5r.O ANNUAL REPORT OF THE Off. Doc. 



PART III. 



FOOD DEFINITIONS AND STANDARDS. 



• MEAT. 



1. — Meat is the dressed and properly prepared edible parts of 

 ianimals, in good liealth at the time of slaughter, and of the kind 

 designated. 



2. — Refrigeration is the only method of preservation allowable for 

 fresh meats. 



3. — Canned meats shall contain no preservative other than salt, 

 sugar and salt-petre, except smoked meat, which contains the prod- 

 ucts added by the process of smoking. 



4.— Pickled AND salted meats shall contain no preservatives other 

 than salt, sugar, salt-peter, vinegar, spices or other condiments. 



5. — Sausage must be prepared from meat of the quality above indi- 

 cated, and must contain no preservatives other than sugar, salt, salt- 

 peter, smoke and condiments; artificial color must not be introduced 

 without notice of the fact. 



6.— Meat Extracts must be true to name. No antiseptic, other 

 than salt, may be used. 



MILK AND BUTTER. 



1. — Milk is the normal secretion, taken by complete milking, 

 from the udder of a healthy cow, properly fed and kept. Colostra! 

 milk is excluded. 



2. — Cream shall contain not less than 15 per centum of butter-fat. 



3. — Skim-milk, except in cities for which a different standard has 

 been established by law, shall contain not less than 8.5 per centum 

 of total solids not fat, and »hall be free from all kinds of additions. 



4.— Butter-milk. The acid fluid of milk or cream left after the re- 

 moval of the butter fat by churning. It must b^ free from preserva- 

 tives other than the salt employed in the manufacture of butter. 



