Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1909-07-21
No. 500, Al Published June 16, 1909.
CHAPTER 3o8. LAWS OF 1909.

CHAPTER sss, Laws OF 1909.
AN ACT to repeal section 46O1-4a of the
statutes and to create a new section to be
and Standards for ood lc
The people of the State of Wisconsin, repre-
sented in Senate and Assembly, do enact
as follows:
SECTION i. Section 4601--4a of the stat
uteS Is repealed.
Section 2 There is added to the statutes
new section to read Section 46o1-4a
In all prosecutions arising under the pro-
visions of these statutes relating to the
manufacture or sale Of an adulterated, mis-.
branded or otherwise unlawful article OF
food, the following definitions and standards
for food products shall be the legal defini-
lions and standards, to-wit:
/. Meat, flesh, is any Clean, sound,
dressed, and properly prepared edible part
of animals in good health at the time of
slaughter, and if it bears name descrip-
tive of its kind. composition or origin, It
corresponds thereto. The term animals. !"
as herein used, includes not only mammals,
but fish, fowl, crustaceans, mollusks, and
all other animals used as food.
Fresh meat is meat from animals recently
slaughtered and properly cooled until de-
livered, to the consumer.
Cold-storage meat Is meat from animals
gnt delivered to- the co1
sumner.
Sailed, picked, and smoked meats are I'M
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. 1, whether simple or
mixed, whole or comminuted, In bulk or in
suitable containers, with or without the adj
ditfon OF salt, sugar, vinegar, spices. smoke,
descriptive of kind, composition, or origin,
they correspond thereto, and when bearing
such descriptive names If force or hayoring
meats are used, the kind and quantity tnere-
of are made known.
Sausage, sausage meat, is comminuted
meat from neat cattle or swine, or mix
ture Of such meats. either fresh, saited,
picked or smoked, with added salt and
spices and with or without the addition OF
edible animal fats, blood and sugar, or
amount of water than the meats from which
1t is prepared contain when IN their fresh
condition and If it 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 sausage is sausage to which has
been added clean, fresh blood from neat
cattle or swine in good health at the time
Canned meat is the cooked, fresh meat Of
fowl, neat cattle or swine, preserved In
Theoretically sealed packages.
or picked with dry salt or In brine, with
or without the addition OF sugar OF syrup
and saltpeter.
meat from those parts Of the animal ordi-
narily used for food in the fresh state, with
or without salt and spices, and enclosed In
suitable containers Dramatically sealed.
Meat loaf is a mixture OF comminuted
cooked meat, with or without spices, cereals,
milk and eggs, and pressed into Loaf II
ii bears q descriptive name, 1t corresponds
thereto.
Mince, mince meat, is mixture of not
less than ten (10) per cent OF cooked, com.
minuted meat, with chopped suet, apple and
frx,tf oft nj dni
syrup, or molasses, and with or without VIM
egar, fresh concentrated, or fermented fruit
juices or spirituous liquors.
3. Meat extract Is the product OBTAINED
by extracting fresh meat with boiling water
and concentrating the liquid portion by
evaporation after the removal of fat. and
contains not less than seyenty-fiye 75)
per cent. of total solids. of which not over
twenty-seven (2D per cent: Is ash, and not
over twelve ll2l per cent is SODIUM enaofio
and not less than eight 90 per cent. Is
| nitrogen. The heterogeneous compounds con,
meat bases and not less than ten t10) per
cent. Of kreatin and kreatinin.
Fluid meat extract Is Identical Wild meat
extract except that It is concentrated to
lower degree and contains not more than
seventy-fiye (75) and not less than fifty
(5O5 per cent. of total solids.
extracting fresh, trimmed bones with boil
ing water and concentrating the iiquld POT
ton by evaporation after removal OF rat
and contains not less than seVenty-nVe (1oJ
per cent of total solids.
Fluid bone extract Is identical with bone
extract except that 1t Is concentrated to q
lower degree and contains not more t aHtl
! 900 Der cent Of total solids.
Meat juice is the fluid portion of muscle
fiber obtained by pressure or otherwise, and
may be- concentrated by evaporation. at 9
temperature below the coagulating- point OF
| the soluble proteids. The solids contain not
| more than two and Ave tenths (25) pei
cent. of sodium Chord Calculated from the
| total chlorin presently, not more than -four
a. nor less than 5TS net ess thar
| twelve (12) per cent of nitrogen; The nj
| trogefious bodies contain not less than
thirty-fve 1850 per cent OF eoagniaHbn,ee pro pre-,
I cent. of meat bases.
| Peptones are products prepared by the
! digestion Of proteid material by means OF
| than ninety t9o)' per cent. OF processes and
Gelatin edible gelatin) is the purified
dried, inodorons product OF the nyoroi :ts 3
! Tissues, as skin, ligaments. and bones. IRON
| sound animals, and contains not more thar
two 20 per cent OF ash ana NOT Less tnan
| 4 Lard is the rendered. fresh tat from
| hogs In good health at the time Of slaughter
! is clean, free 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 rat
| Leaf lard is lard rendered at moderately
| high Temperatures from the internal fat o.
| the abdomen Of the hog, excluding that "a
I herent to the intestines, and has an iodl1
| number not greater than sixty t6o).
Neutral lard Is lard rendered at low TEN
peratures.
| s. Milk Is the fresh, clean, tactical secre
] ton obtained by the complete milking o.
one or more healthy COWS, properly Iea ei ahG
| days before and four days after calVing
| and contains not less than eight and ont
| half (S5) per cent. Of solids not fat. a INC
| not less than three I'D per cent OF mlii
Modified milk is milk modified in Its com
I, position so as to have definite and stated
! percentages OF one or more OF its constilu
| SKIM milk Is milk from which part o.
\ all of the cream has been removed, ant
| contains not less than nine ls) per cent
| Pasteurized milk Is milk that has beer
| heated below boiling but sufficiently to Kill
Ct the s aeass to af1
Sterilized milk is milk that has beer
| heated at the temperature OF boiling watel
4 or higher for length Of time suhcient u
| kill all organisms present.
Evaporated milk, Is milk from. which
| considerable portion OF water , mas pee pee
twentyseigSt l2s) per cent. Of milk solids 4;
nor less than eight 80 per cent of mill
| fat. -
I Condensed milk Is milk from which
considerable portion Of water has beef
! eyaporated and to which sugar (sucrose
/ has been added, and contains not less thai
! overweight (2S) per cent of milk solids
| nor less than eight 60 per cent. OF mill
i fat.
| Condensed skim milk Is skim milk from
/ which considerable portion OF water ha
\ been evaporated.
| when butter is removed from milk o
| cream In the process of churning.
| Goats milk, ewes milk. ct cetera, ar
the fresh, clean lacteal secretions, Iree Iron