Food ixspivCTion. 239 



spices and with or without sugar and vinegar; mushroom catchup, wal- 

 nut catchup, et cetera, are catchups made as above described, and con- 

 form in name to the substances used in their preparation. 



C. Sugars and Related Substances. 



a. SUGAR and sugar products. 



Sugars. 



1. Sugar is the product chemically known as sucrose (saccharose) 

 chiefly obtained from sugar cane, sugar beets, sorghum, maple, and palm. 



2. Granulated, loaf, cut, milled, and powdered sugars are different 

 forms of sugar and contain at least ninety-nine and five-tenths (99.5) 

 per cent of sucrose. 



3. Maple sugar is the solid product resulting from the evaporation 

 of maple sap, and contains, in the water-free substance, not less than 

 sixty-five one-hundredths (0.65) per cent of maple sugar ash. 



4. Massecuite, melada, mush sugar, and concrete are products made 

 by evaporating the purified juice of a sugar-producing plant, or a solu- 

 tion of sugar, to a solid or semisolid consistence, and in which the sugar 

 chiefly exists in a crystalline state. 



Molasses and Retiners' Sirup. 



1. Molasses is the product left after separating the sugar from masse- 

 cuite, melada, mush sugar, or concrete, and contains not more than 

 twenty-five (25) per cent of water and not more than five (s) per cent 

 of ash. 



2. Refiners' sirup, treacle, is the residual liquid product obtained in 

 the process of refining raw sugars and contains not more than twenty- 

 five (25) per cent of water and not more than eight (8) per cent of ash. 



Sirups. 



1. Sirup is the sound product made by purifying and evaporating the 

 juice of a sugar-producing plant without removing any of the sugar. 



2. Sugar-cane sirup is sirup made by the evaporation of the juice of 

 the sugar-cane or by the solution of sugar-cane concrete, and contains 

 not more than thirty (30) per cent of water and not more than two 

 and five-tenths (2.5) per cent of ash. 



3. Sorghum sirup is sirup made by the evaporation of sorghum juice 

 or by the solution of sorghum concrete, and contains not more than 

 thirty (30) per cent of water and not more than two and five-tenths 

 (2.5) per cent of ash. 



4. Maple sirup is sirup made by the evaporation of maple sap or by 

 the solution of maple concrete, and contains not more than thirty-two 

 (32) per cent of water and not less than forty-five hundredths (0.45) 

 per cent of maple sirup ash. 



5. Sugar sirup is the product made by dissolving sugar to the con- 

 sistence of a sirup and contains not more than thirty-five (35) per cent 

 of water. 



