FOOD rNSPJvC'T'mN. 245 



13. Terpeneless extract of orange is the flavoring extract prepared 

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

 oil of orange in dilute alcohol, and corresponds in flavoring strength 

 to orange extract. 



130. Terpeneless oil of orange is oil of orange from which all or 

 nearly all of the terpenes have been removed. 



14. Peppermint extract is the flavoring extract prepared from oil of 

 peppermint, or from peppermint, or both, and contains not less than 

 three (3) per cent by volume of oil of peppermint. 



14a. Peppermint is the leaves and flowering tops of Mentha piperita L. 

 14&. Oil of peppermint is the volatile oil obtained from peppermint 

 and contains not less than fifty (50) per cent by weight of menthol. 



15. Rose extract is the flavoring extract prepared from otto of roses, 

 with or without red rose petals, and contains not less than four-tenths 

 (0.4) per cent by volume of otto of roses. 



150. Otto of roses is the volatile oil obtained from the petals of Rosa 

 damascena Mill., R. centifolia L., or R. moschata Herrm. 



16. Savory extract is the flavoring extract prepared from oil of 

 savory, or from savory, or both, and contains not less than thirty-five 

 hundredths (0.35) per cent by volume of oil of savory. 



i6a. Oil of savory is the volatile oil obtained from savory. 



17. Spearmint extract is the flavoring extract prepared from oil of 

 spearmint, or from spearmint, or both, and contains not less than three 

 (3) per cent by volume of oil of spearmint. 



17a. Spearmint is the leaves and flowering tops of Mentha spicata L. 

 17b. Oil of spearmint is the volatile oil obtained from spearmint. 



18. Star anise extract is the flavoring extract prepared from oil of 

 star anise, and contains not less than three (3) per cent by volume of 

 oil of star anise. 



i8a. Oil of star anise is the volatile oil distilled from the fruit of the 

 star anise (Illicium verum Hook). 



ig. Sweet basil extract is the flavoring extract prepared from oil of 

 sweet basil, or from sweet basil, or both, and contains not less than 

 one-tenth (o.i) per cent by volume of oil of sweet basil. 



19a. Sweet basil, basil, is the leaves and tops of Ocymum basilicum L. 



igb. Oil of sweet basil is the volatile oil obtained from basil. 

 ' 20. Sweet marjoram extract, marjoram extract, ' is the flavoring 

 extract prepared from the oil of marjoram, or from marjoram, or both, 

 and contains not less than one (i) per cent by volume of oil of mar- 

 joram. 



2oa. Oil of marjoram is the volatile oil obtained from marjoram. 



21. Thyme extract is the flavoring extract prepared from oil of 

 thyme, or from thyme, or both, and contains not less than two-tenths 

 (0.2) per cent by volume of oil of thyme. 



2ia. Oil of thyme is the volatile oil obtained from thyme. 



22. Tonka extract is the flavoring extract prepared from tonka bean, 

 with or without sugar or glycerin, and contains not less than one-tenth 

 (0.1) per cent by weight of coumarin extracted from the tonka bean, 



