The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1907-11-28
LEGAL.
~ LEGAL.
and not more than eight go per cent OF

purifying and evaport ting tfresillice of a.
approaching plant without removing
sugar-cane strip is strip made by the
evapora ton of the Juice of the sugar-cane
and contains not more than thirty 800 per
cent or water and not more than two and
g. Sorghum strip is strip made by the
evaporation OF sorghum juice or by the
tains not more than thirty (So) per cent
of water and not more than two and five
tenths (25) per cent of ash.
T. Maple sirup is sirup made by the
evaporation or maple sap or by the solu-
ton of maple concrete. and contains not
ter and not less than forty-five hun
dredths q. 40 per cent of maple sirup ash.
dissoIving sugar to the Conscience of a
strip and contains snt ~ not a more than thirty
b. GLUCOSE PRODUCTS.
1. Starch sugar is the solid product made
by hydrolyzing starch or starch con-
tanning substance until the greater part of
the starch is converted into dextrose.
Starch sugar appears in commerce in two
r rous st a sugar The Former crysfai
| lized without water of Capitalization, con-
tains not less than ninety-five ts0) per
cent of dextrose and not more than eight
| tenths (0,sl per cent of ash. The latter,
| crystallized with water of crystallization
as brewers sugar. contains not less than
seventy (70 per cent of dextrose and not
| ash; so sugar, climax or acme sugar, con-
tains not less than eighty $50 per cent of
dextrose, and not more than one and one
! half Q.5) per cent of ash
| The ash of all these products consists
almost entirely of Chords and sulphates.
| 2. Glucose. mixing glucose, CONNECTION
er's glucose, is a thick. sirupy, colorless,
product made by incompletely hydrolyzing
| starch or a starch-containing substance,
and decolorizing and evaporating the pro-
duct. 1t varies in density from forty-one
Temperature of 100 degrees Fair. .(37.7 de-
grees ca. and conforms in density, with
claimed to show. and for a density of for
| ty-one (4D degrees Baume contains not
fop density fnad of e degrees not
more thar fourteen (1D per cent of wa
| ter. 1t contains on basis. OF forty-one
(4D degrees Baume not more than one ~
per cent Of ash. consisting chiefly or chic
rids and sulDhates.
c. CANDY.
l. Candy is product made from sac
! charine substance or substances with or
without the addition of harmless color
Contains con- ms no si terra alba. barytes, tale.
| chrome yellow. or other mineral sub
other ingredients deleterious or adetrimen-
tai to health, or any vinous, malt, or spir-
| itous liquor or compound. or narcotic
| drug.
1. Honey is the nectar and saccharine
exudations of plants gathered modified.
| (Apis mellifica and A. dorsata); is laevo-
rotatory contains not more than twenty
twenty-five hundredths (0.25) per cent of
ash. and not more than eight 90 per cent
2. Comb honey is honey contained in the |
cells Of comb.
been separated from the unerushed comb
by centrifugal force or gravity.
the crushed comb by straining or other
AND SALT)
a. SPICES.
l. Spices aromatic vegetable sub |
stances used for the seasoning of food and
from which no portion of any volatile oil
or other flavoring principle has been re-
moved and which are clean, sound, and
true to name.
Compound spice is a mixture of aromat- !
ic observation-disclosures used for the sea-
of any volatile oil or other flavoring prin-
cple has been removed and which are |
clean, sound, and true to name name e,,,+ =,
the Pimenta pimenta Cd karst-, and con-
tains not less than eight 90 per Gent of /
five-tenths (O.0 per cent of ash insoluble
twenty-five (25) per cent of crude fiber.
8. Anise is the fruit of the Pimpinella
4. Bay leaf is the dried leaf of Taurus
nobilis l.. |
s. Capers are the flower buds of Cap
s. caraway is the fruit of Carum carvi
CAYENNE AND RED PEPPERS.
Z. Red pepper is the red, dried ripe fruit I
of any species of Capsicum. -
s. Cayenne pepper, cayenne. is the dried I
ripe fruit of Capsicum fruitescens L.,
Capsicum baccatum L., or some other
contains not less than fifteen Q5) per cent |
of nonvolatile ether extract: not more I
than six and five-tenths $50 per cent of
total ash; not more than five-tenths (o0
per cent of ash insoluble in hydrochloric |
acid; not more than one and five-tenths
Q.5) per cent of starch, and not more
than twenty-eight (2S) per cent of crude /
fiber
g. Paprika is the dried ripe fruit of Cap
fruited species Of Capsicum. excluding
10. Celery seed IS the dried fruit of
Apium graveolens L.
II. Cinnamon is the dried bark of any
species of the genus Cinnamomum from
which the outer layers may or may not
have been removed.
bark of Cinnamonum zeylanicum Breyne.
13. CaSsia is the dried bark of various
namomum zeylanicum, from which the
outer layers may or may not have been
removed.
IA. Cassia buds are the dried immature
fruit of species Of Cinnam0num.
Is. Ground cinnamon, ground cassia, is
a powder consisting of cinnamon cassia,
or cassia buds, or a mixture of these
spices and contains not more than six (6)
two (2) per cent of sand.S
16. Gloves the dried flower buds of
Caryophyllus aromaticus l., which con.
tain not more than five 90 per cent of
Glove stems; not less than ten (10 per
cent of volatile ether extract; not less
acid (aC not more than eight Is per cent {
of total ash; not more than fye-tenths
20 81 per cent of ash insoluble in hydroch-
lorfc acid. and not more than ten (1O per
cent of crude fiber. f.
II. Coriander is the dried fruit OF Corr
andrum sativum L.
IS. Curnin seed IS the fruit of Cuminum
cyminum L.
49, Dill seed is the fruit of Anethum
graVeOlenS l.. J sss