RULES REGULATING MINIMUM STANDARDS FOR FOOD AND DRUGS, AND DEFINING SPECIFIC

ADULTERATION.

I. ANIMAL PRODUCTS.

A. MEATS AND THE PRINCIPAL MEAT PRODUCTS.

a. Meats.

1. MEAT, FLESH, is any clean, sound, dressed, and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, composition, or origin, it corresponds thereto. The term "animal," as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. FRESH MEAT is meat from animals recently slaughtered and properly cooled until delivered to the consumer.

3. COLD STORAGE MEAT is meat from animals recently slaughtered and preserved by refrigeration until delivered to the consumer.

4. SALTED, PICKLED and SMOKED MEATS are unmixed meats preserved by salt, sugar, vinegar, spices, or smoke, singly or in combination, whether in bulk or in suitable containers.*

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MANUFACTURED MEATS are meats not included in paragraphs 2, 3, and 4, whether simple or mixed, whole or comminuted, in bulk or in suitable containers, with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known.

C. Lard.

1. LARD is the rendered fresh fat from hogs in good health at the time of slaughter, is clean, free from rancidity, and contains, necessarily incorporated in the process of rendering, not more than one (1) per cent. of substances, other than fatty acids and fat.

2. LEAF LARD is lard rendered at moderately high temperature from the internal fat of the abdomen of the hog, excluding that adherent to the intestines, and has an iodin number not greater than sixty (60).

3. NEUTRAL LARD is lard rendered at low temperatures.

*Suitable containers for keeping moist food products, such as sirups, honey, condensed milk, soups, meat extracts, meats, manufactured meats, and undried, fruits and vegetables, and wrappers in contact with food products, contain on their surfaces, in contact with the food product, no lead, antimony, arsenic, zinc or copper or any compounds thereof or any other poisonous or injurious substance. If the containers are made of tin plate they are outside-soldered and the plate in no place contains less than one hundred and thirteen (113) milligrams of tin on a piece five (5) centimeters square or one and eight-tenths (1.8) grains on a piece two (2) inches square.

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The inner coating of the containers is free from pin holes, blisters, and cracks. If the tin plate is lacquered, the lacquer completely covers the tined surface within the container and yields to the contents of the container no lead, antimony, arsenic, zinc or copper or any compounds thereof, or any other poisonous or injurious substance.

1. MILK is the 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 not less than eight and one-half (8.5) per cent. of solids not fat, and not less than three and one-quarter (3.25) per cent. of milk fat. 2. BLENDED MILK is milk modified in its composition so as to have a definite and stated percentage of one or more of its constituents.

3. SKIM MILK is milk from which a part or all of the cream has been removed and contains not less than nine and one-quarter (9.25) per cent. of milk solids.

4. PASTEURIZED MILK is milk that has been heated below boiling but sufficiently to kill most of the active organisms present and immediately cooled to 50° Fahr. or lower.

5. STERILIZED MILK is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present.

6. CONDENSED MILK, EVAPORATED MILK, is milk from which a considerable portion of water has been evaporated and contains not less than twenty-eight (28) per cent. of milk solids of which not less than twentyseven and five-tenths (27.5) per cent. is milk fat.

7. SWEETENED CONDENSED MILK is milk from which a considerable portion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-eight (28) per cent. of milk solids, of which not less than twenty-seven and five-tenths (27.5) per cent. is milk fat.

8. CONDENSED SKIM MILK is skim milk from which a considerable portion of water has been evaporated.

9. BUTTERMILK is the product that remains when butter is removed from milk or cream in the process of churning.

10. GOAT'S MILK, EWE'S MILK, ETCETERA, 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.

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b. Cream.

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, is fresh and clean and contains not less than eighteen (18) per cent. of milk fat.

2. EVAPORATED CREAM, CLOTTED CREAM, is cream from which a considerable portion of water has been evaporated.

C. Milk Fat or Butter Fat.

1. MILK FAT, BUTTER FAT, is the fat of milk and has a Reichert-Meissl number not less than twenty-four (24) and a specific gravity not less than 0 905 (40° C

(40°C.)

1. BUTTER is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent. of milk fat. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain added coloring matter.

2. RENOVATED BUTTER, PROCESS BUTTER, is the product made by melting butter and reworking, without the addition or use of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (16) per cent. of water and at least eighty-two and five-tenths (82.5) per cent. of milk fat.

1. CHEESE is the sound, solid, and ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than fifty (50) per cent. of milk fat. By act of Congress, approved June 6, 1896, cheese may also contain added coloring matter.

2. SKIM MILK CHEESE is the sound, solid, and ripened product, made from skim milk by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning.

3. GOAT'S MILK CHEESE, EWE'S MILK CHEESE, ETCETERA, are the sound, ripened products made from the milks of animals specified, by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning.

f. Ice Cream.

ICE CREAM is a frozen product containing not less than 8 per cent. of butter fat and 18 per cent. of milk solids, with the addition of sugar (sucrose) and with or without natural flavoring and not to exceed seventenths of one per cent. of gelatine.

FRUITS, NUTS, candied and preserved fruits and nuts, chocolate and other similar products shall be classed as flavorings and ice cream containing such ingredients shall conform to the standard above specified.

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g. Miscellaneous Milk Products.

WHEY is the product remaining after the removal of fat and casein from milk in the process of cheese-making.

2. KUMISS is the product made by the alcoholic fermentation of mare's or cow's milk.

1. GRAIN is the fully matured, clean, sound, air-dry seed of wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet, or spelt.

2. MEAL is the clean, sound product made by grinding grain.

3. FLOUR is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent. of moisture, not less than one and twenty-five hundredths (1.25) per cent. of nitrogen, not more than one (1) per cent. of ash, and not more than fifty hundredths (0.50) per cent. of fiber.

4. GRAHAM FLOUR is unbolted wheat meal.

5. GLUTEN FLOUR is the clean, sound product made from flour by the removal of starch and contains not less than five and six-tenths (5.6) per cent. of nitrogen and not more than ten (10) per cent. of moisture.

6. MAIZE MEAL, CORN MEAL, INDIAN CORN MEAL, is meal made from sound maize grain and contains not more than fourteen (14) per cent. of moisture, not less than one and twelve hundredths (1.12) per cent. of nitrogen, and not more than one and six-tenths (1.6) per cent. of ash.

7. RICE is the hulled, or hulled and polished grain of Oryza sativa. 8. OATMEAL is meal made from hulled oats and contains not more than twelve (12) per cent. of moisture, not more than one and five-tenths (1.5) per cent. of crude fiber, not less than two and twenty-four hundredths (2.24) per cent. of nitrogen, and not more than two and two-tenths (2.2) per cent. of ash.

9. RYE FLOUR is the fine, clean, sound product made by bolting rye meal and contains not more than thirteen and one-half (13.5) per cent. of moisture, not less than one and thirty-six hundredths (1.36) per cent. of nitrogen, and not more than one and twenty-five hundredths (1.25) per cent. of ash.

10. BUCKWHEAT FLOUR is bolted buckwheat meal and contains not more than twelve (12) per cent. of moisture, not less than one and twentyeight hundredths (1.28) per cent. of nitrogen, and not more than one and seventy-five hundredths (1.75) per cent. of ash.

B. FRUIT AND VEGETABLES.

a. Fruit and Fruit Products. (Except fruit juices, fresh, sweet, and fermented, and vinegars).

1. FRUITS are the clean, sound, edible, fleshy fructifications of plants, distinguished by their sweet, acid, and ethereal flavors.

2. DRIED FRUIT is the clean, sound product made by drying mature, properly prepared, fresh fruit in such a way as to take up no harmful substance, and conforms in name to the fruit used in its preparation; sundried fruit is dried fruit made by drying without the use of artificial means; evaporated fruit is dried fruit made by drying with the use of artificial means.

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EVAPORATED APPLES are evaporated fruit made from peeled and cored apples, and contain not more than twenty-seven (27) per cent. of moisture determined by the usual commercial method of drying for four (4) hours at the temperature of boiling water.

4. CANNED FRUIT is the sound product made by sterilizing clean, sound, properly matured and prepared fresh fruit, by heating, with or without sugar (sucrose) and spices, and keeping in suitable, clean, hermetically sealed containers and conforms in name to the fruit used in its preparation.

5. PRESERVE is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose) sirup, with or without spices or vinegar, and conforms in name to that of the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar.

6. HONEY PRESERVE is preserve in which honey is used in place of sugar (sucrose) sirup.

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GLUCOSE PRESERVE is preserve in which a glucose product is used in place of sugar (sucrose) sirup.

8. JAM, MARMALADE, is the sound produce made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose), with or without spices or vinegar, by boiling to a pulpy or semisolid consistence, and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar.

9. GLUCOSE JAM, GLUCOSE MARMALADE, is jam in which a glucose product is used in place of sugar (sucrose).

10. FRUIT BUTTER is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit, evaporated to a semisolid mass of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation.

11. GLUCOSE FRUIT BUTTER is fruit butter in which a glucose product is used in place of sugar (sucrose).

12. JELLY is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.

13. GLUCOSE JELLY is jelly in which a glucose product is used in place of sugar (sucrose).

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b. Vegetables and Vegetable Products.

VEGETABLES are the succulent, clean, sound, edible parts of herbaceous plants used for culinary purposes.

2. DRIED VEGETABLES are the clean, sound products made by drying properly matured and prepared vegetables in such a way as to take up no harmful substance, and conform in name to the vegetables used in their preparation; sun-dried vegetables are dried vegetables made by drying without the use of artificial means; evaporated vegetables are dried vegetables made by drying with the use of artificial means.

3. CANNED VEGETABLES are sound, properly matured and prepared fresh vegetables, with or without salt, sterilized by heat, with or without previous cooking in vessels from which they take up no metallic substance, kept in suitable, clean, hermetically sealed containers, are sound and conform in name to the vegetables used in their preparation.

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PICKLES are clean, sound, immature cucumbers, properly prepared, without taking up any metallic compound other than salt, and preserved in any kind of vinegar, with or without spices; pickled onions, pickled beets, pickled beans, and other pickled vegetables are vegetables. prepared as described above and conform in name to the vegetables used.