The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1909-07-15
Cold drawn peanut oil Is peanut oil OBJ.

tolq drawn peanut oil Is peanut oil OBJ
taineo by pressure without heating
Sesame oil, gingili oil teel oil. is the
on obtained from the seed OF the sesame
pants tsesamum orientale L. and s. redia-
Jun Schum. and Thonn) and subjected to
we Usual refining processes is free from
rAheldlty has retroactive index at twenty
h np % degrees centigrade not less than
a ana eot f exaeed fsn
one and forty-seven hundred seventeen ten.
taousandths q.4717} and an lodin num-
pet uof less than one hundred three 1881
112y.
cold drawn sesame oil Is sesame oil
oDlaIneo oy pressure without heating
Foppy-seed oil g the oil from the seed of
the poppy (Papaver sonlnferum IL SUBJ
lected to the usual refining processes and
reg iron1 rancidity.
White poppy-seed oil, ''cold drawn" poppy
seed on ~ poppy seed oil Of the first press.
ng without heating.
Ioconut OF Is the oil obtained from the
Hefhaeis OF the cocoDut lGocos nucifera T. y
ard subjected to the usual reGning pro.
"esSes and free from rancidity.
| tcchin oil IS coeonut oil prepared in
| Noenin lMaiabar)
Ceyion. -
Copra oil is coconut oil prepared from
coqra, the dried kernels of The coronut.
| Rape-seed oil, cola oil. is the OIL obtained
from the seeds of the rape plant fBrasslca
napus Id aud subjected to the usual rein
| ing processes and free from rancidity.
! . Eoid-draWn' rape-seed oil is rare- seed
9ii obtained by the FIRST pressing without
heating.
snnhower oil IS the oil obtained from the
Sseos q the sundower (Hel-anthus annus
! - and subjected to the usual refining pro
;, Cold-drawn' sun6ower Of is sanhower
on OBTAINED by the first pressing without
Ma ze oil. corn OIL Is the oil obtained
| from the germ of the maize (Zea NAYS L.
an d subjected 20 the usual refining processes
aho Tree from rancidity.
| COCOA butter cacao butter Ia the fat oh
tanned from roasted sound cocoa beans
and subjected TO the usual refining pro
asses y free from rancidty has a re-
frart,ye index at forty (40) degrees Cen
| tlgfade not less than one and forty~fjve
hundred sixty-slS ten-thousandths II $500
dred nlnety-eight ten -thousandths Il 459Sl :
! az lodin number not less than thirty three
S53) ana not exceeding thirty-eight 1897 ;
9 9ao, melting point NOT lower than thirty
| t5Vt degrees Centigrade nor higher than
| thlrIy.hve 351 degrees Centigrade
;, Cotton-seed oil stearin Ia the solid pro
G1ict MADE BY chilling cotton seed Oh and
| Nth or without pressure, and having an
iodIn number nor less thar eighty-fiye ts5)
an d, not -, more than one hundred 900.
usual trade processes Of ferm netii dry se
NAG Ig arg nf nring conforms 10 variety and
ana c2ntains moi less than -four a, nor
more than seven ca per cent. of ash
70, Coffee is the seed of Coffea arahica
out small portion Of its spermoderm, aud
conforms In variety and place Of produc-
ton to the name it bears.
H., Roasted coffee is coffee which by the &C.
ton of heat has become brown and de-.
| Feioped its characteristic aroma and con-
tains not less than ten f10l per cent of
tat and not Less than three OBJ per cent of
26. Cocoa beans are the seeds Of the
| cacao tree. Theobroma cacao L.
| Cocoa nihs. cracked cocoa. Ia the roasted
proken cocoa bean freed from It's shall or
| husk.
/, Chocolate plain chocolate, bitter cholo
ate chocolate liquor. bitter chocolate coat.
| lngs, Is the solid or plastic mass obtained
| or fat or other constituents except the
| germ, and contains not more than threa
lsl per cent. of ash llnsolubla In water.
three and 6fty-hundredths (3.5o) per cent.
Of crude dbre, and nine l9l per cent Of
starch, and not less than forty-fve {46l
| per cent OF cocoa fat.
| Is chocolate mixed with sugar (sucrosa),
| With or without the addition Of cocoa but
ter, spices, or. other dayoring materials.
| residue NC higher percentage of either ash,
fibre. or starch than Is found In the sugar.
and fat-free residue of chocolate
| Cocoa. powdered cocoa. Is cocoa niba,
| with or without the germ, deprived of
| portion Of its fat and finely pulYeri2ed and
contains PERCENTAGES of ash. crude fibre.
ana ana starch stare corresponding to those in choio.
| Sweet cocoa, sweetened cocoa, is cocoa
| mixed with sugar (sucrose), and contains
not more than sixty (6o) per cent, Of sugar
(sucrosel, and In the sugar and fat-free
residue no higher percentage Of either ash,
crude fibre. or starch than Is found In the
sugar and fat.free residue Of chocolate
| ~. Fresh fruit juices are the clean, I'm.
! Eermented liquid products obtained by the
| first pressing of fresh. ripe fruits, and cor
| respond In name to the fruits from which
! they are obtained.
the fresh fruit Juice obtained from apples,
| the fruit Of Pyrus malus, has specific
gravity at twenty (20) degrees Centigrade
| ten-thousandths (1.O415} nor greater than
one and six hundred ninety tarl-thousandths
| }1;doaS9ol and contains in one hundred
/ l100) cubic centtmetres at twenty t20l de-
| grees Eentlgrade not less than six (61
| grams, and not more than twenty (20)
grams Of total sugars. in terms OF reducing
sugars. not less thar, twenty-four l24) cen,
| tgrama nor more than sixty (S0) cent?.
| grams Of apple ash. which contains not less
than Atty lbO, per cent Of potassium car.
| Donate
| Grape Juice, grape must. is the fresh fruit
| Juice obtained From grapes Wits species),
has specific gravity at twenty (20) de-
grees Centigrade not less than one and four
! hundred ten-thousanoths l1.04G0) and not
| exceeding one and one thousand two hun
| dred forty ten-thousandths (1.l240) and
| contains. Ia one nunored tIOO1 cubic cent?
| metres at twenty 600 Centigrade, not less
| than seven (7l grams nor more than twenty
eight l2Sl grams Of total sugars In terms
| Of reducing sugars, not less than twenty
| (20) centigrams and not more than ffty-
! Ave 1851 centigrams of grape ash. and not
| less than ffteen (15) milligrams nor more
than ss.s 900 millgrams Of phosphortc
Lemon Juice is the fresh fruit juice OBJ
tanned from lemon, the fruit Of Citrus
| Limonl1m R.sso, has specific, gravity at
twenty l2Ol degrees ,ee Gentisrade not les less
aud not greater than one and forty thou
! sanths (1.04o) and contains not less than
ten (l0) per cent. Of solids, and not less
! than seven CD per cent OF citric acid.
/ Pear juice, pear must, sweet perry, Is the
| fresh fruit juice obtained from pears, the
| fruit of Pyrus communis or r. sinensis
| % Sterilized fruit juices are the pro-
ducts obtained by heating fresh fruit juices
| sufficiently to kill all the organisms present
and correspond In name to the fruits from
| which they are obtained.
90 Concentrated fruit Juices are clean
! sound fruit juices from which considerable
portion OF the water has been evapora ted,
and correspond ip name to tha fruit from
! which they are obtained.
80 Sweet fruit juices. swaetened fruit
Juices, fruit syrups, are the products OBJ
tanned by adding sugar isucrosel to fresh
fruit juices. and correspond In name 30 thu
fruits from which they are obtained
Sterilized fruit syrups are the products OBJ.
( tained by the addition OF sugar (sucrose)
to fresh fruit juices and heating them suf
dciently to kin all the organisms present,
| which they are obtained
| 81. Wine Is the product made by the
! normal alcoholic fermentation OF the Juice
| Of sound. ripe grapes. and the usual cellar
rsatment and contains not less than seven
IN nor more than sixteen (16l per cent
of alcohol, by volume, and, In one hundred
(i00) cubic centimstFes at twenty t20) d.
erees Centigrade, not more than ore tenth
! 10.11 gram of sodium Chord nor uore than