INVALIDS’ AND INFANTS’ FOODS.
One of the most important subjects in connection with the food supply
is the study of the foods which are offered for the use of infants and
invalids. The demands of modern society, unfortunately, have deprived
the American infant in many cases of the food which Nature intended
it to have. It is, therefore, a condition, rather than a theory,
confronting the feeding of the American infant. It often is a choice
between starvation and an artificial food. A most self-evident fact
in connection with infant food is that until an infant reaches the
age when it is naturally weaned it should have as a food only milk.
The common substitute for mother’s milk is cow’s milk. The important
point in this connection is that the milk should be from a healthy
cow, kept in a sanitary condition, and the milk should be secured in
thoroughly sanitary ways. These methods of preparing milk are, in fact,
the practical result of modern sanitary theories. The composition of
cow’s milk is not that of mother’s milk. It contains more protein and
less milk sugar than the normal milk of the mother. For this reason
the cow’s milk is often modified to bring it into nearer relationship
to the natural mother’s milk. When this is done under scientific
directions and according to a prescription furnished by a competent
physician or physiologist there is no objection to its use provided
it is accomplished without exposure of the milk to bacteria or other
contamination. The addition of drugs to milk in its preparation for
infants’ use cannot be generally commended. The citrate of lime or
limewater is one of the substances which is often added to milk, and
that, too, by the direction of a physician. There are conditions of
disease in infants where such a modification is advisable, but it is
doubtful if it is ever so in the case of a healthy child. The same
remark may be made respecting the limewater.
=Composition of Modified Milk.=--Proteids and ash in cow’s milk are
much higher than in human milk and are brought to the proper degree of
reduction by blending with other milk and diluting the milk with water.
---------+-----+-------+-------+-------+-------
| | | |DILUTED|DILUTED
|COW’S|DILUTED|DILUTED| THREE | FOUR
|MILK.| ONCE. | TWICE.| TIMES.| TIMES.
---------+-----+-------+-------+-------+-------
Proteids,| 4.00| 2.00 | 1.35 | 1.00 | 0.80
Ash, | 0.70| 0.35 | 0.23 | 0.18 | 0.14
---------+-----+-------+-------+-------+-------
The ingredients commonly employed for modified milk are (1) cream
containing 16 percent of fat; (2) centrifugally skimmed milk by which
the fat has been removed; (3) milk sugar or a standard solution of milk
sugar of say 20 percent strength; and (4) lime water.
_Formulæ._--It is obviously impossible to establish formulæ universally
applicable even to healthy infants, but the following may be regarded
as typical, representing the composition of a modified milk, to suit
the needs of an average growing infant during its first year:
---------------------+----------+----------+----------
PERIOD. | FAT. | PROTEIDS.| SUGAR.
---------------------+----------+----------+----------
|_Percent._|_Percent._|_Percent._
3 to 14 days, | 2 | 0.6 | 6
2 to 6 weeks, | 2.5 | 0.6 | 6
6 to 11 weeks, | 3 | 1.0 | 6
11 weeks to 5 months,| 3.5 | 1.5 | 7
5 to 9 months, | 4 | 2 | 7
9 to 12 months, | 4.5 | 2.5 | 3.5
---------------------+----------+----------+----------
(Albert E. Leach, “Food Inspection and Analysis.”)
=Solid Infant’s Food.=--A large number of infant foods in the solid
state are upon the market. These have been studied very carefully by
many observers with a view not only of determining their chemical
properties but also their relative digestibility. These prepared infant
foods are not always made in harmony with the natural demands of young
children. As has just been indicated, they are not, as a rule, suitable
for infants before the time of weaning, being better adapted to the use
of young children. In the following tables are the data representing
the chemical composition of some of the common infants’ foods.
=Invalid Foods.=--The term “invalid foods” is applied to almost every
kind of a concoction containing a food substance which is administered
to an invalid or convalescent, often for medical purposes rather than
for real nutrition. Chief among these invalid foods may be mentioned
the meat extracts containing that portion of the meat soluble in hot
water. These bodies consist chiefly of meat bases together with certain
soluble salts and it has long been recognized that they have very
little nutritive value. They are also found in concentrated or even a
dry state. The unconcentrated invalid foods of this class sometimes
contain glycerol (glycerine) or alcohol as a preservative. There are
also many forms of meat juice supposed to be the direct extract by
pressure or otherwise of the natural juice of the meat. Since these
bodies could not be preserved otherwise than by sterilization, which
would coagulate the albuminous portion, they are often preserved
by the addition of glycerine or some other antiseptic substance.
It is doubtful if any of these preserved bodies are proper food
for a deranged stomach either in the case of a real invalid or of a
convalescent.
In addition to these there are a great many so-called predigested
or precooked foods which are largely advertised for certain forms
of deranged digestion or malnutrition. The market is flooded with
brain foods, nerve foods, etc., which, if they were as poor as their
advertising claims are exaggerated, would be sorry substitutes for
the natural food which grown people eat. Fortunately these foods are
often far better than one would suppose and many of them are wholly
unobjectionable in character in so far as composition is concerned,
though the price which one must pay for these nutrients seems out of
all proportion to the actual cost of the raw material. Following are
data showing the composition of some of the more important foods which
are advertised as having curative or medicinal qualities or as suitable
for infants and invalids, and thus are brought prominently to the
attention of the invalid or convalescent.
------+------+------+------+------+------+------+-----
| | | | | | COLD |
| | | | | RE- | WATER|
| | | | PRO- |DUCING| EX- | DEX-
|WATER.| ASH. | FAT. |TEIDS.|SUGAR.|TRACT.|TRIN.
------+------+------+------+------+------+------+-----
| _Per-| _Per-| _Per-| _Per-| _Per-| _Per-| _Per-
|cent._|cent._|cent._|cent._|cent._|cent._|cent._
No. 1,| 3.76 | 3.02 | 6.30 | 9.21| 52.50| 78.76| Much
No. 2,| 2.12 | 4.34 | 8.70 | 14.02| 49.02| 75.80| „
No. 3,| 1.96 | 3.85 | 0.60 | 11.06| 57.96| 81.10| „
No. 4,| 3.25 | 2.20 | 5.65 | 8.66| ... | 82.00| 11.50
No. 5,| 1.37 | 1.63 | 4.75 | 9.13| ... | 46.57| 11.02
No. 6,| 7.09 | 0.42 | 0.23 | 14.48| ... | 3.58| 1.74
No. 7,| 5.73 | 0.86 | 1.00 | 10.41| 26.32| 34.57| 7.30
No. 8,| 1.55 | 1.20 | 1.10 | 5.69| 57.57| 50.05| Much
------+------+------+------+------+------+------+------------
The above data give a general view of the relations of nutrient in
foods of this class. The percentage of mineral matter varies chiefly in
proportion to the varying content of common salt. The fat varies from
one to about nine percent. Protein exists in quantities from nearly six
to 15 percent. Sugar constitutes the predominant nutritive component of
almost all these bodies, only one showing a small percentage thereof.
It is evident that if any one of these types of food be regarded as a
standard nearly all the others would prove objectionable. The foods in
the following table are largely farinaceous in composition.
COMPOSITION OF INFANTS’ AND INVALIDS’ FOODS.
(_As determined by A. McGill, Bulletin 59, Laboratory of Inland
Revenue, Ottawa, Canada_).
MEAN RESULTS OF ANALYSIS.--GROUP I.--FARINACEOUS FOODS.
----+------+------+------+------+------+------+-------+------+
| NUM- | | | | |SUM OF| TOTAL | |
| BER | | | | |LOSSES|ALBUMI-| |
| OF | | | | | TO | NOIDS | |
| SAM- | |FAT BY| LOSS | | ALCO-| FROM | |
| PLES | |PETRO-| TO | LOSS | HOL | NITRO-| |
NUM-| ANA- | MOIS-| LEUM | ALCO-| TO | AND | GEN | |
BER.|LYZED.| TURE.|ETHER.| HOL. |WATER.|WATER.|× 6.25.| ASH. |
----+------+------+------+------+------+------+-------+------+
| | _Per-| _Per-| _Per-| _Per-| _Per-| _Per- | _Per-|
| |cent._|cent._|cent._|cent._|cent._|cent._ |cent._|
1 | 2 | 13.96| 0.29| .. | 3.21 | 3.21| 1.24 | 0.06 |
2 | 5 | 9.61| 0.64| 4.91| 2.91 | 7.82| 10.38 | 1.48 |
3 | 5 | 9.44| 0.27| 0.73| 3.91 | 4.64| 9.49 | 0.96 |
4 | 4 | 9.71| 0.14| 9.95| 3.60 | 13.55| 8.54 | 0.80 |
5 | 5 | 6.04| 0.72| .. | 3.94 | 3.94| 13.77 | 0.49 |
6 | 2 | 9.99| 0.13| .. | .. | 8.83| 8.60 | 2.08 |
| | | | | | | | |
7 | 9 | 8.12| 0.48| 0.34| 4.67 | 5.02| 13.83 | 0.53 |
8 | 7 | 9.41| 0.41| 0.65| 2.26 | 2.91| 7.46 | 0.94 |
9 | 2 | 8.65| 0.85| 5.90| 3.77 | 9.67| 12.18 | 0.88 |
+------+ | | | | | | |
| 41 | | | | | | | |
----+------+------+------+------+------+------+-------+------+
GROUP II.--MIXED FOODS.
----+------+------+------+------+------+------+-------+------+
10 | 2 | 6.84| 1.17| .. | .. | 25.96| 8.75 | 0.76 |
11 | 5 | 4.22| 3.49| 27.89| 6.00 | 33.89| 7.19 | 1.05 |
12 | 2 | 5.38| 0.57| .. | .. | 29.59| 10.43 | 1.06 |
13 | 2 | 4.26| 1.60| 35.28| 4.73 | 40.01| 11.38 | 2.82 |
14 | 9 | 2.55| 1.41| .. | .. | 63.87| 14.00 | 3.57 |
15 | 12 | 5.77| 0.48| 28.24| 4.27 | 32.90| 10.01 | 2.57 |
16 | 8 | 4.72| 0.30| .. | .. | 82.06| 10.10 | 3.50 |
17 | 4 | 2.89| 22.26| .. | .. | 60.10| 12.19 | 3.85 |
18 | 2 | 4.92| 8.10| .. | .. | 46.30| 9.00 | 2.08 |
19 | 9 | 2.18| 4.45| 39.54| 4.30 | 43.84| 10.72 | 1.60 |
20 | 2 | 5.89| 3.17| 42.54| 1.82 | 44.36| 3.62 | 0.42 |
21 | 3 | 0.80| 0.04| .. | .. | 96.60| 1.13 | 0.90 |
22 | 2 | 5.69| 2.18| .. | .. | 38.21| 16.60 | 2.78 |
+------+ | | | | | | |
| 62 | | | | | | | |
----+------+------+------+------+------+------+-------+------+
MEAN RESULTS OF ANALYSIS.--GROUP I.--FARINACEOUS FOODS.
----+-------+-------+-------------------------+-----------------------
| |STARCH,| SUGAR. |
|STARCH,| FIBER,+-----------------+-------+
| FIBER,| ASH, | Reducing. | |
| ETC. | ETC. +--------+--------+ |
| (BY | (BY | Ex- | | |
NUM-|DIFFER-|DIFFER-| pressed| _Per- | Cane |
BER.| ENCE).| ENCE).| as | cent._ | Sugar.|REMARKS.
----+-------+-------+--------+--------+-------+-----------------------
| _Per-| _Per-| | | _Per-|
| cent._| cent._| | | cent._|
1 | 81.28 | .. | .. | .. | .. |Arrowroot starch.
2 | 67.35 | 72.00 |Invert. | 5 | .. |Wheat starch.
3 | 75.14 | 76.29 | A trace. | .. |Cereal starches.
4 | 67.46 | 67.88 |Maltose.| 3 | 10 | „ starch.
5 | 76.60 | .. | .. | .. | .. |Wheat starch.
6 | 69.24 | .. | .. | .. | 3 |Maize and wheat
| | | | | |starches.
7 | .. | 72.01 | .. | .. | .. |Wheat starch.
8 | 78.66 | 79.41 | .. | .. | .. |Barley starch.
9 | 68.62 | .. | .. | .. | 5 |Wheat starch.
| | | | | |
| | | | | |
----+-------+-------+--------+--------+-------+-----------------------
GROUP II.--MIXED FOODS.
----+-------+-------+--------+--------+-------+-----------------------
10 | 56.83 | .. |Invert. | 3 | 20 |Wheat starch.
11 | .. | 49.31 |Lactose.| 1 | 30 | „
12 | 53.62 | 54.28 |Maltose.| 20 | .. | „
13 | 40.51 | 42.10 | .. | .. | 35 |
14 | .. | 15.68 |Maltose.| 49 | 8 |
15 | 47.72 | 50.50 |Lactose.| 30 | Trace.| „
16 | .. | .. |Maltose.|50 to 60| .. |
17 | 1.45 | 4.44 |Lactose.| 50 | .. |
18 | 31.02 | .. | „ | 30 | 15 |Cereal starches.
19 | 35.34 | 38.80 | „ | 8.96| 36.34|Wheat starch.
20 | 42.70 | .. | .. | .. | 40 |Maize starch and cocoa.
21 | .. | .. |Lactose.|80 to 90| .. |
22 | 34.54 | .. | „ | 30 |8 to 9 |
| | | | | |
| | | | | |
----+-------+-------+--------+--------+-------+-----------------------
APPENDIX A.
UNITED STATES DEPARTMENT OF AGRICULTURE, OFFICE OF THE
SECRETARY--Circular No. 19.
STANDARDS OF PURITY FOR FOOD PRODUCTS.
SUPERSEDING CIRCULARS NOS. 13 AND 17.
SUPPLEMENTAL PROCLAMATION.
Referring to Circular No. 13 of this Office, dated December 20, 1904,
and to Circular No. 17 of this Office, dated March 8, 1906, the
following food standards are hereby established as superseding and
supplemental to those proclaimed on the dates above named.
JAMES WILSON,
_Secretary of Agriculture_.
WASHINGTON, D. C., _June 26, 1906_.
LETTER OF SUBMITTAL.
THE HONORABLE THE SECRETARY OF AGRICULTURE:
_Sir_: The undersigned, representing the Association of Official
Agricultural Chemists of the United States and the Interstate Food
Commission, and commissioned by you, under authority given by the
act of Congress approved March 3, 1903, to collaborate with you “to
establish standards of purity for food products and to determine what
are regarded as adulterations therein,” respectfully report that they
have carefully reviewed, in the light of recent investigations and
correspondence, the standards earlier recommended by them and have
prepared a set of amended schedules, in which certain changes have been
introduced for the purpose of securing increased accuracy of expression
and a more perfect correspondence of the chemical limits to the normal
materials designated, and from which standards previously proclaimed
for several manufactured articles have been omitted because of the
unsatisfactory condition of trade nomenclature as applied thereto; and
also additional schedules of standards for ice creams, vegetables and
vegetable products, tea, and coffee. They respectfully recommend that
the standards herewith submitted be approved and proclaimed as the
established standards, superseding and supplementing those established
on December 20, 1904, and March 8, 1906.
The principles that have guided us in the formulation of these
standards are appended hereto.
The several schedules of additional standards recommended have been
submitted, in a tentative form, to the manufacturing firms and the
trade immediately interested, and also to the State food-control
officials for criticism.
Respectfully, WILLIAM FREAR,
EDWARD H. JENKINS,
M. A. SCOVELL,
H. A. WEBER,
H. W. WILEY,
_Committee on Food Standards, Association of Official Agricultural
Chemists._
RICHARD FISCHER,
_Representing the Interstate Food Commission._
WASHINGTON, D.C., _June 26, 1906._
PRINCIPLES 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 composition.
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 desirable, preference is
given to one of the several trade names applied.
7. Standards are based upon data representing materials produced
under American conditions and manufactured by American 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 extremes
authentically recorded for the article in question, because such
extremes are commonly due to abnormal conditions of production and are
usually accompanied by marks of inferiority or abnormality readily
perceived by the producer or manufacturer.
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, composition, 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 slaughtered and
preserved by refrigeration until delivered to the consumer.[37]
[37] 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.
4. _Salted_, _pickled_, and _smoked meats_ are unmixed meats preserved
by salt, sugar, vinegar, spices, or smoke, singly or in combination,
whether in bulk or in suitable containers.[38]
b. MANUFACTURED MEATS.
1. _Manufactured meats_ are meats not included in paragraphs 2, 3, and
4, whether simple or mixed, whole or comminuted, in bulk or in suitable
containers,[38] 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 correspond thereto, and when bearing
such descriptive names, if force or flavoring meats are used, the kind
and quantity thereof are made known.
[38] Suitable containers for keeping moist food products such
as sirups, honey, condensed 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)
centimeters 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.
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 contains,
necessarily incorporated in the process of rendering, not more than one
(1) percent of substances, other than fatty acids and fat.
2. _Leaf lard_ is lard rendered at moderately high temperatures 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) percent of solids
not fat, and not less than three and one-quarter (3.25) percent 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 constituents.
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) percent
of milk solids.
4. _Pasteurized milk_ is milk that has been heated below 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 temperature
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) percent of milk solids of which not less
than twenty-seven and five-tenths (27.5) percent is milk fat.
7. _Sweetened condensed milk_ is milk from which a considerable portion
of water has been evaporated and to which sugar (sucrose) has been
added, and contains not less than twenty-eight (28) percent of milk
solids, of which not less than twenty-seven and five-tenths (27.5)
percent is milk fat.
8. _Condensed skim milk_ is skim milk from which a considerable portion
of water has been evaporated.
9. _Buttermilk_ is the product that remains when butter is removed 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.
1. _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 eighteen (18)
percent 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
gravity not less than 0.905
(40° C.)
(------).
(40° C.)
d. BUTTER.
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 constituents, with or
without salt, and contains not less than eighty-two and five-tenths
(82.5) percent of milk fat. By acts of Congress 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 contains not more than
sixteen (16) percent of water and at least eighty-two and five-tenths
(82.5) percent of milk fat.
e. CHEESE.
1. _Cheese_ is the sound, solid, and ripened product made from milk or
cream by coagulating the casein thereof with rennet or lactic acid,
with or without the addition of ripening ferments and seasoning, and
contains, in the water-free substance, not less than fifty (50) percent
of milk fat. By act of Congress, approved June 6, 1896, cheese may also
contain added coloring matter.
2. _Skim milk cheese_ is the sound, solid, and ripened product, made
from skim milk by coagulating the casein thereof with rennet or lactic
acid, with or without the addition of ripening ferments and seasoning.
3. _Goat’s milk cheese_, _ewe’s milk cheese_, _et cetera_, are the
sound, ripened products made from the milks of the animals specified,
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)
percent 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)
percent of milk fat.
3. _Nut ice cream_ is a frozen product made from cream, sugar, and
sound, non-rancid nuts, and contains not less than twelve (12) percent
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.
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) percent of
moisture, not less than one and twenty-five hundredths (1.25) percent
of nitrogen, not more than one (1) percent of ash, and not more than
fifty hundredths (0.50) percent 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)
percent of nitrogen and not more than ten (10) percent of moisture.
6. _Maize meal_, _corn meal_, _Indian corn meal_, is meal made from
sound maize grain and contains not more than fourteen (14) percent of
moisture, not less than one and twelve-hundredths (1.12) percent of
nitrogen, and not more than one and six-tenths (1.6) percent 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) percent of moisture, not more than one and five-tenths
(1.5) percent of crude fiber, not less than two and twenty-four
hundredths (2.24) percent of nitrogen, and not more than two and
two-tenths (2.2) percent of ash.
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) percent of
moisture, not less than one and thirty-six hundredths (1.36) percent
of nitrogen, and not more than one and twenty-five hundredths (1.25)
percent of ash.
10. _Buckwheat flour_ is bolted buckwheat meal and contains not
more than twelve (12) percent of moisture, not less than one and
twenty-eight hundredths (1.28) percent of nitrogen, and not more than
one and seventy-five hundredths (1.75) percent 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_[39] 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.
[39] The subject of sulfurous acid in dried fruits is reserved for
consideration in connection with the schedule “Preservatives and
Coloring Matters.”
3. _Evaporated apples_ are evaporated fruit made from peeled and cored
apples, and contain not more than twenty-seven (27) percent 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_[40] 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_[40] is preserve in which honey is used in place of
sugar (sucrose) sirup.
7. _Glucose preserve_[40] is preserve in which a glucose product is
used in place of sugar (sucrose) sirup.
8. _Jam_, _marmalade_,[40] 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_,[40] is jam in which a glucose
product is used in place of sugar (sucrose).
10. _Fruit butter_[40] 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_[40] is fruit butter in which a glucose
product is used in place of sugar (sucrose).
12. _Jelly_[40] is the sound, semisolid, gelatinous product made 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_[40] is jelly in which a glucose product is used in
place of sugar (sucrose).
[40] Products made with mixtures of sugar, glucose, and honey, or any
two thereof, are reserved for future consideration.
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-tenths (99.5) percent 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) percent 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 REFINER’S 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) percent of water and not more than five (5) percent of
ash.
2. _Refiners’ sirup_, _treacle_, is the residual liquid product
obtained in the process of refining raw sugars and contains not more
than twenty-five (25) percent of water and not more than eight (8)
percent 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) percent of water and not more than two and
five-tenths (2.5) percent 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) percent of water and not more than two and five-tenths (2.5)
percent 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) percent of water and not less than forty-five hundredths (0.45)
percent 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)
percent 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) percent of dextrose and not more than eight-tenths
(0.8) percent 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) percent of dextrose and not
more than eight-tenths (0.8) percent of ash; 80 sugar, climax or acme
sugar, contains not less than eighty (80) percent of dextrose and not
more than one and one-half (1.5) percent of ash.
The ash of all these products consists almost entirely of chlorids and
sulfates.
2. _Glucose_, _mixing glucose_, _confectioner’s glucose_, is a thick,
sirupy, colorless product made by incompletely hydrolyzing starch, or
a starch-containing 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) percent and for a density of forty-five (45)
degrees not more than fourteen (14) percent of water. It contains on a
basis of forty-one (41) degrees Baumé not more than one (1) percent of
ash, consisting chiefly of chlorids and sulfates.
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 spiritous 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) percent of water, not more than twenty-five hundredths (0.25)
percent of ash, and not more than eight (8) percent 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 pimenta_
(L.) Karst., and contains not less than eight (8) percent of
quercitannic acid[42]; not more than six (6) percent of total ash, not
more than five-tenths (0.5) percent of ash insoluble in hydrochloric
acid, and not more than twenty-five (25) percent of crude fiber.
[42] Calculated from the total oxygen absorbed by the aqueous extract.
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) percent
of non-volatile ether extract; not more than six and five-tenths (6.5)
percent of total ash; not more than five-tenths (0.5) percent of ash
insoluble in hydrochloric acid; not more than one and five-tenths (1.5)
percent of starch, and not more than twenty-eight (28) percent of crude
fiber.
9. _Paprika_ is the dried ripe fruit of _Capsicum annum_ 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
_Cinnamomum_.
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) percent of total ash and not more than
two (2) percent of sand.
16. _Cloves_ are the dried flower buds of _Caryophyllus aromaticus_ L.,
which contain not more than five (5) percent of clove stems; not less
than ten (10) percent of volatile ether extract; not less than twelve
(12) percent of quercitannic acid;[43] not more than eight (8) percent
of total ash; not more than five-tenths (0.5) percent of ash insoluble
in hydrochloric acid, and not more than ten (10) percent of crude fiber.
[43] Calculated from the total oxygen absorbed by the aqueous extract.
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 _Fœniculum fœniculum_ (L.) Karst.
21. _Ginger_ is the washed and dried or decorticated and dried rhizome
of _Zingiber zingiber_ (L.) Karst., and contains not less than
forty-two (42) percent of starch; not more than eight (8) percent of
crude fiber, not more than six (6) percent of total ash, not more than
one (1) percent of lime, and not more than three (3) percent 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) percent of ash,
not more than four (4) percent of carbonate of lime, and conforms in
other respects to the standard for ginger.
23. _Horse-radish_ is the root of _Rorippa 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) percent of
non-volatile ether extract, not more than three (3) percent of total
ash, and not more than five-tenths (0.5) percent of ash insoluble in
hydrochloric acid, and not more than ten (10) percent 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 oils, and
contains not more than two and five-tenths (2.5) percent of starch and
not more than eight (8) percent 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) percent
of carbohydrates, calculated as starch, determined according to the
official methods, not more than twelve (12) percent of crude fiber nor
less than thirty-five (35) percent 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) percent of non-volatile ether
extract, not more than five (5) percent of total ash, not more than
five-tenths (0.5) percent of ash insoluble in hydrochloric acid, and
not more than ten (10) percent of crude fiber.
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) percent of non-volatile ether extract,
not less than twenty-five (25) percent of starch, not more than
seven (7) percent of total ash, not more than two (2) percent of ash
insoluble in hydrochloric acid, and not more than fifteen (15) percent
of crude fiber. 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.
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) percent of non-volatile
ether extract, not less than fifty (50) percent of starch, not more
than four (4) percent of total ash, not more than five-tenths (0.5)
percent of ash insoluble in hydrochloric acid, and not more than five
(5) percent of crude fiber. One hundred parts of the non-volatile 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_[44] 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) percent by volume of oil of bitter almonds.
2.[44] _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) percent by volume of oil of anise.
3.[44] _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
three-tenths (0.3) percent by volume of oil of celery seed.
4.[44] _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) percent by volume of oil of
cassia.
5.[44] _Oil of cassia_ is the lead-free volatile oil obtained from the
leaves or bark of _Cinnamomum cassia_ Bl., and contains not less than
seventy-five (75) percent by weight of cinnamic aldehyde.
6. _Cinnamon extract_ is the flavoring extract prepared from oil of
cinnamon, and contains not less than two (2) percent by volume of oil
of cinnamon.
6.[44] _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) percent by weight of cinnamic
aldehyde and not more than ten (10) percent by weight of eugenol.
7. _Clove extract_ is the flavoring extract prepared from oil of
cloves, and contains not less than two (2) percent by volume of oil of
cloves.
7.[44] _Oil of cloves_ is the lead-free, volatile oil obtained from
cloves.
[44] The flavoring extracts herein described are intended solely for
food purposes and are not to be confounded with similar preparations
described in the Pharmacopœia for medicinal purposes.
8. _Ginger extract_ is the flavoring extract prepared from ginger
and contains in each one hundred (100) cubic centimeters, the
alcohol-soluble 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)
percent by volume of oil of lemon.
9_a_. _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° C.) of not less than +60° in a
100-millimeter tube, and contains not less than four (4) percent 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) percent by weight of citral derived from oil of lemon.
10_a_. _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) percent by volume of oil of
nutmeg.
11_a_. _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) percent by volume of oil of orange.
12_a_. _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° C.) of not less than
+95° in a 100-millimeter 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.
13_a_. _Terpeneless oil of orange_ is oil of orange from which all or
nearly all of the terpenes have been removed.
14. _Peppermint extract_ is the flavoring extract prepared from oil of
peppermint, or from peppermint, or both, and contains not less than
three (3) percent by volume of oil of peppermint.
14_a_. _Peppermint_ is the leaves and flowering tops of _Mentha
piperita_ L.
14_b_. _Oil of peppermint_ is the volatile oil obtained from peppermint
and contains not less than fifty (50) percent by weight of menthol.
15. _Rose extract_ is the flavoring extract prepared from otto of
roses, with or without red rose petals, and contains not less than
four-tenths (0.4) percent by volume of otto of roses.
15_a_. _Otto 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 both, and contains not less than thirty-five
hundredths (0.35) percent by volume of oil of savory.
16_a_. _Oil of savory_ is the volatile oil obtained from savory.
17. _Spearmint extract_ is the flavoring extract prepared from oil of
spearmint, or from spearmint, or both, and contains not less than three
(3) percent by volume of oil of spearmint.
17_a_. _Spearmint_ is the leaves and flowering tops of _Mentha spicata_
L.
17_b_. _Oil of spearmint_ is the volatile oil obtained from spearmint.
18. _Star anise extract_ is the flavoring extract prepared from oil of
star anise, and contains not less than three (3) percent by volume of
oil of star anise.
18_a_. _Oil of star anise_ is the volatile oil distilled from the fruit
of the star anise (_Illicium verum_ Hook).
19. _Sweet basil extract_ is the flavoring extract prepared from oil of
sweet basil, or from sweet basil, or both, and contains not less than
one-tenth (0.1) percent by volume of oil of sweet basil.
19_a_. _Sweet basil_, _basil_, is the leaves and tops of _Ocymum
basilicum_ L.
19_b_. _Oil of sweet basil_ is the volatile oil obtained from basil.
20. _Sweet marjoram extract_, _marjoram extract_, is the flavoring
extract prepared from the oil of marjoram, or from marjoram, or both,
and contains not less than one (1) percent by volume of oil of marjoram.
20_a_. _Oil of marjoram_ is the volatile oil obtained from marjoram.
21. _Thyme extract_ is the flavoring extract prepared from oil of
thyme, or from thyme, or both, and contains not less than two-tenths
(0.2) percent by volume of oil of thyme.
21_a._ _Oil of thyme_ is the volatile oil obtained from thyme.
22. _Tonka extract_ is the flavoring extract prepared from tonka
bean, with or without sugar or glycerine, and contains not less than
one-tenth (0.1) percent by weight of coumarin extracted from the tonka
bean, together with a corresponding proportion of the other soluble
matters thereof.
22_a._ _Tonka bean_ is the seed of _Coumarouna odorata_ Aublet
(_Dipteryx odorata_ (Aubl.) Willd.).
23. _Vanilla extract_ is the flavoring extract prepared from vanilla
bean, with or without sugar or glycerine, and contains in one hundred
(100) cubic centimeters the soluble matters from not less than ten (10)
grams of the vanilla bean.
23_a._ _Vanilla bean_ is the dried, cured fruit of _Vanilla planifolia_
Andrews.
24. _Wintergreen extract_ is the flavoring extract prepared from oil of
wintergreen, and contains not less than three (3) percent by volume of
oil of wintergreen.
24_a._ _Oil of wintergreen_ is the volatile oil distilled from the
leaves of the _Gaultheria procumbens_ L.
c. EDIBLE VEGETABLE OILS AND FATS.
1. _Olive oil_ is the oil obtained from the sound, mature fruit of
the cultivated olive tree (_Olea europæa_ L.) and subjected to the
usual refining processes; is free from rancidity; has a refractive
index (25° C.) not less than one and forty-six hundred and sixty
ten-thousandths (1.4660) and not exceeding one and forty-six hundred
and eighty ten-thousandths (1.4680); and an iodin number not less than
seventy-nine (79) and not exceeding ninety (90).
2. _Virgin olive oil_ is olive oil obtained from the first pressing of
carefully selected, hand-picked olives.
3. _Cottonseed oil_ is the oil obtained from the seeds of cotton plants
(_Gossypium hirsutum_ L., _G. barbadense_ L., or _G. herbaceum_ L.) and
subjected to the usual refining processes; is free from rancidity: has
a refractive index (25° C.) not less than one and forty-seven hundred
ten-thousandths (1.4700) and not exceeding one and forty-seven hundred
and twenty-five ten-thousandths (1.4725); and an iodin number not less
than one hundred and four (104) and not exceeding one hundred and ten
(110).
4. _“Winter-yellow” cottonseed oil_ is expressed cottonseed oil from
which a portion of the stearin has been separated by chilling and
pressure, and has an iodin number not less than one hundred and ten
(110) and not exceeding one hundred and sixteen (116).
5. _Peanut oil_, _arachis oil_, _earthnut oil_, is the oil obtained
from the peanut (_Arachis hypogæa_ L.) and subjected to the usual
refining processes; is free from rancidity; has a refractive
index (25° C.) not less than one and forty-six hundred and ninety
ten-thousandths (1.4690) and not exceeding one and forty-seven hundred
and seven ten-thousandths (1.4707); and an iodin number not less than
eighty-seven (87) and not exceeding one hundred (100).
6. _“Cold-drawn” peanut oil_[45] is peanut oil obtained by pressure
without heating.
[45] The fixing of limits for chemical and physical properties is
reserved for future consideration.
7. _Sesame oil_, _gingili oil_, _teel oil_, is the oil obtained
from the seeds of the sesame plants (_Sesamum orientale_ L. and _S.
radiatum_ Schum. and Thonn.) and subjected to the usual refining
processes; is free from rancidity; has a refractive index (25° C.)
not less than one and forty-seven hundred and four ten-thousandths
(1.4707) and not exceeding one and forty-seven hundred and seventeen
ten-thousandths (1.4717); and an iodin number not less than one hundred
and three (103) and not exceeding one hundred and twelve (112).
8. _“Cold-drawn” sesame oil_[45] is sesame oil obtained by pressure
without heating.
9. _Poppy-seed oil_ is the oil obtained from the seed of the poppy
(_Papaver somniferum_ L.) subjected to the usual refining processes and
free from rancidity.
10. _White poppy-seed oil_, _“cold-drawn” poppy-seed oil_,[45] is
poppy-seed oil of the first pressing without heating.
11. _Coconut oil_[45] is the oil obtained from the kernels of the
coconut (_Cocos nucifera_ L.) and subjected to the usual refining
processes and free from rancidity.
12. _Cochin oil_ is coconut oil prepared in Cochin (Malabar).
13. _Ceylon oil_ is coconut oil prepared in Ceylon.
14. _Copra oil_ is coconut oil prepared from copra, the dried kernels
of the coconut.
15. _Rape-seed oil_, _colza oil_,[45] is the oil obtained from the
seeds of the rape plant (_Brassica napus_ L.) and subjected to the
usual refining processes and free from rancidity.
16. _“Cold-drawn” rape-seed oil_[45] is rape-seed oil obtained by the
first pressing without heating.
17. _Sunflower oil_[45] is the oil obtained from the seeds of the
sunflower (_Helianthus annuus_ L.) and subjected to the usual refining
processes and free from rancidity.
18. _“Cold-drawn” sunflower oil_[45] is sunflower oil obtained by the
first pressing without heating.
19. _Maize oil_, _corn oil_,[45] is the oil obtained from the germ of
the maize (_Zea mays_ L.) and subjected to the usual refining processes
and free from rancidity.
[45] The fixing of limits for chemical and physical properties is
reserved for future consideration.
20. _Cocoa butter_, _cacao butter_, is the fat obtained from roasted,
sound cocoa beans, and subjected to the usual refining processes; is
free from rancidity; has a refractive index (40° C.) not less than one
and forty-five hundred and sixty-six ten-thousandths (1.4566) and not
exceeding one and forty-five hundred and ninety-eight ten-thousandths
(1.4598); an iodin number not less than thirty-three (33) and not
exceeding thirty-eight (38); and a melting-point not lower than 30° C.
nor higher than 35° C.
21. _Cottonseed oil stearin_ is the solid product made by chilling
cottonseed oil and separating the solid portion by filtration, with or
without pressure, and having an iodin number not less than eighty-five
(85) and not more than one hundred (100).
E. TEA, COFFEE, AND COCOA PRODUCTS.
a. TEA.
1. _Tea_ is the leaves and leaf buds of different species of _Thea_,
prepared by the usual trade processes of fermenting, drying, and
firing; meets the provisions of the act of Congress approved March
2, 1897, and the regulations made in conformity therewith (Treasury
Department Circular 16, February 6, 1905); conforms in variety and
place of production to the name it bears; and contains not less than
four (4) nor more than seven (7) percent of ash.
b. COFFEE.
1. _Coffee_ is the seed of _Coffea arabica_ L. or _Coffea liberica_
Bull., freed from all but a small portion of its spermoderm, and
conforms in variety and place of production to the name it bears.
2. _Roasted coffee_ is coffee which by the action of heat has become
brown and developed its characteristic aroma, and contains not less
than ten (10) percent of fat and not less than three (3) percent of ash.
c. COCOA AND COCOA PRODUCTS.
1. _Cocoa beans_ are the seeds of the cacao tree, _Theobroma cacao_ L.
2. _Cocoa nibs_, _cracked cocoa_, is the roasted, broken cocoa bean
freed from its shell or husk.
3. _Chocolate_, _plain chocolate_, _bitter chocolate_, _chocolate
liquor_, _bitter chocolate coatings_, is the solid or plastic mass
obtained by grinding cocoa nibs without the removal of fat or other
constituents except the germ, and contains not more than three (3)
percent of ash insoluble in water, three and fifty hundredths (3.50)
percent of crude fiber, and nine (9) percent of starch, and not less
than forty-five (45) percent of cocoa fat.
4. _Sweet chocolate_, _sweet chocolate coatings_, is chocolate mixed
with sugar (sucrose), with or without the addition of cocoa butter,
spices, or other flavoring materials, and contains in the sugar- and
fat-free residue no higher percentage of either ash, fiber, or starch
than is found in the sugar- and fat-free residue of chocolate.
5. _Cocoa_, _powdered cocoa_, is cocoa nibs, with or without the germ,
deprived of a portion of its fat and finely pulverized, and contains
percentages of ash, crude fiber, and starch corresponding to those in
chocolate after correction for fat removed.
6. _Sweet cocoa_, _sweetened cocoa_, is cocoa mixed with sugar
(sucrose), and contains not more than sixty (60) percent of sugar
(sucrose), and in the sugar- and fat-free residue no higher percentage
of either ash, crude fiber, or starch than is found in the sugar- and
fat-free residue of chocolate.
F. BEVERAGES.
a. FRUIT JUICES--FRESH, SWEET, AND FERMENTED.
1. FRESH AND 2. SWEET.
(Schedules in preparation.)
3. FERMENTED FRUIT JUICES.
1. _Wine_ is the product made by the normal alcoholic fermentation of
the juice of sound, ripe grapes, and the usual cellar treatment,[46]
and contains not less than seven (7) nor more than sixteen (16) percent
of alcohol, by volume, and, in one hundred (100) cubic centimeters
(20° C.), not more than one-tenth (0.1) gram of sodium chlorid nor
more than two-tenths (0.2) gram of potassium sulfate; and for red wine
not more than fourteen hundredths (0.14) gram, and for white wine not
more than twelve hundredths (0.12) gram of volatile acids produced
by fermentation and calculated as acetic acid. _Red wine_ is wine
containing the red coloring matter of the skins of grapes. _White wine_
is wine made from white grapes or the expressed fresh juice of other
grapes.
[46] The subject of sulfurous acid in wine is reserved for
consideration in connection with the schedule, “Preservatives and
Coloring Matters.”
2. _Dry wine_ is wine in which the fermentation of the sugars is
practically complete and which contains, in one hundred (100) cubic
centimeters (20° C.), less than one (1) gram of sugars and for dry red
wine not less than sixteen hundredths (0.16) gram of grape ash and not
less than one and six-tenths (1.6) grams of sugar-free grape solids,
and for dry white wine not less than thirteen hundredths (0.13) gram
of grape ash and not less than one and four-tenths (1.4) grams of
sugar-free grape solids.
3. _Fortified dry wine_ is dry wine to which brandy has been added, but
which conforms in all other particulars to the standard of dry wine.
4. _Sweet wine_ is wine in which the alcoholic fermentation has been
arrested, and which contains, in one hundred (100) cubic centimeters
(20° C.), not less than one (1) gram of sugars, and for sweet red wine
not less than sixteen hundredths (0.16) gram of grape ash, and for
sweet white wine not less than thirteen hundredths (0.13) gram of grape
ash.
5. _Fortified sweet wine_ is sweet wine to which wine spirits have been
added. By act of Congress, “sweet wine” used for making fortified sweet
wine and “wine spirits” used for such fortification are defined as
follows (sec. 43, Act of October 1, 1890, 26 Stat., 567, as amended by
section 68, Act of August 27, 1894, 28 Stat., 509, and further amended
by Act of Congress approved June 7, 1906): “That the wine spirits
mentioned in section 42 of this act is the product resulting from the
distillation of fermented grape juice to which water may have been
added prior to, during, or after fermentation, for the sole purpose of
facilitating the fermentation and economical distillation thereof, and
shall be held to include the products from grapes or their residues,
commonly known as grape brandy; and the pure sweet wine, which may be
fortified free of tax, as provided in said section, is fermented grape
juice only, and shall contain no other substance whatever introduced
before, at the time of, or after fermentation, except as herein
expressly provided; and such sweet wine shall contain not less than
four per centum of saccharine matter, which saccharine strength may be
determined by testing with Balling’s saccharometer or must scale, such
sweet wine, after the evaporation of the spirits contained therein, and
restoring the sample tested to original volume by addition of water:
_Provided_, That the addition of pure boiled or condensed grape must
or pure crystallized cane or beet sugar or pure anhydrous sugar to the
pure grape juice aforesaid, or the fermented product of such grape
juice prior to the fortification provided by this Act for the sole
purpose of perfecting sweet wine according to commercial standard,
or the addition of water in such quantities only as may be necessary
in the mechanical operation of grape conveyers, crushers, and pipes
leading to fermenting tanks, shall not be excluded by the definition
of pure sweet wine aforesaid: _Provided, however_, That the cane or
beet sugar, or pure anhydrous sugar, or water, so used shall not in
either case be in excess of ten (10) per centum of the weight of the
wine to be fortified under this Act: _And provided further_, That the
addition of water herein authorized shall be under such regulations and
limitations as the Commissioner of Internal Revenue, with the approval
of the Secretary of the Treasury, may from time to time prescribe; but
in no case shall such wines to which water has been added be eligible
for fortification under the provisions of this Act where the same,
after fermentation and before fortification, have an alcoholic strength
of less than five per centum of their volume.”
6. _Sparkling wine_ is wine in which the after part of the fermentation
is completed in the bottle, the sediment being disgorged and its place
supplied by wine or sugar liquor, and which contains, in one hundred
(100) cubic centimeters (20° C.), not less than twelve hundredths
(0.12) gram of grape ash.
7. _Modified wine_, _ameliorated wine_, _corrected wine_, is the
product made by the alcoholic fermentation, with the usual cellar
treatment, of a mixture of the juice of sound, ripe grapes with sugar
(sucrose), or a sirup containing not less than sixty-five (65) percent
of sugar (sucrose), and in quantity not more than enough to raise the
alcoholic strength after fermentation, to eleven (11) percent by volume.
8. _Raisin wine_ is the product made by the alcoholic fermentation of
an infusion of dried or evaporated grapes, or of a mixture of such
infusion or of raisins with grape juice.
b. MEAD, ROOT BEER, ETC.
(Schedule in preparation.)
c. MALT LIQUORS.
(Schedule in preparation.)
d. SPIRITUOUS LIQUORS.
(Schedule in preparation.)
e. CARBONATED WATERS, ETC.
(Schedule in preparation.)
G. VINEGAR.
1. _Vinegar_, _cider vinegar_, _apple vinegar_, is the product made
by the alcoholic and subsequent acetous fermentations of the juice of
apples, is lævo-rotatory, and contains not less than four (4) grams
of acetic acid, not less than one and six-tenths (1.6) grams of apple
solids, of which not more than fifty (50) percent are reducing sugars,
and not less than twenty-five hundredths (0.25) gram of apple ash in
one hundred (100) cubic centimeters (20° C.); and the water-soluble
ash from one hundred (100) cubic centimeters (20° C.) of the vinegar
contains not less than ten (10) milligrams of phosphoric acid (P₂O₅),
and requires not less than thirty (30) cubic centimeters of decinormal
acid to neutralize its alkalinity.
2. _Wine vinegar_, _grape vinegar_, is the product made by the
alcoholic and subsequent acetous fermentations of the juice of grapes
and contains, in one hundred (100) cubic centimeters (20° C.), not
less than four (4) grams of acetic acid, not less than one (1.0) gram
of grape solids, and not less than thirteen hundredths (0.13) gram of
grape ash.
3. _Malt vinegar_ is the product made by the alcoholic and subsequent
acetous fermentations, without distillation, of an infusion of
barley malt or cereals whose starch has been converted by malt, is
dextro-rotatory, and contains, in one hundred (100) cubic centimeters
(20° C.), not less than four (4) grams of acetic acid, not less than
two (2) grams of solids, and not less than two-tenths (0.2) gram of
ash; and the water-soluble ash from one hundred (100) cubic centimeters
(20° C.) of the vinegar contains not less than nine (9) milligrams
of phosphoric acid (P₂O₅), and requires not less than four (4) cubic
centimeters of decinormal acid to neutralize its alkalinity.
4. _Sugar vinegar_ is the product made by the alcoholic and subsequent
acetous fermentations of solutions of sugar, sirup, molasses, or
refiners’ sirup, and contains, in one hundred (100) cubic centimeters
(20° C.), not less than four (4) grams of acetic acid.
5. _Glucose vinegar_ is the product made by the alcoholic and
subsequent acetous fermentations of solutions of starch sugar or
glucose, is dextro-rotatory, and contains, in one hundred (100) cubic
centimeters (20° C.), not less than four (4) grams of acetic acid.
6. _Spirit vinegar_, _distilled vinegar_, _grain vinegar_, is the
product made by the acetous fermentation of dilute distilled alcohol,
and contains, in one hundred (100) cubic centimeters (20° C.), not less
than four (4) grams of acetic acid.
III. SALT.
1. _Table salt_, _dairy salt_, is fine-grained crystalline salt
containing on a water-free basis, not more than one and four-tenths
(1.4) percent of calcium sulfate (CaSO₄), nor more than five-tenths
(0.5) percent of calcium and magnesium chlorids (CaCl₂ and MgCl₂), nor
more than one-tenth (0.1) percent of matters insoluble in water.
IV. PRESERVATIVES AND COLORING MATTERS.
(Schedules in preparation.)
LAW RELATING TO FILLED CHEESE.
_Be it enacted by the Senate and House of Representatives of the United
States of America in Congress assembled_, That for the purposes of this
Act, the word “cheese” shall be understood to mean the food product
known as cheese, and which is made from milk or cream and without the
addition of butter, or any animal, vegetable, or other oils or fats
foreign to such milk or cream, with or without additional coloring
matter.
SEC. 2. That for the purpose of this Act certain substances and
compounds shall be known and designed as “filled cheese,” namely: All
substances made of milk or skimmed milk, with the admixture of butter,
animal oils or fats, vegetable or any other oils, or compounds foreign
to such milk, and made in imitation or semblance of cheese.
SEC. 3. That special taxes are imposed as follows:
Manufacturers of filled cheese shall pay four hundred dollars for each
and every factory per annum. Every person, firm, or corporation who
manufactures filled cheese for sale shall be deemed a manufacturer of
filled cheese. Wholesale dealers in filled cheese shall pay two hundred
and fifty dollars per annum. Every person, firm, or corporation who
sells or offers for sale filled cheese in the original manufacturer’s
package for resale, or to retail dealers as hereinafter defined, shall
be deemed a wholesale dealer in filled cheese. But any manufacturer of
filled cheese who has given the required bond and paid the required
special tax, and who sells only filled cheese of his own production,
at the place of manufacture, in the original packages, to which the
tax-paid stamps are affixed, shall not be required to pay the special
tax of a wholesale dealer in filled cheese on account of such sales.
Retail dealers in filled cheese shall pay twelve dollars per annum.
Every person who sells filled cheese at retail, not for resale, and
for actual consumption, shall be regarded as a retail dealer in filled
cheese, and sections thirty-two hundred and thirty-two, thirty-two
hundred and thirty-three, thirty-two hundred and thirty-four,
thirty-two hundred and thirty-five, thirty-two hundred and thirty-six,
thirty-two hundred and thirty-seven, thirty-two hundred and
thirty-eight, thirty-two hundred and thirty-nine, thirty-two hundred
and forty, thirty-two hundred and forty-one, thirty-two hundred and
forty-three of the Revised Statutes of the United States[47] are, so
far as applicable, made to extend to and include and apply to the
special taxes imposed by this section and to the persons, firms, or
corporations upon whom they are imposed: _Provided_, That all special
taxes under this Act shall become due on the first day of July in every
year, or on commencing any manufacture, trade, or business on which
said tax is imposed. In the latter case the tax shall be reckoned
proportionately from the first day of the month in which the liability
to the special tax commences to the first day of July following.
[47] These sections regulate the administration and collection of
special taxes in general. (See Revised Statutes of the United States,
2d ed., 1878, p. 620.)
SEC. 4. That every person, firm or corporation who carries on the
business of a manufacturer of filled cheese without having paid the
special tax therefor, as required by law, shall, besides being liable
to the payment of the tax, be fined not less than four hundred dollars
and not more than three thousand dollars; and every person, firm, or
corporation who carries on the business of a wholesale dealer in filled
cheese without having paid the special tax therefor, as required by
law, shall, besides being liable to the payment of the tax, be fined
not less than two hundred and fifty dollars nor more than one thousand
dollars; and every person, firm, or corporation who carries on the
business of a retail dealer in filled cheese without having paid the
special tax therefor, as required by law, shall, besides being liable
for the payment of the tax, be fined not less than forty nor more than
five hundred dollars for each and every offense.
SEC. 5. That every manufacturer of filled cheese shall file with the
collector of internal revenue of the district in which his manufactory
is located such notices, inventories, and bonds, shall keep such books
and render such returns of materials and products, shall put up such
signs and affix such number to his factory and conduct his business
under such surveillance of officers and agents as the Commissioner of
Internal Revenue, with the approval of the Secretary of the Treasury,
may by regulation require. But the bond required of such manufacturer
shall be with sureties satisfactory to the collector of internal
revenue, and in a penal sum of not less than five thousand dollars;
and the amount of said bond may be increased from time to time, and
additional sureties required, at the discretion of the collector
or under instructions of the Commissioner of Internal Revenue. Any
manufacturer of filled cheese who fails to comply with the provisions
of this section or with the regulations herein authorized, shall be
deemed guilty of a misdemeanor and upon conviction thereof shall be
fined not less than five hundred nor more than one thousand dollars.
SEC. 6. That filled cheese shall be packed by the manufacturers in
wooden packages only, not before used for that purpose, and marked,
stamped, and branded with the words, “filled cheese” in black-faced
letters not less than two inches in length, in a circle in the center
of the top and bottom of the cheese; and in black-faced letters of not
less than two inches in length in line from the top to the bottom of
the cheese, on the side in four places equidistant from each other; and
the package containing such cheese shall be marked in the same manner,
and in the same number of places, and in the same description of
letters as above provided for the marking of the cheese; and all sales
or consignments made by manufacturers of filled cheese to wholesale
dealers in filled cheese or to exporters of filled cheese shall be
in original stamped packages. Retail dealers in filled cheese shall
sell only from original stamped packages, and shall pack the filled
cheese when sold in suitable wooden or paper packages, which shall
be marked and branded in accordance with rules and regulations to be
prescribed by the Commissioner of Internal Revenue with the approval
of the Secretary of the Treasury. Every person who knowingly sells or
offers to sell, or delivers or offers to deliver, filled cheese in any
other form than in new wooden or paper packages, marked and branded
as hereinbefore provided and as above described, or who packs in any
package or packages filled cheese in any manner contrary to law, or who
falsely brands any package or affixes a stamp on any package denoting
a less amount of tax than that required by law, shall upon conviction
thereof be fined for each and every offense not less than fifty dollars
and not more than five hundred dollars or be imprisoned not less than
thirty days nor more than one year.
SEC. 7. That all retail and wholesale dealers in filled cheese shall
display in a conspicuous place in his or their sales room a sign
bearing the words “Filled cheese sold here” in black-faced letters not
less than six inches in length, upon a white ground, with the name
and number of the revenue district in which his or their business is
conducted; and any wholesale or retail dealer in filled cheese who
fails or neglects to comply with the provisions of this section shall
be deemed guilty of a misdemeanor, and shall on conviction thereof be
fined for each and every offense not less than fifty dollars and not
more than two hundred dollars.
SEC. 8. That every manufacturer of filled cheese shall securely affix,
by pasting on each package containing filled cheese manufactured by
him, a label on which shall be printed, besides the number of the
manufactory and the district and state in which it is situated, these
words: “Notice.--The manufacturer of the filled cheese herein contained
has complied with all the requirements of the law. Every person is
cautioned not to use either this package again or the stamp thereon
again, nor to remove the contents of this package without destroying
said stamp, under the penalty provided by law in such cases.” Every
manufacturer of filled cheese who neglects to affix such label to any
package containing filled cheese made by him or sold or offered for
sale by or for him, and every person who removes any such label so
affixed from any such package, shall be fined fifty dollars for each
package in respect to which such offense is committed.
SEC. 9. That upon all filled cheese which shall be manufactured there
shall be assessed and collected a tax of one cent per pound, to be paid
by the manufacturer thereof; and any fractional part of a pound in a
package shall be taxed as a pound. The tax levied by this section
shall be represented by coupon stamps; and the provisions of existing
laws governing the engraving, issue, sale, accountability, effacement,
and destruction of stamps relating to tobacco and snuff, as far as
applicable, are hereby made to apply to stamps provided for by this
section.
SEC. 10. That whenever any manufacturer of filled cheese sells or
removes for sale or consumption any filled cheese upon which the tax
is required to be paid by stamps, without paying such tax, it shall be
the duty of the Commissioner of Internal Revenue, within a period of
not more than two years after such sale or removal, upon satisfactory
proof, to estimate the amount of tax which has been omitted to be
paid and to make an assessment thereof and certify the same to the
collector. The tax so assessed shall be in addition to the penalties
imposed by law for such sale or removal.
SEC. 11. That all filled cheese as herein defined imported from foreign
countries shall, in addition to any import duty imposed on the same,
pay an internal-revenue tax of eight cents per pound, such tax to be
represented by coupon stamps; and such imported filled cheese and the
package containing the same shall be stamped, marked, and branded, as
in the case of filled cheese manufactured in the United States.
SEC. 12. That any person who knowingly purchases or receives for sale
any filled cheese which has not been branded or stamped according to
law, or which is contained in packages not branded or marked according
to law, shall be liable to a penalty of fifty dollars for each such
offense.
SEC. 13. That every person who knowingly purchases or receives for sale
any filled cheese from any manufacturer or importer who has not paid
the special tax herein provided for shall be liable, for each offense,
to a penalty of one hundred dollars and to a forfeiture of all articles
so purchased or received, or of the full value thereof.
SEC. 14. That whenever any stamped package containing filled cheese is
emptied it shall be the duty of the person in whose hands the same is
to destroy the stamps thereon; and any person who willfully neglects or
refuses so to do shall, for each such offense, be fined not exceeding
fifty dollars or imprisoned not less than ten days nor more than six
months.
SEC. 15. That the Commissioner of Internal Revenue is authorized to
have applied scientific tests, and to decide whether any substances
used in the manufacture of filled cheese contain ingredients
deleterious to health. But in case of doubt or contest his decision in
this class of cases may be appealed from to a board hereby constituted
for the purpose, and composed of the Surgeon-General of the Army, the
Surgeon-General of the Navy, and the Secretary of Agriculture, and the
decision of this board shall be final in the premises.
SEC. 16. That all packages of filled cheese subject to tax under this
Act that shall be found without stamps or marks as herein provided,
and all filled cheese intended for human consumption which contains
ingredients adjudged as hereinbefore provided to be deleterious to the
public health, shall be forfeited to the United States.
SEC. 17. That all fines, penalties, and forfeitures imposed by this Act
may be recovered in any court of competent jurisdiction.
SEC. 18. That the Commissioner of Internal Revenue, with the approval
of the Secretary of the Treasury, shall make all needful regulations
for the carrying into effect the provisions of this Act.
SEC. 19. That this Act shall go into effect on the ninetieth day after
its passage, and all wooden packages containing ten or more pounds of
filled cheese found on the premises of any dealer on and after the
ninetieth day succeeding the date of the passage of this Act, shall
be deemed to be taxable under section nine of this Act, and shall be
taxed, and shall have affixed thereto the stamps, marks, and brands
required by this Act or by regulations made pursuant to this Act;
and for the purpose of securing the affixing of the stamps, marks,
and brands required by this Act, the filled cheese shall be regarded
as having been manufactured and sold or removed from the manufactory
for consumption or use on or after the day this Act takes effect;
and such stock on hand at the time of the taking effect of this Act
may be stamped, marked, and branded under special regulations of the
Commissioner of Internal Revenue, approved by the Secretary of the
Treasury; and the Commissioner of Internal Revenue may authorize the
holder of such packages to mark and brand the same and to affix thereto
the proper tax-paid stamps.--_Approved June 6, 1896._
APPENDIX B.
UNITED STATES DEPARTMENT OF AGRICULTURE,
OFFICE OF THE SECRETARY--Circular No. 21.
LETTER OF TRANSMITTAL.
WASHINGTON, D. C., _October 16, 1906_.
THE SECRETARIES OF THE TREASURY, OF AGRICULTURE, AND OF COMMERCE AND
LABOR.
_Sirs_: The Commission appointed to represent your several Departments
in the formulation of uniform rules and regulations for the enforcement
of the food and drugs act, approved June 30, 1906, has reached a
unanimous agreement and respectfully submits the results of its
deliberations and recommends their adoption.
Very respectfully,
H. W. WILEY,
JAMES L. GERRY,
S. N. D. NORTH.
RULES AND REGULATIONS FOR THE ENFORCEMENT OF THE FOOD AND DRUGS ACT.
GENERAL.
REGULATION 1. SHORT TITLE OF THE ACT.
The act, “For preventing the manufacture, sale, or transportation of
adulterated or misbranded or poisonous or deleterious foods, drugs,
medicines, and liquors, and for regulating traffic therein, and for
other purposes,” approved June 30, 1906, shall be known and referred to
as “The Food and Drugs Act, June 30, 1906.”
REGULATION 2. ORIGINAL UNBROKEN PACKAGE.
(Section 2.)
The term “original unbroken package” as used in this act is the
original package, carton, case, can, box, barrel, bottle, phial, or
other receptacle put up by the manufacturer, to which the label is
attached, or which may be suitable for the attachment of a label,
making one complete package of the food or drug article. The original
package contemplated includes both the wholesale and the retail
package.
REGULATION 3. COLLECTION OF SAMPLES.
(Section 4.)
Samples of unbroken packages shall be collected only by authorized
agents of the Department of Agriculture; or by the health, food, or
drug officer of any State, Territory, or the District of Columbia, when
commissioned by the Secretary of Agriculture for this purpose.
Samples may be purchased in the open market, and if in bulk the marks,
brands, or tags upon the package, carton, container, wrapper, or
accompanying printed or written matter shall be noted. The collector
shall also note the names of the vendor and agent through whom the sale
was actually made, together with the date of purchase. The collector
shall purchase representative samples.
A sample shall be divided into three parts, and each part shall be
labeled with the identifying marks. All samples shall be sealed by
the collector with a seal provided for the purpose. If the package be
less than 4 pounds, or in volume less than 2 quarts, three packages of
approximately the same size shall be purchased and the marks and tags
upon each noted as above. One sample shall be delivered to the party
from whom purchased or to the party guaranteeing such merchandise. One
sample shall be sent to the Bureau of Chemistry, or to such chemist or
examiner as may be designated by the Secretary of Agriculture, and the
third sample shall be held under seal by the Secretary of Agriculture.
REGULATION 4. METHODS OF ANALYSIS.
(Section 4.)
Unless otherwise directed by the Secretary of Agriculture, the methods
of analysis employed shall be those prescribed by the Association of
Official Agricultural Chemists and the United States Pharmacopœia.
REGULATION 5. HEARINGS.
(Section 4.)
(_a_) When the examination or analysis shows that the provisions of the
food and drugs act, June 30, 1906, have been violated, notice of that
fact, together with a copy of the findings, shall be furnished to the
party or parties from whom the sample was obtained or who executed the
guaranty as provided in the food and drugs act, June 30, 1906, and a
date shall be fixed at which such party or parties may be heard before
the Secretary of Agriculture, or such other official connected with the
food and drug inspection service as may be commissioned by him for that
purpose. The hearings shall be had at a place, to be designated by the
Secretary of Agriculture, most convenient for all parties concerned.
These hearings shall be private and confined to questions of fact. The
parties interested therein may appear in person or by attorney and may
propound proper interrogatories and submit oral or written evidence to
show any fault or error in the findings of the analyst or examiner. The
Secretary of Agriculture may order a re-examination of the sample or
have new samples drawn for further examination.
(_b_) If the examination or analysis be found correct the Secretary of
Agriculture shall give notice to the United States District Attorney as
prescribed.
(_c_) Any health, food, or drug officer or agent of any State,
Territory, or the District of Columbia who shall obtain satisfactory
evidence of any violation of the food and drugs act, June 30, 1906,
as provided in section 5 thereof, shall first submit the same to the
Secretary of Agriculture, in order that the latter may cause notice
to be given to the guarantor or to the party from whom the sample was
obtained.
REGULATION 6. PUBLICATION.
(Section 4.)
(_a_) When a judgment of the court shall have been rendered there may
be a publication of the findings of the examiner or analyst, together
with the findings of the court.
(_b_) This publication may be made in the form of circulars, notices,
or bulletins, as the Secretary of Agriculture may direct, not less than
thirty days after judgment.
(_c_) If an appeal be taken from the judgment of the court before such
publication, notice of the appeal shall accompany the publication.
REGULATION 7. STANDARDS FOR DRUGS.
(Section 7.)
(_a_) A drug bearing a name recognized in the United States
Pharmacopœia or National Formulary, without any further statement
respecting its character, shall be required to conform in strength,
quality, and purity to the standards prescribed or indicated for a
drug of the same name recognized in the United States Pharmacopœia or
National Formulary, official at the time.
(_b_) A drug bearing a name recognized in the United States
Pharmacopœia or National Formulary, and branded to show a different
standard of strength, quality, or purity, shall not be regarded as
adulterated if it conforms to its declared standard.
REGULATION 8. FORMULAS--PROPRIETARY FOODS.
(Section 8, last paragraph.)
(_a_) Manufacturers of proprietary foods are only required to state
upon the label the names and percentages of the materials used, in so
far as the Secretary of Agriculture may find this to be necessary to
secure freedom from adulteration and misbranding.
(_b_) The factories in which proprietary foods are made shall be open
at all reasonable times to the inspection provided for in Regulation 16.
REGULATION 9. FORM OF GUARANTY.
(Section 9.)
(_a_) No dealer in food or drug products will be liable to prosecution
if he can establish that the goods were sold under a guaranty by the
wholesaler, manufacturer, jobber, dealer, or other party residing in
the United States from whom purchased.
(_b_) A general guaranty be filed with the Secretary of Agriculture
by the manufacturer or dealer and be given a serial number, which
number shall appear on each and every package of goods sold under such
guaranty with the words, “Guaranteed under the food and drugs act, June
30, 1906.”
(_c_) The following form of guaranty is suggested:
I (we) the undersigned do hereby guarantee that the articles of
foods or drugs manufactured, packed, distributed, or sold by me (us)
[specifying the same as fully as possible] are not adulterated or
misbranded within the meaning of the food and drugs act, June 30,
1906.
(Signed in ink.)
---- ----.
[Name and place of business of wholesaler, dealer, manufacturer,
jobber, or other parties.]
(_d_) If the guaranty be not filed with the Secretary of Agriculture as
above, it should identify and be attached to the bill of sale, invoice,
bill of lading, or other schedule giving the names and quantities of
the articles sold.
ADULTERATION.
REGULATION 10. CONFECTIONERY.
(Section 7.)
(_a_) Mineral substances of all kinds (except as provided in Regulation
15) are specifically forbidden in confectionery whether they be
poisonous or not.
(_b_) Only harmless colors or flavors shall be added to confectionery.
(_c_) The term “narcotic drugs” includes all the drugs mentioned in
section 8, food and drugs act, June 30, 1906, relating to foods, their
derivatives and preparations, and all other drugs of a narcotic nature.
REGULATION 11. SUBSTANCES MIXED AND PACKED WITH FOODS.
(Section 7, under “Foods.”)
No substance may be mixed or packed with a food product which will
reduce or lower its quality or strength. Not excluded under this
provision are substances properly used in the preparation of food
products for clarification or refining, and eliminated in the further
process of manufacture.
REGULATION 12. COLORING, POWDERING, COATING, AND STAINING.
(Section 7, under “Foods.”)
(_a_) Only harmless colors may be used in food products.
(_b_) The reduction of a substance to a powder to conceal inferiority
in character is prohibited.
(_c_) The term “powdered” means the application of any powdered
substance to the exterior portion of articles of food, or the reduction
of a substance to a powder.
(_d_) The term “coated” means the application of any substance to the
exterior portion of a food product.
(_e_) The term “stain” includes any change produced by the addition of
any substance to the exterior portion of foods which in any way alters
their natural tint.
REGULATION 13. NATURAL POISONOUS OR DELETERIOUS INGREDIENTS.
(Section 7, paragraph 5, under “Foods.”)
Any food product which contains naturally a poisonous or deleterious
ingredient does not come within the provisions of the food and drugs
act, June 30, 1906, except when the presence of such ingredient is due
to filth, putrescence, or decomposition.
REGULATION 14. EXTERNAL APPLICATION OF PRESERVATIVES.
(Section 7, paragraph 5, under “Foods,” proviso.)
(_a_) Poisonous or deleterious preservatives shall only be applied
externally, and they and the food products shall be of a character
which shall not permit the permeation of any of the preservative to the
interior, or any portion of the interior, of the product.
(_b_) When these products are ready for consumption, if any portion of
the added preservative shall have penetrated the food product, then the
proviso of section 7, paragraph 5, under “Foods,” shall not obtain, and
such food products shall then be subject to the regulations for food
products in general.
(_c_) The preservative applied must be of such a character that, until
removed, the food products are inedible.
REGULATION 15. WHOLESOMENESS OF COLORS AND PRESERVATIVES.
(Section 7, paragraph 5, under “Foods.”)
(_a_) Respecting the wholesomeness of colors, preservatives, and other
substances which are added to foods, the Secretary of Agriculture shall
determine from chemical or other examination, under the authority of
the agricultural appropriation act, Public 382, approved June 30, 1906,
the names of those substances which are permitted or inhibited in food
products; and such findings, when approved by the Secretary of the
Treasury and the Secretary of Commerce and Labor, shall become a part
of these regulations.
(_b_) The Secretary of Agriculture shall determine from time to
time, in accordance with the authority conferred by the agricultural
appropriation act, Public 382, approved June 30, 1906, the principles
which shall guide the use of colors, preservatives, and other
substances added to foods; and when concurred in by the Secretary of
the Treasury and the Secretary of Commerce and Labor, the principles so
established shall become a part of these regulations.
REGULATION 16. CHARACTER OF THE RAW MATERIALS.
(Section 7, paragraph 1, under “Drugs”; paragraph 6, under “Foods.”)
(_a_) The Secretary of Agriculture, when he deems it necessary, shall
examine the raw materials used in the manufacture of food and drug
products, and determine whether any filthy, decomposed, or putrid
substance is used in their preparation.
(_b_) The Secretary of Agriculture shall make such inspection as often
as he may deem necessary.
MISBRANDING.
REGULATION 17. LABEL.
(Section 8.)
(_a_) The term “label” applies to any printed, pictorial, or other
matter upon or attached to any package of a food or drug product, or
any container thereof.
(_b_) The principal label shall consist, first, of all words which the
food and drugs act, June 30, 1906, specifically requires, to wit, the
name of the substance or product; the name of place of manufacture
in the case of food compounds or mixtures; words which show that the
articles are compounds, mixtures, or blends; the words “compound,”
“mixture,” or “blend”; or words designating the substances or their
derivatives and proportions required to be named in the case of drugs
and foods. All these required words shall appear upon the principal
label with no intervening descriptive or explanatory reading matter.
Second, if the name of the manufacturer and place of manufacture
are given, they shall also appear upon the principal label. Third,
elsewhere upon the principal label other matter may appear in the
discretion of the manufacturer.
(_c_) The principal label on foods or drugs for domestic commerce shall
be printed in English (except as provided in Regulation 19), with or
without the foreign label in the language of the country where the food
or drug product is produced or manufactured. The size of type shall not
be smaller than 8-point (brevier) caps: _Provided_, That in case the
size of the package will not permit the use of 8-point cap type the
size of the type may be reduced proportionately.
(_d_) The form, character, and appearance of the labels, except as
provided above, are left to the judgment of the manufacturer.
(_e_) Descriptive matter upon the label shall be free from any
statement, design, or device regarding the article or the ingredients
or substances contained therein, or quality thereof, or place of
origin, which is false or misleading in any particular.
(_f_) An article containing more than one food product or active
medicinal agent is misbranded if named after a single constituent.
In the case of drugs the nomenclature employed by the United States
Pharmacopœia and the National Formulary shall obtain.
(_g_) The term “design” or “devise” applies to pictorial matter of
every description, and to abbreviations, characters, or signs for
weights, measures, or names of substances.
(_h_) The use of any false or misleading statement, design, or devise
shall not be justified by any statement given as the opinion of an
expert or other person, appearing on any part of the label, nor by
any descriptive matter explaining the use of the false or misleading
statement, design, or devise.
(_i_) The regulation regarding the principal label will not be enforced
until October 1, 1907, in the case of labels printed and now on hand,
whenever any statement therein contained which is contrary to the food
and drugs act, June 30, 1906, as to character of contents, shall be
corrected by a supplemental label, stamp, or paster. All other labels
now printed and on hand may be used without change until October 1,
1907.
REGULATION 18. NAME AND ADDRESS OF MANUFACTURER.
(Section 8.)
(_a_) The name of the manufacturer or producer, or the place where
manufactured, except in case of mixtures and compounds having a
distinctive name, need not be given upon the label, but if given, must
be the true name and the true place. The words “packed for ----,”
“distributed by ----” or some equivalent phrase, shall be added to the
label in case the name which appears upon the label is not that of
the actual manufacturer or producer, or the name of the place not the
actual place of manufacture or production.
(_b_) When a person, firm, or corporation actually manufactures or
produces an article of food or drug in two or more places, the actual
place of manufacture or production of each particular package need not
be stated upon the label except when in the opinion of the Secretary
of Agriculture the mention of any such place, to the exclusion of the
others, misleads the public.
REGULATION 19. CHARACTER OF NAME.
(Section 8.)
(_a_) A simple or unmixed food or drug product not bearing a
distinctive name shall be designated by its common name in the English
language, or, if a drug, by any name recognized in the United States
Pharmacopœia or National Formulary. No further description of its
components or qualities is required, except as to content of alcohol,
morphin, etc.
(_b_) The use of a geographical name shall not be permitted in
connection with a food or drug product not manufactured or produced in
that place, when such name indicates that the article was manufactured
or produced in that place.
(_c_) The use of a geographical name in connection with a food or
drug product will not be deemed a misbranding when by reason of long
usage it has come to represent a generic term and is used to indicate
a style, type, or brand; but in all such cases the State or Territory
where any such article is manufactured or produced shall be stated upon
the principal label.
(_d_) A foreign name which is recognized as distinctive of a product of
a foreign country shall not be used upon an article of domestic origin
except as an indication of the type or style of quality or manufacture,
and then only when so qualified that it can not be offered for sale
under the name of a foreign article.
REGULATION 20. DISTINCTIVE NAME.
(Section 8.)
(_a_) A “distinctive name” is a trade, arbitrary, or fancy name which
clearly distinguishes a food product, mixture or compound from any
other food product, mixture or compound.
(_b_) A distinctive name shall not be one representing any single
constituent of a mixture or compound.
(_c_) A distinctive name shall not misrepresent any property or quality
of a mixture or compound.
(_d_) A distinctive name shall give no false indication of origin,
character or place of manufacture, nor lead the purchaser to suppose
that it is any other food or drug product.
REGULATION 21. COMPOUNDS, IMITATIONS, OR BLENDS WITHOUT DISTINCTIVE
NAME.
(Section 8.)
(_a_) The term “blend” applies to a mixture of like substances, not
excluding harmless coloring or flavoring ingredients used for the
purpose of coloring and flavoring only.
(_b_) If any age is stated, it shall not be that of a single one of its
constituents, but shall be the average of all constituents in their
respective proportions.
(_c_) Coloring and flavoring can not be used for increasing the weight
or bulk of a blend.
(_d_) In order that colors or flavors may not increase the volume or
weight of a blend, they are not to be used in quantities exceeding 1
pound to 800 pounds of the blend.
(_e_) A color or flavor can not be employed to imitate any natural
product or any other product of recognized name and quality.
(_f_) The term “imitation” applies to any mixture or compound which is
a counterfeit or fraudulent simulation of any article of food or drug.
REGULATION 22. ARTICLES WITHOUT A LABEL.
(Section 8, paragraph 1, under “Drugs”; paragraph 1, under “Foods.”)
It is prohibited to sell or offer for sale a food or drug product
bearing no label upon the package or no descriptive matter whatever
connected with it, either by design, device, or otherwise, if said
product be an imitation of or offered for sale under the name of
another article.
REGULATION 23. PROPER BRANDING NOT A COMPLETE GUARANTY.
Packages which are correctly branded as to character of contents, place
of manufacture, name of manufacturer, or otherwise, may be adulterated
and hence not entitled to enter into interstate commerce.
REGULATION 24. INCOMPLETENESS OF BRANDING.
A compound shall be deemed misbranded if the label be incomplete
as to the names of the required ingredients. A simple product does
not require any further statement than the name or distinctive name
thereof, except as provided in Regulations 19 (_a_) and 28.
REGULATION 25. SUBSTITUTION.
(Sections 7 and 8.)
(_a_) When a substance of a recognized quality commonly used in the
preparation of a food or drug product is replaced by another substance
not injurious or deleterious to health, the name of the substituted
substance shall appear upon the label.
(_b_) When any substance which does not reduce, lower, or injuriously
affect its quality or strength, is added to a food or drug product,
other than that necessary to its manufacture or refining, the label
shall bear a statement to that effect.
REGULATION 26. WASTE MATERIALS.
(Section 8.)
When an article is made up of refuse materials, fragments, or
trimmings, the use of the name of the substance from which they are
derived, unless accompanied by a statement to that effect, shall
be deemed a misbranding. Packages of such materials may be labeled
“pieces,” “stems,” “trimmings,” or with some similar appellation.
REGULATION 27. MIXTURES OR COMPOUNDS WITH DISTINCTIVE NAMES.
(Section 8. First proviso under “Foods,” paragraph 1.)
(_a_) The terms “mixtures” and “compounds” are interchangeable and
indicate the results of putting together two or more food products.
(_b_) These mixtures or compounds shall not be imitations of other
articles, whether simple, mixed, or compound, or offered for sale under
the name of other articles. They shall bear a distinctive name and the
name of the place where the mixture or compound has been manufactured
or produced.
(_c_) If the name of the place be one which is found in different
States, Territories, or countries, the name of the State, Territory, or
country, as well as the name of the place, must be stated.
REGULATION 28. SUBSTANCES NAMED IN DRUGS OR FOODS.
(Section 8. Second under “Drugs”; second under “Foods.”)
(_a_) The term “alcohol” is defined to mean common or ethyl alcohol. No
other kind of alcohol is permissible in the manufacture of drugs except
as specified in the United States Pharmacopœia or National Formulary.
(_b_) The words alcohol, morphin, opium, etc., and the quantities and
proportions thereof, shall be printed in letters corresponding in size
with those prescribed in Regulation 17, paragraph (_c_).
(_c_) A drug, or food product except in respect of alcohol, is
misbranded in case it fails to bear a statement on the label of the
quantity or proportion of any alcohol, morphin, opium, heroin, cocain,
alpha or beta eucain, chloroform, cannabis indica, chloral hydrate, or
acetanilid, or any derivative or preparation of any such substances
contained therein.
(_d_) A statement of the maximum quantity or proportion of any such
substances present will meet the requirements, provided the maximum
stated does not vary materially from the average quantity or proportion.
(_e_) In case the actual quantity or proportion is stated it shall
be the average quantity or proportion with the variations noted in
Regulation 29.
(_f_) The following are the principal derivatives and preparations made
from the articles which are required to be named upon the label:
ALCOHOL, ETHYL (_Cologne spirits_, _Grain alcohol_, _Rectified
spirits_, _Spirits_, _and Spirits of wine_):
_Derivatives_--
Aldehyd, Ether, Ethyl acetate, Ethyl nitrite, and Paraldehyd.
_Preparations containing alcohol_--
Bitters, Brandies, Cordials, Elixirs, Essences, Fluidextracts,
Spirits, Sirups, Tinctures, Tonics, Whiskies, and Wines.
MORPHIN, ALKALOID:
_Derivatives_--
Apomorphin, Dionin, Peronin, Morphin acetate, Hydrochlorid, Sulfite,
and other salts of morphin.
_Preparations containing morphin or derivatives of morphin_--
Bougies, Catarrh Snuff, Chlorodyn, Compound powder of morphin,
Crayons, Elixirs, Granules, Pills, Solutions, Sirups, Suppositories,
Tablets, Triturates, and Troches.
OPIUM GUM:
_Preparations of Opium_--
Extracts, Denarcotized opium, Granulated opium, and Powdered opium,
Bougies, Brown mixture, Carminative mixtures, Crayons, Dover’s
powder, Elixirs, Liniments, Ointments, Paregoric, Pills, Plasters,
Sirups, Suppositories, Tablets, Tinctures, Troches, Vinegars, and
Wines.
_Derivatives_--
Codein, Alkaloid, Hydrochlorid, Phosphate, Sulphate, and other salts
of codein.
_Preparations containing codein or its salts_--
Elixirs, Pills, Sirups, and Tablets.
COCAIN, ALKALOID:
_Derivatives_--
Cocain hydrochlorid, Oleate, and other salts.
_Preparations containing cocain or salts of cocain_--
Coca leaves, Catarrh powders, Elixirs, Extracts, Infusion of coca,
Ointments, Paste pencils, Pills, Solutions, Sirups, Tablets,
Tinctures, Troches, and Wines.
HEROIN:
_Preparations containing heroin_--
Sirups, Elixirs, Pills, and Tablets.
ALPHA AND BETA EUCAIN:
_Preparations_--
Mixtures, Ointments, Powders, and Solutions.
CHLOROFORM:
_Preparations containing chloroform_--
Chloranodyn, Elixirs, Emulsions, Liniments, Mixtures, Spirits, and
Sirups.
CANNABIS INDICA:
_Preparations of cannabis indica_--
Corn remedies, Extracts, Mixtures, Pills, Powders, Tablets, and
Tinctures.
CHLORAL HYDRATE (_Chloral_, U. S. Pharmacopœia, 1890):
_Derivatives_--
Chloral acetophenonoxim, Chloral alcoholate, Chloralamid,
Chloralimid, Chloral orthoform, Chloralose, Dormiol, Hypnal, and
Uraline.
_Preparations containing chloral hydrate or its derivatives_--
Chloral camphorate, Elixirs, Liniments, Mixtures, Ointments,
Suppositories, Sirups, and Tablets.
ACETANILID (_Antifebrin_, _Phenylacetamid_):
_Derivatives_--