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

Gold drawn" peanut oil Is peanut oil OBJ
talned by pressure without heating.
Sesame OIL. gingili oil, .teel oil, ia the
oil obtained from the seed Of the sesame
plants (SesamUm orientale L. and s. redia-
tum Schum. and Thonn.) and subjected to
the usual refining processes is free from
five $3.50 degrees Centigrade not less than
one and forty-seven hundred four ten
thousandths d.47o4) and not exceeding
one and forty seven hundred seventeen ten
thousandths 1.4717); and an Iodin num-
Der not less than one hundred three (103)
and not exceeding one hundred twelve
"Cold drawn" sesame oil is sesame oil
obtained by pressure without heating.
Poppy-seed oil is the oil from the seed OF
the poppy. (Papayer sornniferum L. sub
jected to the usual refining processes and
free from rancidity.
white poppy-seed oil, "cold drawn" poppy
ing without heating.
coconut oil is the oil obtained from the
kernaels OF the coconut (Cocos nucifera Id
and subjected to the usual refining pro-
cesses and free from rancidity.
Cochin oil is coeonut oil prepared In
Ceylon oil is coconut oil prepared In
Ceylon.
Copra oil is coconut oil prepared from
copra, the dried kernels of the coconut.
Rape-seed oil, COLA oil, is the oil obtained
from the seeds of the rape plant (Brassica
napus L. aud subjected to the usual REIN
ing processes and free from rancidity.
"Cold-drawn'' rape-seed oil Is rape-seed
oil obtained By the first pressing without
heating.
seeds Of the sunfower (Helianthus annus
L. and subjected to the usual refining pro-
cesses and free. from rancidity.
"Cold-drawn" sun6ower oil is sundower
oil obtained by the first pressing without
heating.
Maize oil, corn oil, is the oil obtained
from the germ Of the maize (Zea mays Ia
and subjected to the usual refining processes
and free from rancidity.
tained from roasted, sound cocoa beans,
and subjected TO the usual refining pro-
cesses; Is free from rancidity; has re-
fractive index at forty (40) degrees Cen
hundred sixty-six ten-tbousandths (1.4566)
and not exceeding one and forty-fve hun
dred ninety-eight ten-thousandths (1.4698)
an iodln number not less than thirty-three
(33) and not exceeding thirty-eight 1887
and melting point not lower than thirty
thirty-ffve (s5) degrees centigrade.
Cotton-seed oil stearin is the solid pro-
duct made by chilling cotton-seed oil and
with or without pressure, and having an
iodin number not less than eghty-ive 1851
and not more than one hundred 900,
"a. Tea is the leaves and leaf buds of
usual trade processes Of fermenting, dry.
Ing, and firing conforms In variety and
place of production to the name It bears
and contains not less than four az nor
more than seven % per cent. Of ash.
II
L. or Coifea liberica Bull, freed from all
but O small portion of its spermoderm and
conforms In variety and place Of produc-
tton TO the name 1t bears.
Roasted coffee Is coffee which By the ac
ton of heat has become brown and de-
veloped Its characteristic aroma, and con-
fat and not less than three (5) per cent Of
ash.
20. Cocoa beans are the seeds Of tho
cacao tree, Theobroma cacao L.
NH 0lra Ia he noc&oG
broken cocoa bean freed from its sheli or
husk.
Chocolate, plain chocolate. bitter cholo-
late chocolate liquor, bitter chocolate coat:
tngs, Is the solid or plastic mass obtained
by grinding cocoa nibs without the removal
OF fat or other constituents except the
germ, and contains not more than three
~ per cent. OF ash insoluble In water,
three and hfty-hundredths $500 per cent:
starch, and not less than 'forty-dve l4nl
per cent. Of cocoa fat.
Sweet chocolate, sweet chocolate coatings,
with or without the addition of cocoa but
ter, spices, or. other davoring materials,
and contains IN the sugar ana fatdrss
FIBRE or starch than Is found In the sugar
and fat-free residue Of chocolate.
with or without the ser deprived SSSUa Of
portion of its fat and finely pulyerized. and
contains percentages of ash, crude Hbre.
late after correction for fat removed
Sweet cocoa, sweetened cocoa, is cocoa
mixed with sugar (suerose). and contains
(sucrose), and in the sugar and fat-free
residue no higher percentage OF either ash,
abs tara 81 = bocnS IN the
81. Fresh fruit juices are the clean, un-
fermented liquid products obtained by the
first pressing of fresh, ripe fruits, and cor
they are obtained.
Apple Juice, apple must. sweet cider. is
the fresh fruit Juice obtained from apples
gravity at twenty (20) degrees Centfgrade
not less than one and four hundred fifteen
ten-thousandths ;o415l NOR greater than
(1,0690) and contains In one hundred
(10o) cubic. centimetres at twenty 600 de-
grams, and not more than twenty (26)
grams Of total sugars, In terms Of reducing
sugars, not less than twenty-four (24) cen
grams OF apple ash, which contains not less
than hfty (6Ol per cent Of potassium car
Donate.
Juice obtained from grapes wits species),
has specific gravity at twenty (20) de-
grees Centigrade not less than one and four
hundred ten-thousandths (10400) and not
exceeding one and one thousand two hun
dred forty ten-thousandths (1.1240) and
than seven (7) grams nor more than twenty
eight (2S) grams of total sugars. In terms
(2o) centigrams and not more than fifty
five (55) centigrams Of grape ash, and not
less than fifteen (15) mlnigrams nor more
than seventy, (70) milligrams OF phosphorus
Lemon juice is the fresh fruit juice OBJ
tanned from lemon, the fruit OF Citrus
Iimonum Risso, has a specific, gravity. at
than one and thirty thousandths (1.o30)
and not greater than one and forty thou
sanths (1.04O) and contains not less than
ten (10) per cent of solids, and not less
than seven 90 per cent of citric acid
Pear juice, pear must sweet perry, Is the
fruit of Pyrus communis or =. sinensis.
%. Sterilized fruit juices are the pro-
ducts obtained by heating fresh fruit juices
sufficiently to kill all the organisms present
and correspond In name to the fruits from
which they are obtained
20. Concentrated fruit juices are clean,
sound fruit Juices from which a considerable
and correspond in name to the fruit from
which they are obtained.
80. Sweet fruit juices, sweetened fruit
juices, fruit syrups, are the products OBJ
tanned by adding sugar (sucrose) to fresh
fruit Juices, and correspond in name TO tbs
fruits from which they are obtained
gterilixed fruit syrups are the products OBJ
to fresh fruit juices and heating them suf-
nciently to kin all the organisms present,
and correspond In name 70 TIE fruits from
which they are obtained.
81. Wine is the product made By the
normal alcoholic fermentation OF the 1uice
treatment and contains not less than Reven
(Tl nor more than sixteen (16l per cent.
OF alcohol by volume, and, In one hundred
(1o0l cubic centtnaetres at twenty (20) de-