The Bulletin. 17 



8. "Cold-drawn^' sesame oil* is sosame oil obtained by pressure witlioiit. licatin;^. 



9. Poppy-seed oiV^ is Ihc oil obtained from the seed of the poppy (I'upaocr som- 

 niferinn L.) subjected to I lie usual refining [)rocesses and free from rancidity. 



10. While poppy-seed ail, "eold-draicn" poppy-seed oil,* is poppy-seed oil of the 

 first j)ressiny without heating. 



11. Voeoanut oil* is the oil obtained from the kernels of the cocoanut (Coeos 

 nucifera L.) and subjected to the usual refining processes and free from rancidity. 



12. Cochin oil is coconut oil prepared in (!ochin (Malabar). 



13. Ceylon oil is coconut oil pn'])ared in Ceylon. 



14. Copra oil is coconut oil prepared fiom copra, the dried kernels of the coco- 

 nut. 



15. Rape-seed oil, colza oil* is the oil obtained from the seed of the rape plant 

 (Brassica napus L. ) and subjected to the usual refining processes and free from 

 rancidity. 



10. ' Cold-draicn" rape-seed oil* is rape-seed oil obtained by tlie first pressing 

 without heating. 



17. t>ui>floirer oil* is the oil obtained from the seeds of the sunflower [Tlelian- 

 thus niniitus L. ) and subjected to the usual refining processes and free from ran- 

 cidity. 



18. ''Cold-draicn^' sunflower oil* is sunflower oil obtained by the first pressing 

 ■without heating. 



19. Maize oil, corn oil,* is tlie oil obtained from the germ of the maize {Zea 

 mays L. ) and subjected to -the usual refining processes and free from rancidity. 



20. Cocoa, butter, cacao butter, is tbe fat obtained from roasted, sound cocoa 

 l>eans, and subjected to the usual refining processes; is free from rancidity; has 

 a refractive index (40° C.) not less than one and forty- five hundred and sixty-six 

 ten-thousandths (1.4566) and not exceeding one and forty-five hundred and 

 ninety-eight ten-thousandths (1.4598) ; an iodin number not less than thirty-three 

 (33) and not exceeding thirtv-eight (38) ; and a melting point not lower than 

 30° C. nor higher than 35° C. " 



21. Cotton-seed oil stearin is the solid product made by chilling cotton-seed oil 

 and separating the solid portion by filtration, with or without pressure, and hav- 

 ing an iodin number not less than eighty-five (85) and not more than Oine hundred 

 (100). 



E. Tea, Coffee, and Cocoa Product.s. 



a. TEA. 



1. Tea is the leaves and leaf buds of dilTerent species of Thea, prepared by 

 the usual trade processes of fermenting, drying, and firing; meets the provisions 

 of the act of Congress approved March 2, 1897, and the regulations made in con- 

 formity therewith (Treasury Department Circular 16. February 6. 1905) ; con- 

 forms in variety and place of production to the name it bears; and contains not 

 less than four (4) nor more than seven (7) per cent of ash. 



b. COFFEE. 



1. Coffee is the seed of Coffea arahica L. or Coffea liberica Bull., freed from all 

 but a small portion of its spemioderm, and conforms in variety and place of pro- 

 duction to the name it bears. 



2. Bcasted coffee is cofTee which by the action of heat has become brown and 

 developed its characteristic aroma, and contains not less than ten (10) per cent 

 of fat and not less than three (3) per cent of ash. 



C. COCOA AND COCOA PRODUCTS. 



1. Cocoa beans are the seeds of the cacao tree, Theobroma cacoa L. 



2. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed from its 

 shell or husk. 



3. Chocolate, plain chocolate, bitter chocolate, chocolate Viquor, bitter chocolate 

 coatings, is the solid or plastic mass obtained by grinding cocoa, nibs without the 

 removal of fat or other constituents except the germ, and contains not more than 



* The fixing of limits for chemical and physical properties is reserved for future consideration. 

 2 



