• FOOD INSPHt'T-ION. 243 



(0.5) per cent of ash insoluble in hydrochloric acid, and not more than 

 ten (10) per cent of crude fiber. 



32. Macassar nutmeg, Papua nutmeg, male nutmeg, long nutmeg, is 

 the dried seed of Myristica argentea Warb. deprived of its testa. 



Pepper. 

 .33. Black pepper is the dried immature berry of Piper nigrum L. and 

 contains not less than six (6) per cent of nonvolatile ether extract, not 

 less than twenty-five (25) per cent of starch, not more than seven (7) 

 per cent of total ash, not more than two (2) per cent of ash insoluble 

 in hydrochloric acid, and not more than fifteen (15) per cent of crude 

 fiber. One hundred parts of the nonvolatile ether extract contain not 

 less than three and one-quarter (3.25) parts of nitrogen. Ground black 

 pepper is the product made by grinding the entire berry and contains 

 the several parts of the berry in their normal proportions. 



34. Long pepper is the dried fruit of Piper longum L. 



35. White pepper is the dried mature berry of Piper nigrum L. from 

 which the outer coating or the outer and inner coatings have been 

 removed and contains not less than six (6) per cent of nonvolatile ether 

 extract, not less than fifty (50) per cent of starch, not more than four 

 (4) per cent of total ash, not more than five-tenths (0.5) per cent of 

 ash insoluble in hydrochloric acid, and not more than five (5) per cent 

 of crude fiber. One hundred parts of the nonvolatile ether extract con- 

 tain not less than four (4) parts of nitrogen. 



2,6. Saffron is the dried stigma of Crocus sativus L. 

 Sy. Sage is the leaf of Salvia officinalis L. 



38. Savory, summer savory, is the leaf, blossom, and branch of Satu- 

 reja hortensis L. 



39. Thyme is the leaf and tip of blooming branches of Thymus Vul- 

 garis L. 



b. FLAVORING EXTRACTS. 



1. A flavoring extract * is a solution in ethyl alcohol of proper strength 

 of the sapid and odorous principles derived from an aromatic plant, or 

 parts of the plant, with or without its coloring matter, and conforms 

 in name to the plant used in its preparation. 



2. Almond extract is the flavoring extract prepared from oil of bitter 

 almonds, free from hydrocyanic acid, and contains not less than one 

 (i) per cent by volume of oil of bitter almonds. 



2a. Oil of bitter almonds, commercial, is the volatile oil obtained from 

 the seed of the bitter almond (Amygdalus communis L.), the apricot 

 (Prunus armeniaca L.), or the peach (Amygdalus persica L.). 



3. Anise extract is the flavoring extract prepared from oil of anise, 

 and contains not less than three (3) per cent by volume of oil of anise. 



* The flavoring extracts herein described are intended solely for food 

 purposes and are not to be confounded with similar preparations 

 described in the Pharmacopoeia for medicinal purposes. 



