(b) The net weight of jam, conserve, marmalade, mixed jam, and fruit jelly, irrespective of the mode of packing, shall be written in the label in letters of not less than 18 points.

51. FRUIT-JELLY CRYSTALS AND JELLY CRYSTALS

(1) Fruit-jelly crystals.—(a) Fruit-jelly crystals are a preparation of gelatin, sugar, citric acid or tartaric acid, and flavorings wholly derived from sound fruits, or from sound vegetable substances, and with or without coloring. The addition of coloring and flavoring to fruit-jelly crystals without declaration is hereby permitted.

(b) Labeling. Every package containing fruit-jelly crystals shall bear a label in which shall be written, in letters of not less than 8 points, the words, "Fruit-jelly crystals," followed by the name of the fruit or the names of the fruits from which the contents of the package have been prepared.

(2) Jelly crystals. (a) Jelly crystals are a preparation of gelatin, sugar, and citric or tartaric acid, colored and flavored.

(b) Labeling. Every package containing jelly crystals shall bear a label in which shall be written the words "Jelly crystals in letters of not less than 8 points, followed by the words "Artificially colored and flavored" in letters of not less than 6 points, and no expression, design, or device which suggests that the contents of the package are derived wholly or in part from fruit shall appear in the label.

57. FRUIT SQUASH, FRUIT SQUASH CORDIAL, AND FRUIT SQUASH DRINKS

(1) Fruit squash is the product obtained by subjecting sound, fresh, ripe fruit, deprived or not of the cortex, to pressure or to any other process giving the like result.

(2) Fruit squash cordials.-Fruit squash cordials shall be composed of fruit squash, potable water, and sugar. They shall contain not less than 20 parts per cent by weight of fruit squash and not less than 25 parts per cent by weight of sugar. They shall not contain any added flavoring.

(3) Fruit squash drinks.-Fruit squash drinks are beverages freshly prepared for immediate consumption. They shall be composed of freshly-made fruit squash, sugar, and water or carbonated water. Any fruit squash drink described as "orange" shall contain not less than 50 parts per cent by volume of orange squash, and any fruit squash drink described as "lemon " shall contain not less than 10 parts per cent by volume of lemon squash.

(4) Preservative. To fruit squash and fruit squash cordials there may be added either sulphur dioxide in proportion not exceeding 2 grains to the pint or benzoic acid in proportion not exceeding 7 grains to the pint.

(5) Prohibition.-The word "squash" or the word "crush" or any word of similar significance shall not be applied to any beverage unless such beverage complies with one or other of the standards prescribed in subclause (1), (2), or (3) hereof.

Fruit squash drinks shall not contain any preservative.

(6) Labeling.-Every package which contains fruit squash or fruit squash cordial shall bear a label in which shall be written, in letters of not less than 18 points, the words "fruit squash or "fruit squash cordial" as the case may require, together with the name or names of the fruit or fruits from which its contents have been prepared.

58. FRUIT JUICES OR FRUIT EXTRACTS AND CONCENTRATED FRUIT JUICE OR CONCENTRATED FRUIT EXTRACT

(1) Fruit juices or fruit extracts are the clean unfermented juices obtained from sound fresh ripe fruits. They shall contain all of the constituents naturally present in the juices of the fruits from which they have been prepared. They shall not contain any foreign substance except preservative and permitted coloring.

(2) Concentrated fruit juices or concentrated fruit extracts shall consist of fruit juices from which at least 50 parts per cent of the water naturally present have been evaporated. They shall not contain any foreign substance except preservative and permitted coloring.

(3) Lime juice.-Lime juice is the expressed juice of the sound fruit of Citrus medica, variety acida. It shall not contain any added citric acid.

(4) Lemon juice.-Lemon juice is the expressed juice of the sound fruit of Citrus medica, variety limonum. It shall contain not less than 6 parts per cent of citric acid naturally present in the fruit. It shall not contain any added citric acid.

(5) Labeling. Every package which contains fruit juice, fruit extract, concentrated fruit juice, concentrated fruit extract, lime juice, or lemon juice shall bear a label in which shall be written, in letters of not less than 18 points, the words, "fruit juice," “fruit extract, ""concentrated fruit juice," "concentrated fruit extract," "lime juice," or "lemon juice," as the case may require, together with, in the case of fruit juice, fruit extract, concentrated fruit juice, and concentrated fruit extract, the name or names of the fruit or fruits from which its contents have been prepared. Where caramel has been added declaration of such addition is not required.

(6) Preservative.-To fruit juices, fruit extracts, concentrated fruit juices, concentrated fruit extracts, lime juice, and lemon juice there may be added either sulphur dioxide in proportion not exceeding 2 grains to the pint or benzoic acid in proportion not exceeding 7 grains to the pint.

59. FRUIT JUICE CORDIALS AND SIRUPS

(1) (a) Fruit juice cordials and sirups shall be composed of the juices or extracts or concentrated fruit juices or extracts of sound fruit or fruits, potable water, and sugar, with or without the addition of citric acid or tartaric acid preservative and permitted coloring. They shall contain not less than 25 parts per cent by weight of sugar. No flavoring may be added except that derived from fruit of the same kind as that designated in the label.

(b) Where fruit juice or extract is used in the preparation of the cordial or sirup, the finished product shall contain not less than 20 parts per cent by weight of such juice or extract.

(c) Where concentrated fruit juice or extract is used in the preparation of the cordial or sirup, the amount of such juice or extract in the finished product shall be equivalent to 20 parts per cent by weight of fruit juice or extract as standardized in regulation 58 (1).

(2) Lime juice cordial or sirup.-Lime juice cordial or sirup shall contain not less than 2 parts per cent by weight of citric acid derived solely from limes. It shall not contain any tartaric acid.

(3) Lemon juice cordial or sirup.-Lemon juice cordial or sirup shall contain not less than 2 parts per cent by weight of citric acid derived solely from lemons. It shall not contain any tartaric acid.

(4) Labeling.-Every package which contains a fruit juice cordial or sirup shall bear a label in which shall be written, in letters of not less than 18 points, the word "cordial " or " sirup "and the name or names of the fruit or fruits from which its contents have been prepared. Where caramel has been added declaration of such addition is not required.

(5) Preservative. To fruit juice cordials and sirups there may be added either sulphur dioxide in proportion not exceeding 2 grains to the pint or benzoic acid in proportion not exceeding 7 grains to the pint.

61. FLAVORED CORDIALS AND SIRUPS

(1) Flavored cordials and sirups shall be composed of potable water, sound fruit, and/or vegetable essences, extracts, or infusions, and sugar, with or without the addition of citric acid or tartaric acid, and with or without the addition of permitted coloring. They shall contain not less than 25 parts per cent by weight of sugar. No flavoring may be added except that derived from fruit or vegetable of the same kind as that designated in the label. Caramel may be used as a coloring without declaration.

(2) Labeling.— (a) Every package which contains flavored cordial or sirup shall bear a label in which shall be written the words "Flavored cordial " or " Flavored sirup" in letters of not less than 18 points, followed by the name or names of the fruit or vegetable essence or essences, infusion or infusions, extract or extracts from which its contents have been prepared.

(b) Prohibition.-No pictorial representation or floral design suggesting the presence of fruit shall appear in any label attached to any package containing flavored cordial or sirup or on any wrapper inclosing the package.

(3) Preservative. To flavored cordials and sirups there may be added either sulphur dioxide in proportion not exceeding 2 grains to the pint or benzoic acid in proportion not exceeding 7 grains to the pint.

METHODS OF ANALYSIS

Where any food * * * hereinafter specified has been submitted to any analyst for analysis, such analyst shall observe the method and use the apparatus hereunder prescribed in relation to

such food

* * *

90. CREAM AND DRIED MILK-PROPORTION OF FATS

Milk fats. The proportion of milk fats in cream and dried milk shall be determined by an appropriate modification of the Röse

Gottlieb method as prescribed for fats in fresh milk. (See "Allen's Commercial Organic Analysis," 4th edition, Vol. VIII, pp. 188 and 239.)

95. COUNCILS TO ENFORCE THESE REGULATIONS

The council of every municipality shall superintend and see to the execution of these regulations, and shall at its own cost do and provide all such acts, matters, and things as are necessary for that purpose.

Every person who

96. PENALTIES

(a) has in his possession or his control for the purpose of sale or storage or preparation for sale for human consumption any food, drug, article, or substance which has been packed, labeled, or dealt with in any manner contrary to these regulations or which does not comply with the requirements of these regulations; or

(b) does any act forbidden to be done by these regulations; or (c) fails to do any act directed to be done by these regulations, shall be liable to a penalty of not more than £20; and in the case of a continuing offense a further daily penalty of not more than £5; but so that the total of such penalties shall not exceed £100.

BRITISH OCEANIA

British Oceania consists of a number of islands and island groups in the southern, southwestern, and western Pacific, embracing Brunei, the Fiji Islands, Tonga or Friendly Islands, North Borneo, Papua, protectorates of the western Pacific (Solomon Islands, including Santa Cruz and Phoenix, and Gilbert and Ellice Islands), Sarawak, Territory of New Guinea, and Territory of Western Samoa.

North Borneo, Brunei, and Sarawak form the northern and western part of the island of Borneo, the other (and larger) part being a possession of the Netherlands. Papua and the Territory of New Guinea are respectively the southeastern and northeastern quarters of the large island of New Guinea, the western half of which is a Netherland possession.

The other islands are small and scattered. The Fiji Islands are near the center of this vast island-dotted area; the Gilbert Group, located to the northeast of Australia, are more than 2,500 miles distant from that continent. Included here in this study are the islands forming the New Hebrides Condominium, administered jointly by Great Britain and France.

Since there are entirely separate governments functioning in these islands, their import duties and the customs, sanitary, and other regulations are discussed separately.

The island population, chiefly native, has but limited purchasing power, and on this account the trade in imported foodstuffs, now small, is not likely soon to increase materially. There has, however, been an upward trend in the movement of canned foods from the United States for the period covered by the table below, and this same rate of expansion can be anticipated for the future.

UNITED STATES EXPORTS OF CANNED FOODS TO BRITISH OCEANIA, 1924–1929

Previous to 1929 exports of "Canned fruits for salad" were included in United States export statistics under "Other fruit products" and not under "Other canned fruits."

BRITISH BORNEO

BRITISH NORTH BORNEO

IMPORT DUTIES AND TAXES

Canned foods are not separately listed in the import tariff of British North Borneo, and are therefore subject to duty at the rate of 5 per cent ad valorem assessed on "Provisions not specified." These ad valorem rates are based on the wholesale cash price for which goods of like kind and quality are sold at the time of exportation in the principal markets of the country whence imported, less trade discount and excluding freight, insurance, and similar charges; provided that where the wholesale cash price of any goods or, in the absence of satisfactory documentary evidence of such, the price at which goods of like kind and quality could be delivered at the place of importation is, in the opinion of the customs officer, lowered by the depreciation of the currency of the country of origin, the customs officer may assess the value of such goods for duty purposes at the value of similar goods imported from the United Kingdom or other countries.

Duties are paid in Straits dollars (par value, 56.78 cents United States currency). There are no preferential rates applying on canned foods of any origin.

No customs surtaxes nor sales or other internal-revenue taxes are collected on canned foodstuffs in North Borneo. Oriental units.