Am  M°auyr;i908arm"}     Standard  for  Flavoring  Extracts.  229 
men  daily  engaged  in  the  examination  of  food  products  intended 
for  human  consumption  are  carefully  watching  over  the  public's 
well-being.  Let  us  examine  the  resolutions  adopted  at  the  Food 
Commissioners'  Conference : 
Resolutions  adopted  at  the  Conference  of  Food  Commissioners, 
September  17, 1907,  held  at  St.  Paul,  Minn.,  for  the  States  of  Illinois, 
Iowa,  Minnesota,  Wisconsin,  North  and  South  Dakota. 
DEFINITION  OF  AN  "  EXTRACT." 
(5)  Resolved,  That  the  terms  extract,  flavor,  flavoring,  spirits, 
essence  or  tincture  as  applied  to  solutions  used  for  flavoring  food 
products  are  held  to  be  synonymous,  but  the  use  of  any  term  in 
lieu  of  the  word  "  extract  "  is  deprecated  as  applied  to  flavoring 
solutions  made  from  an  aromatic  plant  or  part  of  the  plant. 
(6)  Resolved,  That  any  other  flavoring  extract  recognized  in 
U.  S.  Circular  No.  19,  and  complying  with  the  standard  laid  down 
in  that  circular  and  free  from  artificial  color,  may  be  sold  if  the  face 
label  on  both  bottle  and  carton  contain  the  following  information  : 
First.  Net  weight  or  measure. 
Second.  Brand  or  trade  mark  (optional). 
Third.  Name  of  extract  as  recognized  in  Circular  No.  19. 
Fourth.  Percentage  of  alcohol  by  volume. 
Fifth.  The  true  name  and  business  address  of  the  manufacturer. 
(7)  Resolved,  That  the  terms  "  double "  and  "  triple,"  etc.,  as 
applied  to  flavoring  extracts,  be  held  to  mean  respectively  two  or 
three  times  the  minimum  strength  required  by  the  standards  of 
U.  S.  Circular  No.  19. 
(8)  Resolved,  That  the  term  "  concentrated "  is  false  and  mis- 
leading. 
(16)  Resolved,  That  such  terms  as  "  extra  quality  "  and  "  first 
quality,"  as  applied  to  food  products,  is  deemed  misbranding,  unless 
the  quality  of  the  products  is  corresponding. 
The  convention  further  adopted  the  Standards  of  Purity  for  Food 
Products  stated  in  U.  S.  Circular  No.  19,  where  Resolutions  1  and  2 
read  as  follows : 
That  extract  of  vanilla  must  contain  no  artificial  color,  and  must 
contain  40  per  cent,  of  alcohol  by  volume  (this  shown  upon  the 
label).  Extracts  other  than  those  of  pure  vanilla  must  be  labelled 
as  :  "  Vanillin  Flavor,"  4<  Coumarin  and  Vanillin  Flavor,"  or  "  Arti- 
ficial Vanillin,"  etc.,  stating  also  the  alcohol  strength. 
