FOOD iNSPEcorioN. 237 



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 seventy-five hundredths (i.7S) per cent of ash. 



B. Fruit and Vegetables. 



a. FRUIT AND FRUIT PRODUCTS. 



(Except fruit juices, fresh, sweet, and fermented, and vinegars.) 



1. Fruits are the clean, sound, edible, fleshy fructifications of plants, 

 distinguished by their sweet, acid, and ethereal flavors. 



2. Dried fruit * is the clean, sound product made by drying mature, 

 properly prepared, fresh fruit in such a way as to take up no harmful 

 substance, and conforms in name to the fruit used in its preparation; 

 sun-dried fruit is dried fruit made by drying without the use of artificial 

 means; evaporated fruit is dried fruit made by drying with the use of 

 artificial means. 



3. Evaporated apples are evaporated fruit made from peeled and 

 cored apples, and contain not more than twenty-seven (27) per cent of 

 moisture determined by the usual commercial method of drj'^ing for 

 four (4) hours at the temperature of boiling water. 



(Standards for other dried fruits are in preparation.) 



4. Canned fruit is the sound product made by sterilizing clean, sound, 

 properly matured and prepared fresh fruit, by heating, with or without 

 sugar (sucrose) and spices, and keeping in suitable, clean, hermetically 

 sealed containers and conforms in name to the fruit used in its prepa- 

 ration. 



5. Preserve t is the sound product made from clean, sound, properly 

 matured and prepared fresh fruit and sugar (sucrose) sirup, with or 

 without spices or vinegar, and conforms in name to that of the fruit 

 used, and in its preparation not less than forty-five (45) pounds of fruit 

 are used to each fifty-five (55) pounds of sugar. 



6. Honey preserve f is preserve in which honey is used in place of 

 sugar (sucrose) sirup. 



7. Glucose preserve f is preserve in which a glucose product is used 

 in place of sugar (sucrose) sirup. 



8. Jam, marmalade,^ is the sound product made from clean, sound, 

 properly matured and prepared fresh fruit and sugar (sucrose), with or 

 without spices or vinegar, by boiling to a pulpy or semisolid consistence, 

 and conforms in name to the fruit used, and in its preparation not less 



* The subject of sulphurous acid in dried fruits is reserved for con- 

 sideration in connection with the schedule "Preservatives and Coloring 

 Matters." 



t Products made with mixtures of sugar, glucose, and honey, or any 

 two thereof, are reserved for future consideration. 



