Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1909-07-21

ripening ferments and seasoning tna water
coloring matter and contains s a, 800 per
free substance, not less IMAM 49,
cent. of milk fat. rd solid and
ripened product, made t IRON A with rennet
or Tactic acid, with or wltnou aon ms
of ripening ferments and seas9nI,l season. Cheese. ct
Goats MIX th cnee son d"e ripened products
made from the milSs Of the animals s arsof
fed, by coagulating the easein ggithout
the addition of ripening ferments ana SCI"
10 Ice cream is frozen prod l1s.bont a
natural fiavoring, and contains an no sot
than fourteen (14) per cent. of milk ta made
Fruit Ice cream is a frozen p aIoon mature
from cream sugar and sound clean' t+u.eIve
fruits, and contains not less than t"e'e
(12) per cent. of milk TAT ,.od,,ct made
Nut Ice cream is a frozen prouuGcl rancid
nuts. and contains not less than twe'se
(12) per cent. Of milk fat. after
Ii. whey is the product remaining Ely n, in
the removal Of fat and casein Hom
the process of cheese-making 4ha olco
Kumiss is the product made by the oowss
holic fermentation OF mare HiiA -
10. Grain is the fully matured. ci s,na
sound, air-dry seed of wheat, maiSe, mil
oats, rye, buckwheat barley, sorghum
Meal is the clean, sound product mace
by grinding grain o,na product
Flour is the fine clean, souna ppntains
made by boiling wheat meal ana ,S 11sh
not more than thirteen and one nan .,,a AM nd
per cent of moisture, not less tnan on n+ IF
twenty-five hundredths Opp per oent of
nitrogen not more than (1l per c sn5+bs
ash. and not more than fifty huhoreu'n'
1850 per cent of fibre; ,.+ maaI
Gluten -four is the clean, sound produSst
made from flour by the removal "a ga" CIV
and contains not less. than I'VE and and not
tenths (56) per cent OF I'm nltr ~ moistnre.
Maize meal, corn meal, lnolan cor eni
is meal made from sound maize gram, anu n
contains not more than fourteen tl4l PEA PEA
cent of moisture. not less than one an nf
twelve hundredths Clip per cent; "
nitrogen. and not more than one anu
tenths (1.6) per cent. OF ASH i, t,,aa
Rice is the hulled or hulled and pohsneo
grain of OryZa saliva. ,,, -,
Oatmeal IS meal made from huiieao 49,
and contains not more than twelve az per
cent of moisture, not more than one s ~
five tenths (1.5) per cent. OF cruoe 4 LUZ,
not less than two and tWenty-lour, n I'D
dredths (2.24) per cent. OF nitrogen a a11
not more than two and two tenths (z.1J
per cent of ash. 80
Rye flour is the fine, clean, sound produet
made BY boiling rye meal ana , eon 19a X per
cent. of moisture, not less tnan one . @n IF
thirty-six hundredths- Q.36) per cent; u
va and not per Of ash
Buckwheat -four is bolted <buck~neat
meal and contains not more than tWelVe
(121 cent, OF moisture. uOL AcSS 1890
one and twenty-eight hundredths (l;2ol
per cent. of nitrogen, and not more t1an
one and seventyefipe hundredths Q.7o)
per cent. of ash. 81,
13. Fruits are the clean, sound, edible;
feshy qualifications of plants, distinguishes
by their sweet, acid, and ethereal mayors
Dried fruit Is the clean, sound pfoduct
made by drying mature, properly prepared,
fresh fruit In such a way as to take up no
harmful substance, and conforms IN nane
to the fruit used in its preparation sun
dried fruit is dried fruit. made by drying
without the use of artificial means; evap-
Grated fruit is dried fruit made by drying
with the use Of artificial means. .
Evaporated apples are evaporateu 1ruII
made from peeled and cored apples, ana con
tain not more than twenty % + fa2 ,s pei
COMMERCIAL method of drying TOT 1our ~
hours at the temperature Of boiling water.
Canned fruit Is the sound product mace
by steriiizing clean, sound, properly matured
and prepared fresh fruit, by heating, win
or without sugar (suerosel and spices, ana
containers. and conforms in name to the
fruit used in Its preparation.
Preserve is the sound product made from
essa Tssb fruR suga
with or without spices or vinegar, and CON
forms in name to that of the fruit used
five (45) pounds of fruit are used to each
| ffty-fve (55) pounds of sugar.
Honey preserve Is preserve IN wnleH
honey IS used in place OF sugar 4 Sucrose)
Glucose preserve is preserve in which a
glucose product is used in place OF sugar
| (sucrose) syrup.
Jam. marmaade, is the sound product
| made from clean, sound, properly matureo
and prepared fresh fruit and sugar tsu-
crosel, with or without spices Or vinegar
by boiling to a pupy or serni-soiid consist
| ence and conforms In name to the fruit
! used and in its preparation not less than
| forty-fye (45) pounds of fruit are used to
| each .ffty-five (55) pounds of sugar.
| Glucose jam, glucose marmalade, Is jam
| in which glucose product Is USED In place
! of sugar (sucroSe).
| Fruit butter is the sound product made
| from fruit juice and clean, sound, properly
matured and prepared fruit, evaporated to
| sistence, with or without the addition Of
| sugar and spices vinegar, and conforms
| In name to the fruit used In It's preparation
Glucose fruit butter is fruit butter In
| which glucose product is used IN place OF
sugar (sucrose)
Jelly is the sound, semi-solid, gelatinous
| product made by boiling clean, sound. prop
| erly matured and. prepared fresh fruit with
| water, concentrating the expressed and
| strained juice, to which sugar lsucrose) Is
added, and conforms in name to the fruit
used in Its preparation.
| Glucose jelly is jelly In which Q glucose
product is used in place OF sugar (sucrose) .
| IA. Vegetables are the succulent, clean
| sound, edible parts OF herbaceous plants
| used for culinary purposes.
Dried aSe SE r1eg fhe
| and prepared vegetables In such way as
| to take up no harmful substance, and con-
| their preparation sun-dried vegetables are
| dried vegetables made by drying without
the use of artificial means; evaporated
| vegetables are dried vegetables made by
| driving with the use of artificial means.
| Canned vegetables are sound, properly
| matured and prepared fresh vegetables,
with or without salt sterilized by heat,
| with or without previous cooking In vessels
| from which they take up no metallic sub
| stance, kept in suitable, clean, Theoretically
4 md nnrfn arm
! in name to the vegetables used in their
| preparation.
| pickles are clean, sound, immature Gu
cumbers, properly prepared, WITHOUT taking KIN
| salt, and preserved In any kind of vinegar,
| with or without spices; picked onions,
picked beets, picked beans, and other ne5
/ as described above, and conform In name TO
| the vegetables used.
| Salt pickles are clean, sound, Immature
| cucumbers, preserved in solution of com
mon salt, with or without spices.
| Sweet pickles are picked cucumbers or or
other vegetables n fhe sad
| Sauerkraut is clean, sound, properly pre-
! pared cabbage. mixed with salt, and sub
jected to fermentation.
Catchup (ketchup, catsup) is the clean,
| sound product made from the properly pre-
| pared pulp of clean, sound, fresh, ripe to-
| sugar and vinegar; mushroom catchup,
| walnut catchup, ct cetera, are catchups
| made as above described. and conform In
| name to the substances used in their prepa-
| ration. .
is. Sugar is the product chemically
known as sucrose tsaccharose) chiefly OBJ
| tanned from sugar cane, sugar beets,
| sorghum, maple and palm.
| Granulated. loaf, cut, milled and powder
| ed sugars are different forms of sugar. and
contain at least ninety-nine and five tenths
| $3.50 per cent. of sucrose.
| Maple sugar is the solid product result
! ing from the evaporation of maple sap, and
contains. in the water-free substance, not
| Ioce thoD cixtv-Aye hundrpdtbS 1861 DeI