The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-11-22
FOOD STANDARDS FIXED
SECRETARY WILSON PROCLAIMS RE-
SUITS OF INVESTIGATIONS.
Meat, Milk, Butter, Cheese and Syrups
Described and Their Chemical
Proportions Defined.

WASHINGTON, Nov. N.-Secretary Will
son to-day appointed and proclaimed the
official food standards which have just been
formulated by the United States Food
Standard Commission and the executive
committee of the National Association of
Pure Food Commissions The committee
of the national association, which met to-
day, has recommended to the different
State food departments that these stand
ards be adopted for use in the United
States. The committe in it's recommended
ton says the general adoption of the
standards will unity the food control work
of the States. This committee, consisting
of A. N. Jones, food commissioner of ILL.,
nois; n. H. Critchfield, secretary of agri-
culture of Pennsylvania; r. NJ. Allen, of
the National Pure Food Association, and
Food Commissioners w. Bailey, of Oregon.
and j. B. Noble of Connecticut, author
lied it's secretary, r. NJ Allen, officially to
call an international pure food congress in
the ST. Louis exposition and to visit at
| once the governments of Europe and invite
them to take part. Secretary Allen also
was instructed to take immediate steps
| toward organizing exhibit of the work
of the state food department at the
worlds fair.
one of the leading features of the exhibit
will be the exploitation of the national
bottling and bond law, which Is a govern
bles any purchaser OF whisky in the United
States to secure the genuine article under
government certificate over the corks of
the bottle.
representatives of the various manufacture
ing and commercial Institutes of the coun-
| try and the conference unanimously in
dorsed a bill introduced by Representative
McComber at this session of Congress
committee was appointed to memorable
Congress on the bill. The committee con-
tian Mueller Pittsburg; T. f. Wagner, Chi
cago, and Edmund w. Taylor, Frankfort,
| KY, behalf of the manufacturers, and
]. w. Bailey, Oregon; A. HI. Jones, Illinois.
and r. NJ. Allen, Kentucky, on behalf of
| the commission
The standards now announced are based
| on the authority of the acts of June g. 1902,
| and March 3, 1903. The object is to estab-
| llsh standards corresponding to American
| food materials, whether raw or manufac-
| tured, and to represent the results OF
American processes of manufacture The
| standards consist of definitions and chem
| ical limits and embrace meat and its prod
ucts, milk and its products, sugar and re-
| lated substances, spices and cocoa and CO.
| Goa products. No chemical limits are
| named for the meat products. the standards
being fixed by definition only, which gives
| this description:
Sound. dressed and properly prepared
edible parts of animals in good health at
| The standard of milk is fixed at not less
| than II per cent. of total solids, not less
| than S1z per cent. of milk solids and not
| less than 3ha per cent. of milk fat Separate
| for plain and sweetened condensed miIks
! and for evaporated cream. The standard
of condensed milk contains not less than
Is per cent. of milk solids, of which one
fourth 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 on Aug.
2, 1856, and on May 8. 1902, butter may con-
tain coloring natter.
A similar statement is made with refer
ence to coloring matter in cheese, based on
the act of June g. 1896 The standard of
butter, as fixed contains not less than S22
per cent. OF butter fat and the same as to
renovated butter, except that a maximum
limit of 16 per cent. of water is fixed, in &C
cordance 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 so per
cent. of butter fat in the water-free sub
stance is prescribed. Ice cream. to be a
standard. must have minimum of 6 per
cent. milk fat.
Syrup is defined as the product obtained
by purifying and evaporating the juice of
the sugar-producing plant without remov-
ing any of the sugar. Refinery syrups s
ordinarily made are classed by these stand
ards under the name of molasses, which
differs from syrup by the removal of sugar
during manufacture. Standard molasses
contains not over 70 per cent or water and
not over of ash. Standard syrup con-
tains not over 80 per cent. of water nor 212
of ash. A limit is placed on the quantities
Of ash and water in the glucose prepara-
ton and this definition is made: Glucose
syrup or corn syrup is glucose unmixed or
mixed with syrup or molasses Standard
glucose syrup contains a maximum of %
per cent. of water and of ash. Candy is
given the same definition as in State food
laws.
In the spices pepper is so defined as to
exclude from the standard product pepper
dust or other pepper by-products. The ash
standard of black pepper is made maxi
mum of per cent. and for white pepper a
minimum of per cent. of which not over
- per cent. shall be sand Macassar and
Bombay are not considered as standard
mace Standard mustard is given a maxi
mum of 21h per cent. of starch derived from
mustard
In the cocoa schedule standard chocolate
is defined the product made by grinding
kernels of the cocoa bean without removing
the fat or adding other substances, the fat
standard being a minimum of As per cent.
The amount of sugar in sweet chocolate is
not limited by the standards Cocoa is
prescribed as the kernel deprived of rart of
cocoa has a maximum limit of 60 per cent
of sugar, but no minimum limit OF fat is
fixed for either cocoa or sweet cocoa