J44 MAINP; ACRICULTURAT, KXPERIMIvNT STATION.^* I906. 



30. Oil of anise is the volatile oil obtained from the anise seed. 

 . 4. Celery seed extract is the flavoring extract prepared from celery 

 seed or the oil of celery seed, or both, and contains not less than three- 

 tenths (0.3) per cent by volume of oil of celery seed. 

 4a. Oil of celery seed is the volatile oil obtained from celery seed. 



5. Cassia extract is the flavoring extract prepared from oil of cassia 

 and contains not less than two (2) per cent by volume of oil of cassia. 



5a. Oil of cassia is the lead-free volatile oil obtained from the leaves 

 or bark of Cinnamomum cassia Bl., and contains not less than seventy- 

 five (75) per cent by weight of cinnamic aldehyde. 



6. Cinnamon extract is the flavoring extract prepared from oil of 

 cinnamon, and contains not less than two (2) per cent by volume of oil 

 of cinnamon. 



6a. Oil of cinnamon is the lead-free volatile oil obtained from the 

 bark of the Ceylon cinnamon {Cinnamomum zeylanicum Breyne), and 

 contains not less than sixty-five (65) per cent by weight of cinnamic 

 aldehyde and not more than ten (10) per cent by weight of eugenol. 



7. Clove extract is the flavoring extract prepared from oil of cloves, 

 and contains not less than two (2) per cent by volume of oil of cloves. 



7a. Oil of cloves is the lead-free, volatile oil obtained from cloves. 



8. Ginger extract is the flavoring extract prepared from ginger and 

 contains in each one hundred (100) cubic centimeters, the alcohol- 

 soluble matters from not less than twenty (20) grams of ginger. 



9. Lemon extract is the flavoring extract prepared from oil of lemon, 

 or from lemon peel, or both, and contains not less than five (5) per cent 

 by volume of oil of lemon. 



ga. Oil of lemon is the volatile oil obtained by expression or alcoholic 

 solution, from the fresh peel of the lemon {Citrus limonum L.), has an 

 optical rotation (25° C.) of not less than 4-60° in a loo-millimeter tube, 

 and contains not less than four (4) per cent by weight of citral. 



10. Terpeneless extract of lemon is the flavoring extract prepared by 

 shaking oil of lemon with dilute alcohol, or by dissolving terpeneless oil 

 of lemon in dilute alcohol, and contains not less than two-tenths (0.2) 

 per cent by weight of citral derived from oil of lemon. 



loa. Terpeneless oil of lemon is oil of lemon from which all or nearly 

 all of the terpenes have been removed. 



11. Nutmeg extract is the flavoring extract prepared from oil of 

 nutmeg, and contains not less than two (2) per cent by volume of oil 

 of nutmeg. 



iia. Oil of nutmeg is the volatile oil obtained from nutmegs. 



12. Orange extract is the flavoring extract prepared from oil of 

 orange, or from orange peel, or both, and contains not less than five 

 (5) per cent by volume of oil of orange. 



I2C. Oil of orange is the volatile oil obtained, by expression or alco- 

 holic solution, from the fresh peel of the orange {Citrus aurantium L.) 

 and has an optical rotation (25° C.) of not less than 4-95° in a 100- 

 millimeter tube. 



