Foods and Their Adulteration

About this eBook

Author

Wiley, Harvey Washington, 1844-1930

Title

Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Credits

Charlene Taylor, Harry Lamé and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Food adulteration and inspection

Category

Text

Project Gutenberg

eBook-No. 66164

Release Date

August 29, 2021

Copyright

Public domain in the USA.

Contents

1. 1.FOODS AND THEIR ADULTERATION
2. 2.BY THE SAME AUTHOR.
3. 3.PREFACE.
4. 4.TABLE OF CONTENTS.
5. 5.LIST OF ILLUSTRATIONS.
6. 6.INTRODUCTION. — A PROPER RATION. — SOCIAL FUNCTIONS OF FOOD. — DEFINITION AND COMPOSITION OF FOODS. — CLASSIFICATION OF FOODS. — EXPLANATION OF CHEMICAL TERMS. — Protein. — Ether Extract. — Ash. — Fiber. — Starch and Sugar. — Calories.
7. 7.Untitled
8. 8.PART I. MEATS. — Animals Whose Flesh is Edible. — Classification of Meat Food as Respects Age. — Preparation of Animals. — Inspection after Slaughter. — Tuberculosis. — The Right of the Consumer. — Summary. — Slaughter and Preparation of Carcasses. — Names Applied to the Different Pieces of Edible Animals. — The Cuts of Beef. — The Cuts of Veal. — The Cuts of Lamb and Mutton. — The Cuts of Pork. — Delivery of Fresh Meat to Consumers. — Roast Beef. — Beefsteak. — Roast Lamb. — Lamb chops — Preservation of Fresh Meats. — Length of Storage. — Effect of Low Temperature on Enzymic Action. — Disposition of Fragments Arising From the Dressing of Beef. — DETECTION OF DIFFERENT KINDS OF MEAT. — Odor and Taste. — Detection of Meat by Microscopic Appearance. — Detection by Chemical Examination. — Dried Meat. — Pickled Meats. — COMPOSITION OF THE FLESH OF PIGS. — Preparation of Samples for Analyses. — General Conclusions. — PRESERVED MEATS. — Effect of Long Cold Storage. — Method of Preserving Meats. — Curing with Condimental Substances. — Preservation by Means of Non-condimental Chemical Preservatives. — Preservatives Used. — The Argument of Small Quantities. — Preparation of Meat for Canning. — Parboiling. — Tinning. — Sterilization. — SPECIAL STUDIES OF METHODS OF CANNING BEEF MADE IN BUREAU OF CHEMISTRY. — Composition of Beef Used for Canning. — Effect of Parboiling. — Relation of Canned to Fresh Meat. — Canned Ham and Bacon. — Composition of Canned Ham and Bacon. — Adulteration of Canned Ham and Bacon. — Canned Tongue. — Adulteration of Canned Tongue. — Examination of Fat as a Test for Adulterations. — Potted Meats. — Potted Beef. — Adulteration of Potted Beef. — Potted Deviled Meats. — Composition of Pâtés. — Principal Adulterations of Mixed, Miscellaneous, Potted, Deviled, and Comminuted Meats. — Adulteration with Starch. — Preservatives. — Coloring Matter. — Indirect Coloring Matter. — Potted Tongue. — Canned Poultry. — Adulteration of Canned Fresh Meat. — Standard for Preserved Meats. — Frequency of Adulteration. — Canned Horse Meat. — Composition of Horse Meat. — Canned Cured Meats. — Canned Sausage. — Magnitude of the Meat Industry. — GENERAL OBSERVATIONS. — LARD. — Parts of Fat Used for Lard Making. — Names of Different Kinds of Lard. — Uses of Lard. — Adulteration of Lard. — Detection of Adulterations. — Commercial Classification of Lards. — Disposition of the Intestines of the Hog. — Butchers’ Lard. — Inedible Hog Fat Products. — Lard Stearin. — Tanks Used for Producing Lard Under Pressure. — Physical Properties of Lard. — Specific Gravity. — — Chemical Properties. — Volatile Acids. — Properties of Lard. — Average Properties of Steam Lard. — Properties of Adulterated Lards. — Summary. — SOUPS. — Classification of Soups. — Preparation of Stock. — Oyster Soup. — Green Turtle Soup. — Mock Turtle Soup. — Clam Soup or Clam Chowder. — Beef Extract. — Beef Juice. — Soluble Meats. — Preparations of Blood. — Beef Tea. — Dried and Powdered Meats. — Composition of the Ash of Meat Juice and Meat Broth. — Adulteration of Meat Extract. — Active Principles Contained in Meat Extract. — Relation between the Price of an Extract and its Nutritive Value. — The Nitrogenous Bases. — Kinds of Preparations. — Gelatine. — Summary. — Terrestrial Animal Oils.
9. 9.PART II. POULTRY AND GAME BIRDS. — Application of Name. — DOMESTICATED FOWLS. — Chicken. — Duck ( Anas boschas ). — Goose ( Anser anser ). — Domesticated Pigeon ( Columba livia ). — Turkey ( Meleagris americana ). — Composition of the Meat of Chicken, Turkey, Duck, and Goose. — Importance of Animal Food in the Growth of Poultry. — The Forced Fattening of Poultry. — Slaughtering Fowls for the Market. — Eggs.
10. 10.PART III. FISH FOODS. — FISH. — Edible Portion of Fish. — Principal Constituents of the Flesh of Fish. — Alewives. — Anchovy. — Black Bass. — Bluefish. — Carp. — Catfish. — Codfish. — The Common Cod. — Salted and Dried Cod. — Eels. — Conger Eel. — Summer Flounder. — Graylings. — The Haddock. — The Hake. — Halibut. — Herring. — Horse Mackerel. — The Hogfish. — Lake Herring. — Mackerel. — Menhaden. — Mullet. — Muskallunge. — Pickerel or Pike. — Wall-eyed Pike. — Common Pompano. — Red Snapper. — Rock Bass ; Redeye ; Goggle-eye ( Ambloplites rupestris ). — Salmon. — Chinook Salmon ( Oncorhynchus tschawytscha ). — The Sockeye or Blueback Salmon ( Oncorhynchus nerka ). — The Salmon of the Atlantic Coast. — Sardines. — European Sardines. — Scup. — Shad. — The Sheepshead. — The Smelt. — Spanish Mackerel. — Sturgeon. — Composition of the Eggs of Fish. — Composition of Roe. — Striped Bass. — Sole. — Tautog. — Tilefish. — Trout. — Turbot. — Weakfish. — Whitefish. — Fluorids in Fish. — Marketing of Fish. — Cold Storage. — Canning Fish. — Drying and Salting Fish. — Adulteration of Fish Products. — Value of Fish as Food. — SHELLFISH. — Clams. — The Lobster ( Homarus americanus ). — Crabs. — Crawfish. — Canned Lobster, Clams, and Crabs. — Shrimp ( Crangon vulgaris ). — Canned Shrimps. — Aquatic Reptiles. — The Mussel. — Oysters. — ANIMAL OILS.
11. 11.PART IV. MILK AND MILK PRODUCTS AND OLEOMARGARINE. — MILK. — Limitation of Name. — Average Composition of Milk. — Preparation of Milk. — Certified Milk. — Pasteurized Milk. — Pasteurizing of Milk. — Directions for the Pasteurization of Milk. — Comparison of Cow’s Milk with Other Varieties. — Cream. — Standards of Cream. — Skimmed Milk. — Curd Test for Purity of Milk. — Whey. — Composition of Whey. — Koumiss. — Buttermilk. — Bonnyclabber. — BUTTER. — Treatment of Butter. — Salting Butter. — Coloring Butter. — Standard Butter. — Renovated Butter. — Adulterated Butter. — Influence of Food upon Butter. — Influence on Melting Point. — Transmission of Other Principles in the Food to the Butter. — OLEOMARGARINE. — Materials Used in the Manufacture of Oleomargarine. — Description of Process of Manufacture. — Adulteration of Oleomargarine. — Production of Oleomargarine. — CHEESE. — Historical. — Kinds of Cheese. — Cheese Made from Goat’s Milk. — Adulteration and Misbranding of Cheese. — Artificial Coloring. — Preservatives. — Impure Raw Materials. — Filled Cheese. — Cottage Cheese. — COMPARATIVE COMPOSITION OF AMERICAN AND EDAM CHEESE. — Manufacture of American Cheeses. — Qualities of American Cheese. — Cream Cheese. — Manufacture of Foreign Types of Cheese in the United States. — Sage Cheese. — Principal Cheeses of England. — Varieties of Cheese Made in France. — Fancy Cheeses. — Bacterial Activity in Cheese. — Number of Bacteria. — Chemical Changes Which Take Place During the Ripening of the Cheese. — Loss of Weight. — Digestibility of Cheese. — Effect of Cold Storage on the Curing of Cheese. — Preparations of Casein.
12. 12.PART V. CEREAL FOODS. — BARLEY ( Genus Hordeum ). — Acreage and Yield of Barley. — Composition of a Typical Unhulled Barley. — Protein of Barley. — BUCKWHEAT ( Polygonum fagopyrum L.). — Buckwheat — Acreage and Yield of Buckwheat. — Composition of Buckwheat Flour. — Milling Process. — Buckwheat Cakes. — Adulterations. — Detection of Adulterations. — Buckwheat Starch. — INDIAN CORN ( Zea mays ). — Indian corn — Maize — Varieties. — POPCORN. — SWEET CORN. — Composition of Fresh Green Indian Corn : — Maize Proteins. — Variation in Maize, under Different Climatic Conditions. — Early Varieties. — Canned Corn. — Adulterations of Canned Corn. — Detection of Adulterations in Sweet Corn. — Test for Sulfurous Acid. — Detection of Saccharin. — Starch of Indian Corn. — Maize Flour ( Corn Meal ). — Method of Preparation. — Composition of Maize Flour. — The Adulteration of Indian Corn Meal. — Corn Bread ( Indian Corn Bread ). — Composition of Indian Corn Bread. — OATS ( Genus Avena ). — Ratio of Kernel to Hull. — Composition of Hulled Oats. — The Protein of Oat Kernels. — Oat Products. — Adulterations. — Detection of Adulterations. — RICE ( Oryza sativa ). — RYE. — Composition of Rye. — Protein of Rye. — Adulteration of Rye Flour. — Rye Bread. — WHEAT ( Genus Triticum ). — Gluten. — Starch in the Wheat Kernel. — Adulterations. — Standards. — Wheat Products. — Chief Varieties of Flour. — Special Names of Flour. — Graham Flour. — Entire Wheat Flour. — Gluten Flour. — Mixed Flour. — Properties Affecting the Commercial Value of Flour. — Average Composition of Different Varieties of Flour. — Separation of Gluten. — Gluten Tester. — Bleaching of Flour. — Adulterations of Flour. — Standard. — Age of Flour. — Substitutes for Flour. — BREAD. — Varieties of Bread. — Yeast. — Spontaneous Ferments. — Chemical Aerating Agents. — Constituents of Baking Powder. — Phosphate Powders. — Alum Powders. — Harmfulness of Baking Powder Residues. — Character of Alum Residues. — General Statement. — Composition of Bread. — Average Composition of Bread. — A Typical American High-grade Yeast Bread. — Standard for Moisture. — Quantity of Sugar in Bread. — Quantity of Ash. — Acidity of Bread. — Comparative Nutritive Properties of Indian Corn Bread and Wheat Bread. — Comparative Digestibility and Nutrition of Wheat and Indian Corn from Experiments Made in South Dakota Station, Bulletin 38. — Indian Corn Flour Pudding. — Composition of Biscuits. — Amount of Sugar Lost in Fermentation. — Texture and Size of Loaves Made from Different Kinds Of Flour. — MACARONI. — Domestic Macaroni. — Composition of Domestic Macaroni. — Preparation of Flour for Macaroni. — Manufacture of Macaroni. — ROLLS. — CAKES. — Adulterations. — Breakfast Foods. — Composition of Breakfast Foods. — Remarks on Table of Analyses. —
13. 13.PART VI. VEGETABLES, CONDIMENTS, FRUITS. — SUCCULENT VEGETABLES. — Artichoke. — Asparagus. — The Bean. — Beets. — Brussels Sprouts. — Cabbage. — Carrot. — Cauliflower. — Celery. — Chicory. — Cranberry. — Cress. — Cucumbers. — Egg Plant. — Garlic. — Gourds. — Horse-radish. — Jerusalem Artichoke. — Kale. — Leek. — Lettuce. — Melons. — Cantaloupe. — Watermelons. — Okra. — Onion. — Parsnips. — Peas. — Potatoes. — Radish. — Rhubarb. — Squash. — Sweet Potato. — Turnip. — Yam. — Canned Vegetables. — Principles and Process of Canning. — Selection of Materials. — Canned Beans. — Composition of Typical Samples of Canned Beans. — Canned Indian Corn. — Souring and Swelling of Canned Corn. — Canned Peas and Beans. — Canned Tomatoes. — Other Canned Vegetables. — Tomato Ketchup. — STARCHES USED AS FOODS. — Edible Starches. — CONDIMENTS. — Condiments other than Sugar, Salt, Vinegar, and Wood Smoke. — Vegetable Flavoring Extracts. — FRUITS. — Definition. — General Characteristics of Fruits. — Nutritive Uses. — Apples. — Cherries. — Grapes. — Peaches. — Plums. — Quince. — Small Fruits. — Blackberries ( Rubus nigrobaccus var. Sativus Bailey). — Dewberry. — Gooseberry ( Ribes oxyacanthoides L.). — Huckleberry ( Gaylussacia resinosa Torr. and Gray). — Mulberry ( Morus nigra ). — Raspberry ( Rubus strigosus Michx.). — Strawberry ( Fragaria Chiloensis Ehrh.). — Composition of Small Fruits. — — Tropical and Subtropical Fruits. (Bulletin 87, Bureau of Chemistry.) — Anona. — The Avocado ( Persea persea ). — Bananas ( Musa ). — Cashew ( Maranon ) ( Anacardium occidentale ). — Citrus Fruits. — Figs ( Ficus carica L.). — Grape Fruit ( Pomelo ) ( Citrus decumana ). — Guava ( Psidium Guajava ). — Hicaco ( Chrysobalanus icaco ). — Kumquat ( Citrus japonica ). — Lemons. — Lime. — Mamey Colorado. — Mamey de Santo Domingo ( Mammea americana ). — Mango ( Magnifera indica L.). — Oranges ( Citrus aurantium ). — Pineapple. — Sapota ( Sapodilla ) ( Sapota zapotilla (Jacq.) Coville). — Star-apple ( Cainito ) ( Chrysophyllum cainito ). — Tamarind ( Tamarindus Indica ). — Mineral Constituents of Tropical Fruits. — Sugar and Acid in Fruit. — Canned Fruits. — Canned Cherries. — Canned Peaches. — Adulteration of Canned Fruit. — Fruit Sirups. — Composition of Fruit Sirup. — Adulteration of Fruit Sirup. — Imitation Fruit Sirups. — Jams, Jellies, and Preserves. — Selection of the Fruit. — Jams. — Jellies. — Adulteration of Jelly. — Artificial Coloring. — Artificial Flavors. — Composition of Jelly. — Manufacture of Jellies. — Preservatives. — Marmalade. — Compound Jams and Jellies. — General Conclusions. — Preserves. — Peach Preserves. — Fruit Butter. — Brandied Fruit. — Importance of the Canning and Preserving Industries. — Importance of the Industry.
14. 14.PART VII. VEGETABLE OILS AND FATS, AND NUTS. — VEGETABLE OILS AND FATS. — Chemical Characteristics. — Crystalline Characteristics. — Distribution of Oils in Plants. — Drying and Non-drying Vegetable Oils. — Physical Characteristics. — Refractive Index. — Reichert-Meissl Number. — Saponification Value. — Specific Gravity. — Edible Vegetable Oils. — Use of Edible Oils. — Acorn Oil. — Almond Oil. — Cottonseed Oil. — Hazelnut Oil. — Olive Oil. — Peanut Oil. — Rape Oil ( Colza Oil ) ( Brassica campestris L.). — Sesamé Oil. — Sunflower Oil. — Vegetable Fats. — Cacao Butter. — Coconut Oil or Butter. — Palm Oil or Fat. — NUTS. — The Acorn. — Almonds. — Beechnuts. — Brazil-nut ( Bertholletia excelsa Humb. and Bonpl.). — Butternut ( Juglans cinerea L.). — The Chestnut ( Castanea dentata (Marsh.) Bork). — Chinese Nut ( Nephelium litchi Cambess.). — Coconut. — Filberts. — Hazelnut. — Hickory-nut. — Peanuts. — Peanut Butter. — Peanut Butter and Peanolia. — Where Peanuts are Grown. — Pecan-nut ( Hicoria pecan (Marsh.) Britton; Carya olivæformis Nuttall). — Pine-nuts. — Pistachio. — Walnuts ( Juglans nigra L.). — White Walnut ( Juglans regia L.). — General Discussion.
15. 15.PART VIII. FUNGI AS FOODS. — Mushrooms. — Historical. — Production of Mushrooms. — Soil. — Spores. — Differing Varieties of Edible Mushrooms. — Conditions of Growth. — Preparation of Seed Bed. — Growth of Mushrooms in France. — Food Value of Mushrooms. — Distinction between Poisonous and Edible Varieties. — No Certain Rule to Distinguish the Poisonous from the Edible. — Popular Distinction between Toadstools and Mushrooms. — The Most Poisonous of Mushrooms. — Types of Edible Mushrooms. — The Horse Mushroom ( Agaricus arvensis Schaeff.). — Shaggy Mushroom ( Coprinus comatus Fr.). — Fairy Ring Mushroom ( Marasmius oreades Fr.). — Puff-balls. — Cepe ( Boletus edulis Bull.). — The Fly Amanita ( Amanita muscaria (L.) Fr.). — Symptoms of Mushroom Poisoning. — Treatment for Poisoning. — Removal of the Poisonous Principle. — Canned Mushrooms. — Canned Pieces and Stems of Mushrooms. — Adulteration of Mushrooms. — Truffles. — Cultivation of Truffles. — Geographic Distribution. — Principal Varieties. — Harvesting of Truffles. — Harvesting by Means of Flies. — Harvesting with Hogs. — Harvesting with the Dog. — Properties of Truffles. — Adulteration of Truffles. — Preservation of the Truffle During Transit. — Food Value of Fungi.
16. 16.PART IX. SUGAR, SIRUP, CONFECTIONERY, AND HONEY. — SUGAR. — Origin of Sugar. — Beet Sugar. — Manufacture of Cane Sugar. — Manufacture of Maple Sugar. — Refining of Sugar. — Sugar Crops of the World. — Adulteration of Sugar. — Sugar as a Food. — SIRUP. — Maple Sirup. — Cane Sirup. — Sorghum Sirup. — Molasses. — Varieties of Molasses. — New Orleans Molasses. — Mixed Sirups. — General Observations. — CONFECTIONERY. — Material Used in the Preparation of Confectionery. — Method of Manufacture. — Crystallized Fruits and Flowers. — Food Value of Candy. — Adulteration of Confections. — HONEY. — Historical. — Preparation of Honey. — Artificial Hives. — Distribution of the Honey-producing Industry. — Comb Honey. — Extracted Honey. — Strained Honey. — Properties of Honey. — Polarization. — Water. — Ash. — Sucrose. — Dextrose and Levulose. — Adulteration of Honey. — MISCELLANEOUS. — Mince Meat. — Pressed Mince Meat. — Adulteration of Mince Meat. — Pie Fillers. — Adulteration of Pie Fillers.
17. 17.PART X. INVALIDS’ AND INFANTS’ FOODS. — Composition of Modified Milk. — Formulæ. — Solid Infant’s Food. — Invalid Foods.
18. 18.APPENDIX A. UNITED STATES DEPARTMENT OF AGRICULTURE, OFFICE OF THE SECRETARY—Circular No. 19. — STANDARDS OF PURITY FOR FOOD PRODUCTS. Superseding Circulars Nos. 13 and 17. Supplemental Proclamation. — LETTER OF SUBMITTAL. — PRINCIPLES ON WHICH THE STANDARDS ARE BASED. — FOOD STANDARDS. — I. ANIMAL PRODUCTS. — II. VEGETABLE PRODUCTS. — III. SALT. — IV. PRESERVATIVES AND COLORING MATTERS. — LAW RELATING TO FILLED CHEESE.
19. 19.APPENDIX B. UNITED STATES DEPARTMENT OF AGRICULTURE, OFFICE OF THE SECRETARY—Circular No. 21. — LETTER OF TRANSMITTAL. — RULES AND REGULATIONS FOR THE ENFORCEMENT OF THE FOOD AND DRUGS ACT. — GENERAL. — ADULTERATION. — MISBRANDING. — EXPORTS AND IMPORTS OF FOODS AND DRUGS. — THE FOOD AND DRUGS ACT, JUNE 30, 1906.
20. 20.APPENDIX C. [ B. A. I. Order No. 137. ] REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE. — SCOPE OF INSPECTION. — Regulation 1. — APPLICATION FOR INSPECTION OR EXEMPTION. — Regulation 2. — EXEMPTION FROM INSPECTION. — OFFICIAL NUMBER. — Regulation 3. — DESIGNATION OF INSPECTORS. — Regulation 4. — OFFICE ROOM. — Regulation 5. — ALL CARCASSES AND PRODUCTS INSPECTED. — Regulation 6. — NOTICE OF DAILY OPERATIONS. — Regulation 7. — BADGES. — Regulation 8. — BRIBERY. — Regulation 9. — SANITATION. — Regulation 10. — Regulation 11. — INTERPRETATION AND DEFINITIONS OF WORDS AND TERMS. — Regulation 12. — Ante-mortem Examination and Inspection. — Post-mortem Inspection at Time of Slaughter. — DISPOSAL OF DISEASED CARCASSES AND ORGANS. — “RETAINING” AND “CONDEMNED” ROOMS. — TANKS AND TANKING. — LABELS, TAGS, AND BRANDS. — “U. S. SUSPECT” TAG. — ANTE-MORTEM CONDEMNED TAG. — LABELING BEEF FOR EXPORT. — LABELING BEEF FOR INTERSTATE COMMERCE. — LABELING CANNERS. — LABELING CARCASSES OF SHEEP, CALVES, SWINE, AND GOATS. — STAMP ON CLOTH WRAPPING. — “U. S. RETAINED” TAG — “U. S. CONDEMNED STAMP.” — MARKING OF PRIMAL PARTS. — BRANDING IRONS. — “SPECIAL” STAMP. — TRADE LABELS. — TAGGING REINSPECTED MEATS AND MEAT FOOD PRODUCTS. — REFERENCE TO UNITED STATES INSPECTION. — REINSPECTION. — REINSPECTION OF PASSED CARCASSES AND PARTS. — REINSPECTION OF INSPECTED MEATS RECEIVED AT OFFICIAL ESTABLISHMENTS. — MARKING PASSED CARCASSES OR PARTS. — DYES, CHEMICALS, AND PRESERVATIVES. — Regulation 39. — PREPARATION OF MEATS AND MEAT FOOD PRODUCTS. — Regulation 40. — Regulation 41. — STAMPS, STAMPING, AND CERTIFICATES. — STAMPS. — CERTIFICATES FOR EXPORTS. — COUNTERFEITING, ETC. — Regulation 46. — REPORTS. — Regulation 47. — APPEALS. — Regulation 48. — COÖPERATION WITH MUNICIPAL AUTHORITIES. — Regulation 49. — LAW UNDER WHICH THE FOREGOING REGULATIONS ARE MADE. — THE MEAT-INSPECTION AMENDMENT.
21. 21.APPENDIX D. — FOOD INSPECTION DECISIONS 1-25. — INTRODUCTION. — (F. I. D. 1.) LAWS UNDER WHICH THE FOOD INSPECTION IS CONDUCTED. — (F. I. D. 2.) OPINIONS OF THE ATTORNEY-GENERAL RELATING TO THE SCOPE AND MEANING OF THE ACT OF JULY 1, 1902 (32 STAT., 632), REGULATING THE BRANDING OF DAIRY AND FOOD PRODUCTS FOR INTERSTATE COMMERCE. [46] — (F. I. D. 3.) NOTICE TO EXPORTERS OF WINES. A RECENT LAW PASSED BY THE ARGENTINE REPUBLIC. — (F. I. D. 4.) SUGGESTIONS TO IMPORTERS OF FOOD PRODUCTS. [47] — Illustrations. — General Statement. — (F. I. D. 5.) PROPOSED REGULATIONS GOVERNING THE LABELING OF IMPORTED FOOD PRODUCTS. [48] — ( a ) ARTIFICIAL COLORING MATTER (ESPECIALLY SULFATE OF COPPER). — ( b ) GLUCOSE. — ( c ) FOODS PREPARED WITH OIL. — (F. I. D. 6.) STYLE OF LABEL REQUIRED FOR IMPORTED FOODS. — (F. I. D. 7.) NOTICE TO EXPORTERS OF DESICCATED FRUITS. — (F. I. D. 8.) NOTICE TO IMPORTERS OF LIQUID EGG PRODUCTS. — (F. I. D. 9.) NOTICE TO IMPORTERS OF DRIED EGG PRODUCTS. — (F. I. D. 10.) TREASURY DECISION ON REFUNDING DUTIES PAID ON CONDEMNED IMPORTATIONS OF FOOD PRODUCTS. — (F. I. D. 11.) SUSPENDING REGULATIONS GOVERNING THE LABELING OF IMPORTED SARDINES AND OTHER FOOD SUBSTANCES PACKED IN OIL. — (F. I. D. 12.) ABOLISHING THE RULE TO ADMIT IMPORTATIONS OF FOOD PRODUCTS IN THE CASE OF FIRST NOTIFICATION. — (F. I. D. 13.) PROVISIONAL STANDARDS FOR THE LIMIT OF SULFUROUS ACID IN IMPORTED WINES. — (F. I. D. 14.) ANALYSES OF EXPORTS MUST BE MADE BEFORE SHIPMENT, ON SAMPLES TAKEN FROM ACTUAL CARGO. — (F. I. D. 15.) PLACING PRESERVATIVES IN VINEGAR. — (F. I. D. 16.) FALSE LABELING OF VINEGAR. — (F. I. D. 17.) LABELS ATTACHED TO WRAPPERS INSTEAD OF PACKAGES; STATEMENTS RELATING TO WHOLESOMENESS OF ADDED SUBSTANCE. PASTER LABELS. — (F. I. D. 18.) STATEMENT OF QUANTITY OF ADDED SUBSTANCE IN FOOD PRODUCTS. — LETTER OF IMPORTER. — DECISION OF DEPARTMENT. — (F. I. D. 19.) FALSE BRANDING OF MUSHROOMS. — LETTER OF IMPORTER. — DECISION OF DEPARTMENT. — (F. I. D. 20.) STATEMENTS ON LABELS REGARDING HEALTH LAWS OF OTHER COUNTRIES. — (F. I. D. 21.) RELABELING IMPORTED FOOD PRODUCTS AFTER ARRIVAL IN THIS COUNTRY. — (F. I. D. 22.) ILLEGIBLE OR CONCEALED LEGENDS ON LABELS. — (F. I. D. 23.) LABELING OF PRESERVES SWEETENED WITH CANE OR BEET SUGAR AND GLUCOSE. — LETTER OF IMPORTER. — DECISION OF DEPARTMENT. — (F. I. D. 24.) ADULTERATION OF DOMESTIC FOOD PRODUCTS BY THE ADDITION OF PRESERVATIVES, COLORING MATTERS, AND OTHER INGREDIENTS NOT NATURAL TO FOODS, NOT REGULATED BY DEPARTMENT. — (F. I. D. 25.) FOOD PRODUCTS OFFERED FOR ENTRY AND AFTERWARD DECLARED TO BE FOR TECHNICAL PURPOSES. — FOOD INSPECTION DECISION 26. LABELING IMPORTED FOOD PRODUCTS. — FOOD INSPECTION DECISIONS 27-30. — (F. I. D. 27.) ADMISSION OF SARDINES BOILED IN PEANUT OIL AND PACKED IN OLIVE OIL. — (F. I. D. 28.) MAXIMUM QUANTITY OF SULFUROUS ACID IN WINES. — (F. I. D. 29.) COLORING MATTERS IN SYNTHETIC FOODS. — (F. I. D. 30.) THE USE OF PACKAGES MADE OF TIN PLATE, ON WHICH LABELS HAVE BEEN PRINTED FOR PRESERVED VEGETABLES, ETC., ORDERED AND DELIVERED TO MANUFACTURERS PRIOR TO SEPTEMBER 1, 1905. — FOOD INSPECTION DECISION 31. LABELS ON DETACHABLE WRAPPERS. — FOOD INSPECTION DECISION 32. FOODS ENTERED FOR THE PURPOSE OF SALE TO OUTGOING SHIPS. — FOOD INSPECTION DECISIONS 33-36. — (F. I. D. 33.) THE IMPORTATION OF A BEVERAGE UNDER A MISLEADING NAME. — (F. I. D. 34.) PRESERVATIVES IN SAUSAGES. — (F. I. D. 35.) MODIFYING IN CERTAIN CASES PROVISIONS IN F. I. D. 12 AND F. I. D. 26 . — (F. I. D. 36.) SUBSTANCES, ORDINARILY FOOD PRODUCTS, INTENDED FOR TECHNICAL PURPOSES. — FOOD INSPECTION DECISIONS 37-38. — (F. I. D. 37.) LABELING OF CHOCOLATES. — (F. I. D. 38.) LABELING OF COCOAS. — (F. I. D. 39.) PRESERVATIVES AND ARTIFICIAL COLORS IN MACARONIS. — FOOD INSPECTION DECISIONS 40-43. — (F. I. D. 40.) FILING GUARANTY. — (F. I. D. 41.) APPROVAL OF LABELS. — (F. I. D. 42.) MIXING FLOURS. — (F. I. D. 43.) RELABELING OF GOODS ON HAND. — FOOD INSPECTION DECISIONS 44 AND 45. — (F. I. D. 44.) SCOPE AND PURPOSE OF FOOD-INSPECTION DECISIONS. — (F. I. D. 45.) BLENDED WHISKIES. — FOOD INSPECTION DECISION 46, AS AMENDED. Fictitious Firm Names. — (F. I. D. 47.) FLAVORING EXTRACTS. — (F. I. D. 48.) SUBSTANCES USED IN THE PREPARATION OF FOODS. — FOOD INSPECTION DECISIONS 49-53. — (F. I. D. 49.) TIME REQUIRED TO REACH DECISIONS ON DIFFERENT PROBLEMS CONNECTED WITH THE FOOD AND DRUGS ACT, JUNE 30, 1906. — (F. I. D. 50.) IMITATION COFFEE. — (F. I. D. 51.) COLORING OF BUTTER AND CHEESE. — (F. I. D. 52.) FORM OF LABEL. — (F. I. D. 53.) FORMULA ON THE LABEL OF DRUGS. — FOOD INSPECTION DECISIONS 54-59. — (F. I. D. 54.) DECLARATION OF THE QUANTITY OR PROPORTION OF ALCOHOL PRESENT IN DRUG PRODUCTS. — (F. I. D. 55.) METHOD OF STATING QUANTITY OR PROPORTION OF PREPARATIONS (CONTAINING OPIUM, MORPHIN, ETC.) USED IN MANUFACTURING OTHER PREPARATIONS. — (F. I. D. 56.) NAMES TO BE EMPLOYED IN DECLARING THE AMOUNT OF THE INGREDIENTS AS REQUIRED BY THE LAW. — (F. I. D. 57.) PHYSICIANS’ PRESCRIPTIONS. The Status of Packages Compounded According to Physicians’ Prescriptions and Entering into Interstate Commerce. — (F. I. D. 58.) THE LABELING OF PRODUCTS USED AS FOODS AND DRUGS AS WELL AS FOR TECHNICAL AND OTHER PURPOSES. — (F. I. D. 59.) NATIONAL FORMULARY APPENDIX. — (F. I. D. 60.) MINOR BORDER IMPORTATIONS. — (F. I. D. 61.) COCOA BUTTER SUBSTITUTES. — (F. I. D. 62.) GUARANTY ON IMPORTED PRODUCTS. — (F. I. D. 63.) USE OF THE WORD “COMPOUND” IN NAMES OF DRUG PRODUCTS. — (F. I. D. 64.) LABELING OF SARDINES. — LIST OF FOOD INSPECTION DECISIONS.
22. 22.INDEX. — Books Relating to the Analysis of Various Food and Chemical Products, the Detection of Poisons, and Bacteria. — Foods and Diet. — Sanitary Science. — Transcriber’s Notes

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