The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1909-12-21
LEGAL.

of starch. and not less than forty-five (4O
per cent OF Cocoa fat
CHOCOLATE COATINGs, Is chocolates
mixed with sugar (sucrose). with or with
or other naroring materials. and contains
IN the sugar and fat-free residue no high
starch than is found In the sugar and fat
5. cocoa, POWDERED COCOA, is CO.
Goa nlbs with or without the germ, de-
prived of portion of its fat and finely
pulverized, and contains percentages of
ash, crude fibre, and starch corresponding
TO those in chocolate after correction for
fat removed.
6. SWEET COCOA, SWEETENED CO.
Goa, is cocoa mixed with sugar (s.crose),
and contains not more than sixty (60) per
cent cen, Of sugar lsucrose,. and in the sugar
Of either ash, crude fibre, or starch than
Is found in the sugar and fat-free residue
F. BEVERAGES.
4 a. FRUIT Tes yuie s,,; Sweet
i l. FRESH FRUIT JUICES, are the
clean, unfermented liquid products OBJ
tanned by the first pressing Of fresh. ripe
fruits from which they are Obtained
sWE ApPd LII JUICE, APPLE MUST,
obtained from apples, the fruit of PYRUS
MALES, has specific gravity (20eC.) not
less than 1.0415 nor greater than 1.0Sso: and
metres Coco not less than seven %
and not more than twenty COO grams of
not less than twenty-four (2D centigrams
nor more than sixty (60) centgrams of
a ffPW ash ey which &c contains not less than
B. GRAPE JUICE GRAPE MUST. is
the fresh fruit Juice obtained from grapes,
a specific gravity ta6 R'e not less less than han
Loaoo and not exceeding .1240; and con-
metres (aSsc), not less than seven 70
grams nor more than. twenty-eight -(2S)
grams of total sugars, in terms Of reduc-
tigrams and not more than fifty-five $50
centigrams of grape ash, and not less
than seventy GO milligrams phosphoric
c LEMON LICE ,d is the tb fresh a, fruit lit
CITRUS LIMONUM Risso. has a specific
gravity t2OsC) not less than 1Oeo and not
than ten lo) per cent of solids. and not
less than seven 81 per cent Of eitric ae sid
SWEET PERRY, is the fresh fruit juice
obtained from pears, the fruit of PYRUS
coMMUNSIIs SCI, 9r F. sINET ISIS
L STERILIZED FRUIT JUICES are
the. products obtained by heating fresh
ganisms present, and correspond in name
. to the fruit from which they are OBJ
Concentrated Fruit Juices
1. CONCENTRATED FRUIT JUICES,
: are clean, sound fruit juices from which
! considerable portion of the water has
been evaporated, and corresponds in name
to the fruits from which they are OBJ
! tanned.
, SWEET FRUIT JUICES SWEETENED
FRUIT JUICES. FRUIT SIRUPS.
SWEET ri FRUIT JqIGEs, SWEET
are the products obtained by adding sugar
(suerose) to fresh fruit juices. and CORE
i spond IN name TO the fruits from which
! 2 sTERiLIzED FRUIT s1RuPs. are
the products obtained by the addition OF
! sugar (sucrose) to fresh fruit juices and
heating them sufficiently to kill all the
E organisms present; and correspond in
: &c. Carbonated Waters, etc.
(Schedule in preparatory
5 /. VINEGAR, CIDER VINEGAR, APP
PIE YIN xdM oE;e is the product made el by
! mentation of the juice of apples, is laevo-
rotatory, and contains not less than foul
!; one and six-tenths d.6) grams Of apple
! solids, Of which not more than fifty go
less thai than a twentgfiVe hundredths no 90
! gram of apple ash in one hundred Goo,
cubic centimetres (2OsC); and the water.
! centimetres 12esC.1 of the vinegar contains
! not less than ten 60 milligrams Of phos,
: less than thirty 500 cubic centimetres OF
: decinormal acid to neutralize its alkalini
2. VINE VINEGAR. GRAPE VINE.
!, GAR, is the product made by the alco
! holic and subsequent acetous fermenta-
in one hundred 600 cubic centimetres
, (an0C9, not less than. four "a grams Of
of grape solids, and not less than thirteer
hundredths Obj gram of grape ash.
8. MALT VINEGAR. is the produc
3 acefous fermentations, without distiIla
. ton, of infusion of barley malt o.
cereals whose starch has been CONVERTED
lao0G5 not less than four FOUR % grams Q
a 10 asd IocS hoy fxxrn mn
of solids, and not less than two-tenths (0-2
d gram of ash; and the water-soluble ash
(2o'C.) OF the vinegar contains not les
s than nine 90 milligrams of phosphorus
e anhydride, CP2o5). and requires not les
= than four "a cubic centimetres of declnor
d NAL acid to neutralize its alkalinity.
4. SUGAR VINEGAR, is the produc
t acetous lamentations of solutions
sugar, strip, molasses, or refiners' strip
and II one eot hundred as1 shan GOO cub
: grams of acetic acid.
70 5. GLUCOSE VINEGAR, is the produc
r acetous lamentations of solutions o
It starch, sugar and glucose. is dextro-rota
tor a ssnttaag c one noq ass ths
four g grams 9f sHsfie acid DISTILLED
d Of dilute distilled alcohol. and contains
n taoec.S. not less than four (D grams Q
} acetic acid.
d III. SALT.
d l. TABLE SALT DAIRY SALT,
q fine-grained crystalline salt containing o
- a water-free basis, not more than one an
= four-tenths 90 per cent of calcium
II sulphate (CaSO4), nor more than five
n tenths (0.5) per cent of calcium and. mag
nesium Chords (CaCl2 and MgC12), no
IS more than one-tenth t0.D per cent of mat
/ tiers insoIuble in water.
u w. REPRESENTATIVES..
e, l. STANDARD REPRESENTATIVES, ar
N salt, sugar, vinegar, spices and thei
lie essential oils, wood smoke, edible oils an
: fats, and ethyl alcohol.
DRUG STANDARDS.
,fI At the regular quarterly meeting of tn
W Kansas State Board of Health, held in To
2 | peka, Kansas, December 18th, 1909, the 70
Is lowing resolution for the adoption {