10 BULLETIN" 1084, U. S. DEPABTMEISTT OF AGRICULTUBE. 



(5) Seconds. — ^Small, hard, or off-colored fruit and irregular pieces, packed 

 in weak sirup (about 10°). 



(6) Water or pie grade. — Similar to seconds; may also contain soft or over- 

 ripe fruit : packed in water. 



Other Fruits. 



In localities where the fruit crop is not so abundant the number of grades 

 and their requirements may be curtailed. Baltimore fruits have been graded 

 as follows : 



(1) Extra. — Similar to extra standard as above or better, except that the 

 sirup is weaker (20° and upward). 



(2) Standard. — Similar to standard as above, except that the sirup is weaker 

 (about 10°). 



(3) Seconds. — Similar to seconds as above, except that the fruit is packed in 

 water. 



(4) Water or pie. — Similar to same grade as above. 



VEGETABLES. 



Grading -for size is independent of true grading for quality. This varies 

 according to the nature of the vegetable and will be taken up under the separate 

 items. The smaller sizes are more tender and these grades of size are approxi- 

 mately grades of quality. 



Quality. — The condition and quality of the food itself is the main factor in 

 grading vegetables. The composition of the liquor varies but slightly for the 

 different grades. Salt and sugar are added to bring out the flavor, the tend- 

 ency in some cases being to increase the sugar added to the higher grades. 



(1) Fancy. — Prime material; uniform and tender in quality; of good flavor 

 and color, and carefully prepared. In case of products packed in brine, the 

 liquor should be clear or only slightly turbid. 



(2) Standard. — Field run, of good stock, and of less uniform selection than 

 (1). There may be slight discoloration, or breaking, due to processing. Some- 

 times there is an extra standard grade between (1) and (2). 



(3) Substandard, off standard, or seconds. — Wholesome, nutritious material, 

 below (2) in quality. 



LABELS. 



The inspector should examine carefrilly all the labels used. Com- 

 pare the statements on the labels with the facts developed by the 

 inspection. Are the labels truthful in every detail ? Is the quantity 

 of contents in the cans stated correctly or does the label state that 

 there are 1 pound and 4 ounces in the can when it contains only 18 or 

 19 ounces? Is the statement of the quantity of contents plain and 

 conspicuous? Does the label bear any extraordinary claim as to the- 

 quality or grade of the food in the can not borne out by the facts de- 

 veloped by the inspection ? Is the name of the canner correctly given 

 upon the label? If the name of any firm or person other than thej 

 canner is placed on the label, it should be qualified by such words as; 

 " packed for " or " distributed by." to indicate that it is not the name; 

 of the canner. If any substance has been substituted in whole or m 

 part for the substance named on the label, is there any indication of 

 this fact upon the label? Does the label show that waste materials, 



