New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-11-22
PURE FOOD STANDARDS.
1pproued and Proclaimed by Score
taru Wilson.

annroves and proclaimed the official food standards
which have Just been formulated by the United
States Food Standard Commission and the ex-
ecyfive committee OF the National Association OF
Pure Food Commissions. The standards are based
on the authority OF the acts OF June 3 lsG, ana
March s. 1909 The object is TO establish stand
ards corresponding to American food materials
whether raw manufactured. and 10 represent Ie
results Of American processes Of manufacture The
standards consist OF definitions and chemical limits
and embrace and its products milk ana us
products sugar and related substances, spices anu
cocoa and cocoa products no chemical limits are
named for the meat products the standard being
fixed by definition only. which gives this descrlp-
dom
Sound dressed and properly prepared eG5ie Psfgs
o. animals in good health al the time OF 81, Ssni
ton.
The standard Of milk is fixed az not less than u
per OF solids not less than So per cent
OF solids not fat and less than SA per cent OF
milk fat SEPARATE definitions and standards are
prescribed for plain and sweetened CONDENSED
rnnks and for evaporated cream. The standard OF
condensed milk contains not less than . per cent
OF milk solid OF which one-quarter must be milk
fat Standard cream must have at least IS per cent
OF milk fat Butter IS defined and this statement
added:
BY acts Of Congress approved August 2 1856; and
May 1902. butter may also contain acditonaI col
oring matter.
A similar statement is made with reference 10
coloring matter in cheese based the act Of June
G. 1896 The standard Of butter fixed contains
not less than Scl per cent Of butter fat, and the
same as TO renovated butter. except that a maxi
limit OF Is Per cent Of water is fixed. an &C
cordance with the existing practice OF the Depart
ment OF Agriculture and the Internal Revenue
Bureau in the enforcement OF the Adulterated and
Renovated Butter act.
For cheese, fun cream minimum Of 50 per ceH
OF butter fat in the water-free substance is pre-
scribed. Ice cream. 10 be standard, must have
minimum OF per cent milk fat
syrup is defined as the product obtained by puri-
Tying and evaporating the juice of the sugar pro-
ducing plant. without removing any Of the Sugar
Refinery syrups. as ordinarily made are classified
by these standards under the name OF moiasses
which differs from syrup by the removal OF sugar
in manufacture. Standard Tnolasses contains not
over . per cent Of water and not over per cent
Of ash. Standard syrup contains not over 80 per
cent Of water 215 per cent Of ash. limit is
placed on the quantities of water and ash useg IN
the glucose products. ana this oefntion Is maqe.
Glucose syrup or corn syrup is glucose unmiAea
mixed with syrup or molasses. -,,--, -,
Standard glucose syrup contalns . ~ S On
. per cent OF water and per Sent OF f aShi rOS
in the spices, pepper = 50 I I1eT b1l9 ISenner
ard Of black pepper is made maximum q per
cent Of which not over : per cent shall be sand.
Macassar and Bombay maces are not consaoerea as
standard mace. Standard mustard mas a maxi
mum OF ~ per cent Of starch derived from mus
In the cocoa schedule. standard chocolate is de-
fined a The product made by grinding Kernels OF
,fSe- s.,i,sfs-1ees lie rat standard being mini
mum of As rer cent. The amount OF sugar in sweet
prescribed the kernel deprived OF part OF its
fat and pulverized. The standard sweet cocoa mas
minimum limit 81 fat is fixed for either cocoa or
sweet cocoa Chocolate coatings are realeo as
The commission which fixed these standards viii
meet again probably il few weeks, IN ms eityr
schedules and will consult the trades interested
before taking final action on the remaining sched-
The executive committee Of the National Asso-
-ciation OF Pure Food Commissions, which met here
to-day, has recommended to the State food depart
rnents that these standards he adopted for use IN
me oS f f1SsTd9 vii nrifv The food control
work Of The states This committee. consisting OF
A. II. Jones Food Commissioner Of Illinois; y X.
Crftchenheld. Secretary OF Agriculture Of Pennsyl-
zarfa: r. N. Alien. secretary Of the National Pure
Food Association. and Food Commissioners J. ".
cut. Authorized its secretary to call interna-
tional pure food congress at the St Louis Expos
lion and TO visit At once the governments OF fl-
rope and invite them TO take part
Secretary Allen was also instructed 20 take i'm
mediate steps toward organizing exhibit OF the
work Of the state food departments at the St
81 the exhibits VIII be the exploitation of the ma
uonal bottlng and bond law. which provides
ables any purchaser OF whskey in the United
States 70 secure the ssluIae, arI!e9 lil. To-
total space he occupied by the national pure food
exhibit will approximate eight thousand square
feet in the Agricultural Building. The purpose Of
this exhibit viii be 20 expose methods or adultr-
ton in foods and beyerages and 10 show tie public
how protect itself in the purchase Of all food
commodities The committee met IN conierenc :
commercial interests Of the country and the con-
ference unanimously incorsed the McCuuber-Hep-
this session Of Congress A ioint committee was
fPf ~ the e b The COMMITTEES consists Of Siraeme
Stewart. OF Chicago: Sebastian Mueller. Of Pitts
Taylor Of Frankfort Ky. for the manufactures,
and J. W Bailey, Of oregon; A. n Jones; OF us
uois and r. n Allen, Of Kentucky. for the com
mission.