22, 2 o, 7
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F. I. D. 117. Issued May 3, 1910.
United States Department of Agriculture,
of FICE of THE SECRETARY,
Board of Food and Drug Inspection.
FOOD INSPECTION DECISION N.O. 117.
THE USE of CERTIFIED colors.
Food Inspection Decision No. 76, published July 13, 1907, gives a
list of seven coal-tar dyes, which may, without objection from the
Department of Agriculture, be used in foods until further notice.
Food Inspection Decision No. 77, published September 25, 1907, pro-
vides for the certification of dyes. Food Inspection Decision No. 77
was amended March 25, 1909, by Food Inspection Decision No. 106.
Some manufacturers have succeeded in producing the seven colors,
under the conditions outlined in Food Inspection Decision No. 77.
Certified dyes are now on the market. Certified dyes may be used
in foods without objection by the Department of Agriculture, pro-
vided the use of the dye in food does not conceal damage or inferi-
ority. If damage or inferiority be concealed by the use of the dye,
the food is adulterated. •
Uncertified coal-tar dyes are likely to contain arsenic and other
poisonous material, which, when used in food, may render such food
injurious to health and, therefore, adulterated under the law.
In all cases where foods subject to the provisions of the Food and
Drugs Act of June 30, 1906, are found colored with dyes which contain
either arsenic or other poisonous or deleterious ingredient which
may render such foods injurious to health, the cases will be reported
to the Department of Justice and prosecutions had.
The Department is in possession of facts which show that there are
so-called vegetable colors on the market which contain excessive
quantities of arsenic, heavy metals and contaminations due to imper-
fect or incomplete manufacture. While the Department has raised
no objection to the use of vegetable colors, per se, yet the use of colors
even of vegetable origin, open to the objection of excessive arsenic,
etc., should not be used for coloring food products.
F. L. DUNLAP,
GEO. P. McCABE,
- Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., April 7, 1910.
88192—10
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F. I. D. 119, // *...* Issued May 18, 1910.
United States Department of Agriculture, ^
office of THE SECRETARY.
FOOD INSPECTION DECISION 119.
USE OF SHELLAC AND OTHER, GUMS FOR COATING CHO.COLATES
AND OTHER CONFECTIONS.
The Board of Food and Drug Inspection has carefully considered
the evidence which has been presented at various times respecting the
practice of coating chocolates and other confections with shellac and
other gums.
The Board is of the opinion that it is not a proper proceed-
ing under the provisions of the Food and Drugs Act. It is evident
that such coating will not only conceal inferiority, but it appears
further that as a rule the gums are dissolved in alcohol. One man in
giving evidence before the Board stated that in his opinion there was
no objection to wood alcohol as a solvent. In dipping confections
into an alcoholic solution of a gum a certain quantity of the alcohol
must necessarily permeate the product. Evidence is adduced showing
that the product is not submitted to any subsequent process of
heating whereby the traces of alcohol could be removed. Although
only mere traces of alcohol may remain, the addition of these sub-
tances, and especially of wood alcohol, to a confection is specific-
ally prohibited by the act. Evidence is also in the possession of
the Board to show that a large number of the manufacturers either
never have employed this method or have discontinued it, and that
goods can be, and are, made and sold in all quantities with no diffi-
culty without the use of shellac or other gums. Evidence further
shows that one of the reasons for adding the coating is that the goods
may be held for a longer time. The exposure of confections for a
long while before use is not advisable nor desirable.
H. W. WILEY,
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved: s
W. M. HAYs,
Acting Secretary.
WASHINGTON, D. C., May 6, 1910.
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F. I. D. 121. Issued June 4, 1910.
United States Department of Agriculture,
office OF THE SECRETARY.
FOOD INSPECTION DECISION 121.
THE FLOATING OF SHELLFISH.
(AMENDMENT TO F. I. D. 110.)
Considerable evidence has been submitted to the Department since
the issuance of Food Inspection Decision 110 on the practice of float-
ing or drinking oysters in water of less saline content than that in
which they were grown to maturity.
Full consideration has been given to all the hearings and to the
briefs and other information submitted subsequent to the hearings
and the Board is of the opinion that it is not improper to drink
oysters in water of a saline content equal to that in which oysters
will grow to maturity. If, however, oysters are floated in water of a
less saline content than that in which oysters will properly mature,
the packages containing such oysters must be very clearly and legibly
labeled “Floated Oysters,” otherwise they will be considered adulter-
ated under section 7 of the law.
Particular attention should be paid by the growers and handlers of
oysters to the character of the water in which the oysters are brought
to maturity or floated. Where such waters are polluted it will
invariably follow that the oysters will also partake of this pollution
and subsequent washing of the oysters, or even floating in water
which is not polluted is likely not to cleanse them of this pollution.
Oysters found in interstate commerce in a polluted condition because
of the character of the water in which they are grown or floated are
adulterated under the Food and Drugs Act.
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture,
WASHINGTON, D.C., May 14, 1910.
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44.160–10
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F. L. D. 126. Issued Septem
United States Department of Agricultur,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION N.O. 126.
SALTS OF TIN IN FOOD.
The attention of the hoard has been directed to canned goods which
contain salts of tin derived from the solvent action of the contents of
the package upon the tin coating. Pending further investigations on
this question all canned goods which are prepared prior to January 1,
1911, will be permitted to enter and pass into interstate commerce
without detention or restriction in so far as their content of tin salts
is concerned. All foods which are canned subsequently to January 1,
1911, will be permitted importation and interstate commerce if they
do not contain more than 300 milligrams of tin per kilogram, or salts
of tin equivalent thereto. When the amount of tin, or an equivalent
amount of salts of tin, is greater than 300 milligrams per kilogram,
entry of such canned goods packed Subsequently to January 1, 1911,
will be refused, and if found in interstate commerce proper action
will be taken. . " \ -
It is the opinion of the board thabthe trade will experience little
hardship in adjusting itself to this cond Kon, as the results of exam-
inations made by the Bureau of Chemistry ~,
goods indicate that in a very large majorityNof cases inconsiderab
quantities of tin are found, well within the limit ãºol -
Grº
Board of Food an
Approved:
JAMES WILSON,
Secretary of Agriculture,
- WASHINGTON, D.C., September 22, 1910.
O
various types of canned



004089–No. 126–19
F. I. D. 127. Issued October 31, 1910.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DEGISION N.O. 127.
DECISION OF THE ATTORNEY-GENERAL IN REGARD TO THE LABEL-
ING OF WHISKIES sold UNDER DISTINCTIVE NAMEs.
The following decision of the Attorney-General in regard to the
labeling of whisky is hereby promulgated as Food Inspection Deci-
sion No. 127.
WILLIs L. MooRE,
. Acting Secretary of Agriculture.
WASHINGTON, D. C., October 26, 1910.
*====s*sº
DEPARTMENT OF JUSTICE,
Washington, October 19, 1910.
The honorable the SECRETARY OF AGRICULTURE. -
SIR: I have received your letter of July 28, 1910, in which you sub-
mit to me the following question of law for my opinion:
Is “Canadian Club whisky " such a distinctive name, under the
provisions of section 8, paragraphs 10 and 11, of the food and drugs
act of June 30, 1906 (34 Stat., 768), as to relieve a mixture of two
separate and distinct distillates of grain from the requirement of being
labeled “A blend of whiskies,” under Section 8, paragraph, 12, of the
same act?
Your letter informs me that—
“Canadian Club whisky”, is a mixture of grain distillates, duly
aged after mixing, without further admixture, and reaches the con-
sumer at 90° proof. It is a particular kind and brand of whiskies
made by Hiram Walker & Sons (Limited), at Walkerville, Ontario,
and is now and has been for years known and sold under the name
“Canadian Club whisky.” It is known by that name and no other
to the trade and consumers in the United States and other countries,
64005—10
2
and no other whisky is known by that name. “The Department of
Agriculture,” you advise me, “claims that the product is required
to be labeled “a blend of whiskies,” under the law as interpreted in
Food Inspection Decision 113. The distillers contend that “Canadian
Club whisky,’ under section 8 of the food and drugs act, is such a
distinctive name as is there described, and therefore that the product
is not required to be labeled as a blend.”
By arrangement between your Department and Messrs. Hiram
Walker & Sons (Limited) briefs were submitted to me by the Solicitor
of your Department and the counsel of Messrs. Hiram Walker & Sons,
respectively, in support of their respective contentions; and I have
also had the assistance of oral argument by such Solicitor and counsel.
By executive order dated April 8, 1909, the President referred to
the Solicitor-General of the United States certain questions, includ-
ing, among others:
I. What was the article called whisky as known (1) to the manu-
facturers, (2) to the trade, and (3) to the consumers at and prior to
the date of the passage of the pure-food law Ż
II. What did the term whisky include?
The Solicitor-General took a voluminous amount of testimony and
heard the arguments of parties appearing before him, and reported
to the President on May 24, 1909, among other things, that—
(1) The article called whisky as known to the manufacturers at
and prior to the date of the passage of the pure-food law was—
(a) What is often spoken of as “straight whisky,” made from
all].
(b) Also what is often spoken of as “rectified whisky,” made from
ain, when not a mere neutral spirit, as described in section (d)
below, of the answers to this question I.
(c) Also a mixture of straight whiskies, or of rectified whiskies,
or of straight whisky and rectified whisky, or of straight whisky and
what is often known as neutral spirit (made from grain), or of recti-
fied whisky and such neutral spirit (made from grain), or of straight
whisky, rectified whisky, and such neutral spirit (made from grain),
if in the particular case the mixture satisfied the description of
whisky given below in answer to question II (Proceedings, etc., p.
1245). * *
#. article called whisky as known to the consumers * * *
WàS—
(a) What is often spoken of as
grain. • ,-i,
(b) Also what is often spoken of as “rectified whisky” if con-
forming to the description of whisky given below in answer to ques-
tion II. -
(c) Also a mixture of straight whiskies, or of rectified whiskies, or
of straight whisky and rectified whisky, or of straight whisky and
what is known as neutral spirit (made from grain), or of rectified
whisky and such neutral spirit (made from grain), or of straight
whisky, rectified whisky, and such neutral spirit (made from grain),
if in the particular case the mixture satisfied the description of whisky
“straight whisky,” made from
given below in answer to Question II. -
3
:
In answer to the question, “What did the term ‘whisky’ include?”
he reported as follows:
The term “whisky” included, both at and prior to the date of the
passage of the pure-food law, and has since included, the spirituous
liquor composed of (1) alcohol derived by distillation from grain;
(2) a substantial amount of by-products (often spoken of as con-
geners), likewise derived by distillation from grain, and giving a
distinctive flavor and properties; (3) water sufficient without un-
reasonable dilution to make the article potable; and (4) in some
cases—though such addition is not essential—harmless coloring or
flavoring matter, or both, in amount not materially affecting other
qualities of whisky than its color or flavor. ©
A miature of two or more articles, being each a whisky within the
foregoing description, was at and prior to the date of passage of the
pure-food law, and has since been, whisky. A mixture of one or
more whiskies, being each whisky within the foregoing description,
with alcohol or a neutral spirit—being an article different from
whisky through lack of a substantial amount of by-products derived
by distillation from grain, and giving distinctive flavor and proper-
ties—is whisky if the alcohol or neutral spirit is derived by distilla-
tion from grain and if the mixture still conforms to the above gen-
eral description of whisky; and so it was at and prior to the date of
passage of the pure-food law. (Proceedings, etc., p. 1246.)
Upon exceptions to this report the decision of the Solicitor-Gen-
eral was reviewed by the President, who differed with him only in
that he thought the Solicitor-General had fallen into the error of
making too nice a distinction in reference to the amount of congeneric
substances or traces of fusel oil required to constitute whisky for
practical purposes, when the flayor and color of all whiskies but
straight whiskies have been chiefly that of ethyl alcohol and burnt
Sugar.
And the President held:
After an examination of all the evidence it seems to me overwhelm-
ingly established that for a hundred years the term “whisky” in
the trade and among the customers has included all potable liquor
distilled from grain; that the straight whisky is, as compared with
the whisky made by rectification or redistillation and flavoring and
coloring matter, a subsequent improvement, and that therefore it is
a perversion of the pure-food act to attempt now to limit the meaning
of the term “whisky’ to that which modern manufacture and taste
have made the most desirable variety. -
It is undoubtedly true that the liquor trade has been disgrace-
fully full of frauds upon the public by false labels, but these
frauds did not consist in palming off something which was not
whisky as whisky, but in palming off one kind of whisky as another
and better kind of whisky. Whisky made of rectified or redistilled
or neutral spirits and given a color and flavor by burnt sugar, made
in a few days, was often branded as Bourbon or rye straight whisky.
The way to remedy this evil is not to attempt to change the meaning
and scope of the term “whisky,” accorded to it for one hundred years,
4
and narrow it to include only straight whisky; and there is nothing
in the pure-food law that warrants the inference of such an intention
by Congress.
Following the decision of the President, the Secretaries of the
Treasury, Agriculture, and Commerce and Labor prepared and pro-
mulgated a regulation under the food and drugs act known as “Food
Inspection Decision No. 113,” the portions of which material to this
opinion are as follows:
Under the food and drugs act of June 30, 1906, all unmixed
distilled spirits from grain, colored and flavored with harmless color
and flavor, in the. customary ways, either by the charred barrel
process or by the addition of caramel and harmless flavor, if of
potable strength and not less than 80° proof, are entitled to the
name whisky without qualification. * * *
Whiskies of the same or different kinds, i. e., straight whisky, rec-
tified whisky, redistilled whisky, and neutral spirits whisky are like
substances; and mixtures of such whiskies, with or without harmless
color or flavor used for purposes of coloring and flavoring only, are
blends under the law and must be so labeled.
This ruling would require “Canadian Club whisky” to be sold
under a label stating it to be “A Blend of Whiskies,” unless, as
claimed by the manufacturers, “Canadian Club whisky’’ is its own
distinctive name, within the meaning of section 8 of the pure food
law. -
That section prohibits the misbranding of all articles of food
(which include drink), and specifies that the term “misbranded ”
shall apply to all articles the package or label of which shall bear
any statement, design, or device regarding the article or ingredients
contained therein which shall be false or misleading in any partic-
ular; that the article shall also be deemed misbranded—
If it be labeled or branded so as to deceive or mislead the pur-
Chaser. * * * -
If the package containing it, or its label, shall bear any statement,
design, or device regarding the ingredients or the substances con-
tained therein, which statement, design, or device shall be false or
misleading in any particular: Provided, That an article of food
which does not contain any added poisonous or deleterious ingre-
dients shall not be deemed to be adulterated or misbranded in the
following cases:
First. In the case of mixtures or compounds which may be now
or from time to time hereafter known as articles of food under their
own distinctive names, and not an imitation of or offered for Sale
under the distinctive name of another article. * * *
Second. In the case of articles labeled, branded, or tagged so as to
plainly indicate that they are compounds, imitations, or blends, and
the word “compound,” “imitation,” or “blend,” as the case may be, is
plainly stated on the package in which it is offered for sale * * *.
5
It is conceded that the requirements in paragraphs first and second,
above cited, are alternative, and that a mixture or compound which may
be sold under its own distinctive name, pursuant to the provisions of
the first paragraph, need not be marked as a “compound,” “imitation,”
or “blend * under the provisions of the second paragraph. Cana-
dian Club whisky is, you say, entirely “a mixture of grain distillates,
duly aged after mixing, without further admixture * * *.” It is,
therefore, a mixture of two whiskies, as under the President's deci-
sion the term “whisky’” in the trade and among customers includes
all potable liquor distilled from grain. Being a mixture of whiskies,
it is distinguished from all other whiskies by the name “Canadian
Club.” - - -
Regulation 20 of the “Rules and Regulations for the enforcement
of the Food and Drugs Act,” promulgated by the three Secretaries
under date of October 17, 1906, and published as Circular No. 21
of the office of the Secretary of Agriculture, reads as follows:
(a) A “ distinctive name * is a trade, arbitrary, or fancy name
which clearly distinguishes a food product, mixture, or compound
from any other food product, mixture, or compound. .
(b) A distinctive name shall not be one representing any single
constituent of a mixture or compound.
(c) A distinctive name shall not misrepresent any property or
quality of a mixture or compound.
(d) A distinctive name shall give no false indication of origin,
character, or place of manufacture, nor lead the purchaser to sup-
pose that it is any other food or drug product. -
Applying this definition, it will be seen (1) that “Canadian Club
whisky’ is a trade or arbitrary name which clearly distinguishes the
particular mixture of whiskies so designated from any other whisky
or mixture of whiskies.
(2) This distinctive name “Canadian Club whisky" is not one
representing any single constituent of the mixture, because the word
whisky applies to both of the component elements of the mixture,
and to each of them.
(3) The name “Canadian Club whisky’” does not misrepresent
any property or quality of the mixture, because within the Presi-
dent’s definition each of the elements of the mixture is whisky, and
the resultant mixture is whisky.
(4) The name “Canadian Club whisky’” gives no false indica-
tion of the origin, character, or place of manufacture, because the
mixture in fact is made in Canada; nor does it lead the purchaser to
suppose that it is any other food or drug product, as it clearly asserts
that it is whisky—which is the fact—and in your letter it is stated
that it is known by that name and no other to the trade and con-
sumers in the United States and other countries, and no other whisky
6
is known by that name. “Canadian Club whisky" is therefore the
distinctive name of a whisky so called; that name distinguishes the
product to which it is attached from all other whiskies and clearly
identifies it as the particular kind and brand of whiskies made by
Hiram Walker & Sons (Limited) at Walkerville, Ontario. The name
distinguishes the particular goods in relation to which it is used
from other goods of a like character belonging to other people.
(Hopkins on Unfair Trade, sec. 2.) It is certainly as distinctive as
the designation “S. N. Pike's Magnolia Whiskey,” which, in Kidd v.
Johnson (100 U. S., p. 617), was held to constitute a trade-mark,
because distinguishing the whisky of the manufacture of S. N. Pike
& Co., and their successors in Cincinnati, from all other whisky.
The brief of the Solicitor of the Department of Agriculture con-
tends that the distinctive name under which a mixture or compound
may be sold must, in its entirety, be purely arbitrary or fanciful, and
must not contain the name of the component elements of the com-
pound. A mixture of wheat and barley, he concedes, might be sold
as “Force” or “Vita.” without stating of what elements it was
composed, but a mixture of two kinds of barley could not be sold as
“Melrose barley” without stating that it was “a blend of barleys.”
It seems to me that such a construction of the term “distinctive
name * is not only unwarranted, but undesirable. The two main pur-
poses which the pure-food law was designed to accomplish are, first, to
prevent the sale of adulterated foods, and, second, to prevent decep-
tion being practiced on the public. It would seem to me that the
latter purpose is more apt to be secured by permitting the sale of a
product under its own name, qualified by Some distinguishing char-
acterization, than by requiring it to be masked in an anonymity
which would give no clue to any of its component elements. .
But, without entering into an analysis of the many decisions cited
in the briefs of the respective parties, or further pursuing a discussion
of the question, it appears to me clear that the name “Canadian Club
whisky" is a distinctive name, so arbitrary and so fanciful as to
clearly distinguish it from all other kinds of whisky or other things,
and a name which, by common use, has come to mean a substance
clearly distinguishable by the public from everything else. (See
United States v. 300 Cases of Mapleine, per Sanborn, D. J.; Notice of
Judgment 163, Food and Drugs Act, p. 3.)
In my opinion, therefore, it is not necessary that the label under
which “Canadian Club whisky '' is sold shall state that it is “a blend
of whiskies.”
I have the honor to be, respectfully,
GEO. W. WICKERSHAM,
Attorney-General.
O
F. I. D. ls. - Issued November 21, 1910.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FooD INSPECTION DECISION No. 129.
THE CERTIFICATION OF STRAIGHT DYES AND MIxTURES UNDER
SECONDARY CERTIFICATES. (AMENDMENT TO F. I p. 77.)
In Food Inspection Decision 77 provision is made for the recertifica-
tion of straight dyes (i. e., the seven accepted dyes of F. I. D. 76)
and mixtures thereof, with or without other harmless ingredients.
Doubt has been expressed as to whether the requirements of F. I. D.
77, with respect to certification, are the same for those who are not
manufacturers as they are for manufacturers. This amendment is
issued relative to recertification in order to remove uncertainty
and to indicate the scope of F. I. D. 77. - -
All persons, manufacturers or others, requesting certification of
mixtures or recertification of straight dyes, or of mixtures or combi-
nations thereof, shall submit the following form of secondary certifi-
cate to the Secretary of Agriculture: \
S-
SEconDARY CERTIFICATE. r ...
I, ------ , residing at -----------------. , do hereby depose and state that I have
(Full address.) *
repacked.... lbs. of certified lot (or lots) ...... purchased from . . . . . . of . . . .
This repacking has been accomplished in the following fashion:
(Full description of what has been done with the iot or lots)
* * * * * * * * * * * * *
Certified mixture No. J. D. & Co. ... -, or certified straight dye No. J. D. & Co. . . . . .
Trade name .......
(Name.)
Subscribed and sworn to before me, ...... . 'º tº º ºs & , in and for the ...... of ...... at
e Ge e e º e , this ---- day of ------, ----. ,
When the secondary certificate refers to mixtures, the term
“mixture” means—
not only such mixtures as consist wholly of certified coal-tar dyes but also those which
contain one or more certified coal-tar dyes (and no other coal-tar dye or dyes) in com-
bination with other components, constituents, or ingredients not coal-tar dyes, which
other components, constituents, or ingredients are in and of themselves or in the com-
bination used harmless and not detrimental to health or are not prohibited for use in
food products; the exact formula of such mixtures, including all of the components,
constituents, or ingredients, or other parts of the mixture, together with a statement
65770°–10
S-
2
*
of the total weight of mixtures so made, must be deposited with the Secretary of
Agriculture. (F. I. D. 106.)
The term “straight dye,’
specified in F. I. T). 76. - - - -
In the case of mixtures one (1) pound samples, and in the case of
straight dyes one-half (3) pound samples must be submitted with
the secondary certificate. If larger samples are needed in individual
cases the Department will ask for them. -
Only those mixtures will be certified which contain no other dyes
than coal-tar dyes previously certified. Mixtures containing animal
or vegetable dyes are not subject to certification.
The above form for secondary certificates varies but slightly from
that given in Food Inspection Decision No. 77. It contains the addi-
tion “Certified mixture No. J. D. & Co. ----.” and “Certified straight
dye No. J. D. & Co. ----.” When the manufacturer or other person
submits a secondary certificate whichever legend is appropriate to
the certificate is to be used. The initials are to be those of the person
or firm illing the certificate; the blank space is to be filled with the
number of the secondary certificate filed by that particular person or
’ as used herein, refers to the seven dyes
firm. For example, the firm of J. D. & Co. has already filed fourteen
secondary certificates, the new one to be filed under the form given
above will then be labeled “Certified mixture No. J. D. & Co. 15,” or
_ \v
- - - - *
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}
*
*
i
g
i
f
g
f
“Certified straight dye No. J. D. & Co. 15,” as the case may be.
That is, the recertified straight dyes or certified mixtures are to be
given a number in regular order, according to the number of such
secondary certificates filed by any person or firm. The completed
Regend is the one to be used in marketing the products thus sub-
º under the secondary certificate. Notification will be given of
the acceptance or rejection of the certificate when investigation of
the product has been completed. -
Makers of secondary certificates must submit the trade name of
mixtures produced, and no such trade name or keyed modification
thereof should be used on any other mixture prepared by the same
person or company.
Secondary certificates are to be sent in duplicate to the Depart-
ment of Agriculture; the duplicate need not, however, be signed or
sworn to. The samples should be submitted with the secondary
certificates. i • ,
| H. W. WILEy,
F. L. DUNLAP,
GEO. P. McCABE,
- . . . Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
- Secretary of Agriculture.
WASHINGTON, D.C., November 8, 1910.
o
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22, a o, ‘’
2& 3
F. I. D. 130. A} 3 Issued February 6, 1911,
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 130.
AMENDMENT TO REGULATION 5.
Regulation 5 of the Rules and Regulations for the Enforcement of
the Food and Drugs Act of June 30, 1906, is hereby amended to read
as follows: .
REGULATION 5. HEARINGs.
(Section 4.)
(a) When the examination or analysis shows that samples are adul-
terated or misbranded within the meaning of this act notice of that
fact shall be given in every case to the party or parties against whom
prosecution lies under this act for the shipment or manufacture or
sale of the particular product and such other interested parties as the
Secretary of Agriculture may direct, and a date shall be fixed at which
such party or parties may be heard before the Secretary of Agricul-
ture or such other person as he may direct. The hearings shall be
had at places designated by the Secretary of Agriculture most con-
venient for all parties concerned. These hearings shall be private
and confined to questions of fact. The parties interested therein may
appear in person or by attorney and may submit oral or written evi-
dence to show any fault or error in the findings of the analyst or
examiner. Interested parties may present proper interrogatories to
analysts, to be submitted to and propounded by the Secretary of Agri-
culture or the officer conducting the hearing. Such privilege, how-
ever, shall not include the right of cross-examination. The Secretary
of Agriculture may order a reexamination of the sample or have new
samples drawn for further examination.
(b) If, after hearings held, it appears that a violation of the act has
been committed, the Secretary of Agriculture shall give notice to the
proper United States attorney.
(c) Any health, food, or drug officer or agent of any State, Terri-
tory, or the District of Columbia who shall obtain satisfactory evi-
dence of any violation of the Food and Drugs Act, June 30, 1906, as
provided by section 5 thereof, shall first submit the same to the Secre-
76203°—No. 130–11 -
2
tary of Agriculture in order that he may give notice and fix dates for
hearings to the proper parties.
FRANKLIN MACVEAGH,
Secretary of the Treasury.
JAMES WILSON,
Secretary of Agriculture.
CHARLEs NAGEL,
Secretary of Commerce and Labor.
WASHINGTON, D.C., January 18, 1911.
130
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**
F. I. D. 131. Issued March 13, 1911,
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
F00D INSPECTION DECISION NO. 131.
THE COMPOSITION OF EWAPORATED MILK.
For a considerable period of time the Dairy Division of the
Bureau of Chemistry has been conducting an extended investigation
in regard to the manufacture of evaporated milk (i. e., unsweetened
condensed milk) and the character of the milk used by the manu-
facturers. This investigation has been carried on through the various
seasons of the year and in various parts of the country, so that
knowledge has been obtained of the seasonal variations in milk from
herds of different types, and the different manufacturing methods in
use, as well as of the character of the finished product from many
SOULI'CeS.
The fault of the standards, as approved by the committee on food
standards of, the Association of Official Agricultural Chemists and
the Interstate Food Commission, published as Circular No. 19 of the
Office of the Secretary, lies in the low percentage of fat in the total
Solids, namely, 27.5 per cent. This low figure the board believes has
encouraged the use of a partially skimmed milk, which fact is amply
borne out by the many analyses made in the department. Again,
this standard of 28 per cent total solids in Circular No. 19 is one not
easily attained in all localities of the United States, during all sea-
Sons, by the usual methods of manufacture under ordinary working
conditions, with the production of a satisfactory marketable article.
Considering the natural variations in the richness of milk from dif-
ferent breeds of cows and at different times of the year, as well as the
practical conditions of manufacture, the Department has decided
upon the following requirements, which it considers reasonable and
just, with respect to the manufacture and composition of evaporated
milk (i.e., unsweetened condensed milk):
(1) It should be prepared by evaporating the fresh, pure, whole
milk of healthy cows, obtained by complete milking and excluding all
milkings within 15 days before calving and 7 days after calving, pro-
vided at the end of this 7-day period the animals are in a perfectly
normal condition.
82324°—No. 131–11
2
(2) It should contain such percentages of total solids and of fat
that the sum of the two shall be not less than 34.3 and the percentage
of fat shall be not less than 7.8 per cent. This allows a small reduc-
tion in total solids with increasing richness of the milk in fat.
(3) It should contain no added butter or butter oil incorporated
either with whole milk or skimmed milk or with the evaporated milk
at any stage of manufacture. -
In view of the well-known tendency of factory analyses—often of
necessity made rapidly and by persons not skilled as analysts—to
give results above the truth with respect to fat, and especially with
respect to total solids, manufacturers are advised always to allow a
safe margin between their factory practice and the above-stated re-
quirements as to percentage composition. This can be done without
difficulty in all localities and at all seasons of the year.
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D. C., February 27, 1911.
131
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F. I. D. 132. • Issued April 6, 1911.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 132.
THE USE OF HOMOGENIZED BUTTER AND SKIMMED MILK IN THE
MANUFACTURE OF ICE CREAM.
Investigations have shown that there has lately come into use in the
trade an apparatus known as a “homogenizer,” which has the faculty
of so disrupting the globules of fat that a whole milk homogenized
does not permit the separation of the cream through the ordinary
gravity methods. In like manner butter or other fat and skimmed
milk passed through the homogenizer form a product from which the
butter does not separate on standing and which resembles in its other
physical characteristics whole milk. g
Investigations have further shown that butter and skimmed milk
are passed through the homogenizer to form a so-called “cream,”
which is used in place of real cream in the manufacture of ice cream.
The Board is of the opinion that skimmed milk and butter fat in
appropriate proportions passed through the homogenizer are not
entitled to the name of “milk' or the name of “cream,” as the case
may be, according to the quantity of fat which is present. The Board
is further of the opinion that the product made from a homogenized
butter or skimmed milk can not be properly called “ice cream.”
H. W. WILEy,
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved: - ~ -
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., March 28, 1911.
O
86831°–11
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F. I. D. 133. Issued April 6, 1911.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
Food INSPECTION DEcision 133.
THE COLORING OF GREEN CITRUS FRUITS.
The attention of the Board of Food and Drug Inspection has been
directed to the shipment in interstate commerce of green, immature
citrus fruits, particularly oranges, which have been artificially col-
ored by holding in a warm, moist atmosphere for a short period of
time after removal from the tree. Evidence is adduced showing that
such oranges do not change in sugar or acid content after removal
from the tree. Evidence further shows that the same oranges re-
maining on the tree increase markedly in sugar content and decrease
in acid content. Further, there is evidence to show that the con-
sumption of such immature oranges, especially by children, is apt
to be attended by serious disturbances of the digestive system.
Under the Food and Drugs Act of June 30, 1906, an article of food
is adulterated “if it be mixed, colored, powdered, coated, or stained
in a manner whereby damage or inferiority is concealed.” It is the
opinion of the Board that oranges treated as mentioned above are
colored in a manner whereby inferiority is concealed and are, there-
fore, adulterated.
The Board recognizes the fact that certain varieties of oranges
attain maturity as to size, sweetness, and acidity before the color
changes from green to yellow, and this decision is not intended to
interfere with the marketing of such oranges.
H. W. WILEy,
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved: -
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., March 28, 1911.
O
86938°–11
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22, 2, 2, 2
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F. I. D. 134. Issued April 25, 1911.
United States Department of Agriculture,
office of the secretary.
FOOD INSPECTION DECISION 134.
THE LABELING OF NEW ORLEANS MOLASSES.
It appears from an investigation conducted by the Board of Food
and Dr. ig Inspection that there is a wide variety of opinions with
respect to the meaning of the term “New Orleans molasses.” The
evidence at hand shows that “New Orleans” molasses is generally
understood to be a product of Louisiana. It is apparent that the
original significance of the term “New Orleans” molasses as applied
to open-kettle drippings or “bleedings” has disappeared.
The Food and Drugs Act requires a label to be free from any state-
ment which is false or misleading in any particular. In view of the
general understanding of the term “New Orleans” molasses the board
is of the opinion that the term “New Orleans” should be restricted
to molasses produced in Louisiana. In addition, all molasses so labeled
may bear the further statement of its quality or grade, namely, “open
kettle,” “first centrifugal,” “second centrifugal,” “black strap,” etc.
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D. C., April 12, 1911.
- O
89881°–11
F. I. D. 136. - Issued June 3, 1911.
United States Department of Agriculture,
of FICE OF THE SECRETARY.
FOOD INSPECTION DECISION 136.
LABELING OF CHocoLATE AND Coco A.
After consideration of the evidence submitted in regard to the
meaning of the terms “chocolate” and “cocoa,” the Board of Food
and Drug Inspection has reached the conclusion that the definitions
laid down in the “Standards of Purity for Food Products,” adopted
by the Committee on Food Standards, Association of Official Agri-
cultural Chemists, and printed in Circular No. 19, Office of the Secre-
tary of Agriculture, are substantially correct. By these definitions
the names “chocolate,” “plain chocolate,” “bitter chocolate,” “choc-
olate liquor,” and “bitter chocolate coatings,” are applied to the
solid or plastic mass obtained by grinding cocoa nibs without the
removal of fat or other constituents except the germ, containing not
more than three (3) per cent of ash insoluble in water, three and fifty
hundredths (3.50) per cent of crude fiber, and nine (9) per cent of
starch, and not less than forty-five (45) per cent of cocoa fat.
“Sweet chocolate” and “sweet chocolate coatings” are terms
applied to chocolate mixed with sugar (sucrose), with or without
the addition of cocoa butter, spices, or other flavoring materials,
and contain in the sugar and fat-free residue no higher percentage
of either ash, fiber, or starch than is found in the sugar and fat-free
residue of chocolate. - -
Cocoa, and powdered cocoa, are terms applied to cocoa nibs, with
or without the germ, deprived of a portion of its fat and finely pul-
verized, and contain percentages of ash, crude fiber, and starch
corresponding to those in chocolate after correction for fat removed.
Sweet cocoa, and sweetened cocoa, are terms applied to cocoa
mixed with sugar (sucrose), and contain not more than sixty (60)
per cent of sugar (sucrose), and in the sugar and fat-free residue no
higher percentage of either ash, crude fiber, or starch than is found in
the sugar and fat-free residue of chocolate.
96433°—No. 136–11
2
Cocoa nibs, and cracked cocoa, are the roasted broken seeds of the
cacao tree freed from shell or husk.
Milk chocolate and milk cocoa, in the opinion of the Board, should
contain not less than 12 per cent of milk solids, and the so-called nut
chocolates should contain substantial quantities of nuts. If sugar
is added, for example, to milk chocolate, it should be labeled “sweet
milk chocolate,” “sweet nut chocolate,” etc. - -
When cocoa is treated with an alkali or an alkaline salt, as in the
so-called Dutch process, and the finished cocoa contains increased
mineral matter as the result of this treatment, but no alkali as such
is present, the label should bear a statement to the effect that the
cocoa contains added mineral ingredients, stating the amount.
Cocoas and chocolates containing an appreciable amount of free alkali
are adulterated. In the opinion of the Board, cocoa not treated with
alkali is not soluble in the ordinary acceptance of the term. Cocoa
before and after treatment with alkali shows essentially the same
lack of solubility. To designate the alkali-treated cocoa as “soluble”
cocoa is misleading and deceptive. -
. . . . . - . H. W. WILEY,
F. L. DUNLAP,
GEO. P. McCABE,
... . . . . - Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., May 20, 1911.
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F. I. D. 137. Issued June 24, 1911.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 137.
THE USE OF CHARLOCK AS A SUBSTITUTE FOR MUSTARD.
It has come to the attention of the Board of Food and Drug Inspec-
tion that the seed of charlock (Brassica arvensis L.) is being substituted
by some manufacturers, in whole or in part, for that of the true mus-
tards, viz, yellow or white mustard (Sinapis alba L., synonym Bras-
sica alba [L.] Boiss.), brown mustard (B. funcea L.), and black mustard
(B. nigra L.).
It is the opinion of the board that when charlock is substituted in
part for mustard the label should clearly indicate this fact. A con-
diment prepared from mustard or mustard flour and charlock with
salt, spices, and vinegar is not “Prepared Mustard,” but, provided a
greater quantity of mustard than of charlock is used, it should be
called “Prepared Mustard and Charlock.”
H. W. WILEY,
F. L. DUNLAP,
GEO. P. McCABE,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D. C., June 16, 1911.
O
100553°–11
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*
F. I. D. 138. Issued July 12, 1911.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 138.
SACCHARIN IN FOOD.
Paragraph 3 of Food Inspection Decision No. 135 is hereby modified
to read as follows:
The Secretary of Agriculture, therefore, will regard as adulterated under the food
and drugs act foods containing saccharin which, on and after January 1, 1912, are
manufactured or offered for sale in the District of Columbia or the Territories, or
shipped in interstate or foreign commerce, or offered for importation into the United
States.
FRANKLIN MACWEAGH,
Secretary of the Treasury.
JAMES WILSON,
Secretary of Agriculture.
CHARLES NAGEL,
Secretary of Commerce and Labor.
WASHINGTON, D. C., June 20, 1911.
1130°–11
..., rerº"
F. I. D. 139. Issued February 23, 1912.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
&
FOOD INSPECTION DECISION 139.
USE OF THE TERM “ SWEET OIL.”
From time to time this department has received inquiries asking
whether or not it is permissible, under the Food and Drugs Act, to
label cottonseed oil as “sweet oil.” Investigations have shown,
that some samples marked “sweet oil” consist of cottonseed oil or
a mixture of olive oil and cottonseed oil. A careful consideration
of the subject leads to the conclusion that the only oil to which the
term “sweet oil” may be correctly applied is olive oil.
It is held, therefore, that any oil other than olive oil is mis-
branded when sold under the name “sweet oil.” It is not correct,
for example, to label cottonseed oil as “sweet oil” and then else-
where on the label to describe correctly the true character of the oil.
H. W. WILEY,
R. E. DoolitTLE,
F. L. DUNLAP,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., February 10, 1912.
29006°–12
O
F. I. D. 140. Issued February 27, 1912.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 140.
LABELING OF WINEGARS.
The Board of Food and Drug Inspection has given this question
much consideration. A public hearing was given, a series of ques-
tions submitted to the various State food commissioners, interested
manufacturers, wholesalers, retailers, and consumers, and a study of
the various State laws and regulations was made, believing that these
represent the general understanding of the terms by the people of
those States. From the information thus obtained the board has
reached the conclusion that the definitions given in Circular No. 19,
Office of the Secretary, are in accordance with the facts. These are
as follows:
1. Vinegar, cider vinegar, apple vinegar, is the product made from
the alcoholic and subsequent acetous fermentations of the expressed
juice of apples. -
2. Wine vinegar, grape vinegar, is the product made by the alcoholic
and subsequent acetous fermentations of the juice of grapes.
3. Malt vinegar is the product made by the alcoholic and subse-
quent acetous fermentations, without distillation, of an infusion of
barley malt or cereals whose starch has been converted by malt.
4. Sugar vinegar is the product made by the alcoholic and subse-
quent acetous fermentations of solutions of sugar, sirup, molasses, or
refiner's sirup. - .
5. Glucose vinegar is the product made by the alcoholic and subse-
quent acetous fermentations of solutions of starch sugar or glucose.
6. Spirit vinegar, distilled vinegar, grain vinegar, is the product
made by the acetous fermentation of dilute distilled alcohol.
Several questions regarding these definitions have been raised and
after investigation the board has reached the following conclusions:
Meaning of the term “vinegar.”—While the term “vinegar” in its
etymological significance suggests only sour wine, it has come to have
a broader significance in English-speaking countries. In the United
States it has lost entirely its original meaning and when used without
a qualifying word designates only the product secured by the alcoholic
and subsequent acetous fermentation of apple juice.
29588°–12
2
“Second pressings.”—It is held that the number of pressings used
in preparing the juice is immaterial so long as the pomace is fresh
and not decomposed. The practice of allowing the pomace from the
presses to stand in piles or in vats for a number of days, during which
time it becomes heated and decomposed, and then pressing, securing
what is ordinarily called “second pressing,” in the opinion of the
board produces a product which consists in whole or in part of a filthy
and decomposed material and is therefore adulterated.
Vinegar from dried-apple products.-The product made from dried-
apple skins, cores, and chops, by the process of soaking, with subse-.
quent alcoholic and acetous fermentations of the solution thus
obtained, is not entitled to be called vinegar without further designa-
tion, but must be plainly marked to show the material from which it
is produced. The dried stock from which this product is prepared
must be clean and made from sound material. - º
Addition of water.—When natural vinegars made from cider, wine,
or the juice of other fruits are diluted with water, the label must
plainly indicate this fact; as, for example, “diluted to per cent
acid strength.” When water is added to pomace in the process of
manufacture, the fact that the product is diluted must be plainly
shown on the label in a similar manner. Dilution of vinegar natu-
rally reduces, not only the acid strength, but the amount of other
ingredients in proportion to the dilution, so that reduced vinegars
will not comply with the analytical constants for undiluted products;
but the relations existing between these various ingredients will
remain the same. Diluted vinegars must have an acid strength of
at least 4 grams acetic acid per 100 cubic centimeters.
Miatures of vinegars.-As different kinds of vinegar differ in source,
flavor, and chemical composition, mixtures thereof are compounds
within the meaning of the Food and Drugs Act, and if they contain
no added poisonous or other added deleterious ingredients, will not
be held to be misbranded if plainly labeled with the word “com-
pound,” together with the names and proportions of the various
ingredients. - -
Addition of boiled cider and coloring matter.—The Food and Drugs
act provides that a product shall be deemed to be adulterated if it
be mixed, colored, powdered, coated, or stained in a manner whereby
damage or inferiority is concealed; and, in the opinion of the board,
the addition of coloring matters, boiled cider, etc., to vinegar, wine
vinegar, and the other types of vinegar, or mixtures thereof, is for
the purpose of concealing damage or inferiority or producing an
imitation product. In the first instance, the use of such products is
an adulteration and therefore prohibited. Products artificially col-
ored or flavored with harmless ingredients in imitation of some
140
3
particular kind of vinegar will not be held to be misbranded if plainly
labeled “Imitation vinegar” in accordance with the provisions of
the law.
Mixture of distilled and sugar vinegars.-The product prepared by
submitting to acetous fermentation a mixture of dilute alcohol
(obtained, for example, from molasses by alcoholic fermentation and
subsequent distillation) and dilute molasses, which has undergone
alcoholic fermentation, is not “molasses vinegar” but a compound of
distilled vinegar and molasses vinegar; such mixtures, however, must
contain a substantial amount of molasses vinegar and not a small
amount for the purpose of coloring the distilled vinegar. The
molasses used must be fit for food purposes and free from any added
deleterious substances. -
Acetic acid diluted.—The product made by diluting acetic acid is
not vinegar and when intended for food purposes must be free from
harmful impurities and sold under its own name.
Product obtained by distilling wood.—The impure product made by
the destructive distillation of wood, known as “pyroligneous acid,”
is not vinegar nor suitable for food purposes.
Acid strength.-All of the products described above should contain
not less than four (4) grams of acetic acid per one hundred (100)
cubic centimeters.
H. W. WILEY,
* R. E. Doolittle,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., February 12, 1918.
140
O
F. I. D. 142. Issued March 11, 1912.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 142.
SACCHARIN IN FOOD.
The following decision which relates to the use of saccharin in food
will not go into effect until the 1st of April, 1912, the month of March
being given to interested parties so as to arrange their business and
take such steps as they deem proper.
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., March 1, 1912.
After full consideration of the representations made in behalf of
the manufacturers of saccharin at the hearing before us and of the
briefs filed by their attorneys, as well as the briefs filed, at our re-
quest, by officers of the Department of Agriculture, we conclude that
the use of saccharin in normal foods, within the jurisdiction of the
Food and Drugs Act, is a violation of law and will be prosecuted.
It is true that the Referee Board did not find that the use in foods
of saccharin in Small quantities (up to 0.3 gram daily) is injurious to
health. However, the Referee Board did find that saccharin used in
quantities over 0.3 gram per day for a considerable period is liable to
disturb digestion, and the Food and Drugs Act provides that articles
of food are adulterated which contain any added poisonous or other
added deleterious ingredient which may render them injurious to
health. - .
The Bureau of Chemistry of the Department of Agriculture reports
that saccharin has been found in more than fifty kinds of foods in
common use. It is argued, therefore, that if the use of saccharin in
foods be allowed, the consumer may very easily ingest, day by day,
over 0.3 gram, the quantity which, according to the findings of the
Referee Board, is liable to produce disturbances of digestion. On
32706°–12
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*
the other hand, it is claimed by the manufacturers that the sweeten-
ing power of saccharin is so great that, in a normal dietary, the
amount of saccharin ingested daily would not exceed 0.3 gram, the
amount found to be harmless by the Referee Board.
However this may be, it is plain, from the finding of the Referee
Board, that the substitution of saccharin for sugar lowers the quality
of the food. The only use of saccharin in foods is as a sweetener, and
when it is so used, it inevitably displaces the sugar of an equivalent
sweetening power. Sugar has a food value and saccharin has none.
It appears, therefore, that normal foods sweetened with saccharin are
adulterated under the law.
In making this decision we are not unmindful of the fact that per-
sons suffering from certain diseases may be directed by their physi-
cians to abstain from the use of sugar. In cases of this kind, saccharin
is often prescribed as a substitute sweetening agent. This decision
will not in any manner interfere with such a use of saccharin. The
Food and Drugs Act provides that any substance which is intended
to be used for the prevention, cure, or mitigation of disease is a drug,
and a product containing saccharin and plainly labeled to show that
the mixture is intended for the use of those persons who, on account of
disease, must abstain from the use of sugar, falls within the class of
drugs and is not affected by this decision.
The Secretary of the Treasury dissents.
JAMES WILSON,
Secretary of Agriculture.
CHARLEs NAGEL,
Secretary of Commerce and Labor.
WASHINGTON, D.C., February 29, 1912.
O
Aſ ZZ
Ża 2 <}. 7
zz &
F. I. D. 144. Aſ ºf Issued May 27, 1912.
~ *
United States Department of Agriculture,
OFFICE OF THE SECRETARY,
FOOD INSPECTION DECISION 144.
CANNED FOODS: USE OF WATER, BRINE, SIRUP, SAUCE, AND SIMILAR
SUBSTANCES IN THE PREPARATION THEREOF.
The can in canned food products serves not only as a container
but also as an index of the quantity of food therein. It should be
as full of food as is practicable for packing and processing without
injuring the quality or appearance of the contents. Some food prod-
ucts may be canned without the addition of any other substances
whatsoever—for example, tomatoes. The addition of water in such
instances is deemed adulteration. Other foods may require the
addition of water, brine, sugar, or sirup, either to combine with the
food for its proper preparation or for the purpose of sterilization—
for instance, peas. In this case the can should be packed as full as
practicable with the peas and should contain only sufficient liquor to
fill the interstices and cover the product.
Canned foods, therefore, will be deemed to be adulterated if they
are found to contain water, brine, sirup, sauce, or similar substances
in excess of the amount necessary for their proper preparation and
sterilization.
It has come to the notice of the department that pulp prepared
from trimmings, cores, and other waste material is sometimes added
to canned tomatoes. It is the opinion of the board that pulp is not
a normal ingredient of canned tomatoes, and such addition is there-
fore adulteration. It is the further opinion of the board that the
addition of tomato juice in excess of the amount present in the toma-
toes used is adulteration—that is, if in the canning of a lot of toma-
toes more juice be added than is present in that lot, the same will be
considered an adulteration.
R. E. Doolittle,
A. S. MITCHELL,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D.C., May 22, 1912.
45278°–12
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(A
EP. I. D. 145. - Issued July 9, 1912.
#77 United States Department of Agriculture,
7222.7 ~.
2& 3 *=º-ººººººººººººº.
** Food INSPECTION DECISION 145.
OFFICE OF THE SECRETARY.
BLEACHED OATS AND BARLEY.
The Department of Agriculture has received numerous inquiries
relative to the application of the Food and Drugs Act to oats, barley,
and other grains bleached with the fumes of sulphur. It appears
that by this process grains which are damaged or of inferior quality
may be made to resemble those of higher grade or quality, and their
weight increased by addition of water. Such products, therefore,
are adulterated within the meaning of the Food and Drugs Act of
June 30, 1906, and can not be either manufactured or sold in the
District of Columbia, or in the Territories, or transported or sold in
interstate commerce.
It is represented, however, that grains which are weather-stained,
or soil-stained, the quality of which is in no wise injured in other
respects, are sometimes bleached with sulphur fumes. Pending the
report of the Referee Board of Consulting Scientific Experts as to
the effect upon health of sulphur dioxid, and the results of experi-
ments being made by this Department as to the effect of sulphur-
bleached grains on animals, no objection will be made to traffic in
sound and wholesome grains which have been bleached with sulphur
dioxid and from which the excess water has been removed, provided
that each and every package is plainly labeled to show that the con-
tents have been treated with sulphur dioxid. Bulk shipments should
be properly designated on invoices. The terms “purified,” “purified
with sulphur,” “processed,” etc., are misleading and not proper
designations for these products. &
Attention is also called to the fact that grains bleached with sul-
phur fumes may have their germinating properties very seriously
impaired. ++
* R. E. DoolitTLE,
F. L. DUNLAP,
A. S. MITCHELL,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D. C., June 24, 1913.
50838°–12
O
F. I. D. 146. Issued July 9, 1912.
United States Department of Agriculture,
ORFICE OF THE SECRETARY.
FOOD INSPECTH4)N HDECISION 146.
ON THE USE OF SACCHARIN IN FOODS.
There appears to exist a misconception of the position of the De-
partment of Agriculture as to the use of saccharin in foods as
announced in Food Inspection Decision No. 142. That decision pro-
hibits the use of saccharin in foods. The law defines theºm “drug”
and it is considered that saccharin has its proper place in products
coming within this definition.
It is recognized that certain specific products generally classified as
foods, and sweetened with saccharin, may be required for the mitiga-
tion or cure of disease. It is not intended to prohibit the manufac.
ture or sale of such products, provided they are labeled so as to show
their true purpose and the presence of saccharin is plainly declared
upon the principal label. This must not be interpreted to mean that
the use of saccharin in foods prepared for ordinary consumption is
permissible even if declared on the label.
R. E. DoolitTLE,
F. L. DUNLAP,
A. S. MITCHELL,
Board of Food and Drug Inspection.
Approved :
JAMES WILSON,
Secretary of Agriculture.
WASHINGTON, D. C., June 23, 1913.
50837°–12
F. I. D. 148. Tssued July 31, 1912.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 148.
USE OF COPPER SALTS IN THE GREENING OF FOODS.
The question of the use of copper salts in the greening of foods was
referred by the Secretary of Agriculture, on March 11, 1909, to the
Referee Board of Consulting Scientific Experts. Exhaustive inves-
tigations have been conducted by that board and the Department
of Agriculture has received the report of the investigations. The
questions which were referred to the Referee Board are as follows:
“Are vegetables greened with copper salts adulterated under the
Food and Drugs Act of June 30, 1906, because,
“(a) a substance has been mixed or pack with them so as to reduce
or lower or injuriously affect their quality or strength; -
“(b) they have been mixed, colored, powdered, coated, or stained
in a manner whereby damage or inferiority is concealed; -
“(c) they contain any added poisonous or other added deleterious
ingredient which may render such articles injurious to health?
“(1) in large quantities?
“(2) in small quantities?”
The main general conclusions reached by the Referee Board from a
study of their experimental results and other considerations are as
follows: -
“(a) Copper salts used in the coloring of vegetables as in commer-
cial practice can not be said to reduce or lower or injuriously affect
the quality or strength of such vegetables as far as the food value is
concerned; . . . . .
“(b) Copper salts used in the greening of vegetables may have the
effect of concealing inferiority inasmuch as the bright green color
imparted to the vegetables simulates a state of freshness they may
not have possessed before treatment; ... •
“(c) In attempting to define a large daily quantity of copper
regard must be had to the maximum amount of greened vegetables
53349°–12
2
which might be consumed daily. A daily dose of 100 grams of cop-
pered peas or beans, which are the most highly colored vegetables
in the market, would not ordinarily contain more than 100 to 150
milligrams of copper. Such a bulk of greened vegetables is so large
however, that it would hardly be chosen as a part of a diet for many
days in succession. Any amount of copper above 150 milligrams
daily may, therefore, be considered excessive in practice. A small
quantity is that amount which in the ordinary use of vegetables may
be consumed over longer periods. From this point of view 10 to 12
milligrams of copper may be regarded as the upper limit of a small
quantity.
“It appears from our investigations that, in certain directions,
even such small quantities of copper may have a deleterious action
and must be considered injurious to health.”
The Food and Drugs Act of June 30, 1906, provides that a food is
adulterated “if it contain any added poisonous or other added dele-
terious ingredient which may render such article injurious to health.”
The act also provides that a food is adulterated “if it be * * * col-
ored * * * in a manner whereby damage or inferiority is con-
cealed.” It is apparent from the findings of the Referee Board that
all foods greened with copper salts are positively adulterated under
the first above-quoted provision of the law, and that in certain cases
foods may be adulterated under the second above-quoted provision.
The Secretary of Agriculture, therefore, will regard as adulterated
under the Food and Drugs Act foods greened with copper salts which,
on and after January 1, 1913, are offered for entry into the United
States, or are manufactured or offered for sale in the District of
Columbia or the Territories, or are shipped in interstate commerce.
All previous food inspection decisions on the subject of greening
of foods with copper salts are amended accordingly.
The complete report of the investigations and conclusions of the
Referee Board on this subject will be published by the Department
of Agriculture. -
R. E. DoolitTLE,
F. L. DUNLAP,
A. S. MITCHELL,
Board of Food and Drug Inspection.
Approved:
JAMES WILSON,
Secretary of Agriculture.
Washington, D.C., July 12, 1912.
148
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United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION 149.
USE OF COPPER SALTS IN THE GREENING OF FOODS.
Paragraph 4 of Food Inspection Decision 148 is hereby modified
to read as follows: -
The Secretary of Agriculture, therefore, will regard as adulter-
ated, under the food and drugs act, foods greened with copper salts
which, on and after January 1, 1913, are offered for entry into the
|United States or are manufactured or offered for sale in the District
of Columbia or the Territories, or which, on and after May 1, 1913,
are shipped in interstate commerce. --
JAMES WILSON,
- Secretary of Agriculture.
WASHINGTON, D. C., December 26, 1912.
71358°—No. 149–12
O
1ssued January 28, 1913.
United States Department of Agriculture,
OFFICE OF THE SECRETARY. -
FOOD INSPECTION DECISION No. 150.
FROZEN CITRUS FRUIT.
It has come to the attention of the Board of Food and Drug
Inspection that, as a result of a recent freeze, citrus fruit that has
been badly damaged by frost is being placed on the market.
Citrus fruit is injured in flavor by freezing and soon becomes dry
and unfit for food. The damage is evidenced at first by a more or
less bitter flavor, followed by a marked decrease in sugar, and espe-
cially in acid content. Fruit which has been materially damaged
by freezing is inferior and decomposed within the meaning of the
Food and Drugs Act.
For the guidance of those engaged in shipping citrus fruit, it is
announced that, pending further investigation, the following princi-
ples will be observed in enforcing the Food and Drugs Act:
Citrus fruit will be deemed adulterated within the meaning of the
Food and Drugs Act if the contents of any package found in inter-
state commerce contain 15 per cent or more of citrus fruit which, on
a transverse section through the center, shows a marked drying in
20 per cent or more of the exposed pulp.
CARL L. ALSBERG,
W. D. BIGELow,
A. S. MITCHELL,
Board of Food and Drug Inspection.
Approved.
JAMES WILSON,
Secretary of Agriculture,
WASHINGTON, D. C., J anuary 24, 1913.
75.153°–No. 150–13
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F. I. D. 151. July 7, 1913.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
F00D INSPECTION DECISION NO. 151.
APPLICATION OF REGULATIONS.
Regulation 39 of the Rules and Regulations made in pursuance of
the authority conferred by section 3 of the Food and Drugs Act,
June 30, 1906 (34 Stat., 768), which reads as follows: sº
“Regulation 39. Application of Regulations.
“These regulations shall not apply to domestic meat and meat food
products which are prepared, transported, or sold in interstate or
foreign commerce iniº the meat-inspection law and the regulations
of the Secretary of Agriculture made thereunder.” -
is hereby revoked.
W. G. McAdoo,
Secretary of the Treasury.
D. F. HousTON,
Secretary of Agriculture.
WILLIAM C. REDFIELD,
Secretary of Commerce.
WASHINGTON, D. C., June 16, 1913.
308°—No. 151—13
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F. I. D. 152. Issued September 3, 1913.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
BOARD OF FOOD AND DRUG INSPECTION
FOOD INSPECTION DECISION N.O. 152.
BRANDY.
The Board of Food and Drug Inspection is of the opinion that
brandy is the alcoholic distillate obtained solely from the fermented
juice of fruit, distilled under such conditions that the characteristic
bouquet, or volatile flavoring and aromatic principles, is retained in
the distillate.
Grape brandy is the distillate obtained from grape wine under
these conditions.
Apple, peach, and other fruit brandies are similarly prepared from
the fermented juices of the respective fruits.
The board is of the further opinion that so-called brandy prepared
from grain, potato, or other form of industrial alcohol, or from
alcohol obtained from the by-products of wine manufacture, mixed
with more or less true brandy or other flavoring material, is adulter-
ated and misbranded unless labeled to indicate its true composition.
CARL L. ALSBERG,
A. S. MITCHELL,
H. M. LOOMIs,
Board of Food and Drug Inspection.
. Approved:
B. T. GALLOWAY, *
Acting Secretary of Agriculture. s
WASHINGTON, D. C., August 29, 1913.
7863°—13
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United States Department of Agriculture,
OFFICE OF THE SECRETARY.
FOOD INSPECTION DECISION NO. 155.
CHANGING EFFECTIVE DATE OF FOOD INSPECTION DECISION NO.
153, WHICH AMENDS REGULATION 9, RELATING TO GUARANTIES
BY WHOLESALERS, JOBBERS, MANUFACTURERS, AND OTHER
PARTIES RESIDING IN THE UNITED STATES, TO PROTECT
DEALERS FROM PROSECUTION.
The effective date of Food Inspection Decision No. 153, issued
May 5, 1914, is hereby postponed until May 1, 1916: Provided, That
as to products packed and labeled prior to May 1, 1916, in accord-
ance with law and with the regulations in force prior to May 5, 1914,
it shall become effective November 1, 1916; And provided further,
That compliance with the terms of Regulation 9 of the Rules and
Regulations for the enforcement of the Food and Drugs Act as
amended by Food Inspection Decision No. 153 will be permitted at
any time after the date of this decision. -
C. S. HAMLIN,
Acting Secretary of the Treasury.
D. F. Houston,
Secretary of Agriculture.
WILLIAM C. REDFIELD,
Secretary of Commerce.
WASHINGTON, D. C., May 29, 1914.
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F. I. D. 156. A 3. Issued June 24, 1914.
United States Department of Agriculture,
OFFICE OF THE SECRETARY,
WASHINGTON, D. C.
FOOD INSPECTION DECISION 156.
WINE.
As a result of investigations carried on by this Department and of
the evidence submitted at a public hearing given on November 5,
1913, the Department of Agriculture has concluded that gross decep-
tions have been practiced under Food Inspection Decision 120. The
Department has also concluded that the definition of wine in Food
Inspection Decision 109 should be modified so as to permit correction
of the natural defects in grape musts and wines due to climatic or
seasonal conditions.
Food Inspection Decisions 109 and 120 are, therefore, hereby abro-
gated and, as a guide for the officials of this Department in enforcing
the Food and Drugs Act, wine is defined to be the product of the
normal alcoholic fermentation of the juice of 1resh, sound, ripe
grapes, with the usual cellar treatment.
To correct the natural defects above mentioned the following addi-
tions to musts or wines are permitted:
In the case of excessive acidity, neutralizing agents which do
not render wine injurious to health, such as neutral potassium tar-
trate or calcium carbonate;
In the case of deficient acidity, tartaric acid;
In the case of deficiency in Saccharine matter, condensed grape
must or a pure dry sugar.
The foregoing definition does not apply to sweet wines made in
accordance with the Sweet Wine Fortification Act of June 7, 1906 (34
Stat., 215).
A product made from pomace, by the addition of water, with or
without sugar or any other material whatsoever, is not entitled to
be called wine. It is not permissible to designate such a product as
“ pomace wine,” nor otherwise than as “imitation wine.”
D. F. HousTON, Secretary of Agriculture.
WASHINGTON, D. C., June 12, 1914.
49983°–No. 156—14
O
F. I. D. 157. Issued August 24, 1914.
United States Department of Agriculture,
OFFICE OF THE SECRETARY,
WASHINGTON, D. C.
FooD INSPECTION DECISION 157.
AMENDING REGULATION 29, WHICH RELATES TO MARKING THE
QUANTITY OF FOOD IN PACKAGE FORM.
Paragraph (h) of Regulation 29 of the Rules and Regulations for
the Enforcement of the Food and Drugs Act is hereby amended by
striking out the words “minimum weight 16 oz.” and inserting in
lieu thereof the words “minimum weight 10 oz.,” so that paragraph
(h) as amended shall read as follows:
The quantity of the contents may be stated in terms of minimum
weight, minimum measure, or minimum count, for example, “mini-
mum weight 10 oz.,” “minimum volume 1 gallon,” or “not less than
4 oz.;” but in such case the statement must approximate the actual
quantity and there shall be no tolerance below the stated minimum.
W. G. McADoo,
Secretary of the Treasury.
D. F. HousTON,
Secretary of Agriculture.
WM. J. HARRIs,
Acting Secretary of Commerce.
WASHINGTON, D. C., July 25, 1914. -
57.729°–14
ADDITIONAL COPIES
or THIS PUBLICATION MAY BE PROCURED FROM
TELE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTENG OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY
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lº. I. D. 158. Issued April 2, 1915.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
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WASHINGTON, D. C.
FOOD INSPECTION DECISION 158.
cond ENSED MILE, EVAPORATED MILK, CoNCENTRATED MILK.
The Joint Committee on Definitions and Standards of the Ameri-
can Association of Dairy, Food, and Drug Officials, the Association of
Official Agricultural Chemists, and the United States Department of
Agriculture, on November 20, 1914, adopted the following definition
and standard for condensed milk, evaporated milk, concentrated
milk: - -
Condensed milk, evaporated milk, concentrated milk, is the prod-
uct resulting from the evaporation of a considerable portion of the
water from the whole, fresh, clean, lacteal secretion obtained by the
complete milking of one or more healthy cows, properly fed and kept,
excluding that obtained within fifteen days before and ten days after
calving, and contains, all tolerances being allowed for, not less than
twenty-five and five-tenths per cent (25.5%) of total solids and not
less than seven and eight-tenths per cent (7.8%) of milk fat.
The foregoing definition is adopted as a guide for the officials of
this department in enforcing the Food and Drugs Act, and Food
Inspection Decision No. 131 is revoked.
D. F. HousTON,
Secretary of Agriculture.
WASHINGTON, D.C., March 26, 1915.
87652°–15
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1915
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F. I. D. 165. Issued February 23, 1916.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 165.
CACAO PRODUCTS.
The following definitions and standards for cacao products were
adopted by the Joint Committee on Definitions and Standards June
4, 1915, and were approved by the Association of American Dairy,
Food, and Drug Officials August 3, 1915, and by the Association of
Official Agricultural Chemists November 17, 1915:
Cacao beans, cocoa beans, are the seeds of the cacao tree, Theo-
broma cacao L.
Cacao nibs, cocoa nibs, cracked cocoa, is the roasted, broken cacao
bean freed from its shell or husk.
Chocolate, plain chocolate, bitter chocolate, chocolate liquor, choco-
late paste, bitter chocolate coatings, is the solid or plastic mass ob-
tained by grinding cacao nibs without the removal of fat or other
constituents except the germ.
Chocolate, plain chocolate, bitter chocolate, chocolate liquor, choco-
late paste, bitter chocolate coatings, contains not more than three per
cent (3%) of ash insoluble in water, three and fifty hundredths per
cent (3.50%) of crude fiber, nine per cent (9%) of cacao starch, and
not less than forty-five per cent (45%) of cacao fat.
Sweet chocolate, sweet chocolate coatings, is chocolate mixed with
sugar (sucrose), with or without the addition of cocoa butter, spices,
or other flavoring materials.
Sweet chocolate, sweet chocolate coatings, contains in the sugar-
and fat-free residue no higher percentage of ash, fiber or starch than
is found in the sugar- and fat-free residue of chocolate.
Cocoa, powdered cocoa, is cacao nibs, with or without the germ,
deprived of a portion of its fat and finely pulverized.
Cocoa, powdered cocoa, contains percentages of ash, crude fiber and
starch corresponding to those in chocolate after correction for fat
removed. -
Sweet cocoa, sweetened cocoa, is cocoa mixed with not more than
sixty per cent (60%) of sugar (sucrose).
Sweet cocoa, sweetened cocoa, contains in the sugar- and fat-free
residue no higher percentage of ash, crude fiber or starch than is
found in the sugar- and fat-free residue of chocolate.
Milk chocolate, milk cocoa, sweet milk chocolate or sweet milk
cocoa, respectively, is chocolate, cocoa, Sweet chocolate or Sweet cocoa
which contains not less than twelve per cent (12%) of whole milk
solids in the finished product.
The foregoing definitions and standards are adopted as a guide for
^ the officials of this department in enforcing the Food and Drugs Act.
D. F. Houston,
Secretary of Agriculture.
WASHINGTON, D.C., February 15, 1916.
28087°–16
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1916
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F. I. D. 166. Issued April 19, 1916.
United States Department of Agriculture,
of FICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 166.
(AMENDING FOOD INSPECTION DECISION 115.)
ROCKY FORD MELONS.
Investigations conducted by the department have disclosed that
the term “Rocky Ford,” as applied to muskmelons, has come to meani
a particular type of muskmelon which is grown in various localities
in the United States. In paragraph (c) of Regulation 19 of the
Rules and Regulations for the Enforcement of the Food and Drugs
Act of June 30, 1906, it is provided that “the use of a geographical
name in connection with a food or drug product will not be deemed
a misbranding when by reason of long usage it has come to represent
a generic term and is used to indicate a style, type, or brand; but in
all such cases the State or Territory where any such article is manu-
factured or produced shall be stated upon the principal label.”
The department, therefore, will not regard as being misbranded
muskmelons of the Rocky Ford type labeled “Rocky Ford,” which are
grown in other localities than Rocky Ford, Colo., provided the name
of the State or Territory where the melons are produced is stated on
the principal label.
Food Inspection Decision 115 is amended accordingly.
- - D. F. Houston,
Secretary of Agriculture.
WASHINGTON, D. C., March 29, 1916.
35559°–16
ADDITIONAL COPIES
OF THIS PUBLICATION MAY BE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY
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F. I. D. 178. Issued April 17, 1919.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 178.
MILK AND CREAM.
The following definitions and standards for milk and cream were
adopted by the Joint Committee on Definitions and Standards
July 30, 1917, and were approved by the Association of American
Dairy, Food, and Drug Officials August 3, 1917, and by the Asso-
ciation of Official Agricultural Chemists November 21, 1917:
1. Milk is the whole, fresh, clean, lacteal secretion obtained by the complete
milking of one or more healthy cows, properly fed and kept, excluding that
obtained within fifteen days before and five days after calving, or such longer
period as may be necessary to render the milk practically colostrum free.
2. Skimmed milk is milk from which substantially all of the milk fat has
been removed.
3. Cream, sweet cream, is that portion of milk, rich in milk fat, which rises
to the surface of milk on standing, or is separated from it by centrifugal force.
It is fresh and clean. It contains not less than eighteen per cent (18%) of
milk fat and not more than two-tenths per cent (0.2%) of acid-reacting
substances calculated in terms of lactic acid.
4. Whipping cream is cream which contains not less than thirty per cent’
(30%) of milk fat. -
5. Pasteuriced milk is milk that has been subjected to a temperature not
lower than 145 degrees Fahrenheit for not less than thirty minutes. Unless
it is bottled hot, it is promptly cooled to 50 degrees Fahrenheit or lower.
6. Buttermilk is the product that remains when fat is removed from milk or
cream, sweet or sour, in the process of churning. It contains not less than
eight and five-tenths per cent (8.5%) of milk solids, not fat.
7. Homogenized milk or homogenized cream is milk or cream that has been
mechanically treated in such a manner as to alter its physical properties, with
particular reference to the condition and appearance of the fat globules.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Food and Drugs Act.
D. F. Houston,
- Secretary of Agriculture.
WASHINGTON, D. C., April 3, 1919.
1127.56°–19
WASHINGTON . GOVERNMENT Plt. INTING OFFICE : 1919.
F. I. D. 181. Issued April, 1921.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 181.
CHEESES.
The following definitions and standards for cheeses were adopted
by the Joint Committee on Definitions and Standards, September 6,
1919, and were approved by the Association of American Dairy,
Food, and Drug Officials, September 10, 1919, and by the Association
of Official Agricultural Chemists, November 19, 1919:
1. Cheese is the sound product made from curd obtained from the whole,
partly Skimmed, or skimmed milk of cows, or from the milk of other animals,
With Or without added cream, by coagulating the casein with rennet, lactic
acid, or other suitable enzyme or acid, and with or without further treatment
Of the separated curd by heat or pressure, or by means of ripening ferments,
Special molds, or seasoning.
By act of Congress, approved June 6, 1896, cheese may also contain added
COloring matter. -
In the United States, the name “cheese,” unqualified, is understood to mean
Cheddar cheese, American cheese, American Cheddar cheese.
2. Whole milk cheese is cheese made from whole milk.
3. Partly skimmed milk cheese is cheese made from partly skimmed milk.
4. Skimmed milk cheese is cheese made from skimmed milk.
WHOLE MILIK CHEESES.
5. Cheddar cheese, American cheese, American Cheddar cheese, is the cheese
made by the Cheddar process, from heated and pressed curd obtained by the
action of rennet on whole milk. It contains not more than thirty-nine per cent
(39%) of water, and, in the water-free substance, not less than fifty per cent
(50%) of milk fat.
6. Stirred curd cheese, sweet curd cheese, is the cheese made by a modified
Cheddar process, from curd obtained by the action of rennet on whole milk.
The special treatment of the curd, after the removal of the whey, yields a
cheese of more open, granular texture than Cheddar cheese. It contains, in
the water-free substance, not less than fifty per cent (50%) of milk fat.
7. Pineapple cheese is the cheese made by the pineapple Cheddar cheese
process, from pressed curd obtained by the action of rennet on whole milk.
The curd is formed into a shape resembling a pineapple, with characteristic
surface corrugations, and during the ripening period the cheese is thoroughly
coated and rubbed with a suitable oil, with or without shellac. It contains, in
the water-free substance, not less than fifty per cent (50%) of milk fat.
42921°–21
2 --
8. Limburger cheese is the cheese made by the Limburger process, from un-
pressed curd obtained by the action of rennet On whole milk. The curd is
ripened in a damp atmosphere by special fermentation. It contains, in the
water-free substance, not less than fifty per cent (50%) of milk fat.
9. Brick cheese is the quick-ripened cheese made by the brick cheese process,
from pressed curd obtained by the action of rennet on whole milk. It contains,
in the water-free substance, not less than fifty per cent (50%) of milk fat.
10. Stilton cheese is the cheese made by the Stilton process, from unpressed
curd obtained by the action of rennet on whole milk, with or without added
cream. During the ripening process a Special blue-green mold develops, and
the cheese thus acquires a marbled or mottled appearance in section.
11. Gouda cheese is the cheese made by the GOuda process, from heated and
pressed curd obtained by the action of rennet on whole milk. The rind is
colored with saffron. It contains, in the water-free substance, not less than
forty-five per cent (45%) of milk fat.
12. Neufchatel cheese is the cheese made by the Neufchatel process from un-
heated curd obtained by the combined action of lactic fermentation and rennet
on whole milk. The curd, drained by gravity and light pressure, is kneaded
Or worked into a butter-like COnSistence and pressed into forms for immediate
consumption Or for ripening. It COntains, in the Water-free Substance, not less
than fifty per cent (50%) of milk fat. -
13. Cream cheese is the unripened cheese made by the Neufchatel process
from whole milk enriched with cream. It contains, in the water-free substance,
not less than sixty-five per cent (65%) of milk fat.
14. Roquefort cheese is the cheese made by the Roquefort process from un-
heated, unpressed curd obtained by the action of rennet on the whole milk of
sheep, with or without the addition of a small proportion of the milk of goats.
The curd is inoculated with a special mold (Penicillium, Roqueforti) and
ripens with the growth of the mold. The fully ripened cheese is friable and
has a mottled or marbled appearance in Section.
15. Gorgoncola cheese is the cheese made by the Gorgonzola process from
curd obtained by the action of rennet on whole milk. The cheese ripens in a
cool, moist atmosphere with the development of a blue-green mold and thus
acquires a mottled or marbled appearance in section. -
WEIOLE MILK OR PARTILY SECIMIMED MILE CIHEESES.
16. Edam cheese is the cheese made by the Edam process from heated and
pressed curd obtained by the action of rennet on whole milk or on partly
Skimmed milk. It is commonly made in Spherical form and Coated with a suit-
able oil and a harmless red coloring matter.
17. Emmenthaler cheese, Swiss cheese, is the cheese made by the Emmenthaler
process from heated and pressed curd obtained by the action of rennet on whole
milk or on partly skimmed milk, and is ripened by special gas-producing bac-
teria, causing characteristic “eyes" or holes. The cheese is also known in the
United States as “Schweizer.” It contains, in the water-free substance, not
less than forty-five per cent (45%) of milk fat. -
18. Camembert cheese is the cheese made by the Camembert process from un-
heated, unpressed curd obtained by the action of rennet on whole milk or on
slightly skimmed milk, and ripens with the growth of a special mold (Penicil-
lium Camemberti) on the outer surface. It contains, in the water-free, sub-
stance, not less than forty-five per cent (45%) of milk fat. • . . . . .
19. Brie cheese is the cheese made by the Brie process from unheated, un-
pressed curd obtained by the action of rennet on whole milk, on milk with
3
added cream, or on slightly skimmed milk, and ripens with the growth of a
Special mold on the Outer surface.
20. ParmeSam Cheese is the Cheese made by the Parmesan process from
heated and hard-pressed curd obtained by the action of rennet On partly
skimmed milk. The cheese, during the long ripening process, is coated with a
Suitable Oil.
SIRIM MED MILE CHEESES.
21. Cottage cheese, Schmiericase, is the unripened cheese made from unheated
(or scalded) curd obtained by the action of lactic fermentation or lactic acid or
rennet, or by any combination of these agents, on skimmed milk, with or without
the addition of buttermilk. The drained Curd is SOmetimeS mixed With cream,
Salted, and Sometimes Otherwise SeaSOhed.
WHEY CHEESES.
22. Whey cheese (so-called) is produced by various processes from the con-
stituents of whey. There are a number of Varieties, each of which bears a dis-
tinctive name, according to the nature of the process by which it has been pro-
duced, as, for example, “Ricotta,” “Zieger,” “Primost,” “Mysost.”
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Food and Drugs Act.
E. T. MEREDITH, Secretary of Agriculture.
WASHINGTON, D. C., March 3, 1931.
WASHINGTON : GOVERNMENT PRINTING OFFICE . ig.21
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F. I. D. 182.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 182.
CITEUS FRUITS.
The following definitions and standards for grapefruit and
oranges were adopted by the Joint Committee on Definitions and
Standards, March 23, 1921, and were approved by the Association of
American Dairy, Food, and Drug Officials, October 7, 1920, and by
the Association of Official Agricultural Chemists, August 19, 1921.
Grapefruit, pomelo, is the sound, mature fruit of Citrus grandis Osbeck.
The juice of the mature fruit contains not less than seven (7) parts Of soluble
solids to each part of acid calculated as citric acid without Water Of Crystal-
lization.
Orange (common, sweet, or round) is the sound, mature fruit Of Citrus
Simensis Osbeck. The juice of the mature fruit contains not less than eight (8)
parts of soluble solids to each part of acid calculated as citric acid without
water Of Crystallization. -
The foregoing definitions and standards are adopted as a guide
for the officials of this department in enforcing the Food and Drugs
Act. -
HENRY C. WALLACE, Secretary of Agriculture.
WASHINGTON, D.C., September 20, 1921.
68014–21 -
WASHINGTON : GOVERNMENT PRINTING OF5, ICE : 1921
F. I. D. 1 S3.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 183.
JOINT REGULATIONS OF THE DEPARTMENT OF AGRICULTURE, THE
DEPARTMENT OF COMMERCE, AND THE TREASURY DEPARTMENT
GOVERNING PROCEDURE ON IMPORTATIONS OF GOODS SUBJECT
TO THE FOOD AND DRUGS ACT OF JUNE 30, 1906. *.
1. The enforcement of the provisions of the food and drugs act
of June 30, 1906, will, as a general rule, be under the local direction.
of the officers of the food and drug inspection stations of the Bureau.
of Chemistry, Department of Agriculture, collectors of customs act-
ing as administrative officers in carrying out directions relative to
the detention, exportation, and destruction of merchandise and action
under the bond in case of noncompliance with the provisions of the
food and drugs act of 1906 and amendments thereto.
2. Merchandise subject to examination by representatives of the De-
partment of Agriculture in accord with the provisions of the food
and drugs act shall not be delivered to consignee prior to report of
examination, unless a bond has been given on the appropriate form.
prescribed in T. D. 37246 for the amount of the full invoice value
of such goods, together with the duty thereon, and on refusal of the
consignee to return such goods for any cause to the custody of
the collector when demanded, for the purpose of excluding them.
from the country, or for any other purpose, said consignee shall for-
feit the full amount of the bond. Articles 470 and 473 of Customs.
Regulations, 1915, are amended accordingly. -
3. As soon as samples are requested, and on that same day, a notice
shall be sent by the collector or appraiser to the importer on Customs
Form 6521 to the effect that samples have been taken and that the
goods must be held intact pending a notice of the result of inspection :
and analysis, and in case of the failure of the goods to comply with
the requirements of the food and drugs act that they must be re-
99595—22
2
turned to the collector for disposition. This notice will also contain
a statement to the effect that samples will be paid for upon presenta-
tion of proper vouchers. At laboratory ports this notice in the col-
lector's name must be prepared simultaneously with the request for
samples and by the employee filling out the request: at nonlaboratory
ports by the collector.
BULLETHN NOTICES.
4. From the above-described notices there shall be immediately
prepared by the officer making out these notices a list, on combined
Form C. 788, of all entries of food and drug products from which
Samples have been requested, and this notice shall be posted daily
in the customhouse over the collector's signature as a public notice
to importers that goods must be held subject to examination until
definite release is given in so far as the provisions of the food and
drugs act are concerned.
A list shall also be prepared on Bureau of Chemistry Form C.
786 by the chief of the food and drug inspection station of those
invoices which have been stamped “No samples desired, Bureau of
Chemistry, U. S. Dept. of Agriculture, per ------. ” It shall be
posted promptly each day on the official bulletin board most readily
available to importers, preferably that of the collector or appraiser.
5. The chief of station shall send the collector a notice in dupli-
cate when samples will be requested from every shipment of particu-
lar articles of food, or drug. The collector, during the period over
which such request is effective, shall keep continuously posted in the
customhouse on his bulletin board one of the copies signed by him
as an official notice for the benefit of importers, advising them that
samples will be taken from all shipments of these articles, and to the
effect that if such goods are allowed to go into consumption, except
as definite release is received from the chief of station and until after
the provisions of the food and drugs act have been definitely com-
plied with, they will be strictly held to the full penalty incurred
under their penal bond given at time of entry. Combined Form
C. 787 shall be used. In such instances the usual notices regarding
sampling individual shipments may be omitted as unnecessary.
6. As soon as the importer makes entry, the invoices covering foods
and drugs and the public stores packages shall be made available,
with the least possible delay, for inspection by the representative of
the station. At the port of New York, or other ports where samples
of certain free bulk goods are taken or examined on the docks by the
station examiners, especial care shall be taken that the invoices cover-
ing the same be made immediately available, that notice regarding
samples may be promptly sent. &
NO WIOLATION.—RELEASE.
7. As soon as examination of the samples is completed, if no vio-
lation of the act is detected, the chief of the station shall send a
notice of release to the importer on Bureau of Chemistry Form
C. 779, Release, a copy of this notice to be sent to the collector of
customs for his information.
VIOLATION.
8. If a violation of the food and drugs act is disclosed, the chief
of the station shall send to the importer due notice on Bureau of
Chemistry Form C. 777, Importer, Date of Hearing, and at the same
time to the collector similar notice on Form C. 775, Collector, De-
tention, requesting him to refuse delivery of the goods or to require
their return to customs custody if by any chance the merchandise
was released without the bond referred to in paragraph 2 being
given. .
9. If the importer does not reply to the notice of hearing in per-
son or by letter within the time allowed on the notice, a second no-
tice, Form C. 777, marked “Second and last notice,” shall be sent
at once by the chief of the station, advising him that failure to re-
ply will cause definite recommendation to the collector that goods
be refused entry. -
(Q) REJECTED GOODS.
10. In all cases where the goods are to be refused entry, the chief
of the station within one day after hearing, or if the importer does
not appear or reply within three days after second notice, shall no-
tify the collector accordingly on Bureau of Chemistry Form C. 776,
Collector, Statement of Violation, in duplicate. Collectors will file
by laboratory serial number or entry number, as most convenient.
11. Not later than one day after receipt of this notice the collector
shall sign and transmit one of the copies to the importer, which shall
serve as notification to the importer that the goods must be exported
or destroyed within three months from such date, as provided by
law; the other notice to be retained as office record and later returned
as report to chief of station. The importer shall in all cases return
his notice to the collector, properly certified as to the information
required, as the form provides, and it shall then be transmitted to
the surveyor, or to the inspector where there is no surveyor.
(b) Goods TO BE CONDITIONED.
12. If goods may be released after relabeling or after certain
conditions are complied with, a notice shall be sent on Bureau of
Chemistry Form C. 776 by the chief of station direct to the im-
4
porter, a carbon copy being sent to the collector. This notice must
state specifically the conditions to be performed, so as to bring the
performance thereof under the provisions of the customs bonds on
consumption and warehouse entries, these bonds including provi-
sions requiring compliance with all of the requirements of the food
and drugs act and all regulations and instructions issued thereunder.
The notice will also state the officer to be notified by the importer
when the goods are ready for inspection. -
13. The importer must return the notice to the collector or chief
of station, as designated, with the certificate thereon filled out, stat-
ing that he has complied with the prescribed conditions and that
the goods are ready for inspection at the place named.
14. This notice will be delivered to the inspection officer, who,
after inspection, will indorse the result thereof on the back of the
notice and return the same to the collector or to the chief of the
station, as the case may be.
15. When the conditions to be complied with are under the super-
vision of the chief of the station, and, these conditions have been
fully met, he shall release the goods to the importer, using Bureau
of Chemistry Form C. 779, Release, sending a copy to the collector
for his information.
When, however, release is still conditioned upon destruction of
rejections or of some portion of the shipment or the importer has been
unsuccessful in meeting the conditions imposed, and the goods must
be exported or destroyed, the chief of station shall immediately
notify the collector of the results of inspection on Bureau of Chem-
istry Form C. 776, in duplicate. The collector shall sign and imme-
diately transmit one copy to the importer and proceed in the usual
Iſla, IllſleI”. -
16. If the goods are detained, subject to conditioning to be per-
formed under the collector's supervision, the collector, as soon as
conditions are performed, will notify the importer, on Customs Form
6523, that the goods are released. If goods are not properly con-
ditioned within the period allowed, the goods must be exported or
destroyed in accordance with the terms of the notice in C. 776.
17. When final action has been taken on goods which have been
refused entry or on goods the release of which is subject to conditions
to be performed under the collector's supervision, the collector shall
send to the chief of station a notice of such final action, giving the
date of release or destruction or date of export and country to which
exported indorsed on Bureau of Chemistry Form C. 776.
18. When intent to violate the act is evident, the privilege of
relabeling, cleaning, and similar renovation will not be allowed.
Similarly at the discretion of the station chief this privilege will not be
5
allowed in those cases where through carelessness or otherwise ship-
ments in violation of the act are offered for entry when the exporter
or importer has been informed in connection with violations in pre-
vious shipments. In general, when shipments with identical labeling
have been detained for relabeling three times, the privilege of rela-
beling will not be extended.
19. When the privilege of sorting or renovating shipments is
allowed, the importer must furnish satisfactory evidence as to the
identity of the goods before release is given. This privilege shall
not be granted except as stated conditions agreed to by the importer
include segregation of goods at a stated place and apart from other
goods of similar nature.
20. The chief of station, or other officer by him appointed when
it is deemed advisable, may require of the importer an affidavit as
evidence that the goods have been properly disposed of, such affidavit
to be executed before a notary public or other officer authorized to
administer oaths generally.
21. When imported merchandise subject to the provisions of the
food and drugs act is shipped to another port for reconditioning or
exportation, the goods must be shipped under customs carrier's
manifest, Customs Form 7512, in the same manner as shipments in
bond. -
22. Collectors of customs will perform the inspection service when-
ever goods are to be exported or destroyed, and in other cases when
there is no officer of the station available.
23. Collectors of customs and representatives of the station will
confer and arrange the apportionment of the inspection service
according to local conditions. Officers of the station will, whenever
feasible, perform the inspection service when cleaning, bringing
up to standard, and like reconditioning operations are involved.
PENALTIES.
24. In case of failure to comply with the instructions or recom-
mendations of the chief of the station as to the conditions under
which the merchandise may be disposed of, the collector shall notify
the chief of the station in all cases coming to his attention within
three days after inspection or after the expiration of the three months
allowed by law if no action is taken.
25. The chief of the station, upon receipt of the above described
notice, and in all cases of failure to meet the conditions imposed in
order to comply with the provisions of the food and drugs act coming
directly under his supervision, shall transmit to the collector of cus-
toms such evidence as he may have at hand tending to indicate the
importer's liability and make a recommendation accordingly.
6
26. The collector, within three days of the receipt of this recom-
mendation, whether favorable or otherwise, shall notify the importer
that, the legal period of three months for exportation or destruction
having expired, action will be taken within 30 days to enforce the
terms of the bond, unless, in the meantime, application for remis-
sion or mitigation of penalties incurred with definite offer of settle-
ment is filed with the collector. The application should be in du-
plicate, with a full statement of reasons, under oath.
27. The collector shall transmit the application in duplicate, to-
gether with his own and the station chief's recommendation, both in
duplicate, to the Secretary of the Treasury, Division of Customs,
for his action.
NONLABORATORY PORTS.
28. At ports of entry where there is no laboratory of the Bureau
of Chemistry, the collector or deputy, on the day when the first
notice of expected shipment of foods or drugs is received either by
invoice or entry, shall notify the chief of station in whose territory
the port is located, on Bureau of Chemistry blue card Form C. 755,
Notice from Collector Nomlaboratory ports.
29. On day of receipt of card C. 755, the station chief shall mail
to the collector the yellow card C. 757, Notice to Collector Nonlabora-
tory Ports, if no sample is desired. This notice serves as an equiva-
lent to stamping the invoices at laboratory ports with the legend
“No samples desired. Bureau of Chemistry, U. S. Dept. of Agri-
culture.”
30. If samples are desired, the station chief shall mail request on
Bureau of Chemistry Form C. 783, Nomlaboratory Ports, Requests
for Samples. -
31. The collector at once shall forward sample, accompanied by
Bureau of Chemistry Form C. 794, Label for Samples, supplied in
tablets of 100, or if found mutually more satisfactory, on the larger
Form C. 784, Imports, Description of Sample, which is used at
laboratory ports for noting such data.
32. When samples will be requested from each shipment of certain
foods or drugs, the chief of station shall furnish to collector and
deputies at ports within the station's territory a list of such products,
indicating size of sample necessary. Samples should then be sent
promptly on arrival of goods, with Form C. 784 or C. 794, dispensing
in such cases with the use of request forms C. 755 and C. 783.
33. Blank forms mentioned above, C. 755, C. 784, and C. 794, will
be supplied by the chief of station to the collectors or deputies lo-
cated at ports within the station's territory.
7
34. In all other particulars the procedure shall be the same at
nonlaboratory ports as at laboratory ports except that the time con-
sumed in delivery of notices by mail shall be allowed for.
35. The station chief shall be deemed a customs officer in enforcing
these regulations.
36. Customs Form 4609 is abolished.
A. W. MELLON,
Secretary of the Treasury.
HENRY C. WALLACE,
Secretary of Agriculture.
HERBERT Hoover,
- Secretary of Commerce.
WASHINGTON, D. C., April 6, 1922.
WAS H INGTON : GOVERNMENT PRINTING OFFICE. : 1922
~/// *çe * >
4 ſ 7220, *
~
* ~ * *
/* 3
#F. I. D. 184. Issued July 10, 1922.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 184.
COLOR'S IN FOOD.
(AMENDMENT TO FOOD INSPECTION DECISIONS 76, 117, 129, 164, 175, AND 180.)
Food Inspection Decision 180 is hereby amended by adding 433
Guinea Green B to the list of permitted dyes contained therein.
Hereafter the coal-tar dyes which will be accepted for certification,
subject to the provisions of Food Inspection Decisions 76, 77, 106, 129,
and 159, shall be the following:
Red Shades:
56 Ponceau 3 R.
107 Amaranth.
517 Erythrosine.
Orange shade:
85 Orange I.
Yellow shades:
4 Naphthol yellow S.
94 Tartrazine.
Yellow A. B. (Benzeneazo–6–naphthylamine).
Yellow O. B. (Ortho-tolueneazo-3—naphthylamine).
(Preen shades:
433 Guinea green B.
435 Light green S. F. yellowish.
Blue Shade:
692 Indigo disulfoacid.
The numbers preceding the names refer to the numbers of the
colors as listed in A. G. Green's edition of the Schultz-Julius Sys-
tematic Survey of the Organic Coloring Matters, published in 1904.
# Ar’ C. W. PUGSLEY,
Acting Secretary of Agriculture.
WASHINGTON, D. C., June 5, 1923.
111347 °–22
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1922
PłI/ £1.3
*222. 7
ZZ 5
A. 3
F. I. D. 185. - Issued January 19, 1923.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 185.
b. SODA WATER FLAVORS AND SODA, SODA WATER.
The following definitions and standards for soda water flavors and
soda, soda water, were adopted by the Joint Committee on Defini-
tions and Standards, June 22, 1922, and were approved by the Asso-
ciation of American Dairy, Food and Drug Officials, October 5, 1922,
and by the Association of Official Agricultural Chemists, November
17, 1922:
Ginger Ale Flavor, Ginger Ale Concentrate, is the flavoring product in
which ginger is the essential constituent, with or without aromatic and pungent
ingredients, Citrus oils, and fruit juices.
Ginger Ale is the carbonated beverage prepared from ginger ale flavor, sugar
(sucrose) sirup, harmless Organic acid, potable Water, and caramel color.
These definitions and standards supersede the definitions and stand-
ards for 1. Ginger ale flavor, 2. Ginger ale with capsicum flavor,
4. Ginger ale, and 5. Ginger ale with capsicum, as published in Office
of the Secretary Circular 136, page 20.
The foregoing definitions and standards are adopted as a guide.
for the officials of this department in enforcing the Food and Drugs
Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., December 18, 1922.
25630°–23
ADDITIONAL COPIES.
OF THIS PUBLICATION MAY BE PROCURED FROM
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AT
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WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1928
F. I. D. 186. Issued January 19, 1923,
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 186.
d. CONDIMENTS (OTHER THAN WINEGAR AND SALT).
The following definitions and standards for condiments other than
vinegars and salt were adopted by the Joint Committee on Defini-
tions and Standards, September 29, 1922, and were approved by the
Association of American Dairy, Food and Drug Officials, October 5,
1922, and by the Association of Official Agricultural Chemists, No-
vember 17, 1922:
a. SPICES.
10. Cayenne Pepper, Cayenne, is the dried, ripe fruit of Capsicum, frutescens
L., Capsicum baccatum L., or some other small-fruited species of Capsicum. It
contains not less than fifteen per cent (15%) of nonvolatile ether extract, not
more than one and five-tenths per cent (1.5%) of starch, not more than twenty-
eight per cent (28%) of crude fiber, not more than eight per cent (8%) of
total ash, nor more than one and twenty-five hundredths per cent (1.25%) of
ash insoluble in hydrochloric acid.
b. FLAVORING EXTRACTS.
50. Oil of Cassia is the lead-free volatile Oil Obtained from the leaves or bark
of Cinnamomum cassia Bl., and contains not less than eighty per cent (80%)
by volume of cinnamic aldehyde.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Food and Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., December 18, 1922.
25630°–23
ADDITIONAL COPIES
OF THIS PUBLICATION MAY BE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE A N
WASHINGTON, D. C. -
AT
5 CENTS PER COPY
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COPY FOR PROFIT.-PUB. R.E.S. 57, APPROVED MAY 11, 1922
was HINGTON: govKRNMENT PRINTING OFFICE: 192s
A 7)
*22 & 7
ZČ 5 - \
A 3
F. I. D. 187. Issued January 19, 1923.
United States Department of Agriculture,
§ OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 187.
c. EDIBLE VEGETABLE OILS AND FATS.
'The following definition for cacao butter, cocoa butter, was adopted
by the Joint Committee on Definitions and Standards, June 23, 1922,
and was approved by the Association of American Dairy, Food
and Drug Officials, October 5, 1922, and by the Association of Official
Agricultural Chemists, November 17, 1922:
2. Cacao Butter, Cocoa Butter, is the edible fat obtained from sound Cacao
heans (seeds of Theobroma cacao T., or other closely related Species), either
before or after roasting.
The foregoing definition is adopted as a guide for the officials of
this department in enforcing the Food and Drugs Act. ,
HENRY C. WALLACE,
- Secretary of Agriculture.
WASHINGTON, D. C., December 18, 1922.
25630°–23
ADDITIONAL COPIIS
OF THIS PUBLICATION MAY BE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY
PURCHASER AGREES NOT TO RESELL OR DISTRIBUTE THIS
copy FOR PROFIT.-PUB. RES. 57, APPROVED MAY 11, 1922
W. ASFI INGTON : GOVERNMENT PRINTING OFFICF : 1923
//7]
/ #~~
A 3 *
F. J. D. 188. Issued January 19, 1923.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 188.
a. GRAIN PRODUCTS.
c. BREADS.
The following definitions and standards for breads were adopted
by the Joint Committee on Definitions and Standards, September
28, 1922, and were approved by the Association of American Dairy,
Food and Drug Officials, October 5, 1922, and by the Association of
Official Agricultural Chemists, November 17, 1922:
Bread is the sound product made by baking a dough consisting of a leavened
or unleavened mixture of ground grain and/or other clean, sound, edible
farinaceous substance, with potable water, and with or without the addition
of other edible Substances. -
In the United States the name “bread,” unqualified, is understood to mean
wheat bread, white bread.
Wheat Bread Dough, White Bread Dough, is the dough consisting of a
leavened and kneaded mixture of flour, potable water, edible fat or oil, sugar
and/or other fermentable carbohydrate substance, salt, and yeast, with or
without the addition of milk or a milk product, of diastatic and/or proteolytic
ferments, and of such limited amounts of unobjectionable salts as serve solely
as yeast nutrients,” and with Ör without the replacement of not more than three
per cent (3%) of the flour ingredient by some other edible farinaceous sub-
stance.
Wheat Bread, White Bread, is the bread obtained by baking Wheat Bread
Dough in the form of a loaf or of rolls or other units smaller than a loaf. It
contains, one hour or more after baking, not more than thirty-eight per cent
(38%) of moisture, as determined upon the entire loaf or other unit.
Milk Bread is the bread obtained by baking a Wheat Bread Dough in which
not less than one-third (#) of the water ingredient has been replaced by milk
or the constituents of milk solids in proportions normal for whole milk. It
conforms to the moisture limitation for Wheat Bread. -
Rye Bread is the bread obtained by baking a dough which differs from Wheat
Bread Dough in that not less than one-third (#) of the flour ingredient has been
replaced by rye flour. It conforms to the moisture limitation for Wheat Bread.
* The propriety of the use of minute amounts of oxidizing agents as enzyme activators
is reserved for future consideration and without prejudice.
25630°–23
2
Raisin Bread is the bread obtained by baking Wheat Bread Dough, to which
have been added sound raisins in quantity equivalent to at least three (3)
ounces for each pound of the baked product and which may contain proportions
of SWeetening and shortening ingredients greater than those commonly used in
Wheat Bread Dough.
Brown Bread, Boston Brown Bread, is a bread made from rye and corn
meals, with or without flour, whole-wheat flour, and/or rye flour, with molasses,
and in which chemical leavening agents, with Or without sour milk, are com-
monly used instead of yeast.
In some localities the name “brown bread " is used to designate a bread
obtained by baking a dough which (liffers from Wheat Bread Dough in that a
portion of the flour ingredient has been replaced by whole-wheat flour.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Food and Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., December 18, 1932. -
ADDITIONAL COPIES
OF THIS PUBLICATION MAY BE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
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AT
5 CENTS PER COPY
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coPY FoR PROFIT.-PUB. RES. 57, APPROVED MAY 11, 1922
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1923
- £2.
4 *
F. I. D. 189. Issued January 19, 1923.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
washington, D. c.
FOOD INSPECTION DECISION 189.
CONDENSED MILK, EVAPORATED MILK, CONCENTRATED MILK.
The following definition and standard for condensed milk, evapo-
rated milk, concentrated milk, was adopted by the Joint Committee
on Definitions and Standards, June 21, 1922, and was approved by
the Association of American Dairy, Food and Drug Officials, Octo-
ber 5, 1922, and by the Association of Official Agricultural Chemists,
November 17, 1922:
Condensed Milk, Evaporated Milk, Concentrated Milk, is the product result-
ing from the evaporation of a Considerable portion Of the water from milk, or
from milk with adjustment, if necessary, Of the ratio of fat to nonfat solids
by the addition or by the abstraction of cream. It contains, All tolerances
being allowed for, not less than seven and eight-tenths per cent (7.8%) of
milk fat, nor less than twenty-five and five-tenths per cent (25.5%) of total
milk solids; provided, however, that the sum of the percentages of milk fat
and total milk solids be not less than thirty-three and seven-tenths (33.7).
The foregoing definition and standard is adopted as a guide for
officials of this department in enforcing the Food and Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., December 18, 1922.
25630°–23
ADDITIONAL COPIICS
OF THIS PUBLICATION MAY BE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
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AT
5 CENTS PER COPY
PURCELASER AGREES NOT TO RESELL OR DISTRIBUTE THIS
COPY FOR PROFIT.-PUB. RES. 57, APPROVED MAY 11, 1922
w AsHINGTON : Gover NMENT PRINTING orFICE : 1922
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F. I. D. 100. Ah 3 - Issued January 19, 1923.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 190.
BUTTER.
The following definitions and standards for butter and renovated
butter were adopted by the Joint Committee on Definitions and
Standards, June 22, 1922, and were approved by the Association of
American Dairy, Food and Drug Officials, October 5, 1922, and by
the Association of Official Agricultural Chemists, November 17,
1922:
Butter is the clean, sound product made by gathering in any manner the fat
of fresh or ripened milk or cream into a mass, which also includes a small
portion of the other natural milk constituents, with or without salt, and con-
tains, all tolerances provided for, less than sixteen per cent (16.0%) of water,
and not less than eighty per cent (80.0%) of milk fat. By acts of Congress,
approved August 2, 1886, and May 9, 1902, butter may also contain added col-
Oring matter. *
Benovated Butter, Process Butter, is the clean, sound product made in sen-
blance of butter from melted, clarified, or refined butterfat, without the addi-
tion or use of any substance other than water, milk, cream, or salt, and con-
tains, all tolerances provided for, less than sixteen per cent (16.0%) of water,
and not less than eighty per cent (80.0%) of milk fat. -
The foregoing definitions and standards are adopted as a guide
for the officials of this department in enforcing the Food and Drugs
Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., December 18, 1922.
25630°–23
ADDITIONAL CO PIES
OF THIS PUBLICATION MAY HE PROCURED FROM
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY
PURCHASER AGREES NOT TO RESELL OR DISTRIBUTE THIS
coPY FOR PROFIT.-PUB. R.E.S. 57, APPROVED MAY 11, 1922
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1928
# *****
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2
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F. I. D, 191. Issued January 19, 1923.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
Food INSPECTION DECISION 191.
c. CACAO PRODUCTS.
The following definitions and standards for cacao products were
adopted by the Joint Committee on Definitions and Standards,
September 29, 1922, and were approved by the Association of Amer-
ican Dairy, Food and Drug Officials, October 5, 1922, and by the
Association of Official Agricultural Chemists, November 17, 1922:
1. Cacao Beans, Cocoa Beans, are the seeds of trees belonging to the genus
Theobroma, especially those of Theobroma cacao L., and closely related species.
2. Cacao Nibs, Cocoa Nibs, “Cracked Cocoa,” are roasted or dried cacao
beans, broken and freed from germ and from shell Or husk.
3. Chocolate, Plain Chocolate, Bitter Chocolate, Chocolate Liquor, Chocolate
Paste, Bitter Chocolate Coating,” is the solid or plastic mass obtained by grind-
ing cacao nibs and contains not less than fifty per cent (50%) of cacao fat
and, on the moisture- and fat-free basis, not more than eight per cent (8%)
of total ash, not more than four-tenths per cent (0.4%) of ash insoluble in
hydrochloric acid, and not more than seven per cent (7%) of crude fiber.
4. Sweet Chocolate, Sweet Chocolate Coating, is chocolate mixed with sugar
(sucrose), with or without the addition of cacao butter, spices, or other flavor-
ing materials, and contains, on the moisture-, sugar-, and fat-free basis, no
greater percentage of total ash, ash insoluble in hydrochloric acid, or crude
fiber, respectively, than is found in moisture- and fat-free chocolate.
5. Milk Chocolate, Sweet Milk Chocolate, is the product obtained by grind-
ing chocolate with sugar, with the solids of whole milk, or the constituents of
milk solids in proportions normal for Whole milk, and With Or without cacao.
butter and/or flavoring material. It contains not less than twelve per cent
(12%) of milk solids.
6. Cocoa, Powdered Cocoa, is chocolate deprived of a portion of its fat and
pulverized, and contains, on the moisture- and fat-free basis, no greater percent.
age of total ash, ash insoluble in hydrochloric acid, or crude fiber, respectively,
than is found in moisture- and fat-free chocolate.
1 Definitions and standards for alkalized products will form a separate schedule.
25630°–23
2
7. “ Breakfast Cocoa 7” is cocoa which contains not less than twenty-two per
cent (22%) of cacao fat.
8. Sweet Cocoa, Sweetened Cocoa, is cocoa mixed with sugar (sucrose), and
contains not more than sixty-five per cent (65%) of sugar in the finished prod-
uct, and, on the moisture-, sugar-, and fat-free basis, no greater percentage of
total ash, ash insoluble in hydrochloric acid, or crude fiber, respectively, than is
found in moisture- and fat-free chocolate.
9. Sweet Milk Cocoa is the product obtained by grinding cocoa with sugar,
with the solids of whole milk, or the constituents of milk solids in proportions
normal for whole milk, and with or without flavoring material. It contains not
less than twelve per cent (12%) of milk solids.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Food and Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., December 18, 1923.
ADDITIONAL COPIES
or THIS PUBLICATION MAY BE PRocuRED FROM .
THE SUPERINTENDENT OF DOCUMENTS
GOVERNMENT PRINTING OFFICE
WASHINGTON, D. C.
AT
5 CENTS PER COPY
PURCHASER AGREES NOT TO RESELL OR DISTRIBUTE THIS
copy FoE PROFIT.-PUB. R.E.S. 57, APPROVED MAY 11, 1922
WASHINGTON : Govºr NMENT PRINTING OFFICE. : 1922
6 r) ". O. q
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F. I. D. 192. Issued June 27, 1923.
. United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C. '
FooD INSPECTION DECISION 192. ..~
MUSTARD AND MUSTARD PRODUCTS.
The following revised and amended definitions and standards for
ground mustard seed, mustard cake, mustard flour, and prepared
mustard were adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States Depart-
ment of Agriculture, the Association of American Dairy, Food and
Drug Officials, and the Association of Official Agricultural Chemists,
at its meeting, March 12 to 16, 1923. :
Ground Mustard Seed, Mustard Meal, is the unbolted, ground mustard seed
and COnforms to the Standards for mustard Seed.
Mustard Cake is ground mustard seed, mustard meal, from which a portion
Of the fixed Oil has been removed.
Mustard Flour, Ground Mustard, “ Mustard,” is the powder made from
mustard Seed With the hulls largely removed and with Or without the removal
of a portion of the fixed oil. It contains not more than one and five-tenths
per cent (1.5%) of starch, nor more than six per cent (6%) of total ash.
Prepared Mustard is a paste composed of a mixture of ground mustard seed
and/or mustard flour and/or mustard cake, with salt, a vinegar, and with or
without Sugar (sucrose), spices, or other condiments. In the fat-, salt-, and
Sugar-free solids it contains not more than twenty-four per cent (24%) of
carbohydrates, not more than twelve per cent (12%) of crude fiber, nor less
than five and six-tenths per cent (5.6%) of nitrogen, the carbohydrates being
Calculated as Starch. *~ -
The foregoing definitions and standards are adopted as a guide
for the officials of this department in enforcing the Food and
Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D.C., June 9, 1923.
52278°–23
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1928
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F. I. D. 192. Issued June 27, 1923.
United States Department of Agriculture,
OFFICE OF THE SECRETARY.
WASHINGTON, D. C.
FOOD INSPECTION DECISION 192.
MUSTARD AND MUSTARD PRODUCTS.
The following revised and amended definitions and standards for
ground mustard seed, mustard cake, mustard flour, and prepared
mustard were adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States Depart-
ment of Agriculture, the Association of American Dairy, Food and
Drug Officials, and the Association of Official Agricultural Chemists,
at its meeting, March 12 to 16, 1923. ſº
Ground Mustard Seed, Mustard Meal, is the unbolted, ground mustard seed
and conforms to the standards for mustard seed.
- Mustard Cake is ground mustard seed, mustard meal, from which a portion
of the fixed oil has been removed. . -
Mustard Flour, Ground Mustard, “ Mustard,” is the powder made from
mustard Seed with the hulls largely removed and with Or without the removal
of a portion of the fixed oil. It contains not more than one and five-tenths
per cent (1.5%) of starch, nor more than six per cent (6%) of total ash.
Prepared Mustard is a paste composed of a mixture of ground mustard seed
and/or mustard flour and/or mustard cake, with salt, a vinegar, and with or
without sugar (sucrose), spices, or other condiments. In the fat-, salt-, and
sugar-free solids it contains not more than twenty-four per cent (24%) of
carbohydrates, not more than twelve per cent (12%) of crude fiber, nor less
than five and six-tenths per cent (5.6%) of nitrogen, the carbohydrates being
Calculated as Starch.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in enforcing the Food and
Drugs Act.
HENRY C. WALLACE,
- Secretary of Agriculture.
WASHINGTON, D.C., June 9, 1923.
52278°—23
WASHINGTON : GovI&RNMENT PRINTING OFFICE. : 1923
F. I. D. 193 - Issued September 15, 1924
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 193
VINEGAR
The following revised and amended definition and standard for
cider vinegar was adopted by the Joint Committee on Definitions
and Standards, composed of representatives of the United States
Department of Agriculture, the Association of American Dairy,
Food and Drug Officials, and the Association of Official Agricultural
Chemists, August 10, 1923:
1. Vinegar, Cider Vinegar, Apple Vinegar, is the product made by the alcoholic
and subsequent acetous fermentations of the juice of apples, and contains in
one hundred cubic centimeters (100 cc.) (20° C.) not less than four (4) grams
of acetic acid.
The foregoing definition and standard is adopted as a guide for
the officials of this department in enforcing the Food and Drugs
Act.
HENRY C. WALLACE,
- • Secretary of Agriculture.
WASHINGTON, D. C., August 23, 1924.
9086°---24A
wAsHINGTON : Gover NMENT PRINTING of FICE : 1924
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F. I. D. 194 Issued September 15, 1924
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
Food INSPECTION DECISION 194
MARJORAM, LEAF MARJORAM
The following revised and amended definition and standard for
marjoram, leaf marjoram, was adopted by the Joint Committee on
Definitions and Standards, composed of representatives of the United
States Department of Agriculture, the Association of American
Dairy, Food and Drug Officials, and the Association of Official Agri-
cultural Chemists, February 27, 1924:
Marjoram, Leaf Marjoram, is the dried leaves, with or without a small propor-
tion of the flowering tops, of the Majorama hortensis Moench. It contains
not more than sixteen per cent (16%) of total ash, not more than four and five-
tenths per cent (4.5%) of ash insoluble in hydrochloric acid, nor more than ten
per cent (10%) of stems and harmless foreign material.
The foregoing definition and standard is adopted as a guide for the
officials of this department in enforcing the Food and Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D. C., August 23, 1934.
9086°–24B
2-S
w ASH INGTON : GOVERNMENT PRINTING OFFICE : 1924
F. I. D. 195 Issued September 15, 1924
United States Department of Agriculture
OFFICE OF THE SECRETARY
wash.INGTON, D. c.
FOOD INSPECTION DECISION 195
CUMIN SEED
The following revised and amended definition and standard for
cumin seed was adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States De-
partment of Agriculture, the Association of American Dairy, Food
and Drug Officials, and the Association of Official Agricultural
Chemists, February 27, 1924: w
Cumin Seed is the dried fruit of Cuminutm, Cyminum, L. It contains not more
than nine and five-tenths per cent (9.5%) of total ash, not more than one
and five-tenths per cent (1.5%) of ash insoluble in hydrochloric acid, nor
more than five per cent (5%) of harmless foreign matter.
The foregoing definition and standard is adopted as a guide for
the officials of this department in enforcing the Food and Drugs Act.
HENRY C. WALLACE,
Secretary of Agriculture.
WASHINGTON, D. C., August 23, 1924.
9086°–24C
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1924
‘F. I. D. 196 Issued August, 1925
United States Department of Agriculture
OFFICE OF THE SECRETARY
wash.INGTON, D. c.
FOOD INSPECTION DECISION 196
SAUERKRAUT
The following revised and amended definition and standard for
sauerkraut was adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States De-
partment of Agriculture, the Association of American Dairy, Food
and Drug Officials, and the Association of Official Agricultural
Chemists, at its meeting July 13 to 17, 1925. -
Sauerkraut is the clean, sound product, of characteristic acid flavor, ob-
tained by the full fermentation, chiefly lactic, of properly prepared and
shredded cabbage in the presence of not less than two per cent (2%) nor
more than three per cent (3%) of salt.
It contains, upon completion of the fermentation, not less than One and
one-half per cent (1.5%) of acid, expressed as lactic acid. Sauerkraut which
has been rebrined in the process of canning or repacking contains not less
than one per cent (1%) of acid, expressed as lactic acid.
The foregoing definition and standard is adopted as a guide for
the officials of this department in the enforcement of the food and
drugs act. - -
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., August 18, 1935.
58270—25
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1925
F. I. I.). 197 Issued Sept. 1, 1925
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 197
ALMOND PASTE AND KIERNEL PASTES
The following definitions and standards for almond paste and
kernel pastes were adopted by the Joint Committee on Definitions.
and Standards, composed of representatives of the United States
Department of Agriculture, the Association of American Dairy,
Food, and Drug Officials, and the Association of Official Agricul-
tural Chemists, at its meeting July 13 to 17, 1925:
Almond Paste is the plastic product obtained by cooking blanched and
ground sweet almonds with blanched and ground bitter almonds, sugar, and
water. It contains not more than fourteen per cent (14%) of water nor more
than forty per cent (40%) of total sugars expressed as invert sugar.
Kernel Pastes are the plastic products obtained by cooking, with sugar and
Water, the blanched and ground kernels of One or more of the following:
Apricots, peaches, plums (prunes). They are free from hydrocyanic acid and
contain not more than fourteen per cent (14%) of water, nor more than forty
per cent (40%) of total sugars expressed as invert sugar. A kernel paste
Conforms in name to the kind or kinds of kernels employed in its production.
ſ
The foregoing definitions and standards are adopted as a guide
for the officials of this department in the enforcement of the Federal
food and drugs act.
-- R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., August 27, 1925.
59327 °–25
WASHINGTON : GOVERNMENT PRINTING OFFICE . 1925
... ."
F. I. D. 198 * Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
wASHINGTON, D. C.
FOOD INSPECTION DECISION 198
WINE WINEGAR, GRAPE VINEGAR, AND MALT WINEGAR
The following revised and amended definitions and standards for
wine vinegar, grape vinegar, and malt vinegar were adopted by the
Joint Committee on Definitions and Standards, composed of repre-
sentatives of the United States Department of Agriculture, the Asso-
ciation of American Dairy, Food and Drug Officials, and the Asso-
ciation of Official Agricultural Chemists, at its meeting January 18
to 29, 1926.
2. Wine vinegar, grape vinegar, is the product made by the alcoholic and
Subsequent acetous fermentations of the juice of grapes, and contains, in One
hundred (100) cubic centimeters (20° C.), not less than four (4) grams of
acetic acid. º
3. Malt vinegar is the product made by the alcoholic and subsequent acetous
fermentations, without distillation, of an infusion of barley malt or cereals
whose starch has been converted by malt, and contains, in One hundred (100)
cubic centimeters (20° C.), not less than four (4) grams of acetic acid.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act. .
W. M. JARDINE,
. - - Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
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EN. I. D. 198 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 198
}
WINE WINEGAR, GRAPE VINEGAR, AND MALT WINEGAR
The following revised and amended definitions and standards for
wine vinegar, grape vinegar, and malt vinegar were adopted by the
Joint Committee on Definitions and Standards, composed of repre-
sentatives of the United States Department of Agriculture, the Asso-
ciation of American Dairy, Food and Drug Officials, and the Asso-
ciation of Official Agricultural Chemists, at its meeting January 18
to 29, 1926.
2. Wine vinegar, grape vinegar, is the product made by the alcoholic and
Subsequent acetous fermentations of the juice of grapes, and contains, in one
hundred (100) cubic centimeters (20° C.), not less than four (4) grams of
acetic acid.
3. Malt vinegar is the product made by the alcoholic and subsequent acetous
fermentations, without distillation, of an infusion of barley malt or cereals
whose starch has been converted by malt, and contains, in one hundred (100)
cubic centimeters (20° C.), not less than four (4) grams of acetic acid.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1926
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2, F. I. D. 199 Issued August, 1926
\-
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 199
GLUTEN FLOUR, SELF-RAISING, “DIABETIC” FOOD, AND CANNED
- PEA GRADES
The following definitions for gluten hour, self-raising, “ diabetic”
food, and canned pea grades, which were adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act, have been recommended for revocation by the
Joint Committee on Definitions and Standards, composed of repre-
sentatives of the United States Department of Agriculture, the
Association of American Dairy, Food and Drug Officials, and the
Association of Official Agricultural Chemists, at its meeting January
18 to 29, 1926.
OFFICE OF THE SECRETARY, CIRCULAR 136, PAGE 7
7. Gluten flour, self-raising, is a gluten flour containing not more than ten
per cent (10%) of moisture, and leavening agents with or without salt.
8. “Diabetic * food.—Although most foods may be suitable under certain
COnditions for the use of persons suffering from diabetes, the term “ diabetic *
as applied to food indicates a considerable lessening of the carbohydrates found
in ordinary products of the same class, and this belief is fostered by many
manufacturers on their labels and in their advertising literature.
A “ diabetic ’’ food contains not more than half as much glycogenic car-
bohydrates as the normal food of the same class. Any statement on the label
which gives the impression that any single food in unlimited quantity is suit-
able for the diabetic patient is false and misleading.
of FICE of THE SECRETARY, CIRCULAR 136, PAGE 9
6. Canned pea grades.—Fancy peas are young, succulent peas of fairly uni-
form size and color, unless declared to be ungraded for size, with reasonably
clear liquor, and free from flavor defects due to imperfect processing.
Standard peas are less succulent peas than the “fancy” grade, but green
and of mellow consistence, of uniform size and color, unless declared to be un-
graded for size, with reasonably clear liquor, though not necessarily free from
sediment, and reasonably free from flavor defects due to imperfect processing.
Substandard peas are peas that are overmature, though not fully ripened,
or that lack in other respects the qualifications for the Standard grade.
The foregoing definitions and standards are hereby revoked.
W. M. JARDINE,
- Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926. . -
1375–26 WASHINGTON : GOVERNMENT PRINTING OFFICE: 1926
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F. I. D. 199 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 199
GLUTEN FLOUR, SELF-RAISING, “DIABETIC” FOOD, AND CANNED
PEA GRADES
The following definitions for gluten flour, self-raising, “ diabetic *
food, and canned pea grades, which were adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act, have been recommended for revocation by the
Joint Committee on Definitions and Standards, composed of repre-
sentatives of the United States Department of Agriculture, the
Association of American Dairy, Food and Drug Officials, and the
Association of Official Agricultural Chemists, at its meeting January
18 to 29, 1926.
OFFICE OF THE SECRETARY, CIRCULAR 136, PAGE 7
7. Gluten flour, self-raising, is a gluten flour containing not more than ten
per cent (10%) of moisture, and leavening agents with or without salt.
8. “Diabetic ’’ food.—Although most foods may be suitable under certain
Conditions for the use of persons suffering from diabetes, the term “ diabetic *
aS applied to food indicates a considerable leSSening Of the carbohydrates found
in Ordinary products of the same class, and this belief is fostered by many
manufacturers On their labels and in their advertising literature.
A “ diabetic ’’ food contains not more than half as much glycogenic car-
bohydrates as the normal food Of the same class. Any Statement on the label
which gives the impression that any single food in unlimited quantity is suit-
able for the diabetic patient is false and misleading.
OFFICE OF THE SECRETARY, CIRCULAR 136, PAGE 9
6. Canned pea grades.—Fancy peas are young, succulent peas of fairly uni-
form size and color, unless declared to be ungraded for size, With reasonably
clear liquor, and free from flavor defects due to imperfect processing.
Standard peas are less succulent peas than the “fancy * grade, but green
and of mellow consistence, of uniform size and color, unless declared to be un-
graded for size, with reasonably clear liquor, though not necessarily free from
sediment, and reasonably free from flavor defects due to imperfect processing.
Substandard peas are peas that are overmature, though not fully ripened,
or that lack in other respects the qualifications for the standard grade. -
The foregoing definitions and standards are hereby revoked.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
1375–26 WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
F. I. D. 200 Issued August, 1926
United States Department of Agriculture
of FIcE of THE SECRETARY
WASHINGTON, D. C. º
*
FOOD INSPECTION DECISION 200
MILK AND ITS PRODUCTS, INCLUDING PASTEURIZED MILK, EVAP-
ORATED MILK, SWEETENED CONDENSED MILK, EVAPORATED
SKIMMED MILK, SWEETENED CONDENSED SKIMMED MILK,
DRIED MILK, AND DRIED SKIMMED MILK
The following revised and amended definitions and standards for
milk and its products, (a) milks, were adopted by the Joint Com-
mittee on Definitions and Standards, composed of representatives
of the United States Department of Agriculture, the Association of
American Dairy, Food and Drug Officials, and the Association of
Official Agricultural Chemists, at its meeting January 18 to 29, 1926.
1. Milk is the whole, fresh, clean lacteal secretion obtained by the complete
milking of one or more healthy cows, properly fed and kept, excluding that
obtained within 15 days before and 5 days after Calving, or such longer period
as may be necessary to render the milk practically colostrum free.
2. Pasteurized milk is milk that has been subjected to a temperature not
lower than 145° F. for not less than 30 minutes, after which it is promptly
cooled to 50° F. or lower. -
3. Homogenized milk is milk that has been mechanically treated in such a
manner as to alter its physical properties with particular reference to the
condition and appearance of the fat globules.
4. Skimmed milk is milk from which substantially all of the milk fat has
been removed.
5. Buttermilk is the product that remains when fat is removed from milk or
cream, Sweet Or SOur, in the process Of churning. It contains not less than
eight and five-tenths per cent (8.5%) of milk solids not fat.
6. Goat's milk, ewe's milk, etc., are the fresh, clean lacteal secretions, free
from colostrum, obtained by the complete milking of healthy animals other
than COWS, properly fed and kept, and conform in name to the species of animal
from which they are obtained.
1. Evaporated milk is the product resulting from the evaporation of a con-
siderable portion of the Water from milk, or from milk with adjustment, if
necessary, of the ratio of fat to non-fat solids by the addition or by the ab-
straction of cream. It contains not less than seven and eight-tenths per cent
1375–26
2
(7.8%) of milk fat, nor less than twenty-five and five-tenths per cent (25.5%)
of total milk solids; provided, however, that the sum of the percentages of
milk fat and total milk Solids be not less than thirty-three and seven-tenths
(33.7). -
8. Sweetened condensed milk is the product resulting from the evaporation
of a considerable portion of the water from the whole, fresh, clean lacteal
Secretion obtained by the complete milking Of One or more healthy cows,
properly fed and kept, excluding that obtained within fifteen days before and
ten days after calving, to which sugar (sucrose) has been added. It contains
not less than twenty-eight per cent (28%) of total milk solids, and not less
than eight per cent (8%) of milk fat.
9. Evaporated skimmed milk is the product resulting from the evaporation
of a considerable portion of the water from skimmed milk, and contains not
less than twenty per cent (20%) of milk solids.
10. Sweetened condensed skimmed milk is the product resulting from the
evaporation of a considerable portion of the water from skimmed milk to which
sugar (sucrose) has been added. It contains not less than twenty-four per
cent (24%) of milk solids.
11. Dried milk is the product resulting from the removal of water from
milk, and contains not less than twenty-six per cent (26%) of milk fat, and
not more than five per cent (5%) of moisture.
12. Dried skimmed milk is the product resulting from the removal of water
from skimmed milk, and contains not more than five per cent (5%) of
moisture.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in the enforcement of the Federal
food and drugs act.
. W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1926
F. I. D, 200 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 200
MILK AND ITS PRODUCTS, INCLUDING PASTEURIZED MILK, EVAP-
ORATED MILK, SWEETENED CONDENSED MILK, EVAPORATED
SKIMMED MILK, SWEETENED CONDENSED SKIMMED MILK,
DRIED MILK, AND DRIED SKIMMED MILK
The following revised and amended definitions and standards for
milk and its products, (a) milks, were adopted by the Joint Com-
mittee on Definitions and Standards, composed of representatives
of the United States Department of Agriculture, the Association of
American Dairy, Food and Drug Officials, and the Association of
Official Agricultural Chemists, at its meeting January 18 to 29, 1926.
1. Milk is the whole, fresh, clean lacteal Secretion obtained by the complete
milking of one or more healthy cows, properly fed and kept, excluding that
obtained within 15 days before and 5 days after calving, or such longer period
as may be necessary to render the milk practically coſostrum free.
2. Pasteurized milk is milk that has been subjected to a temperature not
lower than 145° F. for not less than 30 minutes, after which it is promptly
cooled to 50° F. or lower.
3. Homogenized milk is milk that has been mechanically treated in such a
manner as to alter its physical properties with particular reference to the
condition and appearance of the fat globules.
4. Skimmed milk is milk from which substantially all of the milk fat has
been removed. -
5. Buttermilk is the product that remains when fat is removed from milk or
cream, Sweet Or Sour, in the process of churning. It contains not less than
eight and five-tenths per cent (8.5%) of milk solids not fat.
6. Goat's milk, ewe's milk, etc., are the fresh, clean lacteal secretions, free
from colostrum, obtained by the complete milking of healthy animals other
than COWS, properly fed and kept, and conform in name to the species of animal
from which they are obtained.
1. Evaporated milk is the product resulting from the evaporation of a con-
siderable portion of the water from . milk, or from milk with adjustment, if
necessary, of the ratio of fat to non-fat solids by the addition or by the ab-
straction of cream. It contains not less than seven and eight-tenths per cent
1375–26
2
(7.8%) of milk fat, nor less than twenty-five and five-tenths per cent (25.5%)
of total milk solids; provided, however, that the sum of the percentages of
milk fat and total milk solids be not less than thirty-three and seven-tenths
(33.7).
8. Sweetened condensed milk is the product resulting from the evaporation
of a considerable portion of the water from the whole, fresh, clean lacteal
secretion obtained by the complete milking of one or more healthy cows,
properly fed and kept, excluding that obtained within fifteen days before and
ten days after calving, to which sugar (sucrose) has been added. It contains
not less than twenty-eight per cent (28%) of total milk solids, and not less
than eight per cent (8%) of milk fat. -
9. Evaporated skimmed milk is the product resulting from the evaporation
of a considerable portion of the water from skimmed milk, and contains not
less than twenty per cent (20%) of milk Solids.
10. Sweetened condensed skimmed milk is the product resulting from the
evaporation of a considerable portion of the water from skimmed milk to which
sugar (sucrose) has been added. It contains not less than twenty-four per
cent (24%) of milk solids.
11. Dried milk is the product resulting from the removal of water from
milk, and contains not less than twenty-six per cent (26%) of milk fat, and
not more than five per cent (5%) of moisture. -
12. Dried skimmed milk is the product resulting from the removal of water
from skimmed milk, and contains not more than five per cent (5%) of
moisture.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in the enforcement of the Federal
food and drugs act.
. . W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926. •
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
º SEP 3 1926
F. I. D. 201 . - ISSued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C. .
FOOD INSPECTION DECISION 201
GLUCOSE, MIXING GLUCOSE, CONFECTIONER's GLUCOSE
The following revised and amended definition and standard for
glucose, mixing glucose, confectioner's glucose, was adopted by the
Joint Committee on Definitions and Standards, composed of repre-
sentatives of the United States Department of Agriculture, the Asso-
ciation of American Dairy, Food and Drug Officials, and the Asso-
ciation of Official Agricultural Chemists, at its meeting January 18 to
29, 1926. -
Glucose, mixing glucose, confectioner’s glucose, is a thick, sirupy, colorless
product made by incompletely hydrolyzing starch, Or a starch-containing Sub-
stance, and decolorizing and evaporating the product. It contains on a basis
of forty-one (41) degrees Baumé not more than one per cent (1%) of ash,
consisting chiefly of chlorides and Sulphates.
The foregoing definition and standard is adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act. g
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926. -
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
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F. I. D. 201 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 201
GLUCOSE, MIXING GLUCOSE, CONFECTIONER'S GLUCOSE
The following revised and amended definition and standard for
glucose, mixing glucose, confectioner's glucose, was adopted by the
Joint Committee on Definitions and Standards, composed of repre-
sentatives of the United States Department of Agriculture, the Asso-
ciation of American Dairy, Food and Drug Officials, and the Asso-
ciation of Official Agricultural Chemists, at its meeting January 18 to
29, 1926.
Glucose, mixing glucose, confectioner's glucose, is a thick, sirupy, colorless
product made by incompletely hydrolyzing starch, or a starch-containing sub-
stance, and decolorizing and evaporating the product. It COntains On a basis
Of forty-One (41) degrees Baumé not more than One per Cent (1%) Of ash,
consisting chiefly Of chlorides and Sulphates.
The foregoing definition and standard is adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D.C., July 3, 1926. -
1375–26
WASHINGTON : GOVERNMENT PRINT ING OFFICE * 1926
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F. I. D. 202 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 202
DUTCH-PROCESS CHOCOLATE, “ALKALIZED CHOCOLATE,” AND
DUTCH-PROCESS COCOA, “ALKALIZED COCOA ’’
The following definitions and standards for Dutch-process choco-
late, “alkalized chocolate,” and Dutch-process cocoa, “alkalized
cocoa,” were adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States Depart-
ment of Agriculture, the Association of American Dairy, Food and
Drug Officials, and the Association of Official Agricultural Chemists,
at its meeting January 18 to 29, 1926.
Dutch-process chocolate, “alkalized chocolate,” and Dutch-process cocoa,
“alkalized cocoa,” are modifications, respectively, of chocolate and cocoa, in
that in their manufacture an alkali Carbonate, Or Other Suitable alkaline Sub-
stance, has been employed.
In the preparation of these products not more than three (3) parts by weight
of potassium carbonate, or the neutralizing equivalent thereof in other alkaline
substance, are added to each one hundred (100) parts by weight of cacao nibs.
The finished products conform to the Standards for chocolate and cocoa, re-
Spectively, due allowance being made for the kind and amount of alkaline
Substance added.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE. : 1926
A/7
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3.
E. I. D. 202 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
was HINGTON, D. C.
FOOD INSPECTION DECISION 202
DUTCH-PROCESS CHOCOLATE, “ALKALIZED CHOCOLATE,” AND
DUTCH-PROCESS COCOA, “ALKALIZED COCOA”
The following definitions and standards for Dutch-process choco-
late, “alkalized chocolate,” and Dutch-process cocoa, “alkalized
cocoa,” were adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States Depart-
ment of Agriculture, the Association of American Dairy, Food and
Drug Officials, and the Association of Official Agricultural Chemists,
at its meeting January 18 to 29, 1926.
Dutch-process chocolate, “alkalized chocolate,” and Dutch-process cocoa,
“alkalized cocoa,” are modifications, respectively, of chocolate and cocoa, in
that in their manufacture an alkali carbonate, or other suitable alkaline sub-
stance, has been employed.
In the preparation of these products not more than three (3) parts by weight
of potassium carbonate, or the neutralizing equivalent thereof in other alkaline
Substance, are added to each one hundred (100) parts by weight of cacao nibs.
The finished products conform to the standards for chocolate and cocoa, re-
Spectively, due allowance being made for the kind and amount of alkaline
Substance added.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D.C., July 3, 1926.
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
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F. I. D. 203 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 203
B. FRUITS AND VEGETABLES
a. FRUITS AND FRUIT PRODUCTS
(Except fruit juices, fresh, sweet, and fermented, and vinegars)
The following revised and amended definitions and standards for
fruits and fruit products were adopted by the Joint Committee on
Definitions and Standards, composed of representatives of the
United States Department of Agriculture, the Association of Ameri-
can Dairy, Food and Drug Officials, and the Association of Official
Agricultural Chemists, at its meeting January 18 to 29, 1926.
1. Fruit is the clean, sound, edible, fleshy fructification of a plant and is char-
acterized by its sweet, acid, and/or ethereal flavor.
2. Fresh fruit is fruit which has undergone no material change other than
ripening since the time of gathering. -
3. Dried fruit is the clean, sound product resulting from the evaporation of
the greater portion of the water from properly prepared fresh fruit.
(a) The term “sundried " is commonly used to designate the product dried
without the use of artificial heat.
(b) The terms “evaporated ” and “dehydrated ” are commonly used to
designate the product dried by the use, of artificial heat.
4. “Cold-pack ’’ fruit is the clean, sound product obtained by packing, in a
suitable container, properly prepared fresh fruit, with or without the addition
of sugar (sucrose), and maintaining it at a temperature sufficiently low to
insure its preservation. -
5. Canned fruit is the clean, sound product made from properly prepared
fresh fruit, with Or without water and/or sugar (sucrose),
(a) By processing in a suitable, hermetically sealed container, or
(b) By heating and packing in a suitable container which is then hermeti-
Cally Sealed. .
6. Preserve, fruit preserve, jam, fruit jam, is the clean, sound product made
by cooking to a suitable consistency properly prepared fresh fruit, “cold-pack”
fruit, canned fruit, or a mixture of two or of all of these, with Sugar (Sucrose)
or with sugar and water. In its preparation not less than forty-five (45)
pounds of fruit are used to each fifty-five (55) pounds of sugar (sucrose).
A product in which the fruit is whole or in relatively large pieces is cus-
tomarily designated a “preserve '' rather than a “jam.”
1375–26
2
7. Glucose fruit preserve, corn sirup fruit preserve, glucose fruit jam, corn
sirup fruit jam, is the clean, Sound product made by cooking to a suitable con-
sistency properly prepared fresh fruit, “cold-pack” fruit, canned fruit, or a
mixture of two or of all of these, with glucose or corn sirup. In its preparation
not less than forty-five (45) pounds of fruit are used to each fifty-five (55)
pounds of glucose or corn sirup.
8. Fruit butter is the sound product made from fruit juice and clean, sound,
properly matured and prepared fruit, evaporated to a semisolid mass of homo-
geneous consistence, with Or without the addition of Sugar and Spices Or Vine-
gar, and conforms in name to the fruit used in its preparation.
9. Glucose fruit butter, corn sirup fruit butter, is a fruit butter in which
glucose, or corn sirup, is used in place of sugar (sucrose).
10. Jelly, fruit jelly, is the clean, sound, semisolid, gelatinous product made
by concentrating to a suitable consistency the strained juice, or the strained
water extract, from fresh fruit, from “cold-pack ’’ fruit, from canned fruit,
or from a mixture of two or of all of these, with sugar (sucrose).
11. Glucose fruit jelly, corn sirup fruit jelly, is the clean, sound, semisolid,
gelatinous product made by concentrating to a suitable consistency the Strained
juice, or the strained water extract, from fresh fruit, from “cold-pack” fruit,
from canned fruit, or from a mixture of two or of all of these, with glucose or
COrn sirup.
12. Citrus fruit marmalade is the clean, sound, jelly-like product made from
the properly prepared juice and peel, with Or without the pulp, of fresh citrus
fruit, of canned citrus fruit, or of a mixture of these, by cooking with water
and Sugar (sucrose). It contains, embedded in the mass, pieces of the fruit
peel, with or without portions of the pulp of the fruit.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in the enforcement of the Federal
food and drugs act.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
* This item has not been revised.
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
A/ -77
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A-
F. I. D. 203 Issued August, 1926
United States Department of Agriculture
of FICE OF THE SECRETARY
WASHINGTON, D. C.
FooD INSPECTION DECISION 203
B. FRUITS AND VEGETABLES
a. FRUITS AND FRUIT PRODUCTS
(Except fruit juices, fresh, sweet, and fermented, and vinegars)
The following revised and amended definitions and standards for
fruits and fruit products were adopted by the Joint Committee on
Definitions and Standards, composed of representatives of the
United States Department of Agriculture, the Association of Ameri-
can Dairy, Food and Drug Officials, and the Association of Official
Agricultural Chemists, at its meeting January 18 to 29, 1926.
1. Fruit is the clean, sound, edible, fleshy fructification of a plant and is char-
acterized by its sweet, acid, and/or ethereal flavor.
2. Fresh fruit is fruit which has undergone no material change other than
ripening since the time of gathering. -
3. Dried fruit is the clean, sound product resulting from the evaporation of
the greater portion of the water from properly prepared fresh fruit. *
(a) The term “sundried" is commonly used to designate the product dried
without the use Of artificial heat.
(b) The terms “evaporated ” and “dehydrated ” are commonly used to
designate the product dried by the use of artificial heat.
4. “Cold-pack ’’ fruit is the clean, sound product obtained by packing, in a
suitable container, properly prepared fresh fruit, with Or without the addition
of sugar (sucrose), and maintaining it at a temperature sufficiently low to
insure its preservation.
5. Canned fruit is the clean, sound product made from properly prepared
fresh fruit, with Or without water and/or Sugar (sucrose), --
(a) By processing in a suitable, hermetically sealed Container, or
(b) By heating and packing in a suitable container which is then hermeti-
Cally Sealed.
6. Preserve, fruit preserve, jam, fruit jam, is the clean, sound product made
by cooking to a suitable consistency properly prepared fresh fruit, “cold-pack”
fruit, canned fruit, or a mixture of two or of all of these, with sugar (sucrose)
or with sugar and water. In its preparation not less than forty-five (45)
pounds of fruit are used to each fifty-five (55) pounds of sugar (sucrose).
A product in which the fruit is whole or in relatively large pieces is cus-
tomarily designated a “preserve '' rather than a “jam.”
1375–26
2
7. Glucose fruit preserve, corn sirup fruit preserve, glucose fruit jam, corn
sirup fruit jam, is the clean, sound product made by cooking to a suitable con-
sistency properly prepared fresh fruit, “cold-pack” fruit, canned fruit, or a
mixture of two or of all of these, with glucose or corn sirup. In its preparation
not less than forty-five (45) pounds of fruit are used to each fifty-five (55)
pounds of glucose or corn sirup. - . - -
8. Fruit butter is the sound product made from fruit juice and clean, sound,
properly matured and prepared fruit, evaporated to a semisolid mass of homo-
geneous consistence, with or without the addition of Sugar and Spices or Vine-
gar, and conforms in name to the fruit used in its preparation.
9. Glucose fruit butter, corn sirup fruit butter, is a fruit butter in which
glucose, or corn sirup, is used in place Of Sugar (sucrose).
10. Jelly, fruit jelly, is the clean, sound, semisolid, gelatinous product made
by concentrating to a suitable consistency the strained juice, or the strained
water extract, from fresh fruit, from “cold-pack” fruit, from canned fruit,
or from a mixture of two or of all of these, with sugar (sucrose).
11. Glucose fruit jelly, corn sirup fruit jelly, is the clean, sound, semisolid,
gelatinous product made by concentrating to a suitable consistency the Strained
juice, or the strained water extract, from fresh fruit, from “cold-pack” fruit,
from canned fruit, or from a mixture of two or of all of these, with glucose or
COrn sirup. .* , - s -
12. Citrus fruit marmalade is the clean, sound, jelly-like product made from
the properly prepared juice and peel, with or without the pulp, of fresh citrus
fruit, of canned citrus fruit, or of a mixture of these, by cooking with water
and sugar (sucrose). It contains, embedded in the mass, pieces of the fruit
peel, with or without portions of the pulp of the fruit.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in the enforcement of the Federal
food and drugs act. - -
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D.C., July 3, 1926. -
* This item has not been revised.
WASHINGTON : GovKRNMENT PRINTING. of FICE: 1926
F. I. D. 204 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 204
FLOUR
The following revised and amended definition and standard for
flour was adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States De-
partment of Agriculture, the Association of American Dairy, Food
and Drug Officials, and the Association of Official Agricultural
Chemists, at its meeting January 18 to 29, 1926.
Flour is the fine, clean, sound product made by bolting wheat meal. It con-
tains not more than fifteen per cent (15%) of moisture,” not less than one and
twenty-five hundredths per cent (1.25%) of nitrogen, not more than one per
cent (1%) of ash, and not more than one-half per cent (0.5%) of fiber.
The foregoing definition and standard is adopted as a guide for
the officials of this department in the enforcement of the Federal food
and drugs act.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926. -
* By “moisture * is meant the loss in weight resulting from drying in accordance with
the vacuum method of the Association of Official Agricultural Chemists. The moisture
limit of 15 per cent, thus determined, is regarded as equivalent to the former moisture
limit of 13.5 per cent, as determined by the water-oven method.
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE) : 1926
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F. I. D. 204 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE • SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 204
FLOUR
The following revised and amended definition and standard for
flour was adopted by the Joint Committee on Definitions and
Standards, composed of representatives of the United States De-
partment of Agriculture, the Association of American Dairy, Food
and Drug Officials, and the Association of Official Agricultural
Chemists, at its meeting January 18 to 29, 1926.
Flour is the fine, clean, sound product made by bolting wheat meal. It con-
tains not more than fifteen per cent (15%) of moisture,” not less than one and
twenty-five hundredths per cent (1.25%) of nitrogen, not more than One per
cent (1%) of ash, and not more than one-half per cent (0.5%) of fiber.
The foregoing definition and standard is adopted as a guide for
the officials of this department in the enforcement of the Federal food
and drugs act.
W. M. JARDINE,
- Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
* By “moisture " is meant the loss in weight resulting from drying in accordance with
the vacuum method of the Association of Official Agricultural Chemists. The moisture
limit of 15 per cent, thus determined, is regarded as equivalent to the former moisture
limit of 13.5 per cent, as determined by the water-oven method.
1375–26
WASHINGTON : GOVERNMENT PRINTING OFFICE . 1926
... a OCT 28 1926
F. I. I.). 205 Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 205
MEATS AND THE PRINCIPAL MEAT PRODUCTS
The following revised and amended definitions and standards for
meats and the principal meat products were adopted by the Joint
Committee on Definitions and Standards, composed of representa-
tives of the United States Department of Agriculture, the Associa-
tion of American Dairy; Food and Drug Officials, and the Asso-
ciation of Official Agricultural Chemists, at its meeting January 18
to 29, 1926.
a. MEATS
1. Flesh is any clean, sound, edible part of the striated muscle of an animal.
The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a.
crustacean, a mollusk, Or any Other animal used as a source of food.
2. Meat is the properly dressed flesh derived from cattle, from swine, from
sheep, or from goats, Sufficiently mature and in good health at the time of
slaughter, but is restricted to that part of the striated muscle which is
skeletal or that which is found in the tongue, in the diaphragm, in the heart,
or in the esophagus, and does not include that found in the lips, in the snout,
or in the ears; with Or without the accompanying and overlying fat, and the
portions of bone, skin, sinew, nerve, and blood vessels which normally accom-
pany the flesh and which may not have been separated from it in the process
Of dressing it for Sale. . w
3. Fresh meat is meat which has undergone no substantial change in char-
acter since the time of slaughter.
4. Beef is meat derived from cattle nearly one year of age, or older.
. Veal is meat derived from young cattle one year or less of age.”
. Mutton is meat derived from sheep nearly one year of age, or older.
. Lamb is meat derived from young sheep one year or less of age.”
. Pork is neat derived from swine. -
. Venison is flesh derived from deer.
i
* The term “meat '' when used in a qualified form, as, for example, “horse meat,”
“reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to the
Corresponding portions of animals other than cattle, swine, sheep, and goats.
* Minimum limits governing the age or the weight or both of these have been fixed by
certain States and municipalities in the case of calves and lambs to be slaughtered for
Imeat - - . . . r
1875–26
2
b. MEAT BY-PRODUCTS
1. Meat by-products are any clean, sound, and properly dressed edible parts,
other than meat, which have been derived from One or more carcasses of
cattle, of swine, of sheep, or of goats, sufficiently mature and in good health
at the time Of Slaughter. - - -
c. PREPARED MEATS
1. Prepared meat is the clean, sound product obtained by subjecting meat to
a process of comminuting, of drying, of curing, Of Smoking, of cooking, of
SeaSOning, or of flavoring, Or to any combination of such processes.
2. Cured meat is the clean, sound product obtained by subjecting meat to a
process of Salting, by the employment of dry common salt or of brine, with
Or without the use of one or more of the following : Sodium nitrite, sodium
nitrate, potassium nitrate, sugar, a sirup, honey, spice.
3. Dry salt meat is the prepared meat which has been cured by the appli-
cation of dry common salt, with Or without the use of One or more of the
following : SOdium nitrite, sodium nitrate, potassium nitrate, sugar, a sirup,
honey, Spice ; with or without the injection into it of a solution of common
salt to which may have been added one or more of the following: Sodium ni-
trite, Sodium nitrate, potassium nitrate, sugar, a sirup, honey. -
4. Corned meat is the prepared meat which has been cured by soaking in,
with or without injecting into it, a solution of common salt, with or without
one or more of the following," each in its proper proportion: Sodium nitrite,
Sodium nitrate, potassium nitrate, sugar, a sirup, honey, and with or without
the use of spice. - - - .
5. Sweet pickled meat is the prepared meat which has been cured by soaking
in, with or without injecting into it, a solution of common salt with sugar,
a sirup, and/or honey, together with one or more of the following, each in its
proper proportion : Sodium nitrite, sodium nitrate, potassium nitrate, and,
with or without the use of spice.
6. Dried meat is the clean, sound product obtained by subjecting fresh meat
Or Cured meat to a process of drying, with Or without the aid of artificial
heat, until a substantial portion of the water has been removed. .
7. Smoked meat is the clean, sound product obtained by subjecting fresh
meat, dried meat, or cured meat to the direct action of the smoke either of burn-
ing wood or of similar burning material.
8. Canned meat is fresh meat or prepared meat, packed in hermetically
sealed containers, with or without subsequent heating for the purpose of Ster-
ilization. -
9. Hamburg steak, “Hamburger steak,” is comminuted fresh beef, with or
without the addition of suet and /or Of Seasoning.
10. Potted meat, deviled meat, is the clean, sound product obtained by com-
minuting and cooking fresh meat and/or prepared meat, with or without spice,
and is usually packed in hermetically sealed containers.
11. Sausage meat is fresh meat or prepared meat, or a mixture of fresh meat
and prepared meat, and is sometimes comminuted. The term “sausage meat”
is sometimes applied to bulk sausage containing no meat by-products.
d. MEAT FOOD PRODUCTS
1. Meat food products are any articles of food or any articles that enter into
the composition of food which are not prepared meats but which are derived
or prepared, in whole or in part, by a process of manufacture from any portion
of the carcasses of cattle, Swine, sheep, or goats, if such manufactured portion.
N
3
be all, or a considerable and definite portion, of the article, except such prepara-
tions as are for medicinal purposes only.
2. Meat loaf is the product consisting of a mixture of comminuted meat with
spice and/or with cereals, with or without milk and/or eggs, pressed into the
form of a loaf and cooked.
3. Pork sausage is chopped or ground pork, with or without one or more of
the following: Herbs, spice, common salt, sodium nitrite, sodium nitrate,
potassium nitrate, Sugar, a sirup, water, vinegar; and may be fresh, dried,
smoked, or cooked.”
4. Brawn is the product made from chopped or ground and cooked edible
parts of swine, chiefly from the head, feet, and/or legs, with or without the
chopped Or ground tongue.
5. Head cheese, mock brawn, differs from brawn in that other meat and/or
meat by-products are substituted, in whole or in part, for corresponding parts
derived from Swine.
6. Souse is the product consisting of meat and/or meat by-products; after
cooking, the mixture is commonly packed into containers and covered with
vinegar.
7. Scrapple is the product consisting of meat and/or meat by-products mixed
with meal Or the flour of grain, and COOked with seasoning materials, after
which it is poured into a mold. -
The foregoing definitions and standards are adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act.
r ------ **-------- -
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
* The definition of other types of sausages is postponed for further consideration.
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1926
F. I. D. 205 - Issued August, 1926
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 205
MEATS AND THE PRINCIPAL MEAT PRODUCTS
The following revised and amended definitions and standards for
meats and the principal meat products were adopted by the Joint
Committee on Definitions and Standards, composed of representa-
tives of the United States Department of Agriculture, the Associa-
tion of American Dairy, Food and Drug Officials, and the Asso-
ciation of Official Agricultural Chemists, at its meeting January 18
to 29, 1926.
a. MEATS
1. Flesh is any clean, sound, edible part of the striated muscle of an animal.
The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a
crustacean, a mollusk, or any other animal used as a source of food.
2. Meat is the properly dressed flesh derived from cattle, from Swine, from
sheep, or from goats, sufficiently mature and in good health at the time of
slaughter, but is restricted to that part of the striated muscle which is
skeletal or that which is found in the tongue, in the diaphragm, in the heart,
or in the esophagus, and does not include that found in the lips, in the snout,
or in the ears; with or without the accompanying and overlying fat, and the
portions of bone, skin, sinew, nerve, and blood vessels which normally accom-
pany the flesh and which may not have been separated from it in the process
Of dressing it for Sale. .
3. Fresh meat is meat which has undergone no substantial change in char-
acter since the time of slaughter. - -
4. Beef is meat derived from cattle nearly one year of age, or older.
. Veal is meat derived from young cattle one year or less of age.”
. Mutton is meat derived from sheep nearly One year of age, or older.
. Lamb is meat derived from young sheep one year or less of age.”
. Pork is meat derived from swine. -
. Venison is flesh derived from deer.
i
* The term “meat '' when used in a qualified form, as, for example, “horse meat,”
“reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to the
corresponding portions of animals other than cattle, swine, sheep, and goats. -
*Minimum limits governing the age or the weight or both of these have been fixed by
certain States and municipalities in the case of calves and lambs to be slaughtered for
Imeat. . . . . -
1375–26
2
b. MEAT BY-PRODUCTS
1. Meat by-products are any clean, Sound, and properly dressed edible parts,
other than meat, which have been derived from one or more carcasses of
cattle, of swine, of sheep, or of goats, sufficiently mature and in good health
at the time of slaughter. *
c. PREPARED MEATS
1. Prepared meat is the clean, sound product obtained by subjecting meat to
a process of comminuting, of drying, of curing, Of smoking, of cooking, of
seasoning, or of flavoring, or to any combination of such processes.
2. Cured meat is the clean, sound product obtained by subjecting meat to a
process of salting, by the employment of dry common salt or of brine, with
or without the use of one or more of the following: Sodium nitrite, sodium
nitrate, potassium nitrate, sugar, a sirup, honey, spice.
3. Dry salt meat is the prepared meat which has been cured by the appli-
cation of dry common salt, with Or without the use of One or more of the
following : SOdium nitrite, sodium nitrate, potassium nitrate, sugar, a sirup,
honey, spice; with or without the injection into it of a solution of common
Salt to which may have been added One Or more Of the following : Sodium ni-
trite, sodium nitrate, potassium nitrate, sugar, a sirup, honey.
4. Corned meat is the prepared meat which has been cured by soaking in,
with or without injecting into it, a solution of common salt, with or without
One or more of the following, each in its proper proportion : Sodium nitrite,
Sodium nitrate, potassium nitrate, Sugar, a sirup, honey, and with Or without
the use Of Spice. -
5. Sweet pickled meat is the prepared meat which has been cured by soaking
in, with or without injecting into it, a solution of common salt with sugar,
a sirup, and/or honey, together with One or more of the following, each in its
proper proportion : Sodium nitrite, sodium nitrate, potassium nitrate, and
with or without the use of spice.
6. Dried meat is the clean, sound product obtained by subjecting fresh meat
or cured meat to a process of drying, with or without the aid of artificial
heat, until a substantial portion of the water has been removed.
7. Smoked meat is the clean, Sound product obtained by subjecting fresh
meat, dried meat, or cured meat to the direct action of the Smoke either of burn-
ing wood or of similar burning material.
8. Canned meat is fresh meat or prepared meat, packed in hermetically
sealed containers, with or without subsequent heating for the purpose of ster-
ilization. -
9. Hamburg steak, “Hamburger steak,” is comminuted fresh beef, with or
without the addition of suet and/or of seasoning.
10. Potted meat, deviled meat, is the clean, sound product obtained by com-
minuting and cooking fresh meat and/or prepared meat, with or without spice,
and is usually packed in hermetically sealed containers. -
11. Sausage meat is fresh meat or prepared meat, or a mixture of fresh meat
and prepared meat, and is sometimes comminuted. The term “sausage meat”
is sometimes applied to bulk sausage containing no meat by-products. -
- d. MEAT FOOD PRODUCTS
1. Meat food products are any articles of food or any articles that enter into
the composition of food which are not prepared meats but which are derived
or prepared, in whole or in part, by a process of manufacture from any portion
of the carcasses of cattle, Swine, sheep, or goats, if such manufactured portion
3
be all, or a considerable and definite portion, of the article, except such prepara-
tions as are for medicinal purposes only.
2. Meat loaf is the product consisting of a mixture of comminuted meat with
spice and/or with cereals, with or without milk and/or eggs, pressed into the
form of a loaf and Cooked.
3. Pork sausage is chopped or ground pork, with or without one or more of
the following: Herbs, spice, common salt, sodium nitrite, sodium nitrate,
potassium nitrate, Sugar, a sirup, water, vinegar; and may be fresh, dried,
smoked, or cooked.” -
4. Brawn is the product made from chopped or ground and cooked edible
parts of swine, chiefly from the head, feet, and/or legs, with or without the
chopped or ground tongue. t
5. Head cheese, mock brawn, differs from brawn in that other meat and/or
meat by-products are substituted, in whole or in part, for corresponding parts
derived from Swine. -
6. Souse is the product consisting of meat and/or meat by-products; after
cooking, the mixture is commonly packed into containers and covered with
vinegar. -
7. Scrapple is the product consisting of meat and/or meat by-products mixed
with meal or the flour of grain, and Cooked with seasoning materials, after
which it is poured into a mold.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in the enforcement of the Federal
food and drugs act.
W. M. JARDINE,
- Secretary of Agriculture.
WASHINGTON, D. C., July 3, 1926.
* The definition of other types of sausages is postponed for further consideration.
WASHINGTON : GOVERNMENT PRINTING OFFICES : 1926
s 1 * A rs .
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. I. D. 206 - Issued February, 1927
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 206
ALIMENTARY PASTES
The following revised and amended definitions and standards for
alimentary pastes were adopted by the Food Standards Committee,
composed of representatives of the United States Department of
Agriculture, the Association of American Dairy, Food and Drug
Officials, and the Association of Official Agricultural Chemists, at its
meeting November 29 to December 3, 1926.
1. Alimentary pastes are the shaped and dried doughs prepared from semo–
lina, from farina, from Wheat flour, or from a mixture of any two or of all of
these, with or without salt, and with one or more of the following: Water, egg,
egg-yolk, milk, a milk product.
An alimentary paste contains not more than thirteen per cent (13%) of
moisture, as determined by the vacuum method.
2. Plain alimentary pastes are alimentary pastes made without egg or egg
yolk, or so made that the content of the solids of egg and/or of egg-yolk is,
upon a moisture-free basis, less than five and one-half per cent (5.5%) by
weight.
3. Egg alimentary pastes are alimentary pastes which contain, upon a
moisture-free basis, not less than five and one-half per cent (5.5%) by weight
of the Solids of egg and/or of egg-yolk.
4. Noodles, egg noodles, are a form of egg alimentary paste which, in the
course of its preparation, has been rolled Or pressed into sheets or ribbons, with
or without subsequent cutting Or shaping.
5. Water noodles are a form of plain alimentary paste which, in the course
of its preparation, has been rolled or pressed into sheets or ribbons, with or
Vºithout subsequent Cutting Or shaping.
6. Macaroni, spaghetti, vermicelli, are plain alimentary pastes, distinguished
by their characteristic shapes.
7. Semolina macarori, semolina spaghetti, semolina vermicelli, are plain
alimentary pastes in the preparation of which Semolina is the only farinaceous
ingredient used, and are distinguished by their characteristic shapes.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Federal food and
drugs act.
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., February 3, 1927.
32462°–27
U. S. GOVERNMENT PRINTING OFFICE
Aſ if
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F. I. D. 206 A J Issued February, 1927
l -
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 206
ALIMENTARY PASTES
The following revised and amended definitions and standards for
alimentary pastes were adopted by the Food Standards Committee,
composed of representatives of the United States Department of
Agriculture, the Association of American Dairy, Food and Drug
Officials, and the Association of Official Agricultural Chemists, at its
meeting November 29 to December 3, 1926.
1. Alimentary pastes are the shaped and dried doughs prepared from semo-
Jina, from farina, from wheat flour, Or from a mixture of any two or of all of
these, with or without salt, and with one or more of the following : Water, egg,
egg-yolk, milk, a milk product.
An alimentary paste contains not more than thirteen per cent (13%) of
moisture, as determined by the vacuum method.
2. Plain alimentary pastes are alimentary pastes made without egg or egg
yolk, or so made that the content of the solids of egg and/or of egg-yolk is,
upon a moisture-free basis, less than five and one-half per cent (5.5%) by
weight.
3. Egg alimentary pastes are alimentary pastes which contain, upon a
moisture-free basis, not less than five and one-half per cent (5.5%) by weight
of the solids of egg and/or of egg-yolk.
4. Noodles, egg noodles, are a form of egg alimentary paste which, in the
course of its preparation, has been rolled Or pressed into sheets or ribbons, with
or without subsequent cutting Or shaping.
5. Water noodles are a form of plain alimentary paste which, in the course
of its preparation, has been rolled or pressed into sheets or ribbons, with or
y; ithout subsequent cutting or shaping. º
6. Macaroni, spaghetti, vermicelli, are plain alimentary pastes, distinguished
by their characteristic shapes.
7. Semolina macarori, semolina spaghetti, semolina vermicelli, are plain
alimentary pastes in the preparation of which semolina is the Only farinaceous
ingredient used, and are distinguished by their characteristic shapes.
The foregoing definitions and standards are adopted as a guide for
the officials of this department in enforcing the Federal food and
drugs act.
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., February 3, 1937.
32462°–27
U. S. GOVERNMENT PRINTING OFFICE
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* (/3. F. I. D. 207 Issued February, 1927
#3 United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 207
sweeTENED CONDENSED MILK
The following revised and amended definition and standard for
sweetened condensed milk was adopted by the Food Standards Com-
mittee, composed of representatives of the United States Depart-
ment of Agriculture, the Association of American Dairy, Food and
Drug Officials, and the Association of Official Agricultural Chemists,
at its meeting November 29 to December 3, 1926.
8. Sweetened condensed milk is the product resulting from the evaporation
of a considerable portion of the water from milk to which sugar (sucrose)
has been added. It contains not less than twenty-eight per cent (28%) of
total milk solids, and not less than eight per cent (8%) of milk fat.
The foregoing definition and standard is adopted as a guide for
the officials of this department in enforcing the Federal food and
drugs act.
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., February 3, 1927.
32462°–27
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United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 207
SWEETENED CONDENSED MILK
The following revised and amended definition and standard for
sweetened condensed milk was adopted by the Food Standards Com-
mittee, composed of representatives of the United States Depart-
ment of Agriculture, the Association of American Dairy, Food and
Drug Officials, and the Association of Official Agricultural Chemists,
at its meeting November 29 to December 3, 1926.
8. Sweetened condensed milk is the product resulting from the evaporation
of a considerable portion of the water from milk to which sugar (sucrose)
has been added. It contains not less than twenty-eight per cent (28%) of
total milk solids, and not less than eight per cent (8%) of milk fat.
The foregoing definition and standard is adopted as a guide for
the officials of this department in enforcing the Federal food and
drugs act.
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., February 3, 1927.
32462°–27
U. S., GOVERNMENT PRINTING OFFICE
l] -77
s "... -- " - F. I. D. 208 Issued February, 1927
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 208
RICE
The following revised and amended definitions and standards for
rice, (a) brown rice, and (b) polished rice, “rice,” were adopted
by the Food Standards Committee, composed of representatives of
the United States Department of Agriculture, the Association of
American Dairy, Food and Drug Officials, and the Association of
Official Agricultural Chemists, at its meeting November 29 to
December 3, 1926. -
10. Rice is the hulled, or hulled and polished, grain of Oryza sativa.
(a) Brown rice is the hulled, unpolished grain.
(b) Polished rice, “rice,” is the hulled grain from which the bran or peri-
carp has been removed by Scouring and rubbing.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in enforcing the Federal food
and drugs act.
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., February 3, 1927.
32462°–27
U. S. GOVERNMENT PRINTING OFFICE
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F. I. D. 208 A 2 Issued February, 1927
United States Department of Agriculture
Q
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 208
RICE
The following revised and amended definitions and standards for
rice, (a) brown rice, and (b) polished rice, “rice,” were adopted
by the Food Standards Committee, composed of representatives of
the United States Department of Agriculture, the Association of
American Dairy, Food and Drug Officials, and the Association of
Official Agricultural Chemists, at its meeting November 29 to
December 3, 1926.
10. Rice is the hulled, or hulled and polished, grain of Oryza sativa.
(a) Brown rice is the hulled, unpolished grain.
(b) Polished rice, “rice,” is the hulled grain from which the bran or peri-
carp has been removed by scouring and rubbing.
The foregoing definitions and standards are adopted as a guide
for the officials of this department in enforcing the Federal food
and drugs act.
R. W. DUNLAP,
Acting Secretary of Agriculture.
WASHINGTON, D. C., February 3, 1927.
32462°–27
U. S. GOVERNMENT PRINTING OFFICE
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F. I. D. 209 Issued April 25, 1927
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 209
COLOR'S IN FOOD
(AMENDMENT TO FOOD INSPECTION DECISION 184)
Food Inspection Decision 184 is hereby amended by adding fast
green FCF to the list of permitted dyes contained therein. Here-
after the coal-tar dyes which will be accepted for certification,
subject to the provisions of Food Inspection Decisions 76, 77, 106,
129, and 159, shall be the following: •
Red shades:
80 Ponceau 3 R.
184 Amaranth.
773 Erythrosine.
Orange shade:
150 Orange I.
Yellow shades:
10 Naphthol yellow S.
640 Tartrazine.
22 Yellow A. B.
61 Yellow O B.
Green shades:
666 Guinea green B.
670 Light green S F yellowish.
Fast green FCF (p-hydroxy derivative of the sodium salt of
alphazurine F. 8. C. I. 671). -
Blue shade;
1180 Indigo disulfoacid.
The numbers preceding the names refer to the numbers of the
colors as listed in the Colour Index published in 1924 by the Society
of Dyers and Colourists of Great Britain.
C. F. MARVIN,
Acting Secretary of Agriculture.
WASHINGTON, D. C., April 9, 1927.
430.16°-27
U. S. Gowri BNMENT PRINTING OFFICE: 1927
// 77
issued April, 1927
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
~
*~
Food INSPECTION BECISION 210
ºrºg. -i (1.34
_---T __-T
* - CULTURED BUTTERMILK
The following definition and standard for cultured buttermilk was
adopted by the Food Standards Committee, composed of representa-
tives of the United States Department of Agriculture, the Associa-
tion of American Dairy, Food and Drug Officials, and the Association
of Official Agricultural Chemists, at its meeting March 28 to April
1, 1927:
Cultured buttermilk is the product obtained by souring pasteurized skimmed,
or partially skimmed, milk by means of a suitable culture of lactic bacteria. It
contains not less than eight and five-tenths per cent (8.5%) of milk solids not fat.
The foregoing definition and standard is adopted as a guide for
the officials of this department in enforcing the Federal food and
drugs act.
. W. M. JARDINE,
- * Secretary of Agriculture.
WASHINGTON, D. C., April 13, 1927. -
43554–-27
ty. 8. GOVERNMENT PRINTING OFFICE: 1927



F. I. D. 211 Issued June, 1927
United States Department of Agriculture
OFFICE OF THE SECRETARY
WASHINGTON, D. C.
FOOD INSPECTION DECISION 211
ADULTERATION of oystERs
(REVOKING FOOD INSPECTION DECISION 121)
*
Food Inspection Decision 121, “The Floating of Shellfish,” issued May 14,
1910, amending Food Inspection Decision 110, held that it is not illegal to
drink oysters in water of a saline content equal to that in which oysters will
grow to maturity, and that Oysters floated in water of a less Saline Content
than that in which Oysters will properly mature will not be considered adul-
terated under section 7 of the Federal food and drugs act if the packages
containing such oysters are clearly and legibly, labeled “Floated Oysters.”
Extensive investigations carried on by the department since the issuance
of Food Inspection Decision 121 have shown that the floating or drinking of
Oysters as practiced has the effect of adulterating the Oysters with water.
The interstate Shipment of Oysters so adulterated constitutes a violation. The
labeling of such adulterated oysters as “ Floated Oysters ” does not legalize
the adulteration. -
Food Inspection Decision 121, which has been regarded by some elements of
the Oyster-producing industry as a justification for the adulteration of oysters
with water, is hereby repealed. The department will proceed under the terms
Of the food and drugs act against all shipments of Oysters, whether shucked
Or in the shell, which have been adulterated by floating or other means. Food
Inspection Decision 110 is reaffirmed.
W. M. JARDINE,
Secretary of Agriculture.
WASHINGTON, D. C., June 10, 1927.
55233°–27
U. S. GOVERNMENT PRINTING OFFICE. : 1927