20 



As exceptions to the above general regulations, however, the follow- 

 ing compounds may be employed in coloring confections, pastry, and 

 liqueurs, which are ordinarily white or colorless: 



Rose colors: 



Eosine (tetra brom-fluorescen). 



Erythrosin (methyl and ethyl derivatives of eosine. 



Bengal rose, phloxin (iodin and bromin derivatives of fluorescen). 



Bordeaux red and Ponceau red (resulting from the action of the sulpho-derivatives 

 of naphthpl on the diaz xylens). 



Acid fuchsin (without arsenic and prepared by the Coupier method). 

 Yellow colors: 



Acid yellow (derivatives of sulphonates of naphthol). 

 Blue colors: 



Lyon blue, light blue, Coupier blue, etc., (derivatives of triphenil rosanilin or of 



diphenylamin). 

 Green colors: 



Mixtures of blue and yellow named above. 



Malachite green. 

 Violet colors: 



Paris violet or methylanilin violet. 



GERMANY. 

 MEAT. 



A new law regulating the preparation, importation, and sale of meat 

 and meat products was passed by the Bundesrath and the Reichstag in 

 June 19, 1900, to take effect in April, 1901. Regulations for its 

 enforcement have not yet been promulgated. The importation, except 

 in "free ports," of meat in hermetically sealed cans and similar recep- 

 tacles, and of sausage and macerated meat of all descriptions, is 

 unequivocally prohibited. 



It is provided that fresh meat must be imported in the entire body 

 or in halves. The meat must be so dressed that the breast, diaphragm, 

 lungs, heart, and kidneys, and, in the case of cows, also the udder, 

 retain their natural position in connection with the body. 



Prepared and preserved meat can be imported only when the method 

 of preparation or preservation to which it has been subjected is such 

 as to add to or produce in the meat no injurious substances. 



The above requirements do not apply to corned beef, ham, bacon, or 

 casings provided that the corned beef is not imported in pieces weigh- 

 ing less than 4 kilograms (8.8 pounds). Meat which has been pre- 

 served by processes which will enable it to retain all of the characteristics 

 of fresh meat (refrigeration) is subjected to the restrictions applied to 

 fresh meat. 



The foregoing regulations are to remain in force until December 31, 

 1903, or until other regulations are provided. 



Horse flesh can be imported only when so designated in the German 

 language that its true nature will be understood by the purchaser. 



