(0.8) per cent. of ash.

The latter, crystallized with water of crystallization, is of two varieties-70 sugar, also known as brewer's sugar, contains not less than seventy (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 chlorides and sulphates.

2. Glucose, mixing glucose, confectioners' glucose (Corn Syrup), is a thick, sirupy, colorless product, made by incompletely hydrolizing starch, or a starch-containing substance, and decolorizing and evaporating the product. It varies in density from forty-one (41) to fortyfive (45) degrees Baume at a temperature of 100° Fahr. (37.7°C.) and conform 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 chlorides and sulphates.

C. CANDY.

1. Candy is a product made from saccharine substances 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 colors or flavors, or other ingredients deleterious or detrimental to health, or any vinous, malt or spirituous liquor or compound or narcotic drug.

1.

d. HONEY.

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 lævo-rotatory, contains not more than twenty-five (25) per cent. of water, not more than twenty-five hundredths (0.25) per cent. of ash, and not more than eight (8) per cent. of sucrose. Comb honey is honey contained in the cells of the comb.

2.

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 pimenta (L.) Karst., and contains not less than eight (8) per cent of quercitannic acid; not more than six (6) per cent of total ash, not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent of crude fibre.

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. Caraway is the fruit of Carum carvi L.

6.

*Calculated from the total oxygen absorbed by the aqueous extract.

CAYENNE AND RED PEPPERS.

7. Red pepper is the red, dried, ripe fruit of any species of Capsicum.

8. Cayenne pepper, cayenne, is the dried ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or some other small-fruited species of Capsicum, and contains not less than fifteen (15) per cent of non-volatile ether extract; not more than six 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 fibre.

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 Cinnamomum, other than Cinnamomum zeylanicum from which the outer layers may or may not have been removed.

14. Cassia buds are the dried immature fruit of species of Cinna

тотит.

15. Ground cinnamon, ground cassia, is a powder consisting of cinnamon, cassia, or 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 aromaticus 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 quercitannic acid;* 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 fibre 17. Coriander is the dried fruit of Coriandrum sativum L. Cumin seed is the fruit of Cuminum cyminum L. Dill seed is the fruit of Anethum graveolens L.

18.

19.

20.

Fennel is the fruit of Foeniculum, foeniculum L., Karst. 21. Ginger is the washed and dried or decorticated and dried rhizome of Zinziber zingiber (L.) Karst., and contains not less than fortytwo (42) per cent of starch; not more than eight (8) per cent of crude fibre; not more than six (6) per cent of total ash; not more 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 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 Roripa armoracia (L.) Hitchcock, either by itself or ground and mixed with vinegar.

24. Mace is the dried arillus of Myristica fragrans Houttuyn, and contains not less than twenty (20) nor more than thirty (30) per cent of non-volatile 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 fibre.

25. Macassar mace, Papua mace, is the dried arillus of Myristica argentea Warb.

*Calculated from the total oxygen absorbed by the aqueous extract

26. Bombay mace is the dried arillus of Myristica malabarica Lamarck.

27. Marjoram is the leaf, flower, and branch of Majorana majorana (L.) Karst.

28. Mustard seed is the seed of Sinapis alba L. (white mustard), 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 mustard seed or mustard flour with salt, spices and vinegar, and, calculated 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 fibre nor less than thirty-five (35) per cent of protein, derived solely from the materials named; must contain no filler.

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 nonvolatile ether extract, not more than five (5) per cent of total ash, not more than fivetenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than ten (10) per cent of crude fibre.

32. Macassar nutmeg, Papua nutmeg, male nutmeg, long nutmeg, is the dried seed of Myristica argentea Warb, deprived of its testa.

PEPPER.

33. Black pepper is the dried immature berry of Piper nigrum L. and contains not less than six (6) per cent of nonvolatile ether extract, not less than twenty-five (25) per cent of starch, not more than seven (7) per cent of total ash, not more than two (2) per cent of ash insoluble in hydrochloric acid, not more than fifteen (15) per cent of crude fibre. One hundred parts of the non-volatile ether extract contain not less than three and one-quarter (3.25) parts of nitrogen. Ground black pepper is the product made by grinding the entire berry, and contains the several parts of the berry in their normal proportions.

RED PEPPER SAUCE.

Must be made from sound, ripe, wholesome Red pepper, and must contain no added filling; must not contain added salicylic acid, benzoic acid, saccharin, boric acid, formaldehyde, chemical preservatives or their derivatives or coloring matter. If distilled vinegar is used it must be so stated on the label.

CATSUP.

Must be made from ripe, wholesome and sound vegetable materials. The use of a filler of starch or other matter is prohibited. Must not contain added salicylic acid, benzoic acid, saccharin, boric acid, formaldehyde, or their derivatives, nor any added chemical preservative or coloring matter. If distilled vinegar is used it shall be so stated on the label.

SAUCES.

Must be made from sound and wholesome materials. The use of a filler is prohibited. Must contain no sweetening material other than pure sugar. Must not contain added salicylic acid, benzoic acid, saccharin, boric acid, formaldehyde, chemical preservatives or their derivatives or coloring matter. If distilled vinegar is used, it shall be so stated on the label.

PICKLES.

Must be made from sound and wholesome materials. Must contain no sweetening agent other than pure sugar. Must not contain added salicylic acid, benzoic acid, saccharin, boric acid, formaldehyde chemical preservative or their derivatives, copper salts, alum, iron salts or coloring matter. If distilled vinegar is used it must be so stated on the label.

34. Long pepper is the dried fruit of Piper longum L.

35. White pepper is the dried mature berry of Piper nigrum L. from which the outer coating, or the outer and inner coatings have been removed, and contains not less than six (6) per cent of nonvolatile ether extract, not less than fifty (50) per cent of starch, not more than four (4) per cent of total ash, not more than five-tenths (9.5) per cent of ash insoluble in hydrochloric acid; and not more than five (5) per cent of crude fibre. One hundred parts of the nonvolatile ether extract contain not less than four (4) parts of nitrogen.

36. Saffron is the dried stigma of Crocus sativus L.

37. Sage is the leaf of Salvia officinalis L.

38.

Savory, summer savory, is the leaf, blossom and branch of Satureja hortensis L.

39. Thyme is the leaf and tip of blooming branches of Thymus vulgaris L.

b. FLAVORING EXTRACTS.

1. A flavoring extract is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring-matter, and conforms in name to the plant used in its preparation.

2. Almond extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (1) per cent by volume of oil of bitter almonds.

2a. Oil of bitter almonds, commercial, is the volatile oil obtained from the seed of the bitter almond (Amygdalus communis L.), the apricot (Prunus armeniaca L.) or the peach (Amygdalus persica L.).

3. Anise extract is the flavoring extract prepared from oil of anise, and contains not less than three (3) per cent by volume of oil of anise. 3a. Oil of anise is the volatile oil obtained from the anise seed. 4. Celery seed extract is the flavoring extract prepared from celery seed or the oil of celery seed, or both and contains not less than threetenths (0.3) per cent by volume of oil of celery seed.

4a. Oil of celery seed is the volatile oil obtained from celery seed. 5. Cassia extract is the flavoring extract prepared from oil of cassia, and contains not less than two (2) per cent by volume of oil of

cassia.

5a. Oil of cassia is the lead-free volatile oil obtained from the leaves or bark of Cinnamomum cassie Bl., and contains not less than seventy-five (75) per cent by weight of cinnamic aldehyde.

6. Cinnamon extract is the flavoring extract prepared from oil of cinnamon, and contains not less than two (2) per cent by volume of oil of cinnamon.

6a. Oil of cinnamon is the lead-free volatile oil obtained from the bark of the Ceylon cinnamon (Cinnamomum zeylanicum Breyne), and contains not less than sixty-five (65) per cent by weight of cinnamic aldehyde and not more than ten (10) per cent by weight of eugenol. 7. Clove extract is the flavoring extract prepared from oil of cloves, and contains not less than two (2) per cent by volume of oil of cloves. 7a. Oil of cloves is the lead-free, volatile oil obtained from cloves. 8. Ginger extract is the flavoring extract prepared from ginger, and contains in each one hundred (100) cubic centimetres, the alcohol-soiuble matters from not less than twenty (20) grams of ginger.

9. Lemon extract is the flavoring extract prepared from oil of lemon, or from lemon peel, or both, and contains not less than five (5) per cent by volume of oil of lemon.

9a. Oil of lemon is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the lemon (Citrus limonum L.), has an optical rotation (25 degrees C.) of not less than 60 degrees in a 100-millimetre tube, and contains not less than four (4) per cent by weight of citral.

10. Terpeneless extract of lemon is the flavoring extract prepared by shaking oil of lemon with dilute alcohol, or by dissolving terpeneless oil of lemon in dilute alcohol, and contains not less than two-tenths (0.2) per cent by weight of citral derived from oil of lemon.

10a. Terpeneless oil of lemon is oil of lemon from which all or nearly all of the terpenes have been removed.

11. Nutmeg extract is the flavoring extract prepared from oil of nutmeg, and contains not less than two (2) per cent by volume of oil of nutmeg.

11a. Oil of nutmeg is the volatile oil obtained from nutmegs.

12. Orange extract is the flavoring extract prepared from oil of orange, or from orange peel, or both and contains not less than five (5) per cent by volume of oil of orange.

12a. Oil of orange is the volatile oil obtained by expression or alcoholic solution, from the fresh peel of the orange (Citrus aurantium L.) and has an optical rotation 25 degrees C. of not less than X95 degrees in a 100 millimetre tube.

13. Terpeneless extract of orange is the flavoring extract prepared by shaking oil of orange with dilute alcohol, or by dissolving terpeneless oil of orange in dilute alcohol, and corresponds in flavoring strength to orange extract.

13a. Terpeneless oil of orange is oil of orange from which all of nearly all of the terpenes have been removed.

14. Peppermint extract is the flavoring extract prepared from oi: of peppermint, or from peppermint, or both, and contains not less than three (3) per cent of volume of oil of peppermint.

14a. Peppermint is the leaves and flowering tops of Mentha piperita L.

14b. Oil of peppermint is the volatile oil obtained from peppermint, and contains not less than fifty per cent by weight of menthol.

15. Rose extract is the flavoring extract prepared from ottar of roses, with or without red rose petals, and contains not less than fourtenths (0.4) per cent by volume of ottar of roses.

15a. Ottar of roses is the volatile oil obtained from the petals of Rosa damascena Mill., R. centifolia L., or R. moschata Herrm.

16. Savory extract is the flavoring extract prepared from oil of savory, or from savory, or from both, and contains not less than thirty. five hundredths (0.35) per cent by volume of oil of savory.

16a. Oil of savory is the volatile oil obtained from savory.