The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1909-07-15

plants Scsamufn orirntale l.. ara s. reda
tum schpm and Thonn) and subjected td
raacidity has refract re Index a, twenty
1--WE t25l degrees Cent grade not Less than
one ard forty seven hundred four d.,i tn n
I one and forty-seven hundred seventeen ten
th0usaadtbs C.4TrT) and an lod!n mum
Der not less than one hundred ,nree COS,
and not exceeding one hundred twelve
; "Cold drawn sesame OH is sesame oil
obtained by pressure without heating.
| Poppy seed oil g tho oil! from tn, seed OF
! the poppy tPnrarer somn forum H. SUD.
jocted to the usual rehn ng processes and
FREQ from rGnctdity.
! seed oil ; unJuy seed oil Of the frs, press
ug Without hea ting.
/ Coconrt OF - tie oil obtained from the
kcrCa"s uf the co,onui tC0Cos nuclfera L.
I aGd subjected to the usua. rehnlng pro
! reSsrs ana free from rnnc dlty.
Cochin oil "a coconut oil prepared In
! Cev'on oil Is cornnut oil prepared In
| CeyIon
| Cnpra oil Is coconut oil prepared from
| copra, the red kernels of the coronut.
! ltape-scrd oil. c".Za Oh is the oil obts'ned
(, from the seeds Of the rape plant 'i1rsssica
! ualus Ia nHd SUI Cr'rd to thr usual rnhn
ug processes AID free from ,anc!dity.
( "Cuid drlwn' rapr-a ed oil 5 imposed
| 81 obtained ty the hrst pressing @ithoHt
! beating
srnfoUer oil ls the oil oopta nea from tho
| SfF'Na CT we NlJt'tNFT il'fl mn ~. - MINUS
I b. and subjected to the usual retuins pro
| coss"s G1d free from rancidlty
! Cod drawn" sgnaO~cr nl ts sunfow"r
| OF ohta ned by the hrs' pr"ss'nu U'tb"n'
Sla ~ oil. corn oil ls the all obtained
| from the germ Of the male Yea mays l.
and snNl'Gted u the nsnoI T"flnin4 pro'"SsN"
Cocoon butter ce"ao butter, IL the fat OBJ.
mined from roasted sound cocoa eaana,
HnG subjected TO IN" usual rNhnins pro
I 10 u4.gsl1 ltag
Hrg"' We index NJ forty tiol degrees Con
rgrado not less thpn one and rortyGye
| hundred siv'T-sr trn-thnusnndihs ~ t5hbl
ana not exceeding one and fortyfy hun
! Gred n'ncty.eigh zen -thoussudrbs u t51s /,
az ,oaiu number not less than thirty three
! 23l ana moi exceeding tn rty eight 1881
ma mfrlt NJ poin; mol lower than thlrty
800 Aermrs- Ccungrade nor hi9he' than
thirty Hve 1851 degrees Centtgrade
Cotton seed Of stearin Is the solid pro,
! duet nsde by rhtiing cotton serd OF and
! With or " thont pressure, and having az
| lod.n number NOT less than slrhty.tye 'Sal
and not more than on" hundred tiool, j.
- Tra Is the Leaves and leaf buds OF
usual t trade processes OF fprm.ntng dry.
Ing. aud dring conforms IN variety and
| mad contains NOT less than fout az nor
moro than seven 90 per cent 0f ash
% Coffee l. the seed Of Coifes srabica
t. ar Gotten llhrrlca Bull. freed from all
but smnll portion OF jts spermoderm, and
conforms In variety and place Of produc.
ton to the name It hrnrs
Roasted coffee is coffee which by the &C
tlou Of neat has become brown and de
veloped lts charm Cterstic aroma snd con.
tains not less than ten t1ol per cent. OF
lat and not less than three tBl per cent Of
ash.
20 Cocoa beans are tho seeds OF the
cacao tree. rheobrona cacao L.
Cocoon niha cracked cocoa. is the roasted,
broken Cocoa benn freed from its shell or
husk
Chocolate, plain chocolate. bitter cholo
nte chocolate liquor. bitter chocolate coat.
tngs. ts the solid or plastic mss obtained
by grinding cocoa nihs without The removal
OF fat or other constituents except the
germ, and contains not more than three
90 per cent. OF ash insoluble In water,
three and hrty.hun6redths t3.5pi per cent,
Of crude fibre and nine t9l per cent Of
starch, and not less than forty-nVe t43)
per cent Of cocoa fat.
Sweet chocolate, sweet chocolate coatings,
is chocolate mixed with sugar tsucroseD.
with or without the addition Of cocoa but
ter, spices, or. other Havoring materials,
and contains In the sugar and fst-frce
residue no higher percentage of either ash.
tbre, or starch than is found To the sugar
! and fat-free residue Of chocolate.
Cocoon. powdered cocoa, 's Cocoa nihs,
portion Of It's fat and finely pulverIzed, and
contains percentages Of nsh crude fibre,
and etnrch corresponding to those in cholo-
late after correction Tor ta' removed ..
(
mixed with sugar tsucrose), and contains
| not more than SIXTY 600 per cent. Of sugar
! tsIcrosel, and In the sugar and rat free
residue no higher percentage of either ash,
| crude fibre, or starch than IL found In the
sugar ind tat.free residue Of chocolate,
f, ~ Fresh fruit juices are the clean, I'm.
| fermpnted liluid products OH aned by the
! erst pressing OF fresh. ripe fruits. and cor
! respond In name to the fruits from which
! they nre obtained
! Anple juice, apple must, sweet cider, Is
I ~ TrtVIt I,,t.A ntt,nI
! the fruit OF PJrus malus, has a specific
gravity NJ twenty t20l degrees Centigrode
| not less than one and four hundred fifteen
| eI.th0ush ndths I1.o415) nor greater than
one and sir hundred nlnety nn-tboussndths
! tl.O63o) and contains In one hundred
I l0OI cubic centimetres at twenty 2Ul de-
! srees Cenugrade not less than six 90
/ grams. and not more than twenty (2o1
! grams Of total sugars, In terms Of reducing
sugars, not lCss than twenty four t2G cen.
! tigratns nor moro than sixty 900 cent?
| grams OF apple ash. which contains not less
than nifty 800 per cent Of potassium car.
! Donate
| Grape Juice, grape must, 10 the freah fruit
! Juice obtained from grapes Wits speciee)
| has II spcci1c gravity a, twenty 60, do
! grees Centlerade not ess than one and four
! hundred ten thousandth u.0to0) and not
exceeding one and one thousand two hun,
/ dred forty ten thousandths ll.l2to) and
/ contains IN Que hundred 1907 cubic cent.
! metres at twenty goo Crntigrade, not less
! than seven ~ grams nor more than twenty
I o.
( of reducing sugars, not less than twenty
| l20I centigrams and not more than NIFTY
| i've thSl ccntiErams of grape ash, and not
! than seventy t10) mliliyralns Of phosphoiic
! acid ire 90.
| Lemon juice, is the fresh fruit !uice, OBJ
! Llmonum R'sso has a specific. gravity at
! twenty t20l degrees Conigrade uot less
I than one md thirty thousaudths l,o3ol
! ard not greater than one mud forty thou.
4 nd IN Inc act Ina thnp
ten tlOl per cent of solids aud not le.s
| than seven (D per cent of cltric acid
! Pear Juice, pear must sweet perry Ia the
fresh fruit Juice obtained from pears the
! fruit Of Fyrns communls or p slneDeIs,
| % sterilgcd fruit Juices are the pro
ducts obtained, hy hearing fresh fruit juices
! Sufficiently to kill oil the orla uisms present
aud correspond In name to the frults from
/ which they are obtained
20 Concentrated fruit 'u'ceS are clean,
sound fruit iuices from which O considerable
| portion Of the water has been exaggerated
. and correspond In name to the run from
! With they are ohrnined.
80 swee, fruit Juices. swcetenod fruit
! Juices fruit syrups ar. the products OBJ
tained by adding sugar tsucros@l to fresh
, frult iu oes aud correspond IN name to ths
tru'ts from which they are obtained
SteEi sed trnit syrups are the products OBJ
tslnod by the adltlon OF sugar (sucrosel
! to fresh fruit !g'ces md hentlng them suf
| fcputly TO Mn aii The organiams preseut
ard correspond IN name to the fruits FROM
/ which they are obtained
, al Wine Is the product made by ths
. normal alcoholic fermentation ~ the Juice
+, OF sound ripe grapes. hnd the usual cellar
treatment and conla ns NOT less then s,van
! ~ nor more than siEupn ti8) per cent.
I OF alcohol. bY volume. and In one hundred
! 400 cubic ccnttm~trss at twenty go, do
syers C"ntigrade, not nore than one tenth
: Tot gram Of sodium chlortd nor more than
two ten'hs iO2l gram OF potassium sui
Z phste and for red vine not more than
fourteen ,hpndrrdth. ooln gram snd, for
yIn.,