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glucose; from 5 to 12 per cent of water; not more than 0.5 per cent 

 of ash, and must contain no unfer men table matter, preservatives, or 

 other foreign material. 



Sugar must not be mixed with grape sugar, ultramarine, or indigo 

 blue to a greater extent than 0.2 per cent; nor with gypsum, barites, 

 kaolin, flour, saccharin, dulcin, or other similar impurities. 



Confections must not be mixed with dulcin, with flour, mineral sub- 

 stances, or with those coloring matters which are prohibited in the 

 general regulations regarding artificial colors. They must not be 

 ornamented with flowers, leaves, etc., which contain injurious coloring 

 material nor inclosed in receptacles or wrappers colored with injurious 

 compounds. 



The following colors are permitted: 



White. Ground cereal and potato flour. 



Yellow. Carrot, safranin, logwood, marigold. 



Red. Sorrel, madder, cochineal, carmine, red sandalwood. 



Green. Chlorophyl, spinach, and the mixtures of yellow and blue colors that 



are themselves permissible. 

 Slue. Litmus and indigo carmine. 



Violet. Mixtures of blue and red colors that are permissible. 

 Brown. Caramel, cocoa beans, licorice. 

 Black. Purified bister. 



The use of all colors which contain antimony, arsenic, barium com- 

 pounds, cadmium, chromium, tin, copper, mercury, lead, uranium, 

 zinc, picric acid, and aniline derivatives is prohibited. The use of 

 gilded or silvered bronze or tinfoil which contains tin, lead, zinc, 

 nickel, antimony, or aluminum, is forbidden. 



SAUSAGE. 



Sausage and other forms of preserved meat must be free from liver, 

 kidneys, lungs, arid viscera and consist entirely of the flesh of edible 

 domestic animals, game, and birds put up while fresh. 



The preparation of canned and preserved meat products from 

 unsound or unwholesome meat or from the flesh of diseased animals 

 or of other animals than those ordinarily used as food is forbidden. 

 The preparation of canned and preserved fish which has been killed 

 by means of poisonous substances, the manufacture of food products 

 from the same, and the preserving of fish products in oil that is ran- 

 cid or for any reason not edible, is prohibited. The use of commercial 

 preservatives, such as salicylic acid or boric acid, tannin, alum, sul- 

 phurous acid, potassium chlorid, sulphites, glycerin, wood vinegar, 

 impure vinegar, fusel oil, and other unwholesome substances for the 

 preservation of meat or vegetables, is prohibited. 



The coloration of preserved vegetables and fruits with mineral and 

 aniline colors is forbidden, as is also the coloration of sausages and 

 preserved meats. 



13864 No. 6101 3 



