New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-12-21
PURE FOOD STANDARDS.
CONFUSION REPORTS.
Its Work Immediately ApproUed
by Secretaru WIsOn.

Washington. Dec. 2o.-The commission which has
been considering what standards should be adopt
ed for food products to-day submitted its report
to Secretary Wilson. who Immediately approved
The report fixes wine standard as containing
not less than nor more than 10 per cent of aco-
hol, by volume, and in 100 cubic centimetres not
more than 1-lON gram OF sodium chloride,
over 2-lO gram OF potassium suphate. Red wine
should contain not over 14-1OO gram and white
wine not over 12-1OO gram of volatile acids de-
rived from fermentation, and calculated acetic
IN one hundred cubic centimetres. Dry wine
should contain in 100 cubic centimetres not less
than one gram of sugar, and dry red wine
less than 1870 gram of grape ash and Clio grams
OF grape solids; dry white wine. less than
1900 gram of grape ash and i 4-l0 grams OF
grape solids. Brandy IS added to these require
ments for fortified dry. wine. SWEET wine should
contain in 100 cubic centimetres gram of sugar.
sweet red wine 5000 gram OF grape ash. and
sweet white wine 1900 gram grape ash Wine
spirits added for fortified sweet wine Spark
ling wine should contain in 100 cubic centimetres
not less than 12-1o0 gram of grape ash. Sugar
wine is defined the product made by the addi-
ton of sugar to the juice of sound, ripe grapes,
and subsequent alcoholic fermentation, with the
usual cellar treatment. Raisin wine is defined
the product made by alcoholic fermentation
of infusion OF dried evaporated grapes,
of a mixture OF such infusion of raisns with
grape juice
VARIOUS KINDS OF VINEGAR.
Vinegar. cider vinegar. apple vinegar. requires
4 grams of acetic acid 1.6 grams OF apple solids
and % gram OF apple ash in 100 cubic centimetres
The water soluble ash from 100 cubic centimetres
of the vinegar requires so or more cubic cent?
metres of decinormal acid to neutralze the acidty
and not less than 10 millgrams of phosphoric acid
Wine vinegar or grape vinegar, in 100 cubic cent?
metres, requires not less than grams OF acetic
acid, IA grams grape solids. and .18 gram OF
grape ash Malt vinegar, in 100 cubic centimetres.
requires not less than grams acetic acid, grams
solids and 2 gram of ash. Sugar vinegar. in
100 cubic centimetres. requires at least grams OF
acetic acid, and the same in glucose vinegar spirit
vinegar. distilled vinegar and grain vinegar
LARD, MILK AND FLOUR
The standard lard is defined as the rendered fresh
fat from slaughtered healthy hogs. free from
cidity and containing not more than per cent of
substances ether than fatty acids not fat. neces-
sarily incorporated Herewith In the rendering proc
ess. Leaf lard excludes the fat adherent TO the
intestines OF the hog and requires iodine number
not greater than CO. Milk standard bars milk from
cows fifteen days before and five days after calv
ing and requires "a per OF total solids So per
cent solids not fat and 3,25 per cent Of milk fat.
Condensed milk requires at least IS per cent of milk
solids Of which not less than one-fourth is milk
fat Not less than Is per cent Of milk fat Is re-
cream cheese requires not less than so per cent
Of butter fat and cream cheese not less than
The -four standard calls for not more than 1876
nitrogen. not over per cent OF ASH nor \ cent
OF fibre. Maize meal meal or Indian meal
must contain not than Z per cent of moisture.
not less than liz per cent OF nitrogen and not over
Is per cent Of ash. Oatmeal requires not
more than per cent of moisture, 10 per cent OF
crude fibre, not less than Pa per cent OF nitrogen
and not over 2.2 per cent of ash. Rye -four must
have not 1915 per cent of moisture less than
136 per cent Of nitrogen and not over 126 per cent
OF ash. Buckwheat -four must have not over IL
per cent Of moisture nor 175 per cent Of ash and
not less than 1.2S per cent OF nitrogen
SUGAR AND SWEETS.
Granula ted. loaf. cut, miled and powdered sugars
require at least 995 per cent OF sucrose: molasses
not more than % per cent OF water nor per cent
OF ash: rehners syrup not Is per of water
nor Of ash; syrup. not 80 per cent of water
25 per cent of ash; glucose, on the basis of Il
degrees Baume requires not l per cent of ASH,
consisting chiefly OF chloride and suphates and
glucose; syrup syrup, over Is per cent
of water nor per cent of ash The standard for
candy bars. terra alba, barytes tale. chrome yell
low other mineral substances or poisonous colors
or havors other ingredients injurious to health.
Honey should contain not % per of water,
per cent OF sucrose. Chocolate, plain bitter,
chocolate liquor, should have not over per cent
of ash, insoluble in water. $50 per of crude
fibre and per cent of starch. and less than IS
per of fat. Cocoa or powdered cocoa
should contain percentages Of ash, crude fibre and
correction for fat removed. Sweet should
contain not over 60 per cent of sugar The report
also gives standards Tor spices. peppers and for
numerous by-products, and other standards. in
and malt and sprituous liquors. IN preparation.