11 



Definition. 



2. Glucose, mixing glucose, or confectioners' glucose is a thick sirupy substance 

 obtained by incompletely hydrolizing starch or a starch-containing substance, decol- 

 orizing and evaporating the product. It is found in various degrees of concentration, 

 ranging from forty-one (41) to forty-five (45) degrees Baumg. 



Standard. 



Standard glucose, mixing glucose, or confectioners' glucose is colorless glucose, varying 

 in density between forty-one (41) and forty-five (45) degrees Baume, at a tempera- 

 ture of one hundred (100) degrees F. (37.7 C.). It conforms in density, within 

 these limits, to the degree Baum6 it is claimed to show, and for a density of forty- 

 one (41) degrees Baume contains not more than twenty-one (21) per cent of water 

 and for a density of forty-five (45) degrees not mors than fourteen (14) per cent. 

 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 of lime and soda. 



Definition. 



3. Glucose sirup or corn sirup is glucose unmixed or mixed with sirup or molasses. 



Standard. 



Standard glucose sirup or corn sirup is glucose sirup or corn sirup containing not 

 more than twenty-five (25) per cent of water nor more than three (3) per cent of ash. 



c. CANDY. 

 Definition. 



1. Candy is a product prepared from a saccharine substance or substances, with or 

 without the addition of harmless coloring, flavoring, or filling materials. 



Standard. 



Standard candy is candy containing no terra alba, barytes, talc, chrome yellow, or 

 other mineral substances or poisonous colors or flavors or other ingredients injurious 

 to health. 



d. HONEY. 



(Schedule in preparation.) 

 D. CONDIMENTS (EXCEPT VINEGAR). 



a. SPICES. 

 General definition. 



1. Spices are aromatic vegetable substances used for the seasoning of food. 



General standard. 



Standard spices are sound spices, true to name, from which no portion of any vola- 

 tile or other flavoring principle has been removed. 



Definition. 



2. 1 llspice or pimento is the dried fruit of Pimenta officianalis Lindl. 



Standard. 



Standard allspice is allspice containing not less than eight (8) per cent of querci- 

 tannic acid; a not more than six (6) per cent of total ash; not more than five-tenths 



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



