The Bulletin. 11 



3. Canned vegetables are sound, properly matured and prcjiarcd fresh vege- 

 tables, with or without salt, sterilized hy heat, with or without previous cookiiif^ 

 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. 



4. Pickles are clean, sound, immature cucumbers, properly prepared, without 

 taking up any metallic compound otlier than salt, and preserved in any kind of 

 vinegar, with or without spices; pickled onions, pickled beets, pielded beans, and 

 other pickled vegetables are vegetables prepared as described above, and conform 

 in name to the vegetables used. 



5. ISalt pickles are clean, sound, immature cucumbers, preserved in a solution 

 of common salt, with or without spices. 



6. tSicect 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 wdth salt, and 

 subjected to fermentation. 



8. Catchup (Icetehup, catsup) is the clean, sound product made from the prop- 

 erly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices and with or 

 without sugar and vinegar; mushroom catchup, walnut catchup, et cetera, are 

 catchups made as above described, and conform in name to the substances 

 used in their preparation. 



C. SUGAES AND RELATED SUBSTANCES. 



a. SUGAR AND SUGAR PRODUCTS. 



SUGARS. 



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 poicdered 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 sixty-five one hun- 

 dredths (0.G5) per cent of maple sugar ash. 



4. Masseeuife, melada, mush sugar, and concrete are products made by evap- 

 orating the purified juice of a sugar-prcducing plant, or a solution of sugar, to 

 a solid or semisolid consistence, and in which the sugar chiefly exists in a crys- 

 talline state. 



MOLASSES AND REFINERS' SIRUP. 



1. Molo-sses 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 twenty-five (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 five-tenths (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. 



