The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-10-28

!
The housewife will do well to study
/ the list given out by the Department OF
Agriculture. Otherwise she will expe-
rience great confusion in making pur-
chases for the table. The list of ex-
| amples in part is as follows:
Potted, deviled. minced or otherwise
prepared ham. Name considered de-
ceptive unless actually made of ham or
ham trimmings. If any other pork is
used in the mixture it can be called
pork meats or "potted meats"
Potted. deviled, minced or otherwise
prepared tongue-Must be made or
tongue or tongue trimmings.
Picnic Hams-Cannot be called
hams" may be called "picnics." or
picnic shoulders
California or Gala, Hams-Cannot be
called hams" may be called "Calas.~
Boneless Ham Gas applied to shoulder
butts)-May be called homeless pic
nics' or homeless butts
Cottage Hams-May be called cot
tage style ham sausage if made from
ham or ham trimmings.
DEWEY HAMS NOT HAMS.
Dewey Hams-Are loins. May be
"ham."
Westphalia Ham-May be Gales
''Westphalia style ham,"
York Ham-May be called York cut
ham" or York style ham"
New York Shoulder-May be called
New York style shoulder
English Cured Ham-May be called
English style cured ham,"
bup
so called unless made from pork meat
only.
Little Pig Sausage-May be called
little pork sausage" or "pigmy sau-
sage"
Farm Sausage-Call farm style sau-
sage"
Bologna sausa ge-Call bologna style
sausage
oxford sausage--Cali oxford style
ausage.''
Vienna Sausage-Call vienna style
sausage"
Frankfort Sausage or Frankfurter
Sausage-Names of other ingredients
must be shown
Lard, etc.-Pure Lard-Mu5t be made
of sweet, clean, clear hog fat. The adj
dition of not to exceed five per cent or
clean, sweet lard stearine is allowed.
Leaf lard-Must be made wholly from
leaf fat of hogs. without the addition
of fat from any other portion of the
carcass.
Kettle rendered lard-Must be act
ualIy rendered in an open or closed ket-
tie, without the addition of pressure or
contact of live steam with the product
Open kettle rendered lard-Must be
actually rendered in an open kettle, as
above.
Country Iard-Must be made In the
country in an open kettle; can be called
country style lard" If rendered in an
open kettle.
Home made iard-Call home made
style lard
Lard compound-The pure lard must
be equal to or greater than any other
Other products:
Roast beef or roast mutton-May be
used provided a description of the
method of preparation appears in let
tiers of prominent size in connection
with the words roast beef or roast
mutton
Rump steak-Cannot be so called I'M
less made from rump steak only.
Minced steak-Clearly a misnomer,
unless made from steaks.
Brawn-Cannot be so called unless
made from pork only.
Veal loaf-Cannot be so called unless
the meat used is veal only.
Extract of beef-Nust be actually
made from beef.
Mixtures-When the name plainly in
dicates mixture, such as sausage,
hash" "mince" etc, need not be
marked compound" Other mixtures
not so indicated by their names must
be marked compound" In the case OF
containing lard, stearine or
other fats. or cottonseed oil. and In
containing stearine ana
oil the names of the ingre-
dents must appear upon the label. IL
The compound has a distinctive name
such as white Cloud" "Cottolene'
'Cottosuet," etc, the word compound
need not appear, but the Ingredients
must be stated upon the label When
the word compound" is used it cannot
be qualified by any adjective either
before or after, nor can the name OF
any product be attached to the "ord
unless that product is the
principal ingredient of the compound
Unless nnince meat, or pork ana
oeans. or soups contain a considerable
proportion Of meat, they will not De
meat-food products.
Sausage and Chopped Meat-Ihe
word .sausa ge" without a prefix inof
Eating the species of animal Is CON
sidered 70 be a mixture Of minced VI
,hopped meats. with or without spices
If any species of animal is muicaleu'
as pork sausage" the sausages mus
De wholly made from the meat Oh nc
species II any -four or other cereal -
,sed the label must 50 state: for ex
,rnnIe pork and beef sausage
10y beef and -four" Tor other c.
Continued on Page 1o) .