Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1909-08-13
cold drawn" peanut oil is peanut oil OBJ
In I'D iar- 1Iithnn haa Ting

|
! plants tSesamum orientale L. and ). recia-
tum Schum. and Thonn.) and subjected to
the usual refining processes is free from
rancidity; has q retroactive index at twenty
! five (25l degrees Cent-grade not less than
. one and fortE-seyen hundred four ten
thousandths (1.4704) and not exceeding
: one and foEty-seven hundred seventeen ten
thousandths (1.47171 and an iodin num-
5 Der not less than one hundred three (1Q3)
and not exceeding one hundred twelve
. G12j.
: cold drawn sesame oil is sesame oil
! obtained BY pressure without heating.
( popDy-sced oil IS the oil from the seed of
! the poppy {P8paver somniferum L. sub
5aatcd to the usual refining processes and
. f.re from rancioity.
White poppy seed OIL .'col5 drawn" poppy
seed oil, is poppy -seed oil Of the first press
+ ing without heating.
Coconut -! i the oil obtained from the
. kernaels Of tie coccnut tCcccS nucifera L.
and subjected to the usual refining pro-
/ eessas, and free from ranctditty , =
! Cochin oil s coconut oil prepared in
Cey;on oil is coconut oil prepared in
! Copra oil is coconut oil prepared from
copra, the dried kernels of the coconut.
Rape-seed OIL coiza oil. is the oil obtained
, from the seeds of the rape plant tBrassica
! napus L. aud subjected to the usual rein
J ing processes and free from rancidity
Z, oId-drawn' rapeseeG oil IS rape-seed
I oil obtained by the first pressing without
/ heating.
sun8ower oil is the oil obtained from the
| seeds Of the sundoWer (Helianthus annus
III
cesses and free from rancidity.
. "Coid-drawn" sundower oil is suniower
oil obtained by the first pressing without
ialse oil, corn oil is the oil obtained
from II, the germ OF the maize {Hea mays -
and free from rancidity.
Cocoa butter. cacao butter. is the fat ob-
! tanned from roasted, sound cocoa beans.
cesses; Is free from raneIdLtyi; has a re-
! fra"t.ye index st forty t40) degrees Cen
(; tigrade not less than one and forty-fve
and not exceeding one and forty five hun
dred n!nety-eight ten thousandths 1889 :;
en- iodtn number not less than thirty three
| C33) and not exceeding thirty eight 1887 ::
! and a melting point not lower than thirty
! 800 degrees Centigrade nor higher than
| Chirty-fve $3.50 degrees Cepttgrade.
Cotton-seed oil stearln is the solid pro.
, duct made by chilling eotton-seed oil and
! separating the solid portion by filtration.
iodin number not less than etghty-five 1850
and not more than one hundred 600. -,
usual trade ' processes Of f ermnentIng, dry
ing. and firing conforms in variety and
and contains not less than four (4} nor
| more than seven % per cent; of ash.
but a small portion of It's spermoderm, and
conforms in variety and place of produc-
ton to the name 1t bears.
ton Of heat has become brown and de-
veloped its characteristic aroma, and con-
| fat and not less than three 49, per cent. of
J ash.
o. Cocoa beans are the seeds of the
| cacao tree, TheobroDa cacaO L.
Cocoa nibs, cracked cocoa, is the roasted
| broken cocoa bean freed from its shell or
! husk
Chocolate, plain chocolate, bitter cholo-
| late, chocolate liquor, bitter chocolate coat
| ings Is the solid or plastic mass obtained
by grinding cocoa nibs without the removal
of fat or other. constituents except the
! germ, and contains not more than three
! 49, per cent. Of ash insoluble in water,
three and ffty-hundredths $500 per cent
| starch, and not less than fofty-fiye (45)
! per cent, of cocoa fat
Sweet chocolate, sweet chocolate coatings,
is chocolate mixed with sugar (sucrosel
with or without the addition of cocoa but
| ter, spices, or, other fayoring materials
and contains in the sugar and :, fat-free
| residue no 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 nibs,
portion of its fat and finely pulyerized. and
| and starch corresponding to those in eholo-
late after correction for fat removed.
Sweet cocoa, sweetened cocoa, is cocoa
| not more than sixty (GO) per cent. of sugar
| (sucrose), and in the sugar and fat-free
residue no higher percentage of either ash
! sugar and fat-free residue of chocolate.
| 27. Fresh fruit Juices are the clean, IN
fermented 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 PP Fresh Sf 9R pee q from G aepes
the fruit of Pyrus malus, has a specific
gravity at twenty 600 degrees Cent5grade
| ten-thousandths (1.O4t5) nor greater than
| one and six hundred ninety ten-thousandths
(1;o69ol and contains in one hundred
! (100) cubic centimetreS at twenty (20) de-
grees Centigrade not less than six (6l
grams, and not more than twenty COO
| grams OF total sugars, In terms Of reducing
! tigrams nor more than sixty 1907 cent?
| grams OF apple ash, which contains not less
| than fifty t5o) per cent. of potassium car
| Donate.
Grape Juice; grape must, is the fresh fruit
juice obtained from grapes Wits speciesl'
has a apecthc gravity at twenty (2O) de-
| grees Centigrade not less than one and four
! hundred ten-thousandths 1.0400) and not
dred forty tan-thousandths (I.1240); and
contains. in one hundred (1o0) cubic cent?
metres at twenty 900 Centigrade, not less
| eight (a8) grams Of total sugars. In terms
! of reducing sugars not less than twenty
five 500 centigrams of grape ash, and not
less than fifteen (15l miIligrams nor more
than seventy t70l milligrams Of phosphoric
Lemon juice is the fresh fruit juice OBJ
tanned from lemon, the fruit Of Citrus
Linonum Risso. has a specific gravity at
| twenty (204 degrees Centigrade not less
I than one and thirty thousandths $4,000
aud not greater than one and forty thou
sanrhs (1.o40) and contains not less than
than seven q per cent of citrie acid
Pear juice, pear must, sweet perry, Is the
| fresh fruit Juice obtained from pears. the
| fruit of Pyrus communis or z. sinenSis.
rs. SteriIized 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.
%. Concentrated fruit juices are clean,
! sound fruit juices from which considerable
! portion of the water has been evapora ted,
! and correspond in name TO the fruit from
/ which they are obtained,
80. Sweet fruit juices, sweetered fruit
! juices. fruit syrups, are the products OBJ
| tained by adding sugar {suerose) to fresh
! fruit juices. and correspond in name to the
| fruits from which they are obtained
Sterilised fruit syrups are the products OBJ
| tanned by the addition OF sugar tsucrose(
to fresh fruit Juices and heating them suf-
ficiently to kin all the organisms present.
and correspond In name to the fruits from
! yvb hay OhFaiDai