FOOD INSPtCTjOX. 247 



6. "Cold-drawn" peanut oil* is a peanut oil obtained by pressure 

 without heating. 



7. Sesame oil, gingili oil, teel oil, is the oil obtained from the seeds 

 of the sesame plants (Sesamunt orientale L. and 5". radiatum Schum. 

 and Thonn.) and subjected to the usual refining processes; is free 

 from rancidity; has a refractive index (25° C.) not less than one 

 and forty-seven hundred and four ten-thousandths (1.4704) and not 

 exceeding one and forty-seven hundred and seventeen ten-thousandths 

 (1.4717) ; and an iodin number not less than one hundred and three 

 (103) and not exceeding one hundred and twelve (112). 



8. "Cold-drazvn" sesame oil * is sesame oil obtained by pressure with- 

 out heating. 



9. Poppy-seed oil * is the oil obtained from the seed of the poppy 

 (Papaver somniferum L.) subjected to the usual refining processes and 

 free from rancidity. 



10. White poppy-seed oil, "cold-drawn" poppy-seed oil,* is poppy-seed 

 oil of the first pressing w'ithout heating. 



11. Coconut oil* is the oil obtained from the kernels of the coco- 

 nut (Cocos nucifera L.) and subjected to the usual refining processes 

 and free from rancidity. 



12. Cochin oil is coconut oil prepared in Cochin (Malabar). 



13. Ceylon oil is coconut oil prepared in Ceylon. 



14. Copra oil is coconut oil prepared from copra, the dried kernels 

 of the coconut. 



15. Rape-seed oil, colza oil,* is the oil obtained from the seeds of the 

 rape plant {Brassica napus L.) and subjected to the usual refining pro- 

 cesses and free from rancidity. 



16. "Cold-drawn" rape-seed oil * is rape-seed oil obtained by the first 

 pressing without heating. 



17. Sunflower oil * is the oil obtained from the seeds of the sunflower 

 {Helianthus annuus L.) and subjected to the usual refining processes 

 and free from rancidity. 



18. "Cold-drawn" sun-flower oil * is sunflower oil obtained by the 

 first pressing without heating. 



19. Maize oil, corn oil* is the oil obtained from the germ of the 

 maize {Zea mays L.) and subjected to the usual refining processes and 

 free from rancidity. 



20. Cocoa butter, cacao butter, is the fat obtained from roasted, sound 

 cocoa beans, and subjected to the usual refining processes; is free from 

 rancidity; has a refractive index (40° C.) not less than one and forty- 

 five hundred and sixty-six ten- thousandths (1.4566) and not exceeding 

 one and forty-five hundred and ninety-eight ten-thousandths (1.4598) ; 

 an iodin number not less than thirty-three (33) and not exceeding 

 thirty-eight (38) ; and a melting-point not lower than 30° C. nor higher 

 than 35° C. 



* The fixing of limits for chemical and physical properties is reserved 

 for future consideration. 



