The Washington times., 1903-12-09
STANDARDS OF FOOD
TO BAR ADU[TERATION
All Edibles and Beverages Included in
the List-To Serve as Basis
for Legislation.

An important schedule of food stand
ards to be used by the United States.
and which, it is thought. will prove Of
great value to the different States in
preparing laws against food adultera-
ton. has been announced By Secretary
Wilson. of the Agricultural Department.
iThe standards were fixed by the food
standards committee of the Association
of Official Agricultural Chemists. which
association recently met in Washington.
Definition of Heat.
Among the definitions and standards
in the bulletin OF today are:
Meat is any sound, dressed. and prop
erly prepared edible part of animals In
good health at the time of slaughter.
The term animals as herein used. in
cludes not only mammals. but fish. fowl,
crustaceans, mollusks, and all other ami
mails used as food.
Fresh meat Is meat from animals
recently slaughtered or preserved only
by refrigeration.
Sailed, picked and smoked meats
are unmixed meats preserved by salt,
sugar. AllAGE1As SPANEof VI 6AAOfNtf SAH5Ag
or in combination, whether in bulk or
in packages.
rStandard meat, fresh meat, and salt
ed. picked, and smoked meats are such
as conform respectively to the foregoing
deanitioEs"
Standard milk Is milk obtained from
healthy and properly fed COW not taken
within fifteen days before and five days
after calving. It contains not less than
u per cent of total solids and not less
than So per cent Of solids not fat nor
less than SIS per cent OF milk fat.
Standard skim milk is skim milk con-
tanning not less than 9.25 of milk solids.
Standard condensed milk and standard
zweetened milk contain not less than
IS per cent of solids, of which not less
than one-fourth is milk fat.
Standard cream contains not less than
IS per cent Of milk fat.
Standard Of Butter.
Standard butter contains not less
than s25 Of butter fat.
Standard whole-milk cheese or full
cream cheese contains in the water-free
substance not less than so per cent OF
butter fat. BY act of Congress cheese
may contain additional coloring mat
ter
Standard sugar is white sugar con-
tanning not less than 1915 per cent OF
sucrose.
Standard molasses contains not less
than Is per cent of water nor more
than per cent of ash.
Standard syrup contains not more than
30 per cent of water nor more than 2.5
per cent of ash.
Candy and Chocolate.
Candy is a product prepared from
saccharfne or saccharine substances,
with or without the addition of harm
less colorihg. havOring, or filling ma
terials standard candy contains no
terra alba, barytes, tale, chrome yellow.
or c1ner mineral substances or poison
Gus colors or havors or other ingredi-
ents Injurious to health.
Standard chocolate contains not more
than 3 per cent of ash insoIubIe in
water, $50 per cent of crude fiber and
9 per cent of starch, nor less than 45
per cent OF cocoa fat.
Standard sweet chocolate and stand
ard chocolate coating are sweet choco-
late and chocolate coating containing
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 or plain choco-
late.
The committee fixing -he standards is
composed of Dr. Harvey W. Wiley.
chief of the Bureau of Chemistry; Will
fam Frear. Edward II. Jenkins, Mel
Vile A. Scovell, and Henry A. Weber.