10 The Bulletin. 



B. Fruit and Vegetables. 



a. FRUIT AXD FRUIT PRODUCTS. 



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



1. Fruits are the clean, sound, edible, fleshy fructifications of plants, distin- 

 guished by their sweet, acid, and ethereal flavors. 



2. Dried fruit is the clean, sound product made by drying mature, propei'ly 

 prepared, fresh fruit in such a way as to take up no lianiiful substance, and con- 

 forms in name to tlie fruit used in its preparation; sun-ilried fruit is dried fruit 

 made l)y drying without the use of artificial means; evaporated fruit is dried fruit 

 made by drying with the use of artificial means. 



3. Evaporated apples aTe 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 four (4) hours at the temperature of 

 boiling water. 



(ytandaids for other dried fruits are in preparation). 



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 confonns 

 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 fortj^-tive (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. 



7. (Jlueose preserve* is preserA'e in which a glucose product is used in place 

 of sugar (sucrose) sirup. 



. 8. Jam, marmalade* is the sound product 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 nnme 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. (jlueose 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 homogene- 

 ous consistence, with or without the addition of sugar and spices or A-inegar, 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. 



1.3. Glucose jelly* is jelly in which a glucose product is used in place of sugar 

 (sucrose). 



b. VEGETABLES AND VEGETABLE PRODUCTS. 



1. Vegetables are the succulent, clean, sound, edible parts of the herbaceous 

 plants used for culinary purposes. 



2. Dried vegetables arc the clean, sound products mode by drying properly 

 matured and prepared vegetables in such a way ns to tike up no harmful sub- 

 stance, and conform in name to the vewetnbles 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. 



• Products made with mixtures of sugrar, glucose, and honey, or any two thereof, are reserved for 

 future consideration. 



