9. Rye flour is the fine, clean, sound product made by bolting rye meal and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and thirty-six hundredths (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 meal and contains not more than twelve (12) per cent of moisture, not less than one and twentyeight 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 is the clean, sound product made by drying mature, properly prepared, fresh fruit in such a way as to take 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 heating, 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 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 forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar.

6. Honey preserve is preserve in which honey is used in place of sugar (sucrose) sirup.

7. Glucose preserve is preserve in which a glucose product is used in place of sugar (sucrose) sirup.

8. Jam, marmalade; is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose), with or without spices or vinegar, by boiling to a pulpy or semisolid 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 is jam in which a glucose product is used in place of sugar (sucrose).

10. Fruit butter is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit, evaporated to a semisolid 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 is fruit butter in which a glucose product is used in place of sugar (sucrose).

12. Jelly is the sound, semisolid, gelatinous product made by boil

Sugar and Related Substances.

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ing 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 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 drying with the use of artificial means.

3. Canned vegetables are sound, properly matured and prepared 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 vegetables used in their preparation.

4. Pickles are clean, sound, immature cucumbers, properly prepared, without taking up any metallic 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, preserved 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.

C. SUGARS AND RELATED SUBSTANCES.

a. SUGAR AND SUGAR PRODUCTS.

SUGARS.

1. Sugar is the product chemically known as sucrose (saccharose) chiefly obtained from sugar cane, sugar beets, sorghum, maple, and palm.

2. Granulated, loaf, cut, milled, and powdered sugars are different forms of sugar and contain at least ninety-nine and five-tenth (99.5) per cent of sucrose.

3. Maple sugar is the solid product resulting from the evaporation 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 products made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semisolid 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 obtained in the process of refining raw sugars and contains not more than twentyfive (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 evaporating 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 contains not more than thirty (30) per cent of water and not more than two and five-tenths (2.5) per cent of ash.

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 commerce 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 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 chlorids and sulphates.

2. Glucose, mixing glucose, confectioner's glucose, is a thick, sirupy, colorless product made by incompletely hydrolyzing starch, or a starchcontaining substance, and decolorizing and evaporating the product. It varies in density from forty-one (41) to forty-five (45) degrees Baumé at a temperature of 100° Fahr. (37.7° C.), and conforms in density, within these limits, to the degree Baumé it is claimed to show, and for a density of forty-one (41) degrees Baumé 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 Baumé not more than one (1) per cent of ash, consisting chiefly of chlorids and sulphates.

C. CANDY.

1. Candy 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 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 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.

2. Comb honey is honey contained in the cells of 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 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 fivetenths (0.5) per cent of ash insoluble in hydrochloric 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 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 nonvolatile 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 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.

II. 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.

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

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

mum.

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 of quercitannic acida; 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 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 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 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 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 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 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 con

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