130 MAINK AGRICUI^TURAIv EXPI;rIME;nT STATION. I909. 



is dextro-rotatory, and contains, in one hundred (100) cubic centimeters 

 (20° C), not less than four (4) grams of acetic acid. 



6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made 

 by the acetous fermentation of dilute distilled alcohol, and contains, in 

 one hundred (100) cubic centimeters (20° C), not less than four (4) 

 grams of acetic acid. 



III. SALT. 



I. Table salt, dairy salt, is fine-grained crystalline salt containing on 

 a water-free basis, not more than one and four-tenths (1.4) per cent 

 of calcium sulphate (CaSOj), nor more than five-tenths (0.5) per cent 

 of calcium and magnesium chlorids (CaCU and MgCU), nor more than 

 one-tenth (o.i) per cent of matters insoluble in water. 



IV. PRESERVATIVES AND COLORING MATTERS, 

 a. PRESERVATIVES. 

 Standard preservatives are salt, sugar, vinegar, spices and their essen- 

 tial oils, wood smoke, edible oils and fats, and alcohol. 



The use, in food products, of any other preservative or antiseptic, 

 or of any substance is not permitted: 



1. If it is poisonous or injurious to health under the conditions of 

 its use in foods. 



Among such substances are fluorides, beta-naphtol, formaldehyde, salts 

 of copper, salicylic acid and its salts, boric acid and its salts. 



2. If it has not been proved beyond reasonable doubt by scientific 

 investigation to be harmless to health. When its use is not in conflict 

 investigation to be harmless to health. Among such substances are 

 abrastol saccharin and benzoic acid and its salts. When its use is not in 

 conflict with 3 benzoate of soda may for the present be used in foods 

 provided its presence and amount are plainly stated on the label. Alum 

 may be used in limited amount in the pack of pickles for the year 1909 

 provided its presence is plainly stated on the label. Sulphur may be 

 used in the preparation of molasses and dried fruits for the present. 



3. If it conceals in any way inferiority of the product or counterfeits 

 or enhances a natural color. 



b. COLORING MATTERS. 



The schedule for definitions and standards for coloring matters is in 

 preparation. For the present the use of colors in foods will be gov- 

 erned by Food Inspection Decision 76, the chief points of which are: 



The use of any dye, harmless or otherwise, to color or stain a food 

 in a manner whereby damage or inferiority in concealed is specifically 

 prohibited by law. The use in food for any purpose of any mineral 

 dye or any coal-tar dye, except those coal-tar dyes hereinafter listed, will 

 be grounds for prosecution. Pending further investigations now under 

 way and the announcement thereof, the coal-tar dyes hereinafter named, 

 made specifically for use in foods,, and which bear a guaranty from the 



