The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1903-11-25
PURE FOOD STANDARDS.
PROCLAIMED BIZ Seer ETART
WILSON.
Noble on che Commits

Secretary Wilson Saturday approved
and proclaimed the official food stand
ards which have Just been formulated
by the United States Food Standard
commission and the executive commit
tee of the National Association of Pure
Food commissions. Dairy Commission
er ]. B. Noble, of this state, is MEM
Der of this committee. The commission
will meet again in a few weeks and con-
slider whiskey and other schedules.
The standard of milk is fixed at not
less than twelve per cent. of total Solids
not less than eight and one half per
cent. of solids not fat. Separate defini-
tions and standards are prescribed for
plain and sweetened condensed milks
and for evaporated cream. The stand
ard of condensed milk contains not less
than twenty-five per cent. of milk solid,
of which one-quarter must be milk fat.
Standard cream must have at least
eighteen per cent. or milk fat. Butter
is defined and this statement added:
By acts of congress approved August
2. 1886, and May 9, 1902, butter may also
contain additional coloring matter.
A similar statement is made with ref
erence to coIoring matter in cheese,
based on the act of June 6. 1896. The
standard of butter as fixed contains not
less than eighty-two and one-half per
cent, of butter fat, and the same as to
renovated butter, except that a maxi
mum limit of sixteen per cent, of water
is fixed, in accordance with the exist
| ing practice of the Department of Ag-
riculture and the Internal Revenue Bu-
reau in the enforcement of the adulter-
/ ated and renovated butter act.
| For cheese, full cream, a minimum Of
fifty per cent. of butter fat in the wa
/ ter-free substance is prescribed. Ice
cream, to be standard, must have a
minimum of six per cent. milk fat.
Syrup is defined as the product OBJ
tanned by purifying and evaporating
: the juice of the sugar producing plant,
without removing any of the sugar.
Refinery syrups, as ordinarily made,
are classified by these setandards under
the name of molasses, which differs
from syrup by the removal of sugar in
manufacture. Standard molasses con-
tains not over twenty-five rer cent. of
water and not over five per cent. of ash.
Standard syrup contains not over thir-
ty per cent of water or two ond one
half per cent. of ash. A limit is placed
on the quantities of water and ash used
in the glucose products, and this def
milton is made:
Glucose syrup or corn syrup is glocuse
unnaixed or missed with syrup or rliolass-
es
Standard glucose syrup contains a
maximum of twenty-five per cent. OF
water and three per cent. of ash. Can
dy has the same definition as in state
food laws.
In the spices, pepper is 50 defined as
to exclude from the standard products
pepper hulls, pepper dust or other pep
per by products. The ash standard Of
black pepper Is made maximum OF
seven per cent, and for white pepper 9
minimum Of four per cent, Of which not
over one-half per cent. shall be sand
Macassar and Bombay maces are not
considered as standard mace. STANDARD
mustard has maximum of two and
one-half per cent. of starch derived
from mustard.
In the cocoa schedule, standard ehoc.
olate is defined as the product made by
igrinding kernels of the cocoa bean with.
out removing the fat or adding other
substances, the fat standard being q
minimum of forty-five per cent. The
amount of sugar in sweet chocolate is
not limited by the standards. Cocoa Il
prescribed as the kernel deprived oil
part OF its fat and pulverized The
standard sweet cocoa has a maximum
limit of sixty per cent. of sugar, but NJ
minimum limit of fat is fixed for either
cocoa or sweet cocoa. Chocolate coat.
ings are treated as sweet chocolate.