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

incompletely hydrolyzing starch, or a
starch-containing substance, and decolor-
VARIES IN densEfy from f fostyo1e D to
Iorty-flve e45l degrees Baume at a tenn
forms in density, within these limits, to
the degree, Baume it is claimed to show,
Ina Ior density Of fortyone S4D degrees
| one % per cent and for density of
forty-fiye (45) degrees not more than four
on basis of forty-one (4D degrees
! Baume not more than one ID per cent
OF ASH, consisting chiefly of Chords or
L. CANDY, is a product made from a
| sdccnarlne substance or substances with
| or without the addition of harmless flavor
ing. colorlng. or filling materials, and con-
poisonous colors or flavors. or other in
gredlents deleterious or detrimental to
| nealth or any vinous, malt, or spirituous
liquor or compound, or narcotic drug.
| d. Honey
L. HONEY, is the nectar and SAGE
modified, and stored in the comb by
money bees (Apis mellifica and A. dorsata);
IS laevo.rotaIory, contains not more than
! twenty-five (25) per cent of water, not
more than twenty-five hundredths CPD
! % per cent of sucrose.
2, COMB HONEY. is honey contained
| In the cells of comb
| 8. EXTRACTED HONEY, is honey
which has been separated from the un-
crushed comb by centrifugal force or
4. STRAINED HONEY, is honey re-
moved from the crushed comb by strain
d, CONDIMENTS (ExCEPT VINEGAR
AND SALT).
| a. Spices.
l. SPICES, are aromatic vegetable sub
stances used for the seasoning of food
and from which portion of any vola-
| tile oil or other flavorins principle has
stance has been added, and which are
clean, sound and true to name.
aromatic vegetable substances used for
| the seasoning of food from which no por
ton of any volatile oil or other flavoring
| principle has been removed, which con-
! tains the several constituents botanical
structures) of each aromatic substance in
the same proportion as in the pure whole
| materials employed, respectively, to which
| no foreign substance has been added. and
8. ALLSPICE, PIMENTO, is the dried
| fruit of the PIMENTA PIMENTA I'D
- @ ana contains not less ,d nan eght
| ed from the total oxygen absorbed by the
aqueous extract0 not more than six go
ttenths (O0 per cent of ash insoluble in
hydrochioric acid, and not more than
INI t Rr f fruit of of fru the fPgf
PINELIA ANISUM L.
L :, RAE H N5hE, is the dried leaf of
s. CAPERs, are the. flower buds of
cAPPARIs sPINosA. L.
s; CELERY SEED, is the dried fruit Of
APl9M SkATEo Is aSs dried bark of any
from which the outer layers may or
10. TRUE CINNAMON. is the dried in
ner bark of CINNAMOMUM zEYLANI-
II. CAssIA. is the dried bark of var
ious species of CINNAAIOMUM. other
than Cinnamomum zeylanicum. from
which the outer layers may or may not
have been removed.
u. CASsIA BUDS. are the dried i'm
1s GROUND CINNAMON, GROUND
| CASSIA, is powder consisting of CHINA
mon, cassia, or cassia buds, a mixture
five-tenths lO.5) per cent volatile ether
extract and not more than six t6, per cent
of total ash and not more than two G)
per cent of sand.
IA. CLOVES. are the dried flower buds
Of CARYOPHYLLUS ANOMALOUS L.,
which contain not more than five (5) per
cent of Glove stems; not less than ten 90
per cent of volatile ether extract; not less
than twelve C2) per cent of quercitannic
acid Calculated from the total oxygen
absorbed by. the aqueous extract; not
not more than five-tenths (0.5) per cent
of ash insoluble in hydrochloric acid, and
not more than ten (10) per cent of crude
fibre.
Is. CoRIANDER, is the dried fruit of
CORINANDRUM SAVITUM L.
mum CYMINUM l.
il. DILL SEED. is the fruit of ANE-
THUM CREVEOLENS L.
Is. FENNEI, is the fruit of FOENI-
CTLUM FoENICULUM % Karst.
10. GINGER, is the washed and dried.
ZINzIBER zINGIBER G) Karst., and
Il contains not less than forty-two (4O per
cent cent Of crude fibre, not more than six (6)
per cent of total ash, not more than one
"a per cent of lime, and not more than
three (3) per cent of ash lnSOluble in hydro
chIoric acid
! 90 LINED GINGER, BLEACHED
GINGER is whole ginger coated not n %1Ie
than ten G0) per cent of ash, not more
than four tQ per cent of calcium carbon
ate, and conforms IN other respects TO Ine
d HORSE-RADIsH, is the root OF
either by itself or ground and mixed with
% MACE. is the dried arllus of MYRIS-
TICA FRAGRANS Houttuyn. and con-
J tains not less than twenty GOD nor more or
i than thirty 600 per cent of non-volatile
/ cent of total ash, and not more than five
: tenths .(O.5l per. cent OF ash lnsolunIe m
hydrochoaie acid &C and f n6r more than ten
'iSss M MACASsAR MACE. PAPUA MACE
is the dried arillus of MYR1STlCA AK
T i. BoMBAY MACE, is the DRIED a ar
lus of MYRIsTIcA MALABAR1CA
5. MARJoRAM. is the Leaf flower
Is e. S5r SEED. is the seed q
2 SNAPS ALBA L. twhite mustardl
mustarO or BRASSICA juncea Cd Cos
son (black or brown mustard.
: "a GROUND MUSTARD, is a poWde,
made from mustard seed with or without
: the removal of the hulls and portion o.
| the fixed oil, and contains not more thar
two and five-tenths CD per cent %
. starch and not more than eight CD PEI
f cent of total ash.
t MAN MUSTARD FRENCH MUSTARD
r MUSTARD PASTE, is a paste composed
S | of a mixture of ground mustard seed o.
| mustard flour with salt, spices, and vine
Y gar. and, calculated free from water, fat
y and salt, contains not more than twenty
= four f24 per cent of carbohydrates, cal
t cuIated as starch, determined according
: to the official methods. not more thai
twelve 90 per cent OF crude fibre no.
Y less than thirty-five $50 per cent or pro