6G 



The Bulletin. 



RICE. 



Previous examinations of rice by this and other Food Departments 

 show that a large percentage of the rice on the market is coated or 

 polished with glucose and talc. 



Under the National Food Law, and the regulations of the United 

 States Department of Agriculture, the use of talc and glucose as a 

 preservative for food in interstate commerce is permitted, provided 

 that each package be plainly labeled with the name of the preserva- 

 tive and the proper directions for its removal. 



RESULTS OF EXAM 



MOLASSES AND SYRUPS. 



Molasses is the product after separating the sugar from massecuite, 

 melada, mush sugar, or concrete, and contains not more than 25 per 

 cent of water and not more than 5 per cent of ash. 



Molasses that is compounded or mixed with glucose, sugar syrup, 

 or anything else, to cheapen or lower its quality, must not be labeled 

 "molasses," but must be labeled "molasses compound," or "imitation 

 molasses," or it must name the ingredients in the compound, as "glu- 

 cose," "cane syrup," "molasses," etc. 



As Cuba, Porto Pico, Mayaguez, Antigua, Barbadoes, St. Kitts, 

 etc., are names of either West India Islands or towns and cities on 

 those islands, molasses must not be branded any of these or any other 

 distinctive name of a place unless it is actually produced from the 

 place named. 



As it appears that the word "style" used in connection with the 

 brand name of molasses, as "Barbadoes Style," etc., is misleading 

 and deceptive, it must not be used with the brand name of molasses. 



Sugar-cane syrup is syrup 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. 



Sorghum syrup is syrup made by the evaporation of sorghum juice 

 or by the solution of sorghum concrete, and contains not more than 



