Nc 6. DlCPARTMl'^NT OF AURICULTDKl': 5&1 



5. — Condensed milk shall be prepared from pure and wholesome 

 normal milk, by removal of water by evaporation; sugar may be 

 added, but no other substances. 



6.— Butter must contain not less than 83 per centum of butter-fat 



FRUIT PREPARATIONS. 



1.— Fruit-butter must be prepared wholly from the designated 

 fruit without addition of any substance other than cider, glucose or 

 cane-sugar and spices. 



2.— Fruit preserves, jams, marmalades and jellies must be pre- 

 pared from the designated fruits and cane-sugar, with or without 

 the addition of glucose, but without the addition of any other sub- 

 stance. 



3.— Fruit JUICE, fresh, is the juice, or pulp, or both, of fresh, sound 

 fruit of the variety specified on the label, without addition of any 

 other substance. 



4.— Fruit JUICE, sweet, is fresh fruit juice to which sugar or glucose 

 has been added. 



SACCHARINE PRODUCTS. 



1.— Molasses is that part of the cane juice, or sugar solution, that 

 is left upon the removal of part of the sugar. It must contain no 

 added substance. 



2. — Syrup is the purified or evaporated juice of the cane or maple 

 sap, insufficiently evaporated to cause crystallization of the sugar. 

 It must contain no added substance. 



3. — Glucose is the solid, sweet, purified substance obtained by the 

 action of acid on starch. It must be free from intermediate products. 



4. — Glucose syrup, is syrup obtained by the action of acid on starch. 



5.— Honey is the nectar of flowers and saccharine exudations of 

 plants, gathered by bees. Honey made by feeding bees sugar, glu- 

 cose, syrup or other saccharine substances, is not considered pure 

 honey. The mixing of sugar, syrup, glucose or other similar sub- 

 stance with honey, is considered an adulteration. 



