The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1909-12-21
LEGAL.

a and, contains the several parts of the
perry 81 i n Sheir m n1Ppal preportions,
of PIPER LONGuM l. .A7 aiiea irui'
50. WHITE PEPPER; is the dried ma
tured berry of PIPER NIGRUM L. from
winch the outer coating or the outer and
inner coatings have been removed and
contains not less than six (6) per cent Of
fifty $50 per cent of starch. not more
Inan four "a per cent of total ash. not
more mos than five7tenths, ,to-5) per cent Of
more than five (5) per cent of crude fibre
one hundred parts of the non-yolatiie
et a,t extract contain not less than four (4)
"a. RED PEPPER, is the red, dried.
rye t raYE OF any speeles of CAPsICUM.
is the dried ed ripe fruit Of cAAFP gISfJM
1TrIKftu5TEscENS l.. cAPsICUM BACcA-
species Of capsicum and eo mafrui ted
less than. fifteen Q5) per cent of non
volatile ether extract; not more than six
not more than five-tenths (o.D per cent
OF ash insoluble in hydrochIoric acid; not
cent of starch, and not more than twenty .
eight % per cent of crude fibre.
80, P As LRIkA. is the dried ripe fruit
other largefruited species of CAPSICUM,
ex 6 9 \ g, seeds and stems.
cRoG siAAsFssk aG9T1T Is the dried stigma of
- SAGE. is the leaf of SALIVA OFF,
% pa O1k1, SUM MH1f1 SARORY, is
ia HORTENSIS l.
40. THYME, is the. leaf and tip of
b. Flavoring Extracts.
TIA CT FTLA ~ 9 V0RiNcI EA zi Elk,
strength Of the sapid and odorous prin-
parts of the plant, with or witho ont' its It's
eoloring matter, and without added color
ing matter. and conforms in name to the
sold for flavoring under names used in
the u. S. Pharmacopoeia or National
Formulary conform to the requirements
OF those authorities in respect to strength
?. ALMOND EXTRACT, is the flavor
almonds. free from hydrocyanic acid, and
contains not less than one % per cent by
volume me Of @1f oil Of Of bitter aIonds
from the. seed Of the bitter almond
cot dAgs aRMEAcs e the Or aP the
peach (AMYGDALUS PERSICA Ii
! 3; ANISE EXTRACT. is the flavoring
! contains not less than three go per cent
by volume of oil of anise--
9 (a), OIL OF ANISE, is the volatile
oil obtained from the anise seed.
f. CELERY SEED EXTRACT, is the
flavoring extract prepared from celery
| and contains not less than three tenths
cog, per cent by volume of oil of celery
(a). OIL OF CELERY SEED, is the
volatile oil obtained from celery seed.
| 5. CASSIA EXTRACT. is the flavoring
naf eds 6an q OF pe
by volume of oil of eassia-
(al: OIL OF CAssIA. (.oil Of CHINA;
obtained from the leaves or bark of GIN
NAMOMuM cASSIA Bl., and contains
| wei ob Of ri inn mil
6. CINNAMON EXTRACT. is the
! flavoring extract prepared from oil OF
than two (2) per cent by volume of oil
+ 6 "a. OIL OF, TRUE CINNAMON. is
the bark of the Ceylon cinnamon (CIN,
AMMONIUM ZEYLANICUM Breyne), and
cent by weight of cinnarnic aIdehyde and
not more than ten C1Ol per cent by weight
! of eQgenol. -
/ extract prepared rfromHoh of cloves. and
| contains not less than vtwo~f2} per cent by
volume of oil of cloves 3
| free volatile oil obtained from cloves.
s, GINGER EXTRACT, is the flavor:
contains in each one hundred Goo cubic
centimetres the alcohol-soluble matters
| from not less than twenty 600 grams Oh
8. LEMON EXTRACT, is the flavoring
extract prepared from. oil of lemon, OF
from lemon peel, or both. AND contains mo- Q,
oil of lemon. Products sold for lemon
| flavoring conform either to the standard
less extract of lemon and the labol shows
J to which of said standards they conform
| 9 (a). OIL OF LEMON, is the, volatile
| oil obtained by expression or alcoholic So
luton, from the fresh peel of, the Tenor
CITRUS LIMONUM Ii, has an optica
S of met Less and than pns 60 II
less than four (4) per cent by weight o.
10 TERPENELEss EXTRACT OF
LEMON, is the f1avoring extract prepared
by shaking Oil of lemon with dilute
alcohol, u. S. p. or by dissolving ter
| U. S. P, and contains not less than two
tenths o0 per, cent by weight of citra
derived from z, oil Of LEI lsmo 7ss or ot
LEMON is oil of lemon from which al
or nearly all of the terpenes have beer
II. NUTMEG EXTRACT, is the flavor
ing. extract prepared from oil of nutmeg
and contains not less than two CD pc
cent by volume Of oil of nutmeg.
II (a). OIL OF NUTMEG, is the VIOLA
tile oil obtained from nutmegs.
II. ORANGE EXTRACT. is the flavor
or from orange peel, or both, and contains
not less than five 90 per cent by volum'
II Ga). OIL OF ORANGE. is the VIOLA
tile oil obtained, by expression or alec
holic solution. from the fresh peel of tn
orange (ClTEtUS AURANTIUM LII AM
has an optical rotation l25sC) of not les
than plus 90 in a 1O0-millimetre tube.
13. TERPENELESS EXTRACT OF
ORANGE, is the flavorfng extract pre-
pared by shaking oil of orange with di
lutte alcohol, or by dissolving terpeneles
oil of orange in dilute alcohol, and cor
responds in flayoring strength to orang
| extract.
10. TERPENELESS EXTRACT OR OF
ORANGE, is oil of orange from which al
or nearly all of the terpenes have bee
removed.
IA. PEPPERMINT EXTRACT, is tn
flavoring extract prepared from oil o
peppermint, from peppermint, or both
and contains not less than three (3) pc
!, cent by volume of oil of peppermint.
IA (a). PEPPERMINT, is the leave
and Towering tops of MENTEA PIPER
TIA L.
IA (b). OIL OF PEPPERMINT is tn
volatile oil obtained from peppermint
and contains not less than fifty $50 pc
cent by weight of menthol.
10. ROSE EXTRACT. is the flavorin