12 The Bulletin. 



b. GLUCOSE PRODUCTS. 



1. starch sugar is the solid product made by hydrolyzing starch or a starch- 

 containing substance until the greater part cf 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 crystal- 

 lization, is of two varieties — 70 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 sub- 

 stance, and decolorizing and evapoi'ating the product. It varies in density from 

 forty-one (41) to forty-five (45) degrees Baume at a temperature of 100° Fahr. 

 (37.7° C. ), and conforms in density, within these limits, to the degree Baume it 

 is claimed to show, and for a density of forty-one (41) degrees Baume 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 Baume not more than one (1) per cent of ash, consisting chiefly 

 of chlorids and sulphates. 



C. CANDY. 



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 con- 

 tains 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- 

 rctatory, 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. 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 afiy 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. 



4. Bay leaf is the dried leaf of Laurus nobilis L. 



5. Capers are the flower buds of Capparis spinosa L. 



6. Caraway is the fruit of Carum carvi L. 



CAYENNE and RED PEPPER. 



7. Red pepper is the red. dried, ripe fruit of any species of Capsicum. 



8. Cayenne pepper, cayenne, is the dried ripe fruit of Capsicum frutcseenes L., 

 Capsicum baccatum L., or some other small-fruited species of Capsicum, and con- 



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



