Der Sonntagsbote. (Milwaukee, Wis.) 1906-1912, 1909-07-11

cent. Of milk fat.
skin milk cheese Is the sound. solid. and
ripened product, made from skim milk b.
eoagulatlng the casein thereof with rennet
or Tactic acid, With or without the addition
OF ripening ferments and seasoning.
Goats milk cheese, ewes milk cheese, ct
cetera, are the sound, ripened products
made from the milks Of the animals speci.
lied, by coagulating the casein thereof
With rennet or tactic acid, with OF without
the addition OF ripening ferments and sea-
soning
10. Ice cream Is a frozen product made
natural havoring, and contains not less
than fourteen (l4l per cent. Of milk fat.
Fruit ice cream Is a frozen product made
7 from cream. sugar, and sound, clean, mature
fruits, and contains not less than twelve
tl2l per cent. Of milk fat.
Nut Ice cream IS a frozen product made
from cream, sugar. and sound, ron-rancid
nuts. and contains not less han twelve
tl2l per cent. OF milk fat.
IL. Whey is the product remaining after
the remoga. OF fat and caseln from mlk N
the process Of cheese-maklng.
kumiss Is the product made by the alcp-
hole fermentation OF mares milk or cows
IL. Grain is the fully matured. clean,
sound, air-dry seed OF wheat. natze, rice.
oats. rye, huekwheat, barley. sorghum, mil
let, or Speit.
Meal IS the clean. sound product made
BY grinding grain.
Flour is the hDe. clean, sound. product
made 10y boiling wheat meal ana contains
not more than thirteen aDu one half t13.ol
per cent. OF moisture, not less than one AMI
twenty-five hundredths tl.25) per cent. Of
nitrogen, not more than q per cent Of
ash. and not more thaR ATTY huntredlhs
1880 per cent, of fibre.
Grnham -four Is uDbolted wheat meal.
Gluten hour is the clean, sound product
made from four by the removal Of starch,
and contains not less than hye and SIX
tenths (5.61 per cent. OF nitrogen and not
more than ten tsol per cent Of moisture
Maize meal, corn meal, Indian coru meal,
Is meal maize from sound make grain, and
contains not more chan fourteen an per
cent. OF mo ,stnre, not less than one and
twelve hundredths t1.12l per cent. OF
nitrogen. and not more than one and six
tenths t1.6) per cent. of ash,
Rice Is the hulled. or hi1ed and polished
Oatmeal Is meal made from hulled cats.
and contains not more than twelve tl2l per
cent. Of moisture. not more than one and
five teuths 10 per cent. Of crude nhre,
not less than two and twenyy-fDur hun
dredths t2.24) per cent. of nitrogen, and
not more than two and two tenths (22l
per cent. OF ash.
Rye aour ia the fine. clean, sound product
made by holtirg rye meal, sad c~ontains not
NOSE than thirteen and one half l3.5) per
cent. OF moisture, not less than one and
thirty -six hundiedths l,a6l per cent. OF
nitrogen, and not more than one and twenty
five hundredths li.25( per cent Of ash,
B~uckwheat flour is boltsd ~bnckwheat
meal and contains not more than twelve
(t2) per cent. Of moisture. not less than
one and twenty-esght nundrcdths i1.2Sl
per cent. OF nitrogen, and not more than
one and seyenty-dYe hundrHdths (l.Tbl
per cent. OF nsh.
IL. Fruits are the clean. sound. edible,
neshy fructidcntions OF plants, distinguished
by their sweet, acid. aud ethereal llyOfs.'
Dried fruit Is the clean. sound product
made BY drying mature. properly prepared,
fresh fruit IN such a Way rs 20 take up no
harmful substance, and conforms, In, maine
TO the fruit used Ia it's preparation sub
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.
EYapOrated apples are cvapOrated fruit
made from peeled and cored apples aud con-
tain not more than INVENT y-seyeu t2D per
cent. Of moisture determined by the usual
commercial method of drying Tor four "a
houls at the temperature Of boiling water.
Canned fruit Ia the sound product made
by sterilizing clean, sound, properly matured
and prepared fresh fruit, by heating. with
or without sugar tsucrOsel and spices, and
keeping in suitable, clean, herHitcally sealed
containers, and conforma In name TO the
fruit used Ia It's preparation.
Preserve Ii the sound product made from
clean, sound properly natured and pre-
pared fresh fruit and sugar I%sucroael syrup,
with or without spices or vinegar, and con
forms IN name TO that Of the fruit used,
and in It's preparation not less than forty
1--we t45( pounds OF fruit are used 10, each
1fty-hve t60) pounds OF sugar.
Honey preserve Is preserve Ia which
honey Is used In place Of sugar tsucrosel
syrup.
Glucose preserve Is preserve In which a
glucose product is used in place Of sugar
lsucrOse) syrup.
made from clean. sound, properly matured
and prepared fresh fruit aud sugar tsu-
crnsel, with or without spices or vinegar
by boiling to a pulpy or semi solid consist
enCe, and conforms IN name 10 The fruit
used. and Ia ITS preparation not less than
forty I've lf5) pounds OF fruit are used 70
each h~fty-fge 1851 pounds Of sugar.
Glucose Jam, glucose marmalade, Ia Jam
IN which a glucose product In used In place
Of sugar taucrose).
Fruit butter ls the sound product made
from fruit Juice and clean. sound, properly
matured and prepared fruit. evuporated 20
a semi-sOlid mass Of homogeneous con.
s%lstence. with or without the addition OF
sugar aud spices or vinegar. and conforms
In name to the fruit used Ina its preparation.
Glucose fruit butter Is fruit butter IN
which a glucose product Is used In place Of
sugar tHucrOHe).
Jelly is the sound. aeml.solld. gelatlnoua
product made by boiling clean, sound. prop
erly mRtured aud prepared freHh fruit with
water, concentrating the expressed and
added, and conforms Ia name TO the fruit
used In It's preparation.
Glucose Jelly IL Jelly Ia which a glucose
product Is used In place Oi sugar (sucrpse).
Il. Vegetables are the succulent, clean,
sound, edible parts OF herbaceous plants
used for culinary purposes.
Dried vegetables are the clean. sound
products made by drying properly matured
and prepared vegetables In such a way as
10 take Up no harmful substance, ana con-
form In name 70 The Vegetables uaed In
their preparation sun dried vegetables are
dried vegetables made by drying without
the use Of artificial means eynp0ratod
vegetables are dried vegetables made by
drying with the use Of artificial means.
Canned vegetables nre sound properly
matUred and prepared fresh vegetables,
with or without salt, starii.zed by heat,
with or without previous cooking Ia vessels
from which they take up no metallic sub.
stance kept in suitable, clean, bermetically
scaled containers, are sound and conform
IN name to the vegetables used Ia their
preparation.
Pickles are clean. sound. Immature Gu.
cumbers, properly prepared, without taking
up any metallic compound other. than
salt. aud preserved IN any kind Of vinegar,
With or without spices picked onions,
pickled beets, picked leans. ana other
picked vegetables are vegetables prepared
as described above. and conform In name TO
the vegetables used.
Salt pickles are clegn. sound. immature
cucumberB, preserved IA a solution Of com
mon salt. With Or without spices.
Sweet pickles are picked c%ucumbers or
other vegetables In the preparation Of
which sugar isucrQae) ~ used.
sauerkraut Is clean. sound, properly pre-
pared cabbage. mixed with salt. and sub
iecred 10 fermentation.
catchup fketchup. catsup) r. the clean,
sound product made from the properly pre-
pared pulp Of clean, sound, fresh, ripe TO-
matoes. With spices and with or without
sugar aud vinegar; mushroom eatchup,
walnut catchhp, ct cefera, are cBtchups
made ~ above described. aud conform IN
name to the substances used in their prepa-
is sugar Is the product chemically
known as sucr0se fsnccherOsei chiefly OBJ
tained from sugar eaLe. sugar beets,
Grhnulafed. loaf. rift. miiied and powder.
"a Rugnrs are different f0fn1s Of sugar. and