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

1
| usual commercial method of drying for
/ four "a hours at the temperature Of boil
| T. CANNED FRUIT, is the sound pro-
| duct made by sterihzing clean, sound,
| by heating, with or without sugar (sucrosel
or spices, and kept in suitable, clean, her
metcally sealed containers, and conforms
in name to the fruit used in its prepara-
! ton.
S. PRESERVE. is the sound product
| made from clean, sound, properly matured
and prepared fresh fruit and sugar
esucrose) sirup with or without spices
| or vinegar, and conforms in name to that
of the fruit used, and in its preparation
| not less than forty-five (45) pounds of
fruit are used to each fifty-five (55)
| g.. HONEY PRESERVE, is preserve in
which honey is used in place of sugar
- GLUCOSE PRESERVE, is preserve
IN IN. which a glucose product is used in
| 8. JAM, MARMAI4ADE is the sound
Proouct made from clean, sound, proper
| ~ matured and prepared fresh fruit and
sugar (sucrosel, with or without spices
or vinegar, by boiling to a pulpy or Semi
| solid conslstence, and conforms in name
70 the fruit or fruits used, and in its pre-
pounds of fruit are used to each fifty-five
(55) sounds Of sugar
| MALADE, IS jam in which glucose pro-
duet is IS, used d, in place Of sugar (sucrose).
10 FRUIT BUTTER. is the sound pro
sound properly matured and prepared
Irult, or fruits, evaporated to semisolid
mass Of Homogeneous consistence, with
or without the addition of sugar spices
or vinegar, and conforms in name to the
frnit G 81 fFgits used in its pEepaSation
Irult butter in which glucose product is
USED Sc II INF PLACE L % {, Of s sugar Ssuerose).
tlnous product made by boiling clean,
sound properly matured and prepared
frgt AMI with Mater the
sugar (sucrose) is added, and conforms in
name to the fruit or fruits used in it's pre-
13. GLUCOSE JELLY, is jelly in which
a glucose product is used in place of
T., PICKLED FRUIT, is clean, sound,
ediple fruit properly prepared, without
taking up any metallic compound. other
vinegar, with or without spices, salt OF
| sugar and conforms in name to the fruit
| used.
| o. Vegetables and Vegetable Products.
| l. VEGETABLES, are the succulent.
clean, sound. edible parts of herbaceous
Dried afEd iof v fSEasS huEgoSes are the
clean, sound products made by drying
properly matured and prepared vegetables
in such way as to take up no harmful
substance, and conform in name to the
SegSt9n64Ie 4z,, psed in m, their preparation
vegetables made by drying without the
use OF artificial means; EVAPORATED
made by drying by the use of artificial
8. CANNED VEGETABLES. are the
sound product made from properly ma
tured and prepared fresh vegetables, with
or without sugar, or salt, sterilized by
vessels from which they take up no me-
1 tallic substance, kept in suitable, clean,
hermetically' sealed containers, and con-
I form in name to the vegetables used in
! their preparation.
| 4. PICKLES, are clean, sound, imma-
out taking up any metallic compound 9th
er than SALT and preserved in any kind
xleg N T5sa Pr KlIfapt BE F2se
PICKLED BEANS, and other picked
/ vegetables. are vegetables prepared of ma
terial as described above, and conform in
name to the vegetable used.
| 5. SALT PICKLES, are clean, sound,
immature eueumbers preserved in a, solu,
/ spices. rt
6. SWEET PICKLES, are picked GU
paration of which sugar (sucrose) is used.
Z. sAUERKRAUT, is clean, sound,
properly prepared cabbage: mixed with
8. CATCHUP (KETCHUP, CATSUP),
is the clean, sound product made from the
fresh. ripe, whole tomatoes. with spices
and with or without sugar or vinegar.
cHSP oeG o SATGRueXMANHT care are
! catchups made of material as above
described. and conform in name. to the
| substances used in their preparation.
/ {. SUGARS AND RELATED SUB
| STANCES
| a. Sugars and Sugar Products.
| Sugars.
l. SUGAR, US the product chemically
known as sucrose (saccharose) chiefly
obtained from, sugar cane, sugar beets'
2. GRADUATED. LOAF. CUT. MILL
ED. or POWDERED SUGARS, are differ
ninety-nine and five-tenths (ss.5) per cent
3. MAPLE SUGAR, is the solid product
sap. and contains. in the water-free sub
stance, not less than sixty-five hundredths
go Per sant gf maple sSga ap ash M7sH
SUGAR, or CONCRETE, are products
made by evaporating the purified juice Of
| sugar, to solid or seTni-solid conscience
and in which the sugar exists chiefly II
Molasses and Refiners' Sirup.
! 1. MOLASSES, is the product left after
separating the sugar from the first mas
secuite, melada, mush sugar, or concrete
and contains not more than twenty-five
(25) per cent of water and not more thar
five 90 per cent OF ash:
2. SECOND MOLASSES, is the product
left after separating the sugar from the
second masseeuite, melada IN mus shrs sugar e
8. THIRD MokAssEs, BLAcKsTRAAIP
is the product left after separating the
sugar from the third massecuite, melada
mush sugar or concrete, and contains moi
more than twenty-five (25) per cent OF
4. REFINERS' SIRUP, TREACLE, i:
the residual liquid product obtained in the
process of refining raw sugars, and CON
tains not more than twenty-five (25) pei
cent of water and not more than eight g.
per cent of ash.
Sirups (Syrups).
L SIRUP (SYRUP), is the sound pro-
duct made by purifying and evaporatins
, the juice of sugar-producing plant Win
. out removing any of the sugar.
Sugar.
2. SUGAR-CANE SIRUP, is sirul
made by the evaporation of the juice O.
the sugar-cane or by the solution o
sugar-cane concrete. and contains no
more than thirty 500 per cent of watel
and not more than two and ffve-tenth
(2.5) per cent of ash.
g. SORGHUM SIRUP, is strip made b!
/ the evaporation of sorghum juice or b.
! the solution of sorghum concrete. and con
tains not more than thirty 900 per cen
: of water and not more than two and five
tenths (2.5) per cent of ash.
| MAPLE STRIP. is sirup made b,