New-York tribune., 1903-07-16
CONDIMENTS.
SPICES.

Standard spices are sound spices, true to
name. from which no portion OF any volatile
oil other 1aVoring principle has been removed.
Standard allspice is allspice containing not less
than per cent Of quercitannic acid, not more
than per cent Of total ash, not more than
f1ve-tenths Of l per cent of ash insouble in
hydrochloric acid, and not more than 70 per
cent of crude fibre
Standard black pepper is black pepper contain
ing not less than per cent Of nonvolatile
ether extract, not less than p per cent of starch
by the diastase method, not less than % per
cent Of starch by direct inversion, not
than 6.5 per cent Of total ash, not more than
2 per cent of ash insolubIe in hydrochloric
acid, and not more than 10 cent of crude
fibre. One hundred parts Of the nonvolatile
ether extract contain not less than 3-25 parts
The admixture of pepper shells. pepper dust
and other pepper by-products with pepper is
an adulteratiOn
Standard cayenne pepper is cayenne pepper
containing not less than 10 per cent of non
volatile ether extract, not more than 60 per
cent of total ash, not more than fve-tenths of
per cent of ash tnsoluble in hydrochloric acid
not more than 1.5 per cent of starch by the
diastase method, and not more than % per cent
of crude fibre.
Standard cinnamon or cassia, is cinnamon or
cassia containing not more than per cent of
total ash, and not more than per cent Of sand.
Standard cloves are cloves containing not less
than 10 per cent Of volatile ether, not less than
Il per cent of quercitannic acid not more than
per cent of total ash, not more than five
tenths OF / per cent of ash insoluble in hydro
chloric acid, and not more than 10 per cent Of
crude fibre.
Standard ginger is ground or whole ginger con-
tanning not less than 42 per cent of starch by
the diastase method, not less than 46 per cent
of starch by direct inversion not more than
per cent of crude fiber, not more than ) per cent
of total ash, not more than per cent of lime,
and not more than 3 per cent Of ash lnsolube
in hydrochoric acid.
Standard lined or bIeached ginger is lined
or bleached ginger containing not more than 10
per cent of ash. not more than per cent of
carbonate of lime and conforming in other re-
spects to standard ginger.
Standard grated or ground horseradlSh may
| be mixed with vinegar, but contains no other
| foreign materials.
Standard mace is mace containing not less
| than 20 per cent Of nonvolatile ether extract,
! not more than 30 per cent Of nonvolatile ether
! extract not more than per cent of total ash
! not more than five-tenths OF l per cent of ash
/ insoluble in hydrochlorc acid. and not more
! than 10 per cent Of crude fibre.
Standard ground mustard is mustard contain
! ing not more than % per cent OF starch by the
! diastase method, and not more than s per cent
| of total ash.
| nutmegs containing not less than 25 per cent
/ Of nonvolatile ether extract, not more than D
! per cent Of total ash. not more than hve-tenths
! Of l per cent OF ash insoluble in hydrochlor1c
acid. and not more than 10 per cent of crude
Standard white pepper is white pepper con-
tanning not less than 6 per cent Of nonvolatile
ether extract; not less than % per cent OF starch
! by the diastase method; not less than 40 per
cent of starch by direct inversion not more than
3 per cent OF total ash: not more than hve-tenths
/ of l per cent Of ash insoluble in hydrochloric
acid. and not more than D per cent OF crude
fibre One hundred parts of the nonvolatile ex-
1 tract contain not less than four parts or nitro
/ gen.
COCOA AND COCOA PRODUCTS.
! Standard cocoa is cocoa containing not less
! than % per cent of cocoa fat and percentages
| of ash crude fibre and starch corresponding to
/ those in chocolate after correction for fat re-
moved.
Standard sweet cocoa is sweet cocoa contain
ing not more than so per cent Of sugar Csucrose),
/ and in the sugar and fat free residue no higher
+ percentage Of either ash. crude fibre or starch
/ man is found in the sugar and fat free residue
of plain chocolate
Standard chocolate is chocolate containing not
1 more than 375 per cent of ash d per cent OF
I cr1Ide fibre and per cent of starch. NOT less
tban * per cent of cocoa fat
Standard sweet chocolate is sweet chocolate
containing not more than so per cent OF sugar
(s,Icrose) and in the sugar and fat free residue
/ no higher percentage Of either ash, nbre or
I starch than is found in the sugar and fat free
residue Of plain chocolate
Standards for the following schedules nave
not vet been completed by the committee, but
are in course of preparation; Meat extracts
meat peptones, etc; grain products, fruits and
vegetables. sugars and related substances.
honey. fruit extracts. salad oils SALT tea cof1ee
fruft Juices. fresh sweet and fermented vine
gar mead. root beer. etc; malt liquors. spirit
,,ous Uouors. carbonated waters preservatives
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