5. SALT PICKLES are clean, sound; immature cucumbers, preserved in a solution of common salt, with or without spices.

6. SWEET PICKLES are pickled cucumbers or other vegetables in the preparation of which sugar (sucrose) is used.

7. SAUERKRAUT is clean, sound, properly prepared cabbage, mixed with salt, and subjected to fermentation.

8. CATCHUP (KETCHUP, CATSUP) is the clean, sound product made from the properly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices and with or without sugar and vinegar; mushroom catchup, waluut catchup, etcetera, are catchups made as above described, and conform in name to the substances used in their preparation.

1. SUGAR is the product chemically known as sucrose (saccharose) chiefly obtained from sugar cane, sugar beets, sorghum, maple, and palm. 2. GRANULATED, LOAF, CUT MILLED, AND POWDERED SUGARS are different forms of sugar and contain at least ninety-nine and five-tenths (99.5) per cent. of sucrose.

3. MAPLE SUGAR is the solid product resulting from the evaporation of maple sap, and contains, in the water-free substance, not less than sixtyfive one-hundredths (0.65) per cent. of maple sugar ash.

4. MASSECUITE, MELADA, MUSII SUGAR, AND SUGAR, AND CONCRETE are products made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semisolid consistence, and in which the sugar chiefly exists in a crystalline state.

Molasses and Refiners' Sirup.

1. MOLASSES is the product left after separating the sugar from massecuite, melada, mush sugar, or concrete, and contains not more than twenty-five (25) per cent. of water and not more than five (5) per cent.of ash.

2. REFINERS' SIRUP, TREACLE, is the residual liquid product obtained in the process of refining raw sugars and contains not more than twentyfive (25) per cent. of water and not more than eight (8) per cent. of ash.

Sirup.

1. SIRUP is the sound product made by purifying and evaporating the juice of a sugar-producing plant without removing any of the sugar.

2. SUGAR-CANE SIRUP is sirup made by the evaporation of the juice of the sugar cane or by the solution of sugar-cane concrete, and contains not more than thirty (30) per cent. of water and not more than two and fivetenths (2.5) per cent. of ash.

3. SORGHUM SIRUP is sirup made by the evaporation of sorghum juice or by the solution of sorghum concrete, and contains not more than thirty (30) per cent. of water and not more than two and five-tenths (2.5) per cent. of ash.

4.

MAPLE SIRUP is sirup made by the evaporation of maple sap or by the solution of maple concrete, and contains not more than thirty-two (32) per cent. of water and not less than forty-five hundredths (0.45) per cent. of maple sirup ash.

5. SUGAR SIRUP is the product made by dissolving sugar to the consistence of a sirup and contains not more than thirty-five (35) per cent. of water.

b. Glucose Products.

1. STARCH SUGAR is the solid product made by hydrolyzing starch or a starch-containing substance until the greater part of the starch is converted into dextrose. Starch sugar appears in commerce in two forms, anhydrous starch sugar and hydrous starch sugar. The former, crystallized without water of crystallization, contains not less than ninety-five (95) per cent. of dextrose and not more than eight-tenths (0.8) per cent. of ash. The latter, crystallized with water of crystallization, is of two varieties70 sugar, also known as brewers' sugar, contains not less than seventy (70) per cent. of dextrose and not more than eight-tenths (0.8) per cent. of ash; 80 sugar, climax or acme sugar, contains not less than eighty (80) per cent. of dextrose and not more than one and one-half (1.5) per cent. of ash.

The ash of all these products consists almost entirely of chlorids and sulphates.

2. GLUCOSE, MIXING GLUCOSE, CONFECTIONER'S GLUCOSE, is a thick, sirupy, colorless product made by incompletely hydrolyzing starch, or a starch-containing substance, and decolorizing and evaporating the product. It varies in density from forty-one (41) to forty-five (45) degrees Baumé at a temperature of 100° Fahr. (37.7° C.), and conforms in density, within these limits, to the degree Baumé it is claimed to show, and for a density of forty-one (41) degrees Baumé contains not more than twenty-one (21) per cent. and for a density of forty-five (45) degrees not more than fourteen (14) per cent. of water. It contains on a basis of forty-one (41) degrees Baumé not more than one (1) per cent. of ash, containing chiefly of chlorids and sulphates.

1. CANDY is a product made from a saccharine substance or substances with or without the addition of harmless coloring, flavoring, or filling materials and contains no terra alba, barytes, talc, chrome yellow, or other mineral substances, or poisonous colors or flavors, or other ingredients deleterious or detrimental to health, or any vinous, malt, or spirituous liquor or compound, or narcotic drug.

d. Honey.

1. HONEY is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees (Apis mellifica and A. dorsata); is laevo-rotary, contains not more than twenty-five (25) per cent. of water, not more than twenty-five hundredths (0.25) per cent. of ash, and not more than eight (8) per cent. of sucrose.

2. COMB HONEY is honey contained in the cells of comb.

[3-17549]

3. EXTRACTED HONEY is honey which has been separated from the uncrushed comb by centrifugal force or gravity.

4. STRAINED HONEY is honey removed from the crushed comb by straining or other means.

D. CONDIMENTS (EXCEPT VINEGAR AND SALT).

a. Spices.

1. SPICES are aromatic vegetable substances used for the seasoning of food and from which no portion of any volatile oil or other flavoring principle has been removed and which are clean, sound, and true to name. 2. ALLSPICE, PIMENTO, is the dried fruit of the Pimenta pimenta (L.) Karst., and contains not less than eight (8) per cent. of quercitannic acid* ; not more than six (6) per cent. of total ash, not more than five-tenths (0.5) per cent..of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent. of crude fiber.

3. ANISE is the fruit of the Pimpinella anisum L.
BAY LEAF is the dried leaf of Laurus nobilis L.
CAPERS are the flower buds of Capparis spinosa L.
CARAWAY is the fruit of Carum carvi L.

4.

5.

6.

7.

Cayenne and Red Peppers.

RED PEPPER is the red, dried, ripe fruit of any species of Capsicum. 8. CAYENNE PEPPER, CAYENNE, is the dried, ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or some other small-fruited species of Capsicum, and contains not less than fifteen (15) per cent. of nonvolatile ether etract; not, more than six and five-tenths (6.5) per cent. of ash insoluble in hydrochloric acid; not more than one and five-tenths (1.5) per cent. of starch, and not more than twenty-eight (28) per cent. of crude fiber.

9. PAPRIKA is the dried ripe fruit of Capsicum annum L., or some other large-fruited species of Capsicum, excluding seeds and stems. 10. CELERY SEED is the dried fruit of Apium graveolens L. 11.

CINNAMON is the dried bark of any species of the genus Cinnamomum from which the outer layers may or may not have been removed. 12. TRUE CINNAMON is the dried inner bark of Cinnamomum zeylanicum Breyne.

13. CASSIA is the dried bark of various species of Cinnamomum, other than Cinnamomum zeylanicum, from which the outer layers may or may not have been removed.

14. CASSIA BUDS are the dried immature fruit of species of Cinna

momum.

15. GROUND CINNAMON, GROUND CASSIA, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these spices, and contains not more than six (6) per cent. of total ash and not more than two (2) per cent. of sand.

16. CLOVES are the dried flower buds of Caryophyllus aromaticus L., which contain not more than five (5) per cent. of clove stems; not less than

*Calculated from the total oxygen absorbed by the aqueous extract.

ten (10) per cent. of volatile ether extract; not less than twelve (12) per cent. of quercitannic acid; not more than eight (8) per cent. of total ash; not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than ten (10) per cent. of crude fiber.

17.

18.

19.

20.

21.

CORIANDER is the dried fruit of Coriandrum sativum L.
CUMIN SEED is the fruit of Cuminum cyminum L.

DILL SEED is the fruit of Anethum graveolens L.

FENNEL is the fruit of Foeniculum foeniculum (L.) Karst. GINGER is the washed and dried or decorticated and dried rhizome of Zinziber zinziber (L.) Karst., and contains not less than forty-two (42) per cent. of starch; not more than eight (8) per cent. of crude fiber, not more than six (6) per cent. of total ash, not more than one (1) per cent. of lime, and not more than three (3) per cent. of ash insoluble in hydrochloric acid.

22. LIMED GINGER, BLEACHED GINGER, is whole ginger coated with carbonate of lime and contains not more than ten (10) per cent. of ash, not more than four (4) per cent. of carbonate of lime, and conforms in other respects to the standard for ginger.

23. HORSERADISH is the root of Roripa armoracia (L.) Hitchcock, either by itself or 'ground and mixed with vinegar.

24. MACE is the dried arillus of Myristica fragrans Houttuyn, and contains not less than twenty (20) nor more than thirty (30) per cent. of nonvolatile ether extract, not more than three (3) per cent. of total ash, and not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than ten (10) per cent. of crude fiber.

25. MACASSAR MACE, PAPUA MACE, is the dried arillus of Myristica argentea Warb.

26. BOMBAY MACE is the dried arillus of Myristica Lamarck.

malabarica

MARJORAM is the leaf, flower and branch of Majorana majorana

27. (L.) Karst.

28. MUSTARD SEED is the seed of Sinapis alba L. (white mustard), Brassica nigra (L.) Koch (black mustard), or Brassica juncea (L.) · Cosson (black or brown mustard).

29. GROUND MUSTARD is a powder made from mustard seed, with or without the removal of the hulls and a portion of the fixed oil, and contains not more than two and five-tenths (2.5) per cent. of starch and not more than eight (8) per cent. of total ash.

30. PREPARED MUSTARD, GERMAN MUSTARD, FRENCH MUSTARD, MUSTARD PASTE, is a paste composed of a mixture of ground mustard seed or mustard flour with salt, spices and vinegar, and, calculated free from water, fat and salt, contains not more than twenty-four (24) per cent. of carbohydrates calculated as starch, determined according to the official methods, not more than twelve (12) per cent. of crude fiber nor less than thirty-five (35) per cent. of protein, derived solely from the materials named.

31. NUTMEG is the dried seed of the Myristica fragrans Hottuyn, deprived of its testa, with or without a thin coating of lime, and contains not less than twenty-five (25) per cent. of nonvolatile ether extract, not more than five (5) per cent. of total ash, not more than five-tenths (0.5)

*Calculated from the total oxygen absorbed by the aqueous extract.

L

per cent. of ash insoluble in hydrochloric acid, and not more than ten (10) per cent. of crude fiber.

32. MACASSAR nutmeg, PAPUA NUTMEG, MALE NUTMEG, LONG nutmeg, is the dried seed of Myristica argentea Warb, deprived of its testa.

Pepper.

33. BLACK PEPPER is the dried immature berry of Piper nigrum L. and contains not less than six (6) per cent. of nonvolatile ether extract, not less than twenty-five (25) per cent. of starch, not more than seven (7). per cent. of total ash, not more than two (2) per cent. of ash insoluble in hydrochloric acid, and not more than fifteen (15) per cent. of crude fiber. One hundred parts of the nonvolatile ether extract contains not less than three and one-quarter (3.25) parts of nitrogen.

GROUND BLACK PEPPER is the product made by grinding the entire berry and contains the several parts of the berry in their normal proportions. 34. LONG PEPPER is the dried fruit of Piper longum L.

35. WHITE PEPPER is the dried mature berry of Piper nigrum L. from which the outer coating or the outer and inner coatings have been removed and contains not less than six (6) per cent. of nonvolatile ether extract, not less than fifty (50) per cent. of starch, not more than four (4) per cent. of total ash, not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than five (5) per cent. of crude fiber. One hundred parts of the nonvolatile ether extract contain not less than four (4) parts of nitrogen.

36. SAFFRON is the dried stigma of Crocus sativus L.

37.

38.

SAGE is the leaf of Salvia officinalis L.

SAVORY, SUMMER SAVORY, is the leaf, blossom, and branch of Satureja hortensis L.

39. THYME is the leaf and tip of blooming branches of Thymus vulgaris L.

b. Flavoring Extracts.*

of proper

1. A FLAVORING EXTRACT is a solution in ethyl alcohol strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.

2. ALMOND EXTRACT is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (1) per cent. by volume of oil of bitter almonds.

2a. OIL OF BITTER ALMONDS, commercial, is the volatile oil obtained from the seed of the bitter almond (Amygdalus communis L.), the apricot (Prunus armeniaca L.), or the peach (Amygdalus persica L.).

3. ANISE EXTRACT is the flavoring extract prepared from oil of anise, and contains not less than three (3) per cent. by volume of oil of anise. 3a. OIL OF ANISE is the volatile oil obtained from the anise seed. CELERY SEED EXTRACT is the flavoring extract prepared from celery seed or the oil of celery seed, or both, and contains not less than threetenths (0.3) per cent. by volume of oil of celery seed.

4.

*The flavoring extracts herein described are intended solely for food purposes and are not to be confounded with similar preparations described in the Pharmacopœia for medicinal purposes.