The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1904-12-30
STANDARDS SET
FOR PURE FOOD
BY THE UNITED STATES DEPART
MENT OF AGRICULTURE.
Fresh Meats Preserved in Any other
Way Than by Refrigeration
Now Barred.

Washington, d. c., Dec. 26.-lf local
inspectors will take their cue from the
department of agriculture every
pound Of meat offered for sale in the
United States that has been preserved
by any other means than refrigeration
will be seized and destroyed.
The new food regulations, which de-
fine pure foods and set standards for
meat, wines, milk groceries, etc, have
been signed by Mr.. Wilson, secretary
of agriculture, and are now in effect.
They will be enforced strictly in the
department of commerce, and If the
secretary had his way they would be
enforced elsewhere.
One of the new regulations puts an
end to the use of acids and other pre-
| servatives, as far as possible, and when
inspectors find meat so treated on sale
! they will seize and destroy It. This
| regulation is based upon the results OF
! the experiments made by DR.. Wiley
with the famous poison squad" which
proved that preservatives are danger
| Gus.
According to the regulations, fresh
meat" will be meat freshly slaugh-
tered and preserved only by refriger-
alton" Salt, picked and smoked
meats are hereafter to be "unmixed
meats, preserved by salt, sugar, vine
gar, spices, or smoke, singly or in
combination" Sausages and other
mixed meats must be pure and bear
marks telling of just what they are
made.
The regulations also apply to impor-
tations, and articles that do not come
up to the standards or that come un-
der the interdiction of the department
will not be permitted to enter this
| country.
The report establishes standard
wines as containing not less than
eight or more than sixteen per cent of
alcohol by volume and in 100 cubic
centimetres not more than one-tenth
gram of sodium chloride or more than
two-tenths gram of potassium sui
phate. Red wine should contain not
more than fourteen-one hundredths
gram and white wine not more than
twelve one-hundredths gram of vola-
tile acids derived from fermentation
and calculated as acetic in 100 cubic
centimetres.
Dry wine should contain in 100 GU
bic centimetres not less than one
gram of sugar, and dry red wine moi
less than l6-100 gram of grape ash ano
10-1O0 gram of grape solids; dry
white wine. not less than 1900 gran
of grape ash and 14-100 gram Of grape
solids Brandy is added to these re.
quirements for fortified dry wine.
Sweet wine should contain in 10C
cubic centimetres one gram of sugar
sweet red wine 16100 gram of grape
ash, red wine 16-100 gram of grape
ash, and sweet white wine 13-100 gran
of grape ash. Wine spirits are added
for fortified sweet wine. Sparklinl
wine should contain in 100 cubic cen.
timetres not less than 12-100 gram oi
grape ash,
Standard lard is defined as the rem
dered fresh fat from slaughtered
healthy hogs, free from rancidity, ant
containing not more than one per cen
of substances other than fatty acids
not fat, necessarily incorporated there
with in the rendering process. Lea
lard excludes the fat adherent to The
intestines of the hog and requires al
iodine number not greater than sixty