The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1907-11-28
LEGAL.

LEGAL.
cent OF ash, and not more than fifty hun
dredths (O.5O per cent of fiber.
4 Graham -four is unboIted wheat meal
.. Gluten flour Is the clean, sound pro-
duct made from flour by the removal OF
starch and contains not less than five and
six-tenths (5-6 per cent of nitrogen and
ture.
s. Maize meal. corn meal, Indian corn
meal, is meal made from sound maize
gram ana contains not more than four
teen QD per cent of moisture, not less
than one and twelve hundredths Q.12) per
and six-tenths Q.6) per cent of ash.
Z. Rice is the hulled, or hulled and pol
ished grain of Oryza saliva.
3. Oatm cal is meal made from hulled
oats and contains not moro than twelve
Q2) per cent of moisture, not more than
enc and hve-tenths Q.9 per cent of crude
hundredths f22D per cent of nitrogen,
and not more than two and two-tenths
9. Rye flour is the fine, clean. sound
product made by boiling rye meal and
contains not more than thirteen and one
naIf Q3.0 per cent of moisture, not less
than enc and thirty-six hunderdths 1850
per cent of nitrogen, and not more than
one and twenty-five hundredths Q.20 per
10. Buckwheat -four is boIted buckwheat
meal and contains not more than twelve
one and twenty-eight hundredths Q.2s)
per cent of nitrogen. and not more than
one ana seVenty-1Ve hundredthS Q.75) per
cent of ash.
B. FRUIT AND VEGETABLES.
a. FRUIT AND FRUIT PRODUCTS.
Except fruit juices, fresh, sweet, and fer
mented. and vinegars.)
l. Fruits are the clean, sound edible
heshy qualifications of plants, distinguish
ed by their sweet, acid. and ethereal
havors.
2. Dried fruit (a) is the clean. sound
product made by drying mature, proper
ly prepared. fresh fruit in such way as
conforms in name to the fruit used in its
preparation: sun-dried fruit is dried fruit
made by drying without the use of artifi-
cial means; evaporated fruit is dried fruit
made by drying with the use of artificial
means.
8. Evaporated apples are evaporated
fruit made from peeled and cored apples
and contain not more than twenty-seven
cd per cent OF moisture determined by
the usual commercial method of drying
for four "a hours at the temperature of
boiling water.
standards for other dried fruits are in
f. Canned fruit is the sound product
made by steriliziDg clean, sound, properly
matured and prepared fresh fruit. by
and spices. and keeping in suitable. clean,
Dramatically sealed containers and con-
preparation.
5. Preserve CD is the sound product
made from clean, sound, properly, matured
(sucrose) strip, with or without spices or
vinegar. and conforms in name to that of
the fruit used. and in its preparation not
used to each fifty-five (55) pounds Of
sugar.
which honey is used in place Of sugar
(sucrose) strip.
Z. Glucose preserve Oh is preserve in
which a glucose product is used in place
of sugar (sucrose) strip.
s. Jam, marmalade. OBJ is the sound pro-
duct made from clean, sound, properly
,af1 nd
sugar (sucrose) with or without spices or
vinegar by boiling to pulpy or semi
solid consistence, and conforms io IN name name
not less than forty-five 45) pounds of
fruit are used to each fifty-five (55) pounds
of sugar.
9. Glucose jam, glucose marmalade, OBJ
is jam in which a glucose product is used
in place of sugar (sucrose).
TO- Fruit butter (c) is the sound product
made from fruit juice and clean, sound,
matured and prepared fruit,
evaporated to semisond mass on nome no
addition of sugar and spices or vinegar,
and conforms in name to the fruit USED
IL. Glucose fruit butter (a) is fruit butter
In which glucose product is used in place
of sugar (sucrose).
tinous product made by boiling clean,
sound, properly matured and PREPARED
expressed and strained juice, to which
sugar (sucrose) is added, and conforms in
name to the fruit used in its preparation
ID. Glucose jelly Co is Jelly in which
glucose product is used in place of sugar
(sucrose),
b. VEGETABLES AND VEGETABLE
PRODUCTS.
/ Vegetables are the succulent, clean,
sound. edible parts of herbaceous plants
used for culinary purposes.
2. Dried vegetables are the clean, sound
tured and prepared vegetables in such a
way as to take up no harmful substance
and conform in name to the vegetables iaaes
tables are dried vegetables made. by dry
ing with the use of artificial means;
avaporated vegetables are dried vegeta-
oles made by drying by the use of artifi-
cial means.
g. Canned vegetables are sound, proper
With or without salt. sterilized by heat,
With or without previous cooking in yes
sells from which they take up no metallic
netically sealed containers, are sound and
conform in name to the vegetables used
n their preparation.
4. Pickles are clean, sound. Immature
,ucumbers, properly prepared. without
taking up any metallic compound Other
vinegar. with or without spices; picked
onions, picked beets. picked beans, and
1ther picked vegetables are vegetables
as described above; and con-
form in name to the vegetables used
5. Salt pickles are clean, sound, 1mma-
:ure cucumbers preserve, In s s9ansion Oh
g. Sweet pickles are picked cucumbers
,r other vegetables in the preparation of
which sugar (sucrose) is used.
Z Sauerkraut is clean, sound, properly
prepared cabbage mixed with salt, and
1btected to fermentation.
g. Calcium Cketchup. catsup) Is the clean.
ound product made from the properly
prepared pulp of clean, sound, fresh. ripe
omatoes with spices and with or without
ugar and vinegar mushroom catchup.
walnut catchup. ct cetera, are catchups
made as above described, and conform in
lame to the substances used in their pre-
,aration.
c. SUGARS AND RELATED SUB
STANCES.
. SUGAR AND SUGAR PRODUCTS.
SUGAR.
1. Sugar is the product chemically known