12 



BUTTER. 



The term " butter " must be used only with reference to fat obtained 

 exclusively from milk or cream with or without the addition of color- 

 ing matter or salt. All butter containing other additions and all 

 butter substitutes must be designated as margarine. Margarine must 

 not contain more than 5 per cent of butter fat and must not be arti- 

 ficially colored. The maximum color permitted in margarine may be 

 decided by the minister of agriculture. These regulations regarding 

 the addition of butter fat to margarine and the height of color of the 

 same are not applied to margarine intended for export from Belgium. 



The receptacles and packages which contain margarine must be 

 plainly labeled with the word " margarine" in letters at least 2 cm 

 high, as well as the name of the manufacturer or dealer. Margarine 

 which is not in packages must be molded in cubical form with the 

 word "margarine" impressed, as well as the name of the manufac- 

 turers or dealers. The sale of rancid butter or butter made from the 

 milk of diseased or improperly fed cows is forbidden. It is also 

 required that margarine shall be fresh and made from the fat of 

 healthy animals. The addition of glycerin to butter and margarine 

 is prohibited. 



COCOA AND CHOCOLATE. 



The term "cocoa mass" must be used exclusively for the product of 

 the seed of the cocoa tree, whether it be raw or roasted, entire, hulled, 

 or ground, with, or without the addition of foreign substances. 

 Finally, such product may be melted or molded in ingots or tablet form 

 or pulverized. The term cocoa may be applied to the prepared product 

 of the cocoa tree from which a portion of the fat has been removed, 

 provided that the fat content of the product is not less than 20 per 

 cent. The term "alkalized cocoa " may be used to describe the product 

 to which an addition of alkaline carbonate has been made to render it 

 more soluble; but the alkaline carbonate so added must not exceed 3 per 

 cent of the total weight of the product. Cocoa which contains more 

 than 3 per cent of alkaline carbonate is considered unwholesome and 

 its sale is forbidden. The characterization "alkalized" is not neces- 

 sary if the product is intended for export from Belgium. 



Cocoa which is prepared otherwise than by the methods described 

 above must be marked on the wrapper with the word "cocoa," followed 

 in the same type by words which will give an exact description of the 

 method used in preparation. The term chocolate is applied to the 

 product made exclusively from hulled cocoa, to which at least 35 per 

 cent of its weight of cane sugar has been added, with or without the 

 addition of spices. 



Products which contain 35 per cent of hulled cocoa, but at the same 

 time other substances than sugar and spices, can be sold only when 



