product chemically known as sucrose (sacch¬ arose), chiefly obtained from sugar cane, sugar beets, sorghum, maple and palm. 2. Granulated, loaf, cut, milled and powdered sugars are dif¬ ferent forms of sugar and contain at least ninety-nine and five- tenths per cent, of sucrose. 3. Maple sugar is the solid product resulting from the evap¬ oration of maple sap, and contains, in the water-free substance, not less than sixty-five one-hundredths (0.65) per cent, of maple sugar ash. 4. Massecuite, melada, mush sugar and concrete are prod¬ ucts made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semi-solid consistence, and in which the sugar chiefly exists in a crystalline state. MOLASSES AND REFINERS' SIRUP. 1. Molasses is the product left after separating the sugar from massecuite, melada, mush sugar; or concrete, and contains not more than twenty-five (25) per cent, of water and not more than five (5) per cent, of ash. 2. Refiners' sirup, treacle, is the residual liquid product ob¬ tained in the process of refining raw sugars and contains not more than twenty-five (25) per cent, of water and not more than eight (8) per cent, of ash. SIRUPS. 1 . Sirup is the sound product made by purifying and evap¬ orating the juice of a sugar-producing plant without removing any of the sugar. 2. Sugar-cane sirup is sirup made by the evaporation of the juice of the sugar-cane, or by the solution of sugar-cane concrete, and contains not more than thirty (30) per cent, of water and not more than two and five-tenths (2.5) per cent, of ash. 3. Sorghum sirup is sirup made by the evaporation of sorghum juice, or by the solution of sorghum concrete, and con¬ tains not more than thirty (30) per cent, of water and not more than two and five-tenths (2.5) per cent, of ash. D FL—2 18 4. Maple sirup is sirup made by the evaporation of maple sap, or by the solution of maple concrete, and contains not more than thirty-two (32) per cent, of water and not less than forty- five hundredths (0.45) per cent, of maple sirup ash. 5. Sugar sirup is the product made by dissolving sugar to the consistence of a sirup, and contains not more than thirty-five (35) per cent, of water. b. GLUCOSE PRODUCTS. 1. Starch sugar is the solid product made by hydrolyzing starch or a starch-containing substance until the greater part of the starch is converted into dextrose. Starch sugar appears in com¬ merce in two forms, anhydrous starch sugar and hydrous starch sugar. The former, crystallized without water of crystallization, contains not less than ninety-five (95) per cent of dextrose and not more than eight-tenths (0.8) per cent, of ash. The latter, crystallized with water of crystallization, is of two varieties—70 sugar, also known as brewers’ sugar, contains not less than sev¬ enty (70) per cent, of dextrose and not more than eight-tenths (0.8) per cent, of ash; 80 sugar, climax or acme sugar, contains not less than eighty (80) per cent, of dextrose and not more than one and one-half (1.5) per cent, of ash. The ash of all these products consists almost entirely of chlor- ids and sulphates. 2. Glucose, mixing glucose, confectioner's glucose, is a thick, sirupy, colorless product made by incompletely hydrolyzing starch, cr a starch-containing substance, and decolorizing and evaporat¬ ing the product. It varies in density from forty-one (41) to for¬ ty-five (45) degrees Baume at a temperature of 100° Fahr. (37.7° C.), and conforms in density, within these limits, to the degree Baume it is claimed to show, and for a density of forty- one (41) degrees Baume contains not more than twenty-one (21) per cent., and for a density of forty-five (45) degrees not more than fourteen (14) per cent, of water. It contains on a basis of forty-one (41) degrees Baume not more than one (1) per cent, of ash, consisting chiefly of chlorids and sulphates. C. CANDY. 1 . Gandy is a product made from a saccharine substance or substances with or without the addition of harmless coloring, flavoring or filling materials and contains no terra alba, barytes, talc, chrome yellow, or other mineral substances, or poisonous 19 colors or flavors, or other ingredients deleterious or detrimental to health, or any vinous malt or spirituous liquor or compound, or narcotic drug. d. HONEY. 1. Honey is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees ( Apis mellifica and A. dorsata) ; is lsevo-rotatory, contains not more than twenty-five hundredths (0.25) per cent, of ash, and not more than eight (8) per cent, of sucrose. 2. Comb honey is honey contained in the cells of the comb, 3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity. 4. Strained honey is honey removed from the crushed comb by straining or other means. D. Condiments (except Vinegar and Salt). a. spices. 1. Spices are aromatic vegetable substances used for the seasoning of food and from which no portion of any volatile oil or other flavoring principle has been removed and which are clean, sound and true to name. 2. Allspice, pimento, is the dried fruit of the Pimenta pi- menta (L.) Kars., and contains not less than eight (8) per cent, of quercitannic acid a; not more than six (6) per cent of total ash, not more than five-tenths (0.5) per cent, of ash insoluble in hydro¬ chloric acid, and not more than twenty-five (25) per cent, of crude fiber. 3. Anise is the fruit of the Pimpinella anisum L. 4. Bay leaf is the dried leaf of Laurus nobilis L. 5. Capers are the flower buds of Capparis spinosa L. 6. Caraway is the fruit of Carum carvi L. CAYENNE AND RED PEPPER. 7. Red pepper is the red, dried, ripe fruit of any species of Capsicum . 8. Cayenne pepper, cayenne, is the dried, ripe fruit of Cap¬ sicum frutescens L., Capsicum baccatum L., or some other small- fruited species of Capsicum, and contains not less than fifteen (15) per cent, of nonvolatile ether extract; not more than six a Calculated from the total oxygen absorbed by the aqueous extract. 20 and five-tenths (6.5) per cent, of total ash; not more than five- tenths (0.5) per cent, of ash insoluble in hydrochloric acid; not more than one and five-tenths (1.5) per cent, of starch, and not more than twenty-eight (28) per cent, of crude fiber. 9. Paprika is the dried, ripe fruit of Capsicum annuum L., or some other large-fruited species of Capsicum, excluding seeds and stems. 10. Celery seed is the dried fruit of Apium graveolens L. 11. Cinnamon is the dried bark of any species of the genus Cinnamomum, from which the outer layers may or may not have been removed. 12. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne. 13. Cassia is the dried bark of various species of Cinna¬ momum zeylanicum, from which the outer layers may or may not have been removed. 14. Cassia buds are the dried immature fruit of species of Cinnamomum . 15. Ground cinnamon, ground cassia, is a powder consist¬ ing of cinnamon, cassia, cassia buds, or a mixture of these spices, and contains not more than six (6) per cent, of total ash and not more than two (2) per cent, of sand. 16. Cloves are the dried flower buds of Caryophyllus aro- maticus L., which contain not more than five (5) per cent, of clove stems; not less than ten (10) per cent, of volatile ether extract; not less than twelve (12) per cent, of quercitannic acid a; not more than eight (8) per cent, of total ash; not more than five- tenths (0.5) per cent, of ash insoluble in hydrochloric acid, and not more than ten (10) per cent, of crude fiber. 17. Coriander is the dried fruit of Coriandrum sativum L. 18. Cumin seed is the fruit of Cuminum cyminum L. 19. Dill seed is the fruit of Anethum graveolens L. 20. Fennel is the fruit of Foeniculum foenicidum (L.) Karst. 21. Ginger is the washed and dried or decorticated and dried rhizome of Zinziber zingiber (L.) Karst., and contains not less than forty-two (42) per cent, of starch; not more than eight (8) per cent, of crude fiber; not more than six (6) per cent, of total ash; not more than than one (1) per cent, of lime, and not more than three (3) per cent of ash insoluble in hydrochloric acid. 22. Limed ginger, bleached ginger, is whole ginger coated with carbonate of lime, and contains not more than ten (10) per a Calculated from the total oxygen absorbed by the aqueous extract. 21 cent, of ash, not more than four (4) per cent, of carbonate of lime, and conforms in other respects to the standard for ginger. 23. Horse-radish is the root of the Roripa armoracia (L.) Hitchcock, either by itself or ground and mixed with vinegar. 24. Mace is the dried arillus of Myristica fragrans Hout- tuyn, and contains not less than twenty (20) nor more than thirty (30) per cent, of nonvolatile ether extract, not more than three (3) per cent, of total ash, and not more than five-tenths (0.5) per cent, of ash insoluble in hydrochloric acid, and not more than ten (10) per cent of crude fiber. 25. Macassar mace, Papua mace , is the dried arillus of Myristica argentea Warb. 26. Bombay mace is the dried arillus of Mryistica mala- barica Lamarck. 27. Marjoram is the leaf, flower and branch of Major ana major ana (L.) Karst. 28. Mustard seed is the seed of Sinapis alba L. (white must¬ ard), Brassica nigra (L.) Koch (black mustard), or Brassica juncea (L.) Cosson (black or brown mustard). 29. Ground mustard is a powder made from mustard seed, with or without the removal of the hulls and a portion of the fixed oil, and contains not more than two and five-tenths (2.5) per cent, of starch and not more than eight (8) per cent, of total ash. 30. Prepared mustard, German mustard, French mustard, mustard paste, is a paste composed of a mixture of* ground must¬ ard seed or mustard flour with salt, spices and vinegar, and, cal¬ culated free from water, fat and salt, contains not more than twenty-four (24) per cent, of carbohydrates, calculated as starch, determined according to the official methods, not more than twelve (12) per cent, of crude fiber nor less than thirty-five (35) per cent, of protein, derived solely from the materials named. 31. Nutmeg is the dried seed of the Myristica fragrans Houttuyn, deprived of its testa, with or without a thin coating of lime, and contains not less than twenty-five (25) per cent, of non¬ volatile ether extract, not more than five (5) per cent, of total ash, not more than five-tenths (0.5) per cent, of ash insoluble in hydro¬ chloric acid, and not more than ten (10) per cent, of