River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1909-07-15

tactic acid with or without the addition Of
ripening ferments and seasoning or added
coloring matter and contains, in the water
free substance, not less than fifty 600 per
cent. of milk fat
Skim milk cheese is the sound. solid, and
ripened product, made from skim milk by
coagulating the casein thereof with rennet
or Tactic acid, with or without the addition
of ripening ferments and seasoning.
Goats milk cheese ewes milk cheese, ct
cetera,. are the sound, rlpened products
made from the milkS of the animals speci-
fed, by coagulating the casein thereof
with rennet or Tactic acid, with or without
the addition of ripening ferments and sea-
soning.
10. Ice cream is frozen product made
from cream and sugar, with or without
natural havoring, and contains not less
than fourteen (14) per cent. of milk fat.
Fruit Ice cream is a frozen product made
from cream sugar, and sound clean, mature
fruits, and contains not less than twelve
(12) per cent. of milk fat.
Nut Ice cream is a frozen product made
from cream, sugar, and sound, non-rancid
nuts, and contains not less than twelve
(12) per cent. of milk fat.
IL. Whey Is the product remaining after
the removal of fat and casein from milk in
the process of cheese-making
KumlsS Is the product made by the alco-
holic fermentation of mares milk or cows
milk.
IL Grain is the fully matured, clean,
oats, rye, buckwheat barley, sorghum, mil
Meal Is the clean, sound product made
Flour is the fine clean, sound, product
made by boiling wheat meal and contains
not more than thirteen and one half (1S.0l
per cent. of moisture, not less than one and
twenty-five hundredths (1.26l per cent. OF
nitrogen, not more than "a per cent. OF
ash, and not more than fifty hundredths
(0.50) per cent. of fibre.
Graham -four is unbolted wheat meal.
Gluten flour is the clean, sound product
made from. -four BY, the removal OF slarch,
,tofr not fhpn
tenths (5.6) per cent. of nitrogen and not
more than ten (10) per cent. of moisture.
Maize meal, corn meal, Indian corn meal;
Is meal made from sound maize grain, ana
contains not more than fourteen (14) per
cent of moisture, not less than one and
twelve hundredths (1.12) per cent. Of
nitrogen and not more than one and SIX
tenths (1.6) per cent. -of ash.
Rice is the hulled. or hulled and polished
grain of OryZa saliva.
and contains not more than twelve az per
cent of moisture, not more than one and
five tenths 90 per cent; OF crude s.. nhO M
dredths (2.24) per cent. of nitrogen. and
not more than two and two tenths (22)
per cent of ash.
Rye -four Is the fine, Clean sound product
made by boiling rye meal, and contains not
more than thirteen and one half $3.50 per
cent. of moisture, not less than one and
thirty-sx h9ndredtns bS6l per era cent tment OF
five hundredths 1.25( per cent Of ash:
Buckwheat flour Is bolted buckwhear
meal and contains not more than twelve
(12) per cent. of moisture. not less than
one and twenty weight hundredths (12S(
per cent of nitrogen, and not more than
one and Seventy-hye hundredtns (l.fol
per cent. of ash. 49,,
13 Fruits are the clean, sound, edible,
feshy qualifications Of plants, distinguished
by their sweet, acid, and ethereal navors
Dried fruit is the clean, sound product
made by drying mature properly prepared,
fresh fruit in such way as to take up no
harmful substance, and conforms In name
to the fruit used in its preparation; sun
dried fruit is dried fruit made by drying
without the use of artificial means; evap-
Grated fruit Is dried fruit made by drying
with the use Of artificial means.
Evaporated apples are evaporated fruit
made from peeled and cored apples, and con-
tain not more than twenty-seven (27) per
cent of moisture determined by the usual
commercial method Of drying for Tour TAI
hours at the temperature of boiling water.
Canned fruit Is the sound product made
by sterilizing clean, sound, properly matureu
and prepared fresh fruit, by heating, with
or without sugar (sucrose( and spices, and
keeping in suitable, clean, hermitcally sealed
containers and conforms in name to tho
fruit used In Its preparation
Preserve is the sound product made from
Dared Dared fresh fruit and sugar (sucrose) syrup,
with or without spices or vinegar and con-
forms In name to that OF the rrult , nseo,
| FIVE (45) pounds of fruit are used to each
hfty-five (55) pounds Of sugar.
Honey preserve is preserve serve IN 1s,N wnaen
honey Is used In place or sugar (sucrose(
Glucose preserve is preserve In which a
! glucose product is used In place OF sugar
Jam, marmalade, Is the sound product
| made from clean, sound, properly maCureo
| and prepared fresh fruit and sugar lsu-
crose), with or without spices or vinegar
| by boiling to PUPPY or semi-solld consist
| ence and conforms In name to the fruit
used. and in its preparation on, not less tna "a
each fifty-fve (55) pounds of sugar,
Glucose jam, glucose marmalade, is jam
| in which glucose product Is USED In place
| Of sugar (sucrose).
Fruit butter Is the sound product made
| from fruit juice and clean, sound, properly
matured and prepared fruit, evaporated to
| sistence with or without the addition of
| sugar and spices or vinegar, and conforms
| In name to the fruit used in Its preparation.
Glucose fruit butter Is fruit butter in
which glucose product is used in place OF
sugar (sucrose).
Jelly is the sound, semi-solid, gelatinous
product made by boiling clean, sound. prop
| erly matured and prepared fresh fruit with
| water, concentrating the expressed and
| strained juice, to which sugar (sucrose) IS
| added. and conforms In name to the fruit
| Glucose jelly is jelly In which q glucose
| product is used in place Of sugar lsucrosel
IA. Vegetables are the succulent, clean,
| sound, edible parts Of herbaceous plants
| used for culinary purposes.
| Dried vegetables are the clean, SOUND
| products made by drying properly matured
| and prepared vegetables in such way as
| to take up no harmful substance, and con-
| form In name to the vegetables used N
| their preparation sun dried vegetables are
| dried vegetables made by drying without
| the use of artificial means; <evaporateG
| vegetables are dried vegetables made By
| drying with the use of artificial means.
Canned vegetables are sound, properly
matured and prepared fresh vegetapies'
| WITH or without previous cooking In vessels
| from which they take up no metallic sub
| stance, kept In suitable, clean, hermetically
| sealed containers, are SOUND ana CONFORM
in name to the vegetables useu ia IheAr
| preparation.
| Pickles are clean, sound immature GU
| cumbers, properly prepared, without taking
| up any metallic compound other than
| salt. and preserved in any kind Of vinegar,
| with or without spices; picked onions,
| picked beets, picked beans, and other
| pickled vegetables are vegetables prepared
| as described above. and conform In name to
| the vegetables used.
| Salt pickles are clean, sound, immature
| cucumbers, preserved in a solution of COM
| mon salt with or without spices
| Sweet pickles are picked cncumbers or
/ other vegetables in the preparation OF
/ which sugar (sucrose) is used.
Sauerkraut Is clean, sound, properly pre-
| pared cabbage. mixed with salt, and sub
| 1ected to fermentation.
| Catchup (ketchup, catsup) Is the clean,
| sound product made from the properly pre-
| matoes, with spices and with or without
| sugar and vinegar; mushroom catcnup.
| walnut catchup, ct cetera, are catcnups
| made as above described. and conform In
/ name to the substances USED III tneAS pEepa-
Is. Sugar is the product chemically
| known as sucrose (saccharose) chiefly OBJ
/ tanned from sugar cane, sugar beets,
/ x@yrya aF1la