The Montgomery advertiser., 1903-11-22
STANDARDS ANNOUNCED
SECRETARY WILSON PRoCLAr1Es
 WORK or CoKMIssIoN.
Pure Foods VIII Have Exhibit at St Louis Exposition--ccmmitte VIII Memorialxs Congress
 for McCumber Bill.

WaShin8t0n, NOV. zl-Secretary Witson to-day approved and proclaimed the of aciai food standards which have just been formulated by the United States food standard commission and the ex- ecutive committee of the National asso- ciation of Pure Food Commissioners.
 The convention of the national asso- citation which met to-day has recommend ed to the different State food depart ments that the standards be adopted for use in the several States. The commit tee in it's recommendation says the gen eral adoption of the standards will uni fy the food control work of the States.
 The committee authorized it's secretary, R. M Allen officially to call an interna- jonal pure food congress at the St. Louis exposition and to visit at once the gov- ernments of Europe. and invite them to take part. Secretary Allen also was instructed to take immediate steps to- ward organizing an exhibit of the work of forming the State food department at the Worlds Falr. One of the leading fea- tures of the exhibits will be the exploita- tionF of the national bottiing and bond law which provides 8 government guar antee for pure whiskey and enables any purchaser of whiskey in the United States to secure the genuine article under gov ernment certificate over the corzs of the bottles.
 The committee met in conference with representatives of the various manufac- turing and commercial interests of the country and the conference unanimously endorsed a bill introduced by Senator McCumber at this session of Congress. joint commission was appointed to me- morialize Congress on behalf of the bill.
 The standards now announced are based on the authority of the acts Of June s, 1903 and March 3, 1908. The object Is to establish standards corresponding to American food materials whether raw or manufactured and to represent the result of American processes of manufacture. The standards consist of definitions and chemical limits and embrace meat and its products, milk and it's products. sugar and related substances, spices and cocoa and cocoa nuts. No chemical limits are named for the meat products, the stan dardp being fixed by definition only which gives this description.
 sound. dressed and properly prepared edible parts of animals in good health at the time of slaughter"
 The standard of milk is fixed at not less than i2 per cent of total solids, not less than 1-2 per cent of solids and not less than 8 1-4 per cent of milk fat. Separate definitions and standards are prescribed for plain and sweetened con- densed millVs and for evaporated cream. The standard of condensed milk contains not less than 2s per cent of milk solid of which quarter must be milk fat. Standard cream must have at least IS per cent of milk fat. Butter is defined and this statement Is added, By acts of Con- gress approved on August 9. 1SS6 and on May 9. lso2 butter may also contain addi- tional coioring matter" The standard of butter as fixed contains not less than S2 1-2 per cent of butter fat and the same as to renovated butter except that maximum limit of 16 per tent of water is fixed, in accordance with the existing practice of the Department of Agriculture and the Internal Revenue Bureau in the enforcement of the adulterated ana re- novated butter act.
 For cheese, full cream, a minimum of 5 per cent. of butter fat in the water free substance is prescribed. Ice cream to be a standard must have a minimum Of per cent. milk fat. Syrup Is defined as the product obtained by purifying and evaporating the juice of the sugar pro- ducing plant without removing any of the sugar. Refinery syrups as ordinarily made are classed by these standards un- der the name of losasses, which differs from syrup by the removal of sugar dur ing manufacture. Standard molasses con- tains not over 25 per cent. of water and not over 5 per cent. of ash. Standard syrup contains not over 30 per cent. of water. nor 1-2 per cent. of ash. A limit is placed on the quantities of wa ter and ash used in the glucose products and this definition Is made: Glucose syrup or corn syrup is glucost unmixed or mixed with syrup or molasses."
 Standard glucose syrup contains a max imum of 25 per cent. of water and 3 of ash Candy iG QfVpn the same definition as in State food laws.
 from the standard product pepper hulls, pepper dust. or other pepper by-products The ash standard of black pepper Is made a maximum of per cent. and for white pepper a minimum of per cent. of which not over one-half per cent. shall be sand. Macassar and Bombay Il Ices are not con- sidered as standard mace. Standard mus tard is given a maximum of 1-2 per cent. of starch derived from mustard. In the cocoa schedule standard chocolate is de- fined as the by-product by grinding ker- nels of the cocoa bean without removing the fat or adding other substances. the fat standard being a minimum of 45 per cent. The amount of sugar in sweet choc- olate is not limited by the standards. Cocoa is defined as the kernel deprived of part of its fat. pulverized. The stand ard sweet cocoa has a maximum limit of 60 per cent. of sugar but no minimum of fat Is fixed for either cocoa or sweet CO., coa. Chocolate coatings are treated as sweet chocolate. The committee which fixed these standards will meet again soon and will consider whiskey and a number of other schedules and will consult the trades interested before taking final ac- tion on the remaining schedules.