112 MAINE AGRICULTURAIv EXP^RIMElNT STATION. I909. 



The regulation relative to ice cream and ice cream substitutes applies 

 equally to hotels and restaurants. All statements upon bills of fare, 

 etc., must be in accord with the above. 



g. MISCELLANEOUS MILK PRODUCTS. 



1. Whey is the product remaining after the removal of fat and casein 

 from milk in the process of cheese-making. 



2. Kumiss is the product made bj' the alcoholic ferrnentation of mare's 

 or cow^'s milk. 



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 clean, sound product made by grinding grain. 



3. Flour is the line, clean, sound product made by bolting wheat meal 

 and contains not more than thirteen and one-"half (13.5) per cent of 

 moisture, not less than one .and twenty- five hundredths (1.25) per cent 

 of nitrogen, not more than one (i) per cent of ash, and not more than 

 fifty hundredths (0.50) per cent of fiber. 



4. Graham flour is unbolted wheat meal. 



5. Gluten flour is the clean, sound product made from flour by the 

 removal of starch and contains not less than five and six-tenths (5.6) 

 per cent of nitrogen and not more than ten (10) per cent of moisture. 



6. Maize meal, corn meal, Indian corn meal, is meal made from sound 

 maize grain and contains not more than fourteen (14) per cent of 

 moisture, not less than one and twelve hundredths (1.12) per cent of 

 nitrogen, and not more than one and six-tenths (1.6) per cent of ash. 



7. Rice is the hulled, or hulled and polished grain of Oryza saliva. 



8. Oatmeal is meal made from hulled oats and contains not more 

 than twelve (12) per cent of moisture, not more than one and five-tenths 

 (1.5) per cent of crude fiber, not less than two and twenty- four hun- 

 dredths (2.24) per cent of nitrogen, and not more than two and two- 

 tenths (2.2) per cent of ash. 



9. Rye flour is the fine, clean, sound product made by bolting rye 

 meal and contains not more than thirteen and one-half (13.5) per cent 

 of moisture, not less than one and thirty-six hundredths (1.36) per cent 

 of nitrogen, and not more than one and twenty-five hundredths (1.25) 

 per cent of ash. 



10. Buckwheat flour is bolted buckwheat meal and contains not more 

 than twelve (12) per cent of moisture, not less than one and twenty- 

 eight hundredths (1.28) per cent of nitrogen, and not more than one 

 and seventj'-five hundredths (1.75) per cent of ash. 



