Der Sonntagsbote. (Milwaukee, Wis.) 1906-1912, 1909-07-11

sesame OIL, gin1.u %. tecl oil. "a The
plants tsesamum Oris ntale L. and : redla-
tum Scnum. and Tbpun.l ard subjected 70
me gsuai refining Processes Is free from
r3rcidily has q reffdct4Fe inGex At twenty
FIVE t25l degrees c~ent.grade not less than
one and forsy-sgTen hundred four ten
t~housahdths . l7o4l AID not exceeding
one and forty-seven hundred sevcrfean fen
~thousandths 1f4TfT. and a. iodfn nun.
Der not less than one hundred thrce FO33
aad not exceeding one hundred twelve
Cod drawn sesame OIL Is sesame oil
obtained by pressure without heafiax
iorT g-seed oil ie the Oh from the seed of
ne Ejppy iPagaver somnifgrum IL sub
free from rancidity.
White pops seed oil, cold drawn" poppy
sea 2i q Fepyy aeed oil u the frsf press
coc9nat Oh Is tie oil obtained from the
ksFhaeiH 81 TIE cof0nut fCOcog nGcifera L.
ana siDJecied = t1e usual refining pro-
ces.es AID free from rancidify.
COca.n f5iaiabarJ.
csyloa ol Is eoeouat Oh prepared In
copFa. oil is coconBf oil prepared from
copra. the dr.e3 kernels of he coconut
Rap seed 81. cola %. IS the Oh obtained
naDls - aud subjected 10 ne usual redn-
Ing processes aud free from fanci0ify.
Cold drown rape-seed Oh Is rspe-seed
on epiained y the hrst pressing without
sunaoner oil IL the oil obtained from the
seeds y the s1nAoWer ffeiiauthus annos
~ and subjected 70 the usual refining pro
eesseA ana free from raucidity
Cold drawn" aBaaouer % le sunaower
el obtained ~ the hrst pressing without
ai4lxe ol. corn oil. is The Oh obtained
from TIE germ o. the maize fZea mays II
and qubjected 10 the usual refainx processes
and free from rancldiiy.
tocoa DutteT enfa9 butter, n the fat OBJ
talned from roasted. sound cocoa beans,
ana subjected 70 fhe usual refining pfo-
sessss z Zee from fapcidliyj has g re-
tigfade not less than one and gortyfTe
hundred sixty-glr ten fhousaHdths n. 45egj
gnd. ~ ffceeding oae and f0rty-fse hun
died ninety eight zen fh0uaandths u 4s9g
az iodln uiabfr not less than fhirtg.thrce
ft3} and not exceeding thlrty-eiRit fs4(
end q melting point not lower than thirtg
i5ll degrees Cepngfrde nor HIGHER than
thirty tive 1857 degrees Centigrade
Cotton seed on steariH Is The solid pro-
dnet made b. chilling seed Oh and
separating the solid portion by filtration,
iofIn number not Tess than elghtY-nve 1881
and not more than one hundred 400.
Its ia the leaves and leaf buds oe
aihefent species Of Thea prepared b. the
usual trade processes ~ fsrnenfiue, dry
ing ana hrlnE conforms 90 variety aud
pee ot production 70 re usme 4 bears
more than screen 90 per cent 81 ash
70 Coffee FL the seeG of COHca arablca
q teHsa llsffiea Boil. freed from ali
but small portion of its epsrmodcTm. and
canforIas IN variety and place Of Dfoduc-
tiQn % the name IL bears
Roasted coffee IL coffee which b. tha nc-
tiou Of heat has become brown aud do
veioped 10 characteristic aroma. ana con
tnius not less than ten ft0l per cent %
~ and not less than three 90 per cent. Of
- Cocoon beans are the seeds Of the
cacag tree ThegbFomH raeao l..
to,oa nibs. eracked Cocoa, 70 the roagted.
broksn COCOA been freed from its shell or
Chocolate, plain chocolate. bitter rbolo-
late, cl0eolate liquor. bitter chocolate coat.
ings p the SOLID u plastic mass obtained
" grinding cocoa nihg without tie removal
~ rat of other constituents eHcepf the
germ. and contains not more than three
isl per cent Of Ssh i~osoiable IN water.
turee ana hftf-hundreiihB f3b0i per cent.
N crude nbfe. and nine 90 per cent II
starch. and not iess than f0rty4dve (45l
per cont. u cocoa fat
Sweet chocolate. sweet chocolate r~oafinQa
70 chocolate mixed with SWEAR laucr0sof.
With or without the addition uf Cocoa but.
tsr spices or other tnyorlng materials.
and contains ia The sugar and fat.free
residue no higher percentage Of either ash.
nhre. or starch then % f0und m me sugar
aug fat free residue q chocolate
Cocoa, powdered cocoa. ls cocoa niba.
WITH or without the germ, deprived Of a
81 TIE fat aud finely pulvcrised and
contains percentages " ash crude nbre,
nnd starch corresponding 10 those Ia choio.
after correction Tor fat removed
N~eef cocoa. GWreteued cocoa. Is cocoa
mixed with sugnr fsnrfosej. ana contains
pss more 'han sisiy ,g9l per cent. q sugar
no higher percentage q either Bsh.
crude hhrf. Or Starch than 10 found Ia the
and tat free residue o. chocolate.
~ Fresh fruit juices are me clean. IN
liquid products obtained bg the
FIRST pressing ~ fresh. ripe fruits. and cor.
fssbond IN name to the fruits from which
they are obtained
Apple iai-n ANNA rasaf enact cts.. a.
the fresh fruit iuice obtained from apples.
the ffuit " iyfuH maiua. has a specific
NOT less than one and four hundred fifteen
tsn-thouaandfhs ti04t53 nor greater than
ami gir hundred ninety ten fhonaaudtha
"osvl and e%ontaiua n one hundred
gteea centiEFad3 not ies8 than ak tGl
grams. and not more than twenty t20l
grAlns q total sugars, Ia terms Of reducing
sugars. bot less than tvcuty-fuur f245 cen.
nor more than aiSfy (Guj ernfi.
grams ~ apple ash. which contains not icaq
tnan hfty toel per cent Of potassium car
Grape Juice. grape must. Is the fresh frelt
juice obtained from grapea fNitia specieel.
= specific gravity az twenty t20) de-
Frees oehuTrade not lees than enc aud -four
hundred on.thousandtha "a Os0ol and not
exceeding one an0 one thousand two hun
dred forty Ten thausaaaths "a t2&O) aud
contains ID one hundred ti0ol -ublc efntl.
metres az twenty f1At Ccutigraee. not less
tAtn seven ga grams nor msfe than twenty-
eight l1el grams Of total sugars. In terms
q reduaius sugarn. not less thuu twenty
iHoi ~ceNtIErRm4 end not more than uffr.
I'VE ieeA cruttrrama o. grape ash. aud not
less toon ettfen tthi mllirruwe nor more
than seventy tfpl mliligrams OF phoaphoric
lemon Juice Is the fresh fruls Juice OBJ
iainet ffop lcman. the fruit n Citrus
iiWNuuln Negu. has a HpeclNr gEnvlty al
tweafy teNi degrees tuniierRds not less
than one and thirty thousandths ifosal
aud nos featef tlan one and forty thoa-
aANflis ti.Vfpl aud contains not leAs than
ten tip3 ger cent of solids. and not loas
Than seven ~ per ccat - citrig acid
irn' yNifrI pear muqt. sweet perry. ia The
fresh freit inlee obtained from pears the
fruit OF iyrNa cummuulH ~ T.. s~lneusis
SH. NfcfiiiEai ffutt iuteeA arr the pra
duets obtained ~ heating fresh fruit julees
AuAcifptly 90 kA ali tbe organisms presenf
and correspond ia name 10 The fruits from
vtich taey are obtained
- Concentrated fruit fnices are clean.
saurd trAlt tiicHs frow which q considerable
portion ~ f8c Naltf hos feeu evHpasatpi
NN0 eurrcHpan1 ia neIno 10 Tie fruit from
VHfFh tfer are -~htainal
So swret frne tuirea. swestrncd fyslt
tatHot ~ adding sfigaf leusrvsal 70 frvsh
tresf leiceu and correspond la meme 20 the
fruits trVm which they are obtained
sie-l SEQ fruit syrups sre tho products -
tatnca ~ tae editleH ~ sugar iaucgosn1
q rrehA fFait iuists Had heafiax them auf.
f~5entll TO ktl ai toe o~frnaisns prsaeaf.
HHd cpffcGppnd la nHGae to the fuita frsm
which tAey are obtained
Fl Wine y fhe product uaae BY tha
normal alcoholic fermentation - the faiea
~ AtanA, ripe gnpea ana thc asnai cellar
Treatment an4 contains ROT igas than sagaa
.uef maHe tlan asXtsea tlUl per cenf
sicohol nf Yglane aud. IN enc hundred
ftNpl cnbt ~fvnfimetFea at fNenty iaQl dM
HfNe~ 1eatsfalf nct more than one teufh
tokl gram e sodium chicria nor maao thar
tSe teAtas Srem q potassium sui