Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-23
Pure Whisky Guaranteed.

One of the aiding features of the exhibits
will he the exploitation of the national bot
thing in bond law, which provides govern
ment guarantee for pure whisky, and en-
ables any purchaser of whisky in the United
States to secure the genuine article under
government certificates over the corks or
the bottles.
The total space to be occupied by the
national pure food exhibit will approximate
5000 square feet in the Agricultural build
Ing.
The purpose of this exhibit will be to eX-
pose the methods Of adulteration In foods
and beverages, and to show the public how
to protect itself in the purchase of all food
commodities
The committee met in conference with
representatives Of the various manufac-
turing and commercial interests or the
country. and the conference unanimously
Endorsed the McCumber-Hepburn bill as In
troduced by Senator McCumber at this ses-
sion of Congress. A joint committee was
appointed to memorabilia Congress on be-
half of the bill. The committee consists of:
Graeme Stewart of Chicago; Sebastian
Mueller. Pittsburg: T. B. Wagner, Chicago.
and Edmuch w. Taylow, Frankfort, KY,
on behalf of the manufacturers. and ]. w.
Bailey, Oregon: A. II. Jones Illinois and
r. NJ Allen. Kentucky, in behalf of the
commission.
The standards now approved by the Sec
rotary of Agriculture are based on the au
thority of the acts of June 3. 1902, and
March 3, 1903. The object is to establish
standards corresponding to American food
materials. whether raw or manufactured,
and to represent the results of American
processes of manufacture. The standards
consist of definitions and chemical limits,
and embrace meat and its products. milk
and its products, sugar and related sub
stances. spices and cocoa and cocoa prod
ucts.
Standards Defined
No chemical limits are named for the
meat products the standard 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" This is the most
significant part of the meat definition
The standard of milk Is fixed at not less
tran ~ per cent of total solids not less
than S1h per cent of solids not fat and not
less than 3A per cent Of milk fat. Separate
definitions and standards are prescribed for
plain and sweetened condensed milks 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 10 per cent of milk fat But
ter is defined and this statement added:
''By acts of Congress, approved August ..
1886. and May 9, 1902. butter may also con-
| tair additional coloring matter"
A similar statement is made with refer
ence to cOloring matter in cheese. based on
| the act of June 6, 1896. The standard Of
| putter as nXeu contains not less than Spl2
| pei cent of butter fat and the same to
| renovated butter, except that maximum
| limit of 16 per cent 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 and renovated butter act.
| For cheese, full cream, a minimum of ~
| Per cent Of butter Fat in the water-free
| substance Is prescribed Ice cream, to be
| standard, must have minimum of 6 per
| cent milk fat. Strip is defined the pro
| duct obtained by purifying and evaporat ting
| the juice of the sugar-producing plant with
| out removing any of the sugar. Refinery
| sirups as ordinarily made are classed by
| these standards under the name OF mo-
| lasses. which differs from strip by the re-
| moval OF sugar during manufacture. Stan
| dard molasses contains not over % per
cent of water and not over = per cent IF
| ash. STANDARD strip contains not over 80
| per cent of water nor 2la per cent Of ash.
limit is placed in the Quantities Of
| water and ash used in the glucose products
and this definition is made:
Glucose Sirup or corn strip is glucose
! unmixed or mixed with sirup molasses."
Standard glucose strip contains Il max
imum Of % per cent of water and 3 OF ash.
| Candy is given the same definition as in
state food laws.
Spices and Chocolate.
In the spices. pepper is defined as to
| exclude from the standard product pepper
| huls, pepper dust, or other pepper by
products. The ash standard of black pep
| per is made Il maximum of per cent, and
| for white pepper minimum OF 1 per cent.
| of which not over y per cent shall be sand.
| Macassar and Bombay maces are not con-
s'dered standard mace.
Standard mustard is given maximum Ct
2l2 per cent of starch derived from mus
| terd In the cocoa schedule, standard
! chocolate is defined as the product made by
| grinding kernels of the cocoa bean without
removing the fat or adding other sub
| stances, the fat standard being a minimum
| OF 40 per cent. The amount of sugar IN
| sweet chocolate is not limited by the STAN
| dards. Cocoa is prescribed as the kernel
| deprived OF part of its fat and pulverized.
| The standard sweet cocoa has a maximum
| limit of 60 per cent of sugar, but no min
| inum limit of fat Is fixed for either cocoa
| or sweet cocoa. Chocolate coatings are
| treated as sweet chocolate.
| The commission which fixed these stan
| dards will meet again, probably In a few
| weeks. in this city. and will consider
| whisky and a number of other schedules
| and will consult the trades interested be-
fore taking final action on the remaining
| schedules