82 MAINE AGRICULTURAL EXPERIMENT STATION. I905, 



3. Salted, pickled, and smoked meats are unmixed meats 

 presented by salt, sugar, vinegar, spices, or smoke, singly or in 

 combination, whether in bulk or in packages. 



b. MANUFACTURED MEATS. 



I. Mamifactured meats are meats not included in paragraphs 

 2 and 3, whether simple or mixed, whole or comminuted, in bulk' 

 or packages, with or without the addition of salt, sugar, vinegar^ 

 spices, smoke, oils, or rendered fat. If they bear names descrip- 

 tive of composition they correspond thereto and when bearing 

 such descriptive names, if force or flavoring meats are used, the 

 kind and quantity thereof are made known. 



d. LARD. 



1. Lard is the rendered fresh fat from slaughtered, healthy 

 hogs, is free from rancidity, and contains not more than one ( i ) 

 per cent of substances, other than fatty acids, not fat, necessarily 

 incorporated therewith in the process of rendering. 



2. Leaf lard is lard rendered at moderately high tempera^ 

 tures from the internal fat of the abdomen of the hog, excluding 

 that adherent to the intestines, and has an iodin number not 

 greater than sixty (60). 



3. Xev.tral lard is lard rendered at low temperatures. 



B. Milk and its Products.* 



II. VEGETABLE PRODUCTS. 

 A. Grain Products. 



(a) grains and meals. 



1. Grain is the fully matured, clean, sound, air-dry seed of 

 wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet, 

 or spelt. 



2. Meal is the sound product made by grinding gram. 



*The inspection of milk and other dairy products, and their imitations is 

 intrusted by Chapter 39 of the La'ws of 1905 to the Commissioner of Agriculture. 

 The standard for milk is fixed by statute. Standards for other dairy products 

 ■will be fixed by the Director of the Station on request from the Commissioner 



of Agriculture. 



