30 FOOD LEGISLATION, YEAK ENDED JUNE 30, 1908. 



(27) per mit is ash, and not over twelve (12) per cent is sodium chlorid (cal- 

 culated from the total chlorin present), not over six-tenths (0.6) per cent is fat, 

 and not less than eight (8) per cent is nitrogen. The nitrogenous compounds 

 contain not less than forty (40) per cent of meat bases and not less than ten 

 (10) per cent of kreatin and kreatinin. 



2. Fluid meat extract is identical with meat extract except that it is concen- 

 trated to a~lower degree and contains not more than seventy-five (75) and not 

 less than (50) per cent of total solids. 



3. Bone extract is the product obtained by extracting fresh trimmed bones 

 with boiling water and concentrating the liquid portion by evaporation after 

 removal of fat, and contains not less than seventy-five (75) per cent of total 



solids. 



I. riuid bone extract is identical with bone extract except that it is concen- 

 trated to a lower degree and contains not more than seventy-five (75) and not 

 less than fifty (50) per cent of total solids. 



.". Meat juice is the fluid portion of muscle fibre, obtained by pressure or 

 otherwise, and may be concentrated by evaporation at a temperature below the 

 coagulating point of the soluble proteids. The solids contain not more than 

 fifteen (15) per cent of ash not more than two and five-tenths (2.5) per cent of 

 sodium chlorid (calculated from the total chlorin present) not more than four 

 (4) nor less than two (2) per cent of phosphoric acid (P 2 O 5 ), and not less 

 than twelve (12) per cent of nitrogen. The nitrogenous bodies contain not less 

 than thirty-five (35) per cent of coagulable proteids and not more than forty 

 (40) per cent of meat bases. 



c,. reptones are products prepared by the digestion of proteid material by 

 means of enzymes or otherwise, and contain not less than ninety (90) per cent 

 of proteoses and peptones. 



7. Gelatin (edible gelatine} is the purified, dried, inodorous product of the 

 hydrolysis, by treatment with boiling water, of certain tissues, as skin, liga- 

 ments, and bones, from sound animals, and contains not more than fifteen (15) 

 per cent and not less than two (2) per cent of nitrogen. 



Sauces. Must be made from sound and wholesome materials. The use of a 

 filler is prohibited. Must contain no sweetening material other than pure sugar. 

 Must not contain added salicylic acid, benzoic acid, saccharin, boric acid, for- 

 maldehyde, chemical preservatives or their derivatives or coloring matter. If 

 distilled vinegar is used, it shall be so stated on the label. 



I'icklcs. Must be made from sound and wholesome materials. Must contain 

 no sweetening agent other than pure sugar. Must not contain added salicylic 

 acid, benzoic acid, saccharin, boric acid, formaldehyde, chemical preservative 

 or their derivatives, copper salts, alum, iron salts or coloring matter. If dis- 

 tilled vinegar is used it must be so stated on the label. 



Red pepper sauce. Must be made from sound, ripe, wholesome Red pepper, 

 and must contain no added filling; must not contain added salicylic acid, ben- 

 zoic acid, saccharin, boric acid, formaldehyde, chemical preservatives or their 

 derivatives or coloring matter. If distilled vinegar is used it must be so stated 

 on the label. 



Catsup. Must be made from ripe, wholesome and sound vegetable materials. 

 The use of a filler of starch or other matter is prohibited. Must not contain 

 added salicylic acid, benzoic acid, saccharin, boric acid, formaldehyde, or their 

 derivatives, nor any added chemical preservative or coloring matter. If dis- 

 tilled vinegar is used it shall be so stated on the label. 



F. Beverages, a. Fruil juice* frexh, xiccct, and fermented. Fresh fruit 

 juices. 1. Fresh fruit juices are the clean, unfermented liquid products ob- 



