The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1918-07-10

skinned milk and contains. ALI tolerances
being allowed for. not more than five per
cent go of moisture.
II. Matted milk is the product made by
combining whole milk with the liquid
separated from mash of ground barley
malt ,t. and whea flour with or without a the
Donate. and potassium bicarbonate in such
/ a manner to secure the full enzymc
moving water. The resulting product con
tains not less than seven and one-hah per
cent t7l4ft) of butter fat and not more
of moisture.
II. VEGETABLE PRODUCTS.
d. Fruit and Vegetables.
a. Fruit and Fruit Products.
Except fruit juices. fresh. sweet@and fer
mented. and vinegars.l
Paragraph 5. Evaporated Apples.
3. Evaporated apples are eyaporated fruit
made from peeled. cered. and sliced apples,
and contain not more than twenty-four per
cent (2iSS) of moisture determined by
the official method Of the Association of
Official Agricultural Chemists.
Il. Vegetable and Vegetable Products
Paragraph 3, Canned Vegetables.
). Canned vegetables are properly ma
tured and prepared fresh vegetables. with
or without the addition of potable water,
salt and sugar. as specified In the separate
.tF 1he i've With OF or M
out previous cooking In vessels from which
they take up no injurious substance. and
kept in suitable, clean, Dramatically sealed
containers.
.ta) Canned peas are the canned vegeta-
bles prepared from the well developd but
still tender seeds uf the common or garden
pea (Pisum sativum) by Smelling. winnow-
ing and thoro washing. with or without
5blanching5. and by the addition before
sterilization, of the necessary amount of
potable water, with or without sugar and
salt.
CANNED PEA VARIETIES.
(b) Early peas are peas of early ma
turing sorts having smooth skin.
later maturing f Varieties having is, wrinkled
skin and sweet flavor.
CANNED PEA GRADES.
I'D Fancy peas are young; succulent
less declared to be ungraded for size, with
reasonably clear liquor. and free from
flavor defects due to imperfect processing
pea, than the fancy Pe, grade. but green and
, of mellow consistency, of uniform size and
color, unless declared to be ungraded for
size, with reasonably clear lqnor. tho moi
necessarily free from sediment, and reason
ably free from flavor defects due to i'm
perfect processing.
90 Sab-staaaard peas are peas that are
vermatured. tho not fully riPened: or that
| lack in other respects the qualifications
7 for the standard grade.
(g) CANNED PEA SIZES.
No peas are peas which were. before
precooking (blanchingl. small enough To
pass thru a screen of 9-32-inch q mml
mesh. -
No peas are peas which were before
preeooking (blanchingl, small enough to
pass thru screen of 10-32-inch Is mm)
mesh.
No. ? peas are peas which were. before
preconking (bIanching). small enough to
pass thru a screen of 11-52-inch (S.7 mm.)
mesh.
No. peas are peas which were, before
precOokipg (blanchingl. small enough to
pass thru a screen of 2-32-inch (9.5 mm,
mesh.
No. S peas are peas which were, before
precooking (blanchfngD small enough TO
49, e nah a
mesh.
No. 9 peas are peas not all of which
were. before precooking blanchtng). SINAI
enough to pass thru a screen of 13-32 inch
(10.3 mm.) mesh.
u. Continents Except Vinegar and
ule refers to the air-dried product. The
term .'starcl,'' used in this schedule re-
fcrs to starch as determined by the official
diastase method. In the examination of
the products listed in this schedule the
methods of analysis of the Association of
official Agricultural Chemists should be
followed, except where otherwise specl-
fled.
1. Spices are aromatic vegetable sub
stances use1 for the seasoning Of food.
They are clean. sound. and true to name.
and from them no portion of any volatile
removed.
.. Allspice. Pimento is the dried. nearly
ripe fruit q Pimen.a officinalis n.) karst
1t contains not less than eight per cent
$50 of quercitannie acid Calculated from
the total oxygen absorbed by the aqueous
extractl. not more than twenty-five per
six per cent (69t) of total ash. nor more
than four; tenths per cent !0.4f0 Of ash
insoluble in hydrochIoric acid.
3. Anise, Aniseed. is the dri1l fruit OF
Pinpinella anisum L. 1t contains not more
than nine per cent (9gs) of total ash, nor
more than one and five-tenths per cent
$50 of ash insoluble In hydrochloric
acid.
4. Bay Leaves are. the dried leaves OF
I.1nrng T
5. Capers are the flower buds of Capparis
spinosa l..
6. Caraway. Caraway Seed, is the dried
fruit of Carum carvi L. 1t contains not
more than eight per cent $50 of total
ash. nor more than one and five-tenths per
cent d;5Il of ash insoluble in hydro
:. Cardamom is the dried. nearly ripe
fruit of Elettaria cardamomum White &
s. Cardamom Seed is the dried seed Of
Cardamon. 1t contains not more than
eight per cent $50 of total ash. nor more
than three per cent $50 of ash insoluble
in hydrochlorie acid.
.: Red Pepper is the red. dried. ripe
tains not more than eight per cent (sqs)
of total ash. nor more than one per cent
NZ) of ash insoluble in hydrochloric acid
dried. ripe fruit of Capsicum frutescens l..
small -fruited species Of capsicnm. 1t con.
tains not less than fifteen per cent (15T
of non-volstile ether extract. not more thar
one and fife-tenths per cent $3.50 Of
| starch. not more than twenty eight pei
cent esq of crude fiber. not more thar
seven per cent t1eo) Of total ash. nor more
than one per cent (1Ts) of ash insoiubie In
hydrochloric acid.
IL Parrika rs the dried. ripe fruit o.
Capsicum annuum L. II contains not NOR,
than eight and five-tenths pc cent $3.50
of fetal ash. nor more than one per CEN
40 of ash insoluble in hydrochIori'
acid. The iodin number of its extracted
oil is not less than IL; nor more than 13i
IL. Hungarian Paprika is paprika hav
ing the pungeney and flavor characteristic
of that grown in Hungary.
(a) Rosenpaprika. RoZsapaprika. ROs'
| Paprika. is Hunga rian paprika prepared
by grinding specially selected pods Of pap