16 The Bulletin. 



19. Siccet basil extract is the flavoring extract prepared from oil of sweet basil, 

 or from sweet basil, or both, and contains not less than one-tenth (0.1) per cent 

 by volume of oil of sweet basil. 



19a. Siceet basil, basil, is the leaves and tops of Ocymmn basilicum L. 

 196. Oil of sweet basil is the volatile oil obtained from basil. 



20. iiiceet marjorflni extract, marjoram extract, is tlie flavoring extract prepared 

 from the oil of marjoram, or from marjoram, or both, and contains not less than 

 one { 1 ) per cent by volume of oil of marjoram. 



20a. 0(7 of marjoram is the volatile oil obtained from marjoram. 



21. Thyme extract is the flavoring extract prepared from oil of thyme, or from 

 thyme, or both, and contains not less than two-tenths (0.2) per cent by volume of 

 oil of thyme. 



21a. Oil of thyme is the volatile oil obtained from thyme. 



22. Tonka extract is the flavoring extract prepared from tonka bean, with or 

 without sugar or glycerin, and contains not less than one-tenth (0.1) per cent by 

 weight of coumarin extracted from the tonka bean, together with a corresponding 

 proportion of the other soluble matters thereof. 



22a. Tonka bean is the seed of Coumarouna odorata Aublet {Dipteryx odorata 

 (Aubl.) Willd.). 



23. Vanilla extract is the flavoring extract prepared from vanilla bean, with or 

 without sugar or glycerin, and contains in one hundred (100) cubic centimeters 

 the soluble matters from not less than ten (10) grams of the vanilla bean. 



23a. Vanilla bean is the dried, cured fruit of Vanilla planifolia Andrews. 



24. Wintergreen extract is the flavoring extract prepared from oil of winter- 

 green, and contains not loss than three (3) per cent by volume of oil of winter- 

 green. 



24a. Oil of lointergreen is the volatile oil distilled from the leaves of the 

 Gaultheria procumbens L. 



C. EDIBLE VEGETABLE OILS AND FATS. 



1. Olive oil is the oil obtained from the sound, mature fruit of the cultivated 

 olive tree (Olea europoea L. ) and subjected to the usual refining processes; is free 

 fron rancidity; has a refractive index (25° C.) not less than one and forty-six 

 hundred and sixty ten-thousandths (1.4G60) and not exceeding one and forty-six 

 hundred and eighty ten-thousandths (1.4680) ; and an iodin number not less than 

 seventy-nine (79) and not exceeding ninety (90j. 



2. Virgin olive oil is olive oil obtained from the first pressing of carefully 

 selected, hand-picked olives. 



3. Cottonseed oil is the oil obtained from the seeds of cotton plants (Gossypium 

 hirsutum L., G. b'lrbadense L., or G. herbaceum L.) and subjected to the usual 

 refining processes; is free from rancidity; has a I'efractive index (25° C. ) not less 

 than one and forty-seven hundred ten-thousandtiis (1.4700) and not exceeding one 

 and forty-seven hundred and twenty-five ten-thousandths (1.4725) ; and an iodin 

 number not less than one hundred and four (104) and not exceeding one hundred 

 and ten (110). 



4. "Winter-yellow" cotton-seed oil is expressed CGtton-?eod oil from which a 

 portion of the stearin has been separated by chilling and pressure, and has an 

 iodin number not less than one hundred and ten (110) and not exceeding one 

 hundred and sixteen (110). 



5. Peanut oil, arachis oil, carthntit oil, is the oil obtained from the peanut 

 {Arachis hypogcea L. ) and subjected to the usvial refining processes; is free from 

 rancidity; has a refractive index (25° C. ) not less than one and forty-six hundred 

 and ninetj' ten-thousandths (1.4690) and not exceeding one and forty-seven hun- 

 dred and seven ten-thousandths (1.4707); and an indin number not less than 

 eighty-seven (87) and not exceeding one hundred (100). 



6. "Cold-draicn" peanut oil* is peanut oil obtained by pressure without heating. 



7. Sesame oil, gingili oil, teel oil, is the oil obtained from the seeds of the sesame 

 plants {Sesamum oricntalc L. and S. radiatum Schum. and Thonn.) and subjected 

 to the usual refining processes; is free from rancidity; hns a refractive index 



(25° C.) not less tlian one and forty-seven hundred and four ten-thousandths 

 (1.4704) and not exceeding one and forty-seven hundred and seventeen ten-thou- 

 sandths (1.4717) ; and an iodin number not less than one hundred and three (103) 

 and not exceeding one hundred and twelve (112). 



