The Bulletin. 15 



G. Cinnamon extract is the flavoring extract prepared from oil of cinnamon, and 

 contains not li'ss tlian two (2) percent by volume of oil of cinnaiiicn. 



(i(/. Oi7 vf cnuuiiiton is the lead-free volatile oil obtained fiom the bark of tlie 

 Ceylon cinnamon (Vinnuviomum zeylanlcum iJreyne), and contains not less than 

 sixty-live (GoJ per cent by weight of cinnamic aldehyde and not more than ten 

 (lUj per cent by weight of eugenol. 



7. (Jlove extract is tho flavoring extract prepared from oil of cloves, and con- 

 tains not less than two [•!) jK-r cent by volume of oil of clCves. 



la. Oil of cloves is the lead-free, volatile oil obtained from cloves. 



8. (linger extract is the flavoring extract prepared from ginger and contains in 

 each one hundred (100) cubic centimeters the alcohol-soluble matters from not 

 less than twenty (20) grams of ginger. 



9. Lemon extract is the flavoring extract prepared from oil of lemon, or from 

 lemon peel, or both, and contains not less than five (5) per cent by volume of oil 

 of lemon. 



9a. Oil of lemon is the volatile oil obtained by expression or alcoholic solution, 

 from the fresh peel of the lemon (Citrus liiiionum L.), has an optical rotation 

 (25° C.) of not less than -(-(iO^ in a 100-millimeter tube, and contains not less 

 than four (4) per cent by weight of citral. 



10. '1 crpeneless extract of lemon is the flavoring extract prepared by shaking 

 oil of lemon with dilute alcohol, or by dissolving terpeneless oil of lemon in dilute 

 alcohol, and contains not less than two-tenths (0.2) per cent by weiglit of citral 

 derived from oil of lemon. 



10a. Terpeneless oil of lemon is oil of lemon from w^liich all or nearly all of the 

 ter{>enes have been removed. 



11. Ntitmeg extract is the flavoring extract prepared from oil of nutmeg, and 

 contains not less than (2) per cent by A'olume of oil of nutmeg. 



11a. Oil of nutmeg is the volatile oil obtained from nutmegs. 



12. Orange extract is the flavoring extract prepared from oil of orange, or from 

 orange peel, or both, and contains not less than five (5) per cent by volume of oil 

 of orange. 



r2a. Oil of orange is the volatile oil obtained, by expression or alcoholic solu- 

 tion, from the fresh peel of the orange {Citrus aurantium L. ) and has an optical 

 rotation (25° C.) of not less than +95° in a 100-millimeter tube. 



13. Terpeneless extract of orange is the flavoring extract prepared by shaking 

 oil of orange with dilute alcohol, or by dissolving terpeneless oil of orange in 

 dilute alcohol, and corresponds in flavoring strength to orange extract. 



13a. Terpeneless oil of orange is oil of orange from which all or nearly all of 

 the terpenes have been removed. 



14. Peppermint extract is the flavoring extrict prepared from oil of pepper- 

 mint, or from peppermint, or both, and contains not less than three (3) per 

 cent by volume of oil of peppermint. 



14a. Peppermint is the leaves and flowering tops of Mentha piperita L. 

 146. Oil of peppermint is the volatile oil obtained from peppermint and con- 

 tains not less than fifty (50) per cent by weight of menthol. 



15. Rose extract is the flavoring extract prepared from otto of roses, with or 

 without red rose petals, and contains not less than four-tenths (0.4) per cent by 

 volume of otto of roses. 



15a. Otto of roses is the volatile oil obtained from the petals of Rosa damascena 

 Mill., R. centifolia L., or R. moschata Herrm. 



16. Savory extract is the flavoring extract prepared from oil of savory, or from 

 savory, or both, and contains not less than thirty-five hundredths (0.35) per cent 

 by volume of oil of savory.- 



16a. Oil of savory is the volatile oil obtained from savory. 



17. Spearmint extract is the flavoring extract prepared from oil of spearmint, 

 or from spearmint, or both, and contains not less than three 13) per cent by 

 volume of oil of spearmint. 



17a. Spearmint is the leaves and flowering tops of Mentha spicata L. 



176. Oil of spearmint is the volatile oil obtained from spearmint. 



IS. Star anise extract is the flavoring extract prepared from oil of star anise, 

 and contains not less than three (3) per crnt by volume of oil of star anise. 



ISa. 0)7 of star anise is the volatile oil distilled from the fruit of the star anise 

 {Illicitim verum Hook). 



