APPENDIX II 567 
loaves, pAtés, soups, tripe with onion sauce, Irish stew, stewed kidneys, hash, chile 
con carne, tamales, boiled dinners, chop suey, scrapple, and the like, may contain 
cereal and similar substances without the presence of such substances being indicated 
on the labels. 
Paragraph 4. When edible parts of the head or viscera, or other similar edible parts, 
are added to any meat or product bearing a specific name, such as “meat,” “‘beef,”’ 
“pork,” “veal,” and the like, there shall appear on the label, in a prominent manner 
and contiguous to the name of the product, the statement “meat products added,” 
provided such parts are not in excess of 20 per cent. If this percentage is exceeded, 
the words “and meat products” must appear as a part of the name of the product 
and in the same size and style of lettering. The percentage of such parts added to 
any meat or product shall be based on the weight of the meat ingredient of the product 
exclusive of added substances. When a potted, deviled, or similar article of food is 
prepared exclusively from the above mentioned parts, the product shall be labeled 
“potted meat products,” “deviled meat products,” and the like. 
Paragraph 5. Lard may have added thereto not to exceed 10 per cent of lard 
stearin without the presence of added stearin being shown on the label. When more 
than 10 per cent of lard stearin is added to lard, there shall appear on the label, contigu- 
ous to and in the same size and style of lettering as the name of the product, the state- 
ment “‘lard stearin added.” 
Paragraph 6. When not over 20 per cent of oleo stearin, beef fat, or mutton fat are 
added to lard, there shall appear on the label, contiguous to and in the same size and 
style of lettering as the name of the product, the statement ‘‘oleo stearin added,” 
“beef fat added,” or ‘‘mutton fat added,” respectively, as the case may be. 
Paragraph 7. Mixtures, of which the lard ingredient equals or exceeds in amount 
the other ingredients combined, may be labeled “lard compound,”’ provided all the 
ingredients in the mixture are stated on the label in a prominent manner in the order 
of their percentages and preceded by the statement “composed of,” or “made from,” 
or an equivalent statement. 
Paragraph 8. Labels for mixtures, other than oleomargarin, consisting of fat derived 
from carcasses of cattle, sheep, swine, or goats and any vegetable oil, shall bear the 
names of the ingredients in a prominent manner, in the order of their percentages, 
preceded by the statement ‘““composed of,”’ or “made from,” or an equivalent statement. 
Tierces and barrels containing “compound,” or “lard substitutes,” or “lard compound,” 
shall, immediately after filling, be legibly marked on one end, and on the side near the 
end, with the true name of the product. Tin pails, drums, tubs, and similar containers 
of such products shall bear the true name of the product also on the side at the time 
of filling. 
Paragraph 9. Any meat or product containing any benzoate of soda shal! be plainly 
labeled so as to show the presence and the percentage amount of such benzoate of 
soda. 
Paragraph 10. When permitted coloring matter is used in the preparation of lard 
or other prepared animal fats under the provisions of paragraph 8 of section 6 of regula- 
tion 18, there shall appear on the label, in a prominent manner and contiguous to the 
name of the product, the statement “‘artificially colored.” 
Section 10. Paragraph 1. When the weight of any meat or product, prepared at 
an official establishment, or imported, prior to September 3, 1914, appears upon a label 
or container, it shall be the correct weight, and the words “‘net,”’ “gross,” “not less 
than,” or a similar statement shall appear in direct connection therewith. _ 
Paragraph 2. All meat and products in package form, prepared at official estab- 
lishments, or imported, on or after September 3 1914, shall have the quantity of the 
contents thereof plainly and conspicuously marked on the outside of the package in 
terms of weight, measure, or numerical count: Provided, That such reasonable varia- 
tions and tolerances and also exemptions as to small packages shall be permitted as 
shall be established by rules and regulations made pursuant to the food and drugs act. 
Srction 11. Paragraph 1. No marks of Federal inspection which have been prev- 
iously used shall be again used for the identification of any meat or product except 
as provided in paragraph 2 of this section. ; . 
Paragraph 2. All stencils, marks, labels, or other devices, whether relating to any 
meat or product or otherwise, on previously used containers, shall be removed or 
