122 MAINE) AGRICUr^TURAL EXPERIMENT STATION. 1909. 



22a. Tonka bean is the seed of Coumarouna odorata Auhlet (Dipteryx 

 odorata (Aubl.) Willd.). 



23. Vanilla extract is the flavoring extract prepared from vanilla 

 bean, with or without sugar or glycerin, and contains in one hundred 

 (100) cubic centimeters the soluble matters from not less than ten (10) 

 grams of the vanilla bean. 



23a. Vanilla bean is the dried, cured fruit of Vanilla planifolia 

 Andrews. 



24. Wintergreen extract, checkerberry extract, is the flavoring extract 

 prepared from oil of wintergreen, oil of birch, or methyl salicylate, and 

 contains not less than three (3) per cent by volume of the oil or of the 

 ester. 



24a, Oil of mintergreen is the volatile oil distilled from the leaves of 

 the Gaultheria procumbens L. 



C. EDIBLE VEGETABLE OILS AND EATS. 



1. Olive oil is the oil obtained from the sound, mature fruit of the 

 cultivated olive tree {Oka europoea Iv.) and subjected to the usual 

 refining processes.; is free from rancidity; has a refractive index (25° C) 

 not less than one and forty-six hundred and sixty ten-thousandths 

 (1.4660) and not exceeding one and forty-six hundred and eighty ten- 

 thousandths (1.4680) ; and an iodin number not less than seventy-nine 

 (79) and not exceeding ninety (90). 



2. Virgin olive oil is olive oil obtained from the first pressing of 

 carefully selected, hand-picked olives. 



3. Cotton-seed oil is the oil obtained from the seeds of cotton plants 

 (Gossypiuni hirsutuni L-, G. barbadense L., or G. herbaceum L.) and 

 subjected to the usual refining processes; is free from rancidity; has 

 a refractive index (25° C.) not less than one and forty-seven hundred 

 ten-thousandths (1.4700) and not exceeding one and forty-seven hun- 

 dred and twenty-five ten-thousandths (1.4725) ; and an iodin number 

 not less than one hundred and four (104) and not exceeding one hundred 

 and ten (no). 



4. "Winter-yellow" cottonseed oil is expressed cotton-seed oil from 

 which a portion of the stearin has been separated by chilling and pres- 

 sure, and has an iodin number not less than one hundred and ten (no) 

 and not exceeding one htmdred and sixteen (116). 



5. Peanut oil, arachis oil, earthnut oil, is the oil obtained from the 

 peanut (Arachis hypogcea L.) and subjected to the usual refining pro- 

 cesses; is free from rancidity; has a refractive index (25° C.) not less 

 than one and forty-six hundred and ninety ten-thousandths (1.4690) 

 and not exceeding one and forty-seven hundred and seven ten-thou- 

 sandths (1.4707) ; and an iodin number not less than eighty-seven (87) 

 and not exceeding one hundred (100). 



6. "Cold-dranm" peanut oil* is a peanut oil obtained by pressure 

 without heating. 



* The fixing of limits for chemical and physical properties is reserved 

 for future consideration. 



