248 MAIMv AC.RlCL'l.Tl-RAr, IvXPIiRl M KNT STATION. igo6. 



21. Cotton-seed oil stearin is the solid product made by chilling 

 cotton-seed oil and separating the solid portion by filtration, with or 

 without, pressure, and having an iodin number not less than eighty-five 

 (85) and not more than one hundred (100). 



E. Tea, Coffee, and Cocoa Products. 



r. Tea is the leaves and leaf buds of different species of Thea, pre- 

 pared by the usual trade processes of fermenting, drying, and firing; 

 meets the provisions of the act of Congress approved March 2, 1897, 

 and the regulations made in conformity therewith (Treasury Department 

 Circular 16, February 6, 1905) ; conforms in variety and place of pro- 

 duction to the name it bears ; and contains not less than four (4) nor 

 more than seven (7) per cent of ash. 



b. COFFEE. 



1. Coffee is the seed of Coffea arabica L. or Coffea liberica Bull., 

 freed from all but a small portion of its spermoderm, and conforms in 

 variety and place of production to the name it bears. 



2. Roasted coffee is cofifee which by the action of heat has become 

 brown and developed its characteristic aroma, and contains not less than 

 ten (10) per cent of fat and not less than three (3) per cent of ash. 



C. COCOA AND COCOA PRODUCTS. 



1. Cocoa beans are the seeds of the cacao tree, Theobroma cacao L. 



2. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed 

 from its shell or husk. 



3. Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter 

 chocolate coatings, is the solid or plastic mass obtained by grinding cocoa 

 nibs without the removal of fat or other constituents except the germ, 

 and contains not more than three (3) per cent of ash insoluble in water, 

 three and fifty hundredths (3.50) per cent of crude fiber, and nine (9) 

 per cent of starch, and not less than forty-five (45) per cent of cocoa fat. 



4. Sweet chocolate, sweet chocolate coatings, is chocolate mixed with' 

 sugar (sucrose), wath or without the addition of cocoa butter, spices, 

 ■or other flavoring materials, and contains in the sugar- and fat-free 

 residue no higher percentage of either ash, fiber, or starch than is found 

 in the sugar- and fat-free residue of chocolate. 



5. Cocoa, powdered cocoa, is cocoa nibs, with or without the germ, 

 deprived of a portion of its fat and finely pulverized, and contains per- 

 centages of ash, crude fiber, and starch corresponding to those in choco- 

 late after correction for fat removed. 



6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), 

 and contains not more than sixty (60) per cent of sugar (sucrose), and 

 in the sugar- and fat-free residue no higher percentage of either ash, 

 crude fiber, or starch than is found in the sugar- and fat-free residue 

 of chocolate. 



