November 8, 1889.] 



SCIENCR 



309 



2. Confectionery. — This must only be colored with harm- 

 less materials, such as (black) Chinese black ; (blues) Berlin blue, 

 indigo, litmus, Prussian blue, saffron blue, ultramarine; (brown) 

 caramel ; (greens) chlorophyl (as spinach-juice), mixtures of yellow 

 colors with blue (a mixture of Prussian blue, Berlin blue, and Per- 

 sian berries gives a green rivalling in brilliancy Schweinfurt's 

 green) ; (reds) annotto, Brazil lac, carmine, carmine lac, cochineal, 

 orseil, the juice of beets and red berries (such as cherries and cur- 

 rants, etc.) ; (yellows) Avignon berries, curcuma, fustel, marigold, 

 Persian berries, quercitron, safflower, saffron, turmeric ; chalk and 

 the ochres. The use of substances known to be injurious to health 

 is forbidden in this and other food commodities. Among these 

 injurious substances are included salts of antimony, arsenic, barium, 

 except the sulphate; bismuth, cadmium, chromium, cobalt, copper, 

 iron, the chloride and sulphate, though most iron salts are harm- 

 less ; lead, magnesium, nickel, zinc, and some of the potassium and 

 sodium salts; oxalic acid, picric acid, cocculus indicus (Indian 

 berry, Levant nut), picrotoxine, gamboge, aniline, aloes, eosine, 

 fuchsineand its immediate derivatives ; coloring-matters containing 

 nitrous vapors, as naphthol yellow, victoria yellow, coloring-mat- 

 ters prepared with di-azo compounds. 



3. Distilled Beverages. — These (such as kirsch, brandy 

 made from grape residue, from lees, or with juniper berries, gen- 

 tian, etc.) must only bear the name of " natural " when they are 

 produced by the fermentation and subsequent distillation of the 

 fruit or material of which they bear the name, without any addition 

 whatsoever. The sale of these beverages made artificially with 

 alcohol, or increased by alcohol and other substances, is tolerated, 

 provided the mixture contains nothing injurious to health, and is 

 properly labelled. 



4. Flour and Bread. — The sale of any flour containing 

 ergotized grains is forbidden. The addition of any flour of an in- 

 ferior value constitutes a fraud if the- mixture is not specified. 

 Wheaten flour shall be composed entirely of ground wheat, free 

 from bran, perfectly white, or having a faint tinge of yellow ; must 

 not show red, gray, or black specks, nor possess a disagreeable 

 odor ; must contain no foreign meals, as rye, corn, barley, peas, 

 beans, rice, linseed, buckwheat, and potato-starch ; no alum to 

 disguise the presence of damaged flour in mixtures, or to improve 

 the appearance of an inferior grade, etc. 



5. Fruits and Vegetables. — The sale of unripe or of rotten 

 fruits or vegetables is forbidden. 



6. Honey. — Honey must consist of the saccharine substance 

 collected by the bee {Apis incllificd) from the nectaries of flowers, 

 and deposited by them in the cells of the comb. It must not con- 

 tain any added starch-sugar (glucose), cane-sugar, or inverted 

 sugar. 



7. Lard. — This must be made exclusively from the rendered 

 fat of the hog, and must not contain any foreign fats. 



8. Liqueurs. — These must be free from unwholesome ma- 

 terials, toxic bitter substances, fuchsine and other coloring-matters, 

 etc. ; and, as they are all artificial products, they must be duly 

 labelled. 



9. Malt Liquors. — These must consist of the fermented al- 

 coholic infusion of malted barley with water, and flavored with 

 hops. The replacement of these substances by others is considered, 

 if these are inoffensive, as a violation of, and, in case they cause 

 injury to health, as an offence against, the law. They must not 

 contain antiseptics, salt (except that derived from the water used 

 in brewing), or alkaline bi-carbonates. The beer-pumps used must 

 be so fitted as not to produce any alteration in the beverage. The 

 pipes .must be as short as possible, and formed of pure block tin. 

 They must be washed out every day with boiling water, and every 

 eighth day with a solution of soda. The air used must be drawn 

 from without, and caused to traverse a bed of pounded and sifted 

 charcoal. The whole apparatus must be kept in a state of perfect 

 cleanliness. 



10. Meat. — Every animal, before being slaughtered, must be 

 inspected by a competent veterinarian, who will issue the necessary 

 health certificate. An inspection is again made when the carcass 

 is ready to be cut up, and before the removal of the viscera. The 

 inspector will give a permit of sale if he considers the meat sound. 

 Meat is considered injurious which is derived from animals {a) 



dying from internal disease, {b) poisoned, (d) affected by a conta- 

 gious disease, or id) by a malady involving the decomposition of the 

 blood ; also all meats containing any parasites, as trichinae, capa- 

 ble of developing in the human body, and all meats entering into 

 putrefaction. The sale of all meat derived from a sick animal is 

 forbidden, whether it may or may not be injurious to health. The 

 slaughtering of calves under sixteen days old, as well as the sale 

 of such veal, is forbidden. 



11. Milk. — The sale of milk coming from sick cows is pro- 

 hibited. Persons coming in contact with invalids suffering from 

 contagious diseases should abstain from the handling of milk. The 

 use of vessels of copper, brass, zinc, pottery poorly glazed or made 

 with lead enamel, must be avoided. Places for storing or retailing 

 milk should be clean, airy, and located at a distance from sleeping 

 or sick rooms. The use of carbonate of soda, salicylic and boracic 

 acid or their salts, as well as other materials intended as preserva- 

 tive agents of milk, is prohibited. The removal of cream, the ad- 

 dition of water, foreign fats, or coloring-matter, are considered as 

 adulterations. Milkmen are required to mark upon their cans in 

 an indelible manner the kind of milk they contain : (a) whole 

 (pure) milk; (b) mixed or half-skimmed milk, resulting from the 

 mingling of the skimmed milk with the morning's whole milk; and 

 (c) skimmed milk, i.e., milk entirely without cream. In the two latter 

 cases milkmen must notify their customers of the character of the 

 product. A specific-gravity test at 15.5° C. (60° F.) of 1.03 is 

 generally recognized as the minimum for pure milk, though chemi- 

 cal analysis is depended upon in cases of dispute. 



12. Spices and Colonial Produce. — These must be sold 

 in a pure and unmixed condition. 



13. Tinning. — The tinning of all copper and iron utensils used 

 in the preparation or preservation of foods must be made with pure 

 tin, or one containing not more than one per cent of lead. Gal- 

 vanized (i.e., coated with zinc) vessels are not allowed. 



14. Vinegar. — This must be composed only of acetic acid, 

 and must not contain any other acid, either mineral or organic. 



15. Wine. — Nearly every wine-producing country in Europe 

 has special laws on this subject, in which a sharp distinction is 

 drawn between natural and artificial wines. A natural wine is de- 

 fined as the liquid product which results from the alcoholic fer- 

 mentation of the juice of fresh grapes without any addition what- 

 soever. Every wine which has not been made solely from 

 the juice of fresh grapes must be sold under the denomina- 

 tion of "artificial wines." Artificial wines may be divided into 

 two classes, — viz., imitation and demi-wines, — defined as fol- 

 lows : Artificial wines are alcoholic liquids which resemble natu- 

 ral wines, but which are not derived from the fermentation of un- 

 altered grape-juice, and are made with a mixture, such as water, 

 brandy, alcohol, glycerine, sugar, tartaric acid, oenanthic ether, etc., 

 to imitate wines ; demi-wines are those resulting from the addition 

 to the must or natural wine of water, sugar, alcohol, and other 

 substances, intended to produce the taste or appearance of wine 

 in such diluted and attenuated liquids, or made in the same manner 

 with grape marc, already used in the preparation of must. Pro- 

 visions are made for the proper branding and labelling of all ves- 

 sels and packages containing wine, and for distinctive way-bills, 

 invoices, etc., used in the shipment and the sale of wines. All 

 wines not labelled as artificial are considered as being genuine 

 wines, and severe penalties are imposed for violations of this pro- 

 vision. 



Penal Provisions. 



The penalties prescribed range from a small fine, to imprison- 

 ment in the house of correction or the penitentiary, with or with- 

 out hard labor, for a term of years or for life, depending on the 

 gravity of the offence. 



In occupations requiring a license from the authorities, said 

 license may be rescinded, and the offender may be deprived of the 

 privilege of carrying on such occupation for a longer or shorter 

 period of time, in the discretion of the court. The repetition of an 

 offence within a year is generally punished by doubling the penalty 

 provided for the first offence. 



The selling, offering for sale, or otherwise putting on the market, 

 of a product under a name other than that which its nature re- 

 quires, although the value of the product may be the same, is con- 



