Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-14


cent. of milk fat.
skim milk cheese is the sound solid, and
ripened product, made from skim milk by
cOagulattng the casein thereof with rennet
or Tactic acid. with or without the addition
Of ripening ferments and seasoning.
Goats loilk cheese, ewes milk cheese, ct
cete:a, are the sound, ripened products
made from tire milks of the animals speci-
ned, by coagGlating the casein thereof
with rennet or Tactic acid. with or without
the addition Of ripening ferments and sea-
soning
To- Ice cream is n frozen product made
from cream and sugar, with or without
natural haVoring, and contains not less
than fourteen tl4) per cent. of milk fat
Fruit ice cream Is frozen product made
from cream. sugar, and sound. clean, mature
ti2) per cent of milk fat.
Nut Ice cream is frozen product made
from cream. sugar, and sound, non rancid
(12l per cent. II milk fat.
IL. Whey is tho product remaining after
the removal OF fat and casein from milk in
the process Of cheese-makins.
Kumiss is the product made by the alcO-
milk
IL Grain is the fully matured. clean.
sound, Rir-dry seed of wheat, maize, rice,
oats. rye, buckwheat. barley, sorghum, mil
let, or spelt
Meal is the clean, sound product made
by grinding grain.
FLOUR is the fine. clean, sound, product
made by boiling wheat meal aud contains
not more than thirteen and one half t1S5l
per cent. of moisture. not less than one and
twenty five hundredths t1.25l per cent OF
nitrogen, not more than " per cent, OF
ash, and not more than htty hundtedths
tu.5o) per cent. of fibre.
Graham -four Is unbolted wheat meal
Gluten -four is the clean. sound product
made from -four by the removal of starch,
and contains not less than five and six
tenths ta6l per cent. OF nitrogen ana not
more than ten (l0( per cent. OF moisture
Maize meal. corn meal. Indian corn meal,
is meal made from sound maize grain. ana
contains not more than fourteen (l4) per
cent, Of moisture, not less than one and
twelve hundredths t1,t2) per cent OF
nitrogen and not more than one and six
tenths (16l per cent. Of ash,
Rice is the hulled. or hulled and polished
grain of Ofyza saliva.
oatmeal Is meal made from hulled oats,
and contains not more than twelve az per
cent. of moisture, not more than one ouu
i've tenths t1.al per cent OF crude hbfe,
not less than two and twenty -four hun
dredths t2.24l per cent OF nitrogen, aud
not more than two and two tenths (2.2l
per cent. of ash.
made by boiling rye meal. and contains not
more than thirteen and one half (l3,al per
cent. Of moisture, not less than one and
thirty.s hundredths tl.3Ul per cent OF
nitrogen. and not more than one and twenty
i've hundredths tl.25l per cent of ash
Huckwheat flour is bolted buckwheat
L12) per cent, Of moisture. not less than
one and twenty-eight hundredths Il, -
per cent. OF nitrogen, aud not more than
one and seventy-hVe hundredths (lf0l
per cent of ash.
10. Fruits are the clean, sound, edible,
heshy qualifications OF plants distinguished
by their sweet, acid, and ethereal taYors
Dried fruit Is the clean sound product
made by drying mature, properly prepared,
fresh FRI In such n way az TO take up no
harmful substance. and conforms In name
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 evaporated fruit
made from peeled and cored apples, and con-
tain not more than twenty-seYen t2T) per
cent. OF moisture determined by the usual
commercial method OF drying for four t4)
hours ut the temperature of boiling water.
Canned fruit IN 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, hermitcally sealed
containers, and conforms IA nare =" tho
fruit used In its preparation
Preserve Is the sound proLuct made from
suaar
with or without spices or vinegar, and con
forms in name to that of the fruit used,
and in its preparation not less than forty
| five (45l pounds Of fruit are used to each
| ffty-iive (55) pounds OF sugar.
Honey preserve il preserve in which
honey Is used In place of sugar (sucrosel
! Glucose preserve is preserve In which a
! glucose product Is used In place of sugar
| (sucrose) syrup.
| made from clean, sound, properly matured
and prepared fresh fruit and sugar (su-
| crosel, with or without spices or vinegar
| by boiling TO PUPPY or semi SOLID consist
ence, and conforms In name to the fruit
used and In Its preparation not less than
| forty.fiye (45) pounds of fruit are used to
| each hfty-hve (65) pounds of sugar.
Glucose jam, glucose mafmalade, Ii jam
| In when glucose product is used In place
| of sugar tsuerosel.
Fruit butter is the sound product made
| from fruit juice and clean, sound, properly
| matured and prepared fruit. evaporated to
| a semi.solid mass Of homogeneous con.
| sistence. with or without the addition OF
| sugar and spices or vinegar. and conforms
| In name to the fruit used In Its preparation
Glucose fruit butter IL fruit butter in
which glucose product Is used In place OF
Jelly Il the sound, semi.solid. gelatinous
product made by boiling clean, sound. prop
erly matured and prepared fresh fruit with
| water, concentrating the expressed ana
| strained inlce. TO which sugar lsucrose) is
added, and conforms In name to the fruit
used In It's preparation
Glucose jelly ia Jelly in whi.h a glucose
| product Is used IN place of sugar tsucrose1 T..
IA. 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 way as
form In name 10 the vegetables used in
their preparation sun-dried vegetables are
dried vegetables made by drying without
the use Of artificial means; evaporated
vegetables are dried vegetables made by
drying with the use OF artificial means.
Canned vegetables are sound, properly
matured and prepared fresh vegetables,
with or without salt, steFlllzed by heat,
with or without previous cooking In vessels
from which they take up no metallic sub
stance, kept in suitable, clean. hermetlcaliy
sealed containers, are sound and conform
in name to the vegetables used In their
preparation.
Pickles are clean. sound, immature GU
cumbers properly prepared without taking
up any metallic compound other than
salt and preserved In any kind of vinegar,
picked beets, picked beans. and other
picked vegetables are vegetables prepared
as Described above. and CONFORM In name to
the vegetables uegt;,
Salt pickles are clean, sound. immature
cucumbers, pre- served In a solution Of COM
mon salt, With or without spices.
Sweet pickles are picked cueumbers or
other vegetables In the preparation Of
which sugar isucrose) Is used
Sauerkraut In clean. sound, properly pre-
pared cabbage. mixed with salt, and sub
1ected 10 fermentation.
Catchup lSetchup, catsup) Is the clean,
sound product made from the properly pre-
pared pulp Of clean, sound fresh, ripe to-
raatoes, with spices and with or Without
walnut catchup, ct cetera, are catchups
made as above described, and conform In
name TO the substances used In their prepa
ration.
known as sucrose (saccharose) chiefly OBJ
tanned from sugar cane. sugar beets,
sorghum, pie and palm.
GRADUATED. loaf, cut, milled and powder.
cd sugars are different forms Of sugar and
contain at least ninety nine and i've tenths
$3.50 per cent. " sucrose,