The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1909-07-29

oil obtained from the seed of the sesame
tum Schum and Thonn.J and subjected to
the usual refining processes is free from
rancidity; has a retroactive index at twenty
five (25) degrees Centigrade not less than
one and forty-seven hundred four ten
thousandths (1.4704) and not exceeding
one and forty seven hundred seventeen ten
thousandths G.471O and an iodin num-
Der not less than one hundred three (103)
and not exceeding one hundred twelve
(112).
Gold drawn sesame oil is sesame oil
obtained by pressure without heating.
Poppy-seed oil is the oil from the seed OF
the poppy CPapaver somnferum L.) sub
lected to the usual refining processes and
White poppy -seed oil, "cold drawn" poppy
seed oil. is poppy seed oil of the first press
ing without heating
Coconut oil is the oil obtained from the
kernaes of the cocOnut (Cocos nucifera Id
and subjected to the usual refining pro-
ceSses and free from rancdity.
Cochin oil is coconut oil prepared in
Cochin (Malabar)
Ceyon oil is coconut oil prepared in
CeylOn.
Copra oil is coconut oil prepared from
copra, the dried kernels of the coconut.
Rape-seed oil, COLA oil, is the oil obtained
from the seeds of the rape plant (Brassica
napus L. aud subjected to the usual REIN
ing processes and free from rancidity.
."Cold-drawn' rape-seed oil is rape.seed
oil obtained by the first pressing without
heating.
sunhower oil is the oil obtained from the
seeds of the sunlower (Helianthus annus
L.) and subjected to the usual refining pro-
cesses and free from rancidity
''Cold-drawn" sunlower oil is sunfiower
oil obtained by the first pressing without
heating.
Maize OIL corn oil, is the oil obtained
from the germ of the maize (Zea mays Id
and subjected to the usual refining processes
and free from rancidity.
Cocoa butter cacaO butter, is the fat OBJ
tanned from roasted, sound cocoa beans,
and subjected to the usual refining pro-
eesses; is free from rancidity; has = re-
tigrade not less than one and forty five
hundred sixty-sx ten-thousandths (1.4566)
and not exceeding one and forty-fve hun
an iodin number not less than thirty-three
(33) and not exceeding thirty-eight 1881
and melting point not lower than thirty
thirty-fve $3.50 degrees Centigrade
Cotton-seed oil stearin is the solid pro-
duct made by chilling cotton-seed oil and
with or without pressure, and having an
iodin number not less than eighty-fve 1851
and not more than one hundred (100).
"a Tea is the leaves and leaf buds Of
different species of Thea, prepared by the
usual trade processes of fermenting, dry
ing, and firing conforms in variety and
and contains not less than four (4) nor
more than seven 90 per cent. of ash.
25. Coffee Is the seed of Coffea arabica
L. or Coffea liberica Bull, freed from all
but a small portion Of its spermoderm, and
conforms in variety and place of produc-
ton to the name it bears.
Roasted coffee is coffee which by the ac
ton of heat has become brown and de-
veloped its characteristic aroma, and con-
tains not less than ten (10( per cent. Of
fat and not less than three (S) per cent Of
ash.
g. Cocoa beans are the seeds of the
cacao tree, Theobroma cacao L.
Cocoa nibs. cracked cocoa is the roasted
broken cocoa bean freed from its shell or
husk
Chocolate, plain chocolate, bitter cholo-
late, chocolate liquor, bitter chocolate coat.
0f the
of fat or other constituents except the
germ, and contains not more than three
three and ftyhundr r t$5e) Per " cent
of crude fibre, and nine (9) per cent. of
starch, and not less than forty-flve (45)
per cent. of cocoa fat.
Sweet chocolate, sweet chocolate coatings,
is chocolate mixed with sugar (sucrose),
with or without the addition Of cocoa but
ter; spices; or other havoring materials It
residue no higher percentage of either ash,
fibre, or starch than is found in the sugar.
and fat-free residue Of chocolate.
Cocoa, powdered cocoa, is cocoa nibs,
portion Of its fat and finely pulverized, and
of ash ssud de hoe
late after correction for fat removed.
Sweet cocoa, sweetened cocoa. is cocoa
not more than sixty 900 per cent. of sugar
(sucrose), and in the sugar and fat-free
residue no higher percentage Of either ash,
sngar and fa If ar residue of chocolate Inc
81. Fresh fruit juices are the clean, IN
fermeuted liquid products obtained by the
first pressing Of fresh ripe fruits, and S cor
they are obtained
Apple Juice, apple must. sweet cider is
the fresh fruit juice obtained from apples,
ft.xf4 a.
gravity at twenty (20) degrees Centigrade
not less than one and four hundred fifteen
ten-thousandths (1:0415) nor greater than
G.0690) and contains in one hundred
(100) cubic centimetres at twenty 600 de-
grees Centigrade not less than six 90
grams Of total sugars, in terms of reducing
sugars, not less than twenty-four (24) CEN
tigrams nor more than sixty (60) cent?
than fifty a Ggo) per cent. Of potassium cars cars
Donate.
Grape Juice, Crane must, is the fresh fruit
has a specific gravity at twenty (20) de-
grees Centigrade not less than one and four
hundred ten-thousandths (1.O4O0) and not
dred forty ten-thousandths (1.124O and
contains. in one hundred (100) cubic cent?
metres at twenty 600 Centigrade, not less
eight (2S) grams Of total sugars, In terms
Of reducing sugars, not less than twenty
(20) centigrams and not more than fifty
less than fifteen (15) milligrams nor more
acid fP2 o5).
Lemon juice, is the fresh. fruit JUICE OBJ
tanned from lemon, the fruit of Citrus
Limonum Risso, has a specific gravity at
twenty COY degrees Centigrade not less
than one and thirty thousandths 1,030)
and not greater than one and forty thou
sanths (1.o40) and contains not, less than
than seven (O per cent of citric acid
Pear juice, pear must sweet perry, is the
fresh fruit juice obtained from pears. the
fruit of Pyrus communis or z. sinensis.
%. Sterilzed fruit juices are the pro-
ducts obtained by heating fresh fruit juices
and correspond in name to the fruits from
which they are obtained
90. Concentrated fruit Juices are clean,
sound fruit juices from which considerable
and correspond in name to the fruit from
which they are obtained
80. Sweet fruit juices, sweetened fruit
juices fruit syrups are the products Job OBJ
fruits from which they are obtained.
Sterillzed fruit syrups are the products OBJ
tained by the addition of sugar lsucrose(
to fresh fruit. juices and heating them suf-
and correspond in name to the fruits from
which they are obtained.
81. Wine is the product made. by. the
normal alcoholic fermentation of the juice
of sound. ripe. grapes, and the usual cellar
treatment, and contains not less than seven
(7) nor more than sixteen (16) per cent.
(1OO) cubic centimetres at twenty (2O) de-
grees Centigrade, not more than one tenth
1O.1) gram of sodium Chord nor more than
o and req Wine OF more tha
fourteen hundredths (0.14) gram, and for
white wine not more, than twelve hun