238 MAINE AGRICULTURAL EXPERIMENT STATION. I906. 



than forty-five (45) pounds of fruit are used to each fifty-five (55) 

 pounds of sugar. 



9. Glucose jam, glucose marmalade, i is jam in which a glucose 

 product is used in place of sugar (sucrose). 



ID. Fruit butter i is the sound product made from fruit juice and 

 clean, sound, properly matured and prepared fruit, evaporated to a semi- 

 solid mass of homogeneous consistence, with or without the addition of 

 sugar and spices or vinegar, and conforms in name to the fruit used in 

 its preparation. 



•II. Gluecose fruit butter t is fruit butter in which a glucose product 

 is used in place of sugar (sucrose). 



12. Jelly t is the sound, semisolid, gelatinous product made by boiling 

 clean, sound, properly matured and prepared fresh fruit with water, 

 concentrating the expressed and strained juice, to which sugar (sucrose) 

 is added, and conforms in name to the fruit used in its preparation. 



13. Glucose jelly f is jelly in which a glucose product is used in place 

 of sugar (sucrose). 



b. VEGETABLES AND VEGETABLE PRODUCTS. 



1. Vegetables are the succulent, clean, sound, edible parts of herba- 

 ceous plants used for culinary purposes. 



2. Dried vegetables are the clean, sound products made by drying 

 properly matured and prepared vegetables in such a way as to take up 

 no harmful substance, and conform in name to the vegetables used in 

 their preparation ; sun-dried vegetables are dried vegetables made by 

 drying without the use of artificial means; evaporated vegetables are 

 dried vegetables made by drying with the use of artificial means. 



3. Canned vegetables are sound, properly matured and prepared fresh 

 vegetables, with or without salt, sterilized by heat, with or without 

 previous cooking in vessels from which they take up no metallic sub- 

 stance, kept in suitable, clean, hermetically sealed containers, are sound 

 and conform in name to the vegetables used in their preparation. 



4. Pickles are clean, sound, immature cucumbers, properly prepared, 

 without taking up any metallic compound other than salt, and preserved 

 in any kind of vinegar, with or without spices ; pickled onions, pickled 

 beets, pickled beans, and other pickled vegetables are vegetables pre- 

 pared as described above, and conform in name to the vegetables used. 



5. Salt pickles are clean, sound, immature cucumbers, preserved in 

 a solution of common salt, with or without spices. 



6. Sweet pickles are pickled cucumbers or other vegetables in the 

 preparation of which sugar (sucrose) is used. 



7. Sauerkraut is clean, sound, properly prepared cabbage, mixed with 

 salt, and subjected to fermentation. 



8. Catchup {ketchup, catsup) is the clean, sound product made from 

 the properly prepared pulp of clean, sound, fresh, ripe tomatoes, with 



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

 two thereof, are reserved for future consideration. 



