236 MAINE AGRICULTURAL EXPERIMENT STATION. I906, 



ripened products made from the milks of the animals specified, by 

 coagulating the casein thereof with rennet or lactic acid, with or with- 

 out the, addition of ripening ferments and seasoning. 



f. ICE CREAMS. 



1. Ice cream is a frozen product made from cream and sugar, with 

 or without a natural flavoring, and contains not less than fourteen (14) 

 per cent of milk fat. 



2. Fruit ice cream is a frozen product made from cream, sugar, and 

 sound, clean, mature fruits, and contains not less than twelve (12) per 

 cent of milk fat. 



3. Nut ice cream is a frozen product made from cream, sugar, and 

 sound, nonrancid nuts, and contains not less than twelve (12) per cent 

 of milk fat. 



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 by the alcoholic fermentation 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 fine, 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 Hour is unbolted wheat meal. 



5. Gluten Hour 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 Orysa sativa. 



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 Hour is the fine, clean, sound product made by bolting rye 

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



