flower (Helianthus annuus L.) and subjected to the usual refining processes and free from rancidity. 18. "Cold-drawn" sunflower 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. 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 eightyfive (85) and not more than one hundred (100). E. TEA, COFFEE, AND COCOA PRODUCTS. a. Tea. 1. Tea is the leaves and leaf buds of different species of Thea, prepared 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 production to the name it bears; and contains not less than four (4) nor more than seven (7) percent of ash. 1. b. Coffee. Coffee is the seed of Coffee arabica L. or Coffee 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 coffee which by the action of the heat has become brown and developed its characteristic aroma, and contains not less than ten (10) percent of fat and not less than three (3) percent of ash. 1. C. Cocoa and Cocoa Products. Cocoa beans are the seeds of the cacao tree, Theobroma cacao, L. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed from its shell or husk. 2. 1 The fixing of limits for chemical and physical properties is reserved for future consideration. 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) percent of ash insoluble in water, three and fifty-hundredths (3.50) percent of crude fiber, and nine (9) percent of starch, and not less than forty-five (5) percent of cocoa fat. 4. Sweet chocolate, sweet chocolate coatings, is chocolate mixed with sugar (sucrose), with 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 percentages of ash, crude fiber, and starch corresponding to those in chocolate after correction for fat removed. 6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), and contains not more than sixty (60) percent 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 atfree residue of chocolate. F. BEVERAGES. a. Fruit Juices-Fresh, Sweet, and Fermented. 1. Fresh, and 2. Sweet. (Schedules in preparation.) 3. Fermented Fruit Juices. 1. Wine is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and the usual cellar treatment, and contains not less than seven (7) nor more than sixteen (16) percent of alcohol, by volume, and, in one hundred (100) cubic centimeters (20° C.), not more than one tenth (0.1) gram of sodium chlorid nor more than two-tenths (0.2) gram of potassium sulphate; and for red wine not more than fourteen hundredths (0.14) gram, and for white wine not more than twelve hundredths (0.12) gram of volatile acids produced by fermentation and calculated as acetic acid. Red wine is wine containing the red coloring matter of the skins of White wine is wine made from whit. grapes or the expressed grapes. fresh juice of other grapes. 2. Dry wine is wine in which the fermentation of the sugars is practically complete and which contains, in one hundred (100) cubic centimeters (20° C.), less than one (1) gram of sugars, and for dry red wine not less than sixteen hundredths (0.16) gram of grape ash and not less than one and six-tenths (1.6) grams of sugar-free grape solids, and for dry white wine not less than thirteen hundredths (0.13) gram of grape ash and not less than one and four tenths (1.4) grams of sugar-free grape solids. 3. Fortified dry wine is dry wine to which brandy has been added, but which conforms in all other particulars to the standard of dry wine. 4. Sweet wine is wine in which the alcoholic fermentation has been arrested, and which contains, in one hundred (100) cubic centimeters (20° C.), not less than one (1) gram of sugars, and for sweet red wine not less than sixteen hundredths (0.16) gram of grape ash, and for sweet white wine not less than thirteen hundredths (0.13) gram of grape ash. 5. Fortified sweet wine is sweet wine to which wine spirits have been added. By Act of Congress, "sweet wine" used for making fortified sweet wine and "wine spirits" used for such fortification are defined as follows (Sec. 43, Act of October 1, 1890, 26 Stat. 567, as amended by Section 68, Act of August 27, 1894, 28 Stat. 509, and further amended by Act of Congress approved June 7, 1906): "That the wine spirits mentioned in Section 42 of this Act is the product resulting from the distillation of fermented grape juice to which water may have been added prior to, during, or after fermentation, for the sole purpose of facilitating the fermentation and economical distillation thereof, and shall be held to include the products from grapes, or their residues, commonly known as grape brandy; and the pure sweet wine, which may be fortified free of tax, as provided in said section, is fermented grape juice only, and shall contain no other substance whatever introduced before, at the time of, or after fermentation, except as herein expressly provided; and such sweet wine shall contain not less than four (4) percentum of saccharine matter, which saccharine strength may be determined by testing with Balling's saccharometer or must scale, such sweet wine, after the evaporation of the spirits contained therein, and restoring the sample tested to original volume by addition of water: Provided, that the addition of pure boiled or condensed grape must or pure crystallized cane or beet sugar or pure anhydrous sugar to the pure grape juice aforesaid, or the fermented product of such grape juice prior to the fortification provided by this Act for the sole purpose of perfecting sweet wine according to commercial standard, or the addition of water in such quantities only as may be necessary in the mechanical operation of grape conveyors, crushers, and pipes leading to fermenting tanks, shall not be excluded by the definition of pure sweet wine aforesaid: Provided, however, that the cane or beet sugar, or pure anhydrous sugar, or water, so used shall not in either case be in excess of ten (10) percentum of the weight of the wine to be fortified under this Act: And provided further, that the addition of water herein authorized shall be under such regulations and limitations as the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may from time to time prescribe; but in no case shall such wines to which water has been added be eligible for fortification under the provisions of this Act where the same, after fermentation and before fortification, have an alcoholic strength of less than five (5) percentum of their volume." 6. Sparkling wine is wine in which the after part of the fermentation is completed in the bottle, the sediment being disgorged and its place supplied by wine or sugar liquor, and which contains, in one hundred (100) cubic centimeters (20° C.), not less than twelve hundredths (0.12) gram of grape ash. 7. Modified wine, ameliorated wine, corrected wine, is the product made by the alcoholic fermentation, with the usual cellar treatment, of a mixture of the juice of sound, ripe grapes with sugar (sucrose), or a syrup containing not less than sixty-five (65) percent of sugar (sucrose), and in quantity not more than enough to raise the alcoholic strength after fermentation to eleven (11) percent by volume. 8. Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or of a mixture of such infusion or of raisins with grape juice. 1. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is laevo-rotatory, and contains not less than four (4) grams of acetic acid, not less than one and six tenths (1.6) grams of apple solids, of which not more than fifty (50) percent are reducing sugars, PURE FOOD 64. and not less than twenty-five hundredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20° C.); and the water-soluble ash from one hundred (100) cubic centimeters (20° C.) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P ̧0 ̧), and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. 2 5 2. Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash. 3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotatory, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two tenths (0.2) gram of ash; and the water-soluble ash from one hundred (100) cubic centimeters (20° C) of the vinegar contains not less than nine (9) milligrams of phosphoric acid (PO), and requires not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. 4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, sirup, molasses, or refiners' syrup, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. 5. Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar or glucose, is dextro-rotatory, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. 6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentation of dilute distilled alcohol, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. III. SALT. 1. Table salt, dairy salt, is fine-grained crystalline salt containing on a water-free basis, not more than one and four-tenths (1.4) percent of calcium sulphate (CaSO,), nor more than five-tenths (0.5) percent of calcium and magnesium chlorids (CaCl, and MgCl), nor more than one-tenth (0.1) percent of matters insoluble in water. IV. PRESERVATIVES AND COLORING MATTERS. (Schedules in preparation.) |