The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1909-07-15
No. 529, A. Published June 10, 1909
CHAPTER 1913. LAWS OF 1909.

CHAPTER 1913, LAWS OF 1909.
AN ACT to repeal section 4601--4a of the
statutes and 20 create a new section TO be
numbered 4601--4a, relating to definitions
The people of the State of Wisconsin, repre-
- as follows:
Section l. Section 46O1-4a Of the stat
utes Is repealed.
Section 2. There is added to the statutes
new section to read: Section 4601-4a.
IN all prosecutions arising under the pro-
visions of these statutes relating TO the
manufacture or sale of an aduiterated mis-
branded or otherwise unlawful article Of
food, sthe following definitions and standards
for food products shall be the legal deini-
tons and standards, to-wit:
Il Meat. flesh, is any clean, sound,
: dressed. and properly prepared edible part
OF animals In good health at the time of
tive of It's kind. composition. or origin. 1t
corresponds thereto. The term animals"
as herein used includes not only mammals,
but fsh, fowl, crustaceans, moilusks, and
all other animals used as food
Fresh meat is meat from animals recently
slaughtered and properly cooled until de-
livered to the consumer
Coiu-storage meat is meat from animals
recently slaughtered and preserved by
refrigeration until delivered to the con-
sumner.
salted, picked, anu smoked meats are I'M
mixed meats preserved by salt, sugar, vine
gar. spices, or smoke, singly or In combina-
ton. whether in bulk or in suitable con-
tainers.
q Manufactured meats are meats not In
Guided In subdivision /, whether simple or
mixed whole or comminuted, In bulk Or in
suitable containers, with or without the adj
clifton Of salt, sugar, vinegar, spices, smoke
descriptive Of kind, composition, or origin,
they correspond thereto, and when bearing
such descriptive names. IL force or fayoring
meats are used, the kind and quantity there
OF are maUn known
Sausage, sausage meat Is q comminuted
meat from neat cattle or swine, or mix
ture OF such meats. either fresh, sailed,
spices and with or without the addition of
edible animal fats, blood and sugar, or
subsequent smoking 1t contains no larger
amount of water than the meats from which
it Is prepared contain when in their fresh
condition. and IL 1T bears a name descriptive
OF kind, composition or origin, 1t corresponds
to such descriptive name. All animal tissues
used as containers such as castings, stom-
.achs, ETC., are clean and sound and impart
to the contents no other substance than
salt
Blood l. sausage is sausage to which has
cattle or swine in good health at the time
of 81 laughter.
Canned meat is the cooked, fresh meat Of
fowl, neat cattle or swine. preserved In
Theoretically sealed packages.
{Corned meat, cured meat. Is meat, cured
or picked with dry salt or in brine, with
or without the addition Of sugar or syrup
and saltpeter.
Petted meat Is comminuted and cooked
meat from those parts Of the animal ordl-
narily used for food in the fresh state, with
or without salt and spices, and enclosed in
suitable containers hermeticafly sealed
Meat loaf Is q mixture of coinminuted
cooked meat, with or without spices, cereals,
milk and eggs, and pressed into loaf. II
It bears descriptive name, 1t corresponds
thereto.
Mince, mincs meat, is mixture of not
Less than ten (10) per cent Of cooked, com.
nsnuted meat, with chopped suet, apple and
other fruit. salt and spices, and with sugar,
syrup, or molasses and with or without vim
egar, fresh, concentrated, or fermente fruit
juices or spirituous liquors.
y. Meat extract Is the product obtained
and concentrating the liquid portion by
evaporation after the removal Of fat. and
contains not less than seventy-dve (75)
per cent. OF total solids. Of which not over
over twelve (12) per cent: is sodium CHORD
calculated from the total chlorin presently !,
not over SIX tenths (0.6) per cent. Is fat,
and not less than eight 80 per cent. Is
tain not less than forty l40) per cent. Of
meat bases and not less than ten (1O) per
cent. OF kreatin and kreatinin.
Fluid meat extract Is Identical with meat
extract except that it is concentrated to q
lower degree and contains not more than
seventy-fve {75) and not less than fifty
500 per cent. Of total solids.
extracting fresh, trimmed bones with boil
Ing water and concentrating the liquid por-
ton by evaporation after remova! OF fat,
and contains not less than seventy-dve (75)
per cent. of total solids.
Fluid bone extract Is Identical with bone
extract except that 1t Is concentrated to
lower degree and contains not more than
s5o5 Der y cent 'e Of total Solids AA
Meat Juice Is the fluid portion of muscle
dber, Obtained BY pressure or otherwise and
te tenn below the eoaguiating point Of
the soluble proteids. The solids contain not
more than fifteen t15, per cent. Of ash. not
more than two and five tenths (2.ol per
cent. of sodium Chord calculated from the
total chlorin presently. not more than four
a. nor less than two (2) per cent. Of
phosphoric acid (p2 O5l, and not less than
trogenous bodies contain not less than
thirty-fve 1852 per cent. of coagulable pro-
teids and not more than forty (40) per
cent. Of meat bases.
tPeptones are products prepared by the
digestion of proteid material by means Of
engines or otherwise. and contain not less
than ninety 600 per cent. of proteoses and
peptones.
dried, inodorons product Of the hydrolysis.
by treatment With boiling water, OF certain
tissues as skin. itgaments. and bones. from
sound animals, and contains not more than
fifteen lI5) per cent of nitrogen.
4. Lard Is the rendered, fresh fat from
hogs In good health at the time of slaughter,
Is clean, tree from rancidity. and contains,
necessarily Incorporated in the process of
rendering. not more than one a. per cent.
Of substances other than fatty acids and tat.
Leaf lard Is lard rendered at moderately
high temperatures from the Internal tat or
the abdomen of the hog, excluding that ad-
herent to the inteshnes, and has an todi0
number not greater than sixty. 1907.
Neutral lard is lard rendered at low tenn
peratureG.
5. Milk Ia the fresh, clean. tactical secre-
ton obtained By the complete milking OF
one or more healthy cows. properly fed and
kept, excluding that obtained within eight
and contains not less than eight and one
half tS.5l per cent. Of solids not fat. and
not less than three 49, per cent OF milk
Modified milk ia milk modified In Its COM
position so as to have definite and stated
percentage Of one or more OF It's constitu-
ents
all OF the cream has been removed. and
contains not less than nine 90 per cent
Of milk solids
Pasteur!zed milk is milk that has been
heated below boiling but sufficiently to XIII
most Of the active organisms present and
Immediately cooled to fifty 500 degrees
Fahrenheit Or lower.
sSterilized milk Is milk that has been
heated at the temperature Of boiling water
or higher for a length of time sufficient TO
kill all organisms present.
Evaporated milk. is milk from which
considerable portion Of water has been
evaporated, and contains not less than
twenty eight (2S) per cent. Of milk solids,
nor less than eight go per cent. Of milk
fat.
Condensed milk is milk from which
considerable portion Of water has been
evaporatad and to which sugar lsucrose)
has been added, and contains not less than
twenty eight (2S) per cent Of milk solids,
nor less than eight (8) per cent. OF milk
fat.
Condensed skim milk Is skim milk from
which q considerable norton of water has