G-A 
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 Bulletin Georgia Department of Agriculture 
SERIAL 0.62 
PUBLISHED QUARTERLY 
Law Relating to the Adulteration and Misbranding 
OF 
Foods, Drugs and Feeding-Stuffs 
arcotic and Poi on Laws 
REVISED RULES, REGULATIO S AND FOOD STA DARDS 
OF THE STATE OF GEORGIA 
Compiled by 
R. E. STALLI G, tate Chemist 
By direction of 
J. D. PRICE, Commissioner of griculture 
Entered in Atlanta, Ga., as Second-Clas Matter, October 7, 1900, under Act of June 6, 1900 
 
  THE FOOD ~-\ND DRUG CT OF GEORGIA. 
 
J 
 
n Act to prevent the adulteration, mi branding and imitation of foods for man or beast, of be\ erage , candies and condi- 
 
\ 
 
ments, of medicines, drugs and liquors, or the manufacture 
 
and ale thereof in the tate of Georgia, prescribinO" a penalty 
 
for the violation thereof providing for the inspection and 
 
analy i of the article de crihed by the Georgia tate De- 
 
partment of griculture, charging the State's solicitors with 
 
the enforcement hereof, and providing rtleans therefor, and 
 
repealing all laws and parts of laws in conflict herewith. 
 
SECTION 1. Be it enacted, That it shall be unlawful for 
 
.. 
 
Adulteration 
 
any per on to manufacture, sell or offer for ale wlthm the and penalty 
 
S tate 0 f Georgla, any artI.cIe f0 f00d, drugs, medl'c.mes, or tb rptor. 
 
liquor, which i adulterated or misbranded, or which contain 
 
any poisonous or deleteriou substance within the meaninO" of 
 
this ~ ct: and any per on who halI violate any of t:,e pro- 
 
vi ions of this ection shall be guilty of a misdemeanor, and 
 
for each offen e hall. upon conviction thereof, be fined not 
 
to exceed five hundred dollars, or shall be sentenced to one 
 
year' impri onment, or both uch fine and impri onment, in 
 
the discretion of the court; and for each ubsequent offen e. 
 
and Qn conviction thereof hall be fined not exceeding one 
 
thou and dollar, or sentenced to one year's impri onment. or 
 
3 
 
 Analysis anl! hearings. 
 
both uch fine and imprisonment, in the discretion of the court; provide-d} that in ca e of feeding stuffs for domestic animals, the penalties impo ed under ection _0 of this ct shall apply. 
. SEC. 2. Be it enacted, That the examinations of pecimen of food and drugs hall be made by the tate chemist of Georo-ia, or under hi direction and supervi ion, for the purpop e of determining from uch examination whether uch articles are adulterated or mi branded within the meaning of this Act; and if it shall appear from any such examination that any of uch specimens i adulterated or mi branded within the meaning of this  ct, the Commi ioner of ,\griculture hall cau e notice thereof to be given to the party from whom uch sample was obt.ained. ny party 0 notified hall be given an opportunity to be heard before the Commissioner of griculture and the Attorney-General, under such rules and reo-ulation a may be pre cribed by them, a11cd if it appears that any of the provisions of this ct have b.een violated by such party, then the Commissioner of griculture shall at once certify the facts to the proper prosecuting attorney, with a copy of the results of the analysis, or the examination of uch article duly authenticated by the analy t or officer making uch examination, under the oath of uch officer. That in ca e it hall appear to the satisfaction of the Commi loner of o-riculture and the ttorney-General tllat the yjolation of thi _ ct i properly a subject of inter tate commerce, or otherwi e come under the upervi ian al1(1 juri diction of the United State, then the C011lmi ioner of 
4 
 
 griculture hall certify the case to the United States District 
 
Attorney, in whose district the violation may have been com- 
 
mitted; but if it be under the jurisdiction of the courts of 
 
this State, 
 
then the Commissioner shall certify the case to the 
 
Prosecutions. 
 
solicitor of the court in the county where the offense oc- 
 
curred. It hall be the duty of the State solicitor to prosecute 
 
all persons violating any of the provisions of this ct as soon 
 
a he receives the evidence transmitted by the Commissioner 
 
of Agriculture. After judgment of the court, notice shall be 
 
given by publication in such manner as may be prescribed 
 
by the rules antI regulations aforesaid. 
 
SEC. 3. Be it enacted, That the term "drug" as u ed in this Act, shall include all medicines and preparations recoO"- Defining 
drugs. 
nized in the nited States Pharmacopceia, or National Formulary, for internal or external u e, and any substance or mixture of substances intended to I e used for the cure, mitigation, or prevention of disease of either man or other animals. The term "food," as used herein shall include all Defining articles used for food, drink, confectionery or condiment by Food man or other animal, whether simple, mixed or compound. 
 
SEC. 4. Be it enacted, That for the purpose of this Act an article shall be deemed to be adulterated- 
 
In case of drugs: 
 
First. If, when a drug is sold under or ~y a name recoO"- Defining 
b adulterated 
nized in the United States Pharmacopceia or rational drugs. 
Formulary, it differs from the standard of strength, quality 
 
5 
 
 or purity, as determined by the test laid down in the United tates Pharmacopceia or National Formulary official at the 
time of investigation; provided, that no drug defined in the United States Pharmacopceia or ational Formulary shall be deemed to be adulterated under this provision if the standard of strength, quality, or purity be plainly stated upon the bottle, box, or other container thereof, although the standard may differ from that determined by the test laid down in the United States Pharmacopceia or National Formulary. 
 
econd. If its strength or purity fall below the professed standard or quality under which it is sold. 
 
In the ca e of confectionery: 
 
If it contains terra-alba, barytes, talc, chrome yellow, or 
 
Oonfectlon- other mineral ubstances or poisonous color or flavor, or 
 
ery adulteration 
 
other ingredient deleterious or detrimental to health, or any 
 
defined. . vinous, malt or spirituous liquor, or compound or narcotic 
 
drug. 
 
In case of food: 
 
Foods adulterated defined. 
 
First. If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality olj strength. 
 
Second. If any substance has been substituted wholly or in part for the article. 
 
Third. If any valuable constituent of the articles has been wholly or in part abstracted. 
 
6 
 
 Fourth. If it be mixed, colored, powdered, coated, or tained 10 a manner whereby damarre or inferiority is concealed. 
 
l~ ifth. If it contain any added poi onous or other added deleterioll inrrredient which may render uch article injurious to health; provided} that when in preparation of food pr()ducts for hipment they are preserved by any external application applied in such manner that the preservative is necesarily removed mechanically, or by maceration in water, or vtherwise. And directions for the removal of said preservative shall be printed on the covering of the package, the pro\i ien of thi ct hall be construed as applying only when -aid products are ready for consumption. 
 
ixth. If the package, ve sel or bottle containing it shall Package. 
 
Vessel Bottle 
 
be 
 
of 
 
such 
 
a 
 
compo 
 
ition 
 
or 
 
carry 
 
any 
 
attachment 
 
made 
 
of 
 
or attachment 
 
uch a compo ition or metal or alloy, as will be acted upon in 
 
the ordinary course of u e by the contents of the package, 
 
vessel or bottle in such a way a to produce an injurious 
 
deleteriou or poisonous compound. 
 
Seventh. If it con i t in \\ hole or 111 part of a filthy, decompo ed, r putrid animal or vegetable sub tance, or any 
 
portion of an animal unfit f<?r food. whether manufactured or 
 
not. or if it i the pr duct of a di ea ed animal, or one that 
 
ha died otherwi e than by laughter. 
 
Ee. '". 
 
Be 
 
it 
 
enacted. 
 
That 
 
the 
 
term 
 
"misbranded," 
 
as 
 
RegardIng false state- 
 
II ed herelll. 
 
hall 
 
apply to all dnw , or articles of food, 
 
or 
 
ments on label of 
 
article. 
 
\\'hich 
 
enter 
 
into the compo ition of food, 
 
the package 
 
foods and drogs. 
 
7 
 
 or label of which shall bear any statement, design, or device regarding such articles, or the ingredients or substances contained therein which shall be false or misleading in any particular, and to any food or drug product, which is falsely branded, as to the State, Territory, or county in which it is manufactured or produced. 
 
That for the purpose of this ct an article hall also be deemed to be misb;randed- 
 
Labelling of drugs. 
 
In case of drugs: 
 
First. If it be an imitation of or offered for sale under 
 
the name of another article. 
 
J 
 
Second. If the content of the package as originally put up shall have been removed, in whole or in part, and other contents hall have been placed in such package, or if the package fail to bear a statement on the label in as conspicuous letters a is or may be prescribed by the nited States law or rules and regulations of the quantity or proportion of any alcohol, morphine, opium, cocaine, heroin, alpha or bet" eucaine, chloroform, cannabis indica, chloral hydrate, or acetanilide, or any derivative or preparation of any uch substances contained therein; provided} that nothing in this parao-raph hall be con trued to apply to the filling of written pre cription , furni hed by regular licen ed practicing phy.ician and kept on file by druggists as required by la\\", or a to uch preparation a are pecified and recognized by the United States Pharmacopreia or National Formulary. 
8 
 
 IThird. If its package or label hall bear or contain any 'tatemems, de ign, or device regardin<T the curative or therapeutic effect of such article qr any of the ingredients or. sub stance contained therein which i false or fraudulent. 
 
In case of food: 
 
Labelling of food. 
 
Fir t. If it b.e an imitation of, or offered for sale under 
 
the distinctive name of another article. 
 
Secoi,d. If it be labeled or branded so as to deceive or lTD lead the purchaser, or purport to be a foreign product w:,en not 0, or is an imitation in package or label of another ub tance of a previou ly e tabli hed name, or which has been trade-marked or patented, or, if the contents of the package a ori<Tinally put up hall have been removed in whole or in part, and other contents shall have been placed in s'uch package, or if it fail to bear a tatement on the label in conspicuou letters of the quantity or proportion of any morphine opium, cocaine, heroin alpha or beta eucaine, chloroform cannabis i.ndica, chloral hydrate, or acetanilide, or any derivative or preparation of any of uch substances contained therein. 
 
2Third. 
 
If 
 
in 
 
package 
 
form 
 
and 
 
the 
 
contents 
 
be 
 
not 
 
Weights and 
 
plainly and conspicl1ou ly marked on the outside of the pack- Measures 
 
a<Te in terms of weight, measure or numerical count; pro- 
 
vided, however that reasonable variations shall be permitted 
 
and tolerances and al a exemption a to mall packages shall 
 
1 Am ndwent of August 16, 1913, 1 Amended August 16. 1013. to become ffeeth'e September 1, 1914. 
 
9 
 
 lee tabli hed J y rule and regulation made in accordance \\'ith the provi ion of ection t\\'enty-one of the Food and Drugs ct. 
Fourth. If the package containing it, or it label shall bear any tatement. de ign, or device regardino- the ingredient of the ub tances contained therein, which tatement, design. ,.," device hall be false or misleading in any particular; provided that an article of food which doe not contain any added poi" onous or deleteriou ingredient hall not be deemed to be adul teratecl or misbranded in the following ca es: 
 
 Mixtures and Compounds labelling. 
 
Fir t. In the ca e of mixture or compound which may be no\\", or from time to time hereafter, known as article of food, under their own distinctive names, and not an imitatio~ of or offered for sale under the distinctive name of another article, if the name be accompanied on the same label or brand with a tatement of the place where aid article has been manufactured or produced. 
 
econd. In the ca e of articles labeled, branded, or tagged o a to plainly indicate that they are compounds imitation or blend, and the word "compound, ' "imitation," or "blend," a the ca e may be, i plainly tated in conspicuous letter on the packao-e in which it i offered for ale: provided, that the term blend," a u ed herein hall b.e construed to mean a mixture of like sub tance , not excluding harmless coloring or flavorin o" ino-redients used for the purpo e of colorino- and flavoring only: Gild, provided, further, that nothino- in thi Act hall be con trued a requlr1n or compelling proprietors 
 
10 
 
 or manufacturers of proprietary foods which contain no unwholesome added ingredients to disclose their trade formulas except in so far as the provi?ions of this Act may require to secure freedom from adulteration or misbranding; provided also) that this ct shall not apply to stocks or drugs and medicines on hand in this tate, until the fir t day of . ugu t, 190 
EC. 6. Be it enacted, That no dealer shall be prosecuted 
Guarantee. 
under the provisions of this Act when he can establish a guaranty signed b,y the wholesaler, jobber, manufacturer, or other party residing in the State of Georgia, from whom he purcha es such article, to the effect that the same i not adulterated or mi branded \\"ithin the meaning of this Act, de ignating it. Said guaranty, to afford protection, shall contain the name and address of the party or partie making the sale of such article to such dealer, and in such case the said party or parties shall be amenable to the prosecutions, fines, and other penal tie which would attach, in due course, to the dealer under the provi ions of this ct. 
SEC. 7. Be it enacted, That any article of food drug, or liquor that is adulterated or mi branded within the meaning of this ct shall be liable to be proceeded again t in any court of the State of Georgia within the county where the same is found and eized for confi cation by a proce s of libel for condemnation. And if uch article is condemned as being adulterated or misbranded, or of a poisonous or deleterious character, within the meaning of this Act, the same hall be dispo ed of by destruction or sale, as the said court may 
II 
 
 direct, and the proceeds thereof, is sold, less t:le legal costs and charges, shall be paid into the treasury of the State of Georgia, but such goods shall not be sold in any jurisdiction contrary to the provisions of this Act, or the laws of that jurisdiction. 
SEc. 8. Be it enacted, That the words "person" or "party," as used in this ct, shall be construed to import both the plural and the singular, as the case demands, and shall include corporation , companies, societies and associations. 
 
When construing and enforcing the provisions of this ct the act, omis ion or failure of any officer, agent or other person acting for or employed by the corporation, company, society or association, within the scope of his employment or office, hall in every ca e be also deemed to be the act omision or failure of uch corporation. company, society or association, a ,,'ell a that of the per on. 
 
SEC. 9. Be it enacted, That the tate Department of a-- 
 
Department of AgrIculture charged with Inspection and analysIs. 
 
riculture i hereby chara-ed with the duties of inspection and analysi required for the proper enforcement of thi . ct. That the Commi sione~' of Agriculture i hereby directed to appoint officer, who hall perform all the duties required in 
 
the execution of thi ct. That the Commi ioner, realizing 
 
the re ponsibilitie re ting on him for the protection of the 
 
live and health of the people, hall, in making the e appoint- 
 
ment , be QUided by the re ults of careful and dilia-ent.inquiry 
 
into the character, fitne and reputation for integrity and 
 
indu try of all the officer whom he may appoillt, who may 
 
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 be in any way intrusted with the execution of this law; that such officers, when appointed, shall hold office during good behavior and attention to duty, and shall not b.e removed !rom office except for cause; provided, such term of office of said officers shall terminate with that of the office of Commissioner of griculture. 
 
lSec. ro. Be it further enacted, That as oon a this ct 
 
becomes effective 
 
the 
 
Commissioner 
 
is 
 
authorized 
 
to 
 
appoint 
 
Appointment of 
 
by 
 
and 
 
with 
 
the 
 
advice 
 
and 
 
consent 
 
of 
 
the 
 
State 
 
Chemist, 
 
a 
 
Food Inspector, Assis- 
 
chief 
 
food 
 
in 
 
pector 
 
for 
 
the 
 
State 
 
of 
 
Georgia, 
 
who 
 
shall 
 
re- 
 
tant Chemist" -their 
 
cei \ e a salary not to exceed 2,500 per annum, and actual duties. 
 
expen es \\'hile di charging his duties. 
 
Hi whole time hall be at the dispop al of the Commis- 
 
sioner of Agriculture, and his duty shall b.e to travel about 
 
the State as directed and to take samples of such articles as 
 
directed, and forward them to the Department of Agriculture 
 
for scientific examination and analysis. 
 
The State ~hemist may also appoint by and with the con- 
 
sent of the Commissioner of griculture such assistants, ex- 
 
pert in his office a may be required to carry out the pro- 
 
vision of this ct provided, that the number of such assis- 
 
tants and experts and the alaries and compensation to be paid 
 
them shall be fir t submitted to and approved by a board com- 
 
posed of the Governor of Georgia. the Commis ioner of Agri- 
 
culture and the Comptroller-General. 
 
The State Chemi t and the Commis ioner may also make 
 
such expenditure for apparatu. chemical and increased 
 
1 .~meuded August 13, 1910. 
13 
 
 laboratory facilities, as in their judgment may be required; provided, that the total expenditures for anyone year shall not exceed the sum appropriated in this Act. 
 
How 
 
SEC. I!. Be it enacted, That samples for analysis shall 
 
samples to be taken. 
 
be taken by the duly qualified and sworn inspectors, who shall 
 
take samples of such articles as may be directed by the Com- 
 
missioner of Agriculture, and in the manner prescribed be- 
low; whenever practicable, samples shall be taken in original 
 
unbroken packages; said packages shall be wrapped in paper 
 
and tied securely, and sealed over the cord with sealing-wax, 
 
on which the inspector shall impress his official seal. That 
 
in cases where it is not practicable to send a sample for analy- 
 
sis in an original package, as for instance, in case of syrups, 
 
or other liquids in barrels, or flour in barrels, etc., the in- 
 
spector shall take a fair sample of the same in the presence of 
 
the seller, place it in a suitable receptacle, securely close and 
 
wax it and impress his official seal upon the wax and forward 
 
the same to the Commissioner of Agriculture. In the execu- 
 
tion of his duties the inspector shall have free access at all 
 
reasonable hours into any place where it is suspected that 
 
impure foods are being manufactured, or wherein any article 
 
of food or drink drug or medicine, adulterated with any dele- 
 
terious or foreign ingredients exist. In calling for and taking 
 
a sample of any goods, the inspector shall tender to the seller 
 
the market price asked fo~ the same. 
 
Registration Branding weight of package of feed-stuffs. 
 
SEC. 12. Be it enacted, That every lot or parcel of con- 
centrated, commercial feeding-stuff and condimental feed used for feeding domestic animals or poultry, sold, offered or 
 
14 
 
 exposed for sale within this State, shall be registered annually with the Commissioner of Agriculture, and shall have affixed thereto, or printed on the bag, or other package, in a conspicuous place, on the outside thereof, a legible and plainly printed statement, clearly and truly certifying the number of net pounds of feeding-stuffs contained therein; provided) that all concentrated commercial feeding-stuffs shall be in standard weight bags or packages of fifty, seventy-five, one hundred, one hundred and twenty-five, one hundred and fiifty, one hundred and seventy-five, or two hundred pounds each, also the name, brand, or trade-mark under which the article is sold, the name and address of the manufacturer, importer, or jobber, and a statement of the maximum percentage it contains of crude fibre,ynd the minimum percentage it contains of crude fat and crude protein, allowing one per cent. of nitrogen to equal six and one-quarter per cent. of protein; both constituents to be determined by the method in use at the time by the Association of gricultural Chemists of the United States. 
SEC. 13. Be it enacted, The term "concentrated commercial feeding-stuff," a used herein, shall include cotton-seed Defining 
feeding-stuff. 
meal, linseed-meal corn- and cob-meal, cocoanut-meal, gluten feeds, gluten-meal, germ feeds, corn feeds, starch feeds, sugar feeds, dry brewer's grains, malt sprouts, dried distiller's grain, dried beet refuse, hominy feed, ceraline feeds, rice-meals, ricebrans, rice-polish, peanut-meal, oat feeds, corn and oat feeds . corn-bran, wheat-bran, wheat-middling, wheat-shorts, ground beef or fish scraps mixed feeds, clover-meal, alfalfa-meal and 
15 
 
 feed, peayine-meaI. cotton eeel-meal feeds whole seeds and grains and meals, mixed or unmixed, made from such seeds or grains, and all other materials of a similar nature. 
 
Heglstratlon Analy Is or r ed- tufr. 
 
SEC. 14. Be it enacted, That each and every manufacturer, importer or jobber, agent or seller, before selling, offering or exposing for sale in this State, any concentrated commer- 
 
cial feeding-stuffs, as defined in section 13 of this Act, shall 
 
for each and every feeding-stuff bea.ring a distinct name or 
 
trademark, file with the Commis ioner of Agriculture a copy 
 
of the tatement named in section 12 of this ct, and accom- 
 
panying said statement, when 0 requested by the Commis- 
 
ioner of Agriculture, by a sealed gla jar or bottle contain- 
 
ino' at lea t one pound of the feeding- tuff to be old ex- 
 
po ed or offered for ale, which ample hall correspond with 
 
in reasonable limit to the feedino--stuff which it repre. ents 
 
in the percentage of protein fat and fibre which it contain . 
 
That the Commi ioner of griculture shall cau e at Ieast 
 
one sample of each distinct brand of feeding-stuff solei in this 
 
State to be analyzed by or under the direction of the State 
 
Chemist. aid analy i hall include determinations of crude 
 
fat and of crude protein, and such other determination as 
 
may at any time be deemed, advi able by the State Chemi t. 
 
Tax, products exempt from tnx. 
 
EC. IS. Be it enacted, That each and every manufacturer importer, jobber, agent or seller of any concentrated commercial feeding-stuff , as defined in section 13 of this Act, shall pay to the ommi ioner of Agriculture an inspection tax of t\\'enty cent per ton for each ton of uch concentrated 
 
16 
 
 feeding- tuff old offered or expo ed for ale in this State, and shall affix to ach car shipped in bulk and to eac:, baCT barrel or other packaCTe of uch concentrated feeding- tuff, a tamp. to be fllrni hed by aid Commi ioner of griculture, indicating that all charge had been paid; provided, that the in pection tax of twenty cent per ton hall not apply to cottonee'd hulls. hay and stra\\" ,whole eed and grains and pure" meals made from whole 0Tam an I eed ; not mixed with other ubstance. but old eparately a di tinct articles of commerce. hould any of these materials otherwi e exempt be mixed or adulterated with any ub tance for the purpo'e of sale the packaCTe which contain it, or in which it i offered for sale, mu t have plainly marked or indicated thereon the true composition of the mixture, or the character of the adulteration. Tax tamp hall be in denomination a fo11o\\' : One-half cent, three-quarter cent, one cent. one and onequarter cent, one and one-half cent, one and three-quarter cent, two cent, or multiple thereof. The ommi. i ner of "\CTriculture may pre cribe the form of uch tax tamp. \Vhenever a manufacturer. importer or jobber f a concentrated feedinCT-stllff hall ha\'e filed the tatement named in section 12 of thi .-\ct, and paid the in pection tax. no agent or eller of aid manufacturer. importer or jobber hall be reqlli red to file uch tatement or pay uch tax. 
 
Be. J6. Be it enacted. That the C mmi ioner of Agri- Cancellation 
 
culture 
 
hall 
 
have the p 
 
\\'er to 
 
refu e the 
 
registration 
 
of any 
 
of Registra, tlon provid- 
 
feedin CT- tuff under a name which would he mi leadin CT a Ing for 
In pec tion of 
 
to the material of \\'hich it i: ma Ie. or when the percentage feed- tuffs. 
 
 of crude fibre i above or the percenta<Ye of fat and protein are below, the standards adopted under section 21. Should uch mater-ials as referred to above be re<Yistered and it is afterwards di covered that they are in violation of the ab.ove provision, the Commissioner of griculture shall have the power to cancel the registration. \ hen the pecial inspector provided for in this Act i unable to cover the territory ufficiently, the Commissioner of griculture may utilize the oil and fertilizer inspectors in taking sample of dru<Ys, feed- tuffs or food product. without other compensation than that now received. 
 
Sale of damaged feedIngstutts deflnlng adulterants. 
 
SEC. 17. Be it enacted. That the sale of mouldy and dama ed feeding-stuffs is prohibited as feeds, except on full notice in writing to the purcha er of the nature and extent of tht! dama<Ye. Any manufacturer, importer, jobber, agent, or eller who hall ell, offer or expo e for sale or distribution in this State any concentrated. commercial feeding-stuff as de~ fined in this ct, without complyin<Y with the requirements of the preceding ection of this ct, or who shall sell, offer or expose for sale or di tribution any concentrated commercial feeding-stuff which contains substantially a smaller percentage of constituents than are certified to be contained, or who shall adulterate any feedinrr-stuff with foreign, mineral or other 
imilar substance or substance, uch as rice hulls or chaff, peanut-shells, corn-cobs, oat-hulls, or other similar material of little or no feedin rr value, or with substances injurious to the health of domestic animals, shall be guilty of a violation of 
 the provisions of this _ ct, and the lot of feeding-stuff 111 
 
1 
 
 question shall be subject to seizure, condemnation and sale or destruction by the Commissioner of Agriculture, and it shall 
Seizure ot 
be the duty of the sheriff of the counties of this State to seize feedIng- 
stuffs. 
and sell by public sale each. and every bag, package or lot of commercial concentrated feeding-stuffs sold or offered for sale, or for distrib.ution in this State which shall not have securely attached the stamp mentioned in section IS; provided that should the owner or agent show to the satisfaction of the sheriff that such stamps had been attached and the same had hecome detached, the sheriff shall release the same without cost to the owner or agent. All moneys or proceeds derived from the seizure and sale of concentrated commercial feedingstuff hall be covered into the State treasu~y. 
SEC. 18. Be it enacted, That the Commissioner of Agriculture is hereby authorized to have collected a sample, not InspectIon ot 
t e e d Ing- 
exceeding two pounds in weight, for analysis, from any lot stutts. Darcel or package of concentrated feeding-stuff as defined in section 13 of this ct, which may be in the possession of any manufacturer, importer, agent or dealer; but said sample shaH be taken from not less than ten per cent. of the whole lot inspected. 
SEC. 19. Be it further enacted, That all manufacturers and manipulators, importers and jobbers, or agents represent- Paymentot 
tax on teed- 
ing them, who have registered their feeding-stuff in compli- Ing-stutts. ance with section 12 of this Act, shall forward to the Commissioner of Agriculture a request for tax stamps, stating that said stamps are to be used upon brands of feeding-stuff~ reg- 
 
 i tered in accordance \\ith this ct, and said reque t shall be accompanied with the um of twenty cents per ton a an inspection tax, except in case of cotton eed-meal, wi1ere t!,e pre ent tax of ten cent per ton must be paid, whereup01, ;, hall be the duty of the Commi sioner of \griculture to is'me stamp to the party appplying, W:10 hall attach a tamp to each bao', barrel or package thereof, which, when attached to aid package, shall be frri1N{l fac'ia. evidence that the seller has complied with the requirements of this Act. Any stamps left in the pas ession of the manufacturer, manipulator, importer, jobber or agent, may be used another season. 
 
Collection of Samples. 
 
BC. 20. Be it enacted, That any manufacturer, dealer or other per on \\"ho shall impede, ob truct, hinder or otherwise prevent or attempt to prevent any inspector or other per on in 
 
the performance of hi duty in collecting samples or other- 
 
wi e in connection with this Act, hall be guilty of a misde- 
 
meanor, and shall. upon conviction, be fined not less than ten 
 
dollars nor more than fifty dollar, and any yiolation of the 
 
provision of the section of thi Act relating to feeding-stuff~ 
 
for domestic animals shall be puni hed by a fine not exceed 
 
ing fifty dollar. or impri onment not exceeding thirty daiS 
 
or both, in the discretion of the court. 
 
Fixing St:uldards. 
 
SEC. 21. Be it enacted. That it shall be the duty of the Commi sioner of Agriculture and the State Chemist to fix standards of purity of food product where the ame are not fixed .by thi .-\ct. in accordance with those promulgated by the ecretary of .-\O'riculture, the Secretary of the Treasury 
 
20 
 
 and the ecretary of Commerce and Labor of the linited tate, when uch tandard ha\'e been publi hed; and \\ hen 
not yet publi hed, the Commi ioner of Agriculture and the tate Chemist hall fix uch standard : provided, that the stan- 
dard for lard, mixed edible fat and cotton eed oil are hereby defined as follo\\' : Lard hereby define I to be the fat of freshly Jaughtered wme, It mu t not be made from a disea ed animal, or any portion of an animal unfit for food, or cO:ltain Ie than ninety-nine per cent. of pure fat. A mixed edib,]e fat i defined to be a mixture which contain not Ie than ninety-nine per cent. f \\'eet mixed fat, and may coni t f a mixture of refined cotton eed-oil or other edible veo'etable oiL with \"eet beef fat or other edible animal fat, and mu t be sold un ler a registered or a proprietary bran I and pro] erly labeled \\'ith a di tinctive trade-mark or name bearing the name of the manufacturer. Edible cotton eed-oil i hereby defined a refined cotton eed-oil, free from di agreeable ta te or odor. \Yhite cotton eed-oil for edible purpose is cotton eed-oil which has been refined in uch a manner a to be nearly colorle , Aavorle and odorle V\Tinter cottonseedoil for edible purpo e are tho e from which a portion of the 
tearine ha been removed. They may be either ",hite or yellow. \ henever the State Chemi t may find, by analy is, Annlysls, that adulterated mi branded, or imitation drug, liquor or food products ha\'e been manufactured for ale, or put on ale in thi tate, he shall forthwith furnish a certificate of analy is to that effect to the Comrnis ioner of O'riculture. \\'ho shalt tran mit the ame to the State olicitor in the 
21 
 
 Prosecution. 
 
county where the said adulterated, misbranded, or imitation drugs, liquor or food product was found. It shall be the duty of the State solicitor to prosecute all persons violating any provisions of this Act as soon as he receives the evidence transmitted by the Commissioner of Agriculture. 
 
Report. 
 
cC. 22. Be it enacted, That the State Chemist shall make an annual report to the Commissioner of Agriculture on work done in execution of this ct, which report may be included 
 
in that now made on commercial fertilizers, and published therewith. 
 
Rules aud Uegula tlons. 
 
BC. 23. Be it enacted, That the Commis ioner of gnculture, with the advice of the ttorney-General, shall have authority to establi h uch rules and regulations as shall not be inconsi tent with the provision of this ct, and in his judgment will be t carry out the requirement thereof. He may exerci e di cretion a to the class of products he fir t subjects to rigorou in pection and analy is, realizing that the fullest 
 
and m t complete execution of thi law under a limited appropriation mu t be a matter of growth. His first effort shall be more particularly directed to fostering the young and growing aO"ricultural and manufacturinO" industries of the State, a the dairy. beef, fruit, cotton eed-oil and yrup industrie , 
 
by 'uppre sino' adulteration in butter, chee e, milk, feed- tuffs, cider. vinegar and yrups, lard and l~r I compound. 
 
Appropriation. 
 
I~ . 24. Be it further enacted, That in order to enforce and carry out the provisions of this ct, the um of ten thousand dollar. or .0 much thereof a may be necessary. is hereby 
 
 appropriated and set aside out of the fees arising from the inpection and analysis of fertilizers, and so much thereof as is necessary is made immediately available. That the proceeds arising from the fees of this office be turned into the treasury for the u e of the common school fund of the State. 
SEC. 25. Be it enacted, That thi ct shall be in force and effect from and after the fir t day of ugust, 1907. 
SEC. 26 Be it further enacted, That all laws and parts of law in conflict with thi . ct b.e, and the same are, hereby repealed. 
Approved August 21, 1906. 
 
..,.., 
-,) 
 
 DRUG I SPECTOR ppointment, Duties, etc. Act approved August 18,1908 
and Amended ugust 19, 1911. 
ECTION I. Be it enacted by the General ssembly of the tate of G'eorrria. and it i hereby enacted by the authority of the ame, That from and after the pa arre of thi Act the chief food and drug in pect r appointed by the Commi joner of .\ rrriculture under the provision of an ct approved ,\LWU t 21, 1906. entitled "An ct to prevent the adulteration. mi brandin o' and imitation of foods for man and bea t. f beverage, candie and condiments. of medicine, dnw , liquor or the manufacture and ale thereof in the State of Georgia. pre cribing a penalty for the violation hereof pro\'iding for the analy i and in pection of the article de cribed b~- the Georvia tate Department of _ gricuIture: cha rging the tate' olicitor with the enf rcement hereof. and pro\'iding mean herdor, and repealing all law and part of la\\'s in conflict here\\'ith. and which Act hall hereinafter Ie referred to a the food and drug Act of Georgia, liall be and become chief food in pector and hall be charrreable with all the dutie . and . hall exerci e all of the power a pre'cribed in aid Act appro\'ed .\ugu t :2 I, 1906: except uch a: appertain to the adulteration. misbrandin rr and imitati n of drug and medicines. 
EC. 2. Be it further enacted, That upon the fir t day of . \ LWU t, 1908, the Commi ioner of \griculture hall appoint 
24 
 
 upon the recommendation f the Georo-ia State Board of Pharmacy, a chief drug inspector. and \\"hene\'er in future a vacancy may occur in thi office, the appointee hall be named at the two-e tion and upon the recommendation of the tate Board of Pharmacy, 
The alary of the chief dn1O' in pector hall not exceed the tlm of twenty-fi\'e hund re I dollar per annum. 
Hi whole time hall be at the dispo al of the Commi ioner of , o-riculture. and hi lutie hall be tho e alreadypre cribed in the 'food and drug ,\ct of Georgia, to visit and inspect manufacturino' e tabli hment . chemical laboratorie and such other e, tabli hment, a manufacture and put up for sale uch articles a are knowll a. family remedies. grocer. drug, Aavoring extract. f1a\'oring e ence, toilet article, bottler' supplie , stock powder and \'eterinary remedie ,and tlch other clutie a he may be directed by the Commis ioner of  griculture to perform. and I ecifically the following duty recommended by the tate Board of Pharmacy: 
He hall report t the Commi i ner of Ao-riculture any an I all \'iolations of any of the drug laws of the tate of Georgia, and particularly any per n or per on operating with ut license. a required by la\\'. 
\ \'hen such report ha been made to the Commi i ner he shall cite uch per on or per. ons to appear before him and the .\tt rney-General for a hearing as provided for in ection 2 of the food and drug . ct of Georo-ia, 
 
 If after uch hearing they shall decide that any of the drug laws of Georgia have been violated, the Commissioner of Agriculture shall then certify the facts to the proper prosecuting official a directed in Section 2 of the food and drugs Act of Georgia. 
FRA UDULENT PACKI G A ID SALE OF FLOUR, GRITS Al D MEAL PROHIBITED. 
o. 457. 
An . ct. to protect purcha er and dealer from fraudulent, short weights, and to prevent fraudulent packing and sale of flour. <Yrits and corn meal. 
ECTIO I I. Be it enacted by the General s embly of the State f Georgia. an I it is hereby enacted by the authority of the same. That all flour, <Yrit and corn-meal packed in barrels or half barrels made of any material. or any package made of wood or metal in which flour. grit or corn meal are or may be offered for ale, hall be ,",veIl ma Ie and of good material, shall have the net \\"ei<Yht of flour, grit or meal plainly marked in the head, top or ide of barrel or package with a stencil, or paper label or pencil. with letters and figures not Ie s than one inch in length and the tare marked on reverse end or side of the barrel or package in like manner. 
EC. 2. Be it further enacted, That every miller, bolter blender or mixer, or other person who manufactures or who buys flour, grit or corn-meal for the purpo e of repacking hall put into each barrel the full quantity and weight of one 
 
 hundred and ninety-six (196) pounds of flour, grits or cornmeal, and shall put into each half-barrel the quantity and weight of ninety-six (96) pounds of flour, grits or corn-meal. 
When flour, grits or corn-meal is packed in sacks, the -gross weight shall be as follows: Sacks containing 140 pounds; sacks containing 280 pounds, half barrel sacks (96 pounds), quarter barrel sacks (48 pounds), eighth barrel sacks (24 pounds), sixteenth barrel sacks (12 pounds), thirty-second barrel sacks (6 pounds). 
SEC. 3. Be it further enacted, That from the weights above specified variations foi' inaccuracies will be allowed as follow : On all packages weighing ninety pounds or over, an allowance of one-fourth of I per cent., and on all packages mal1er than ninety pounds, an allowance of one-half of I per cent., less than the weights specified in Section 2 of this Act. 
EC. 4. Be it further enacted, That any violation of this .\ct hall be a misdemeanor and, upon conviction, the offender hall be puni hed a prescribed in ection 1039 of the Penal Code. 
,EC. 5. Be it further enacted, That this ct shall take effect from and after the first day of December, 1906. 
SEC. 6. Be it further enacted, That all laws and parts of law in conAiet with this ct be, and the same are hereby repealed. 
Appro\"ed ugust 21, 1900. 
 
 CORN MEAL-\\'EIGII'1' .\XD .\LE OF REGULATED. 
No. 452. 
An \ct to fix the weight and reo'ulate the trade in corn-meal, and for other purpo es. 
'ECTION I. Be it enacted by the General ,-\s embly of the 'tate of Georgia. That the tandard "'eight of a bu hel of corn-meal whether bolted or unbolted, hall be forty-eight (4 ) p und . 
 EC. _. Be it further enacted, That it hall be unlawful for any person or per on to pack for ale, eJI or offer for ale in thi tate, any corn-meal except in bag or package containino- by tandard weio-ht two bu hel , or one bu hel. or one-half bu hel. or one-fourth bu hel, or one-eiJhth bu hel. re pecti,ely. Each bao- or packao-e of corn-meal shall have plainly printed or marked thereon. whether the meal 'bolted" or "unbolted," the amount it contain in bu hel . or fraction of a bu hel, and the "'eight in pound : prO'vided the provi i ns of thi ection hall not apply to the retailing of meal direct to cu tomer fr0111 bulk tock when priced and d Ii,' reel by actual "'eight or mea ure. 
EC. 3. Be it further enacted. That any per on or per on auilty of violatina either f the foregoing ections of thi , ct haJI be deemed guilty of a mi demeanor and, on conviction thereof. . hall be punished a pre. cribed b) ection 1039 of the Code of T 95. 
 
 
 E . -1-. Be it further enacted, That this Act shall be In force and effect from and after January I, 1907. 
SEC. 5. Be it further enacted, That all laws and parts of laws in conflict with thi Act be, and the ame are, hereby repealed . 
.\ ppro\'ed :\ U2U t 2 I 1906. 
Llj 
 
 STATE BOARD OF PHARMACY. 
1492. Appointl1U!nt Of. The Governor of this State shall appoint five experienced druggists, or practical pharmacists, from the names of ten persons suggested by the Georgia Pharmaceutical Association, who shall have been actually engaged in the drug bu ine s within thi State for the three years immediately preceding their appointment. and the five so appointed. hall con. titute the "Georgia State Board of Pharmacy'" one of ,,"hom shall hold his office for one year, one for two years. one for three year. one for four year. and one fOI: Jive year. or until hi or their ucces ors shall haye been legally appointed and qualified; and at each and every annual meeting the aid Geor~ia Phan~aceutical s ociation shal1 . ubmit to the Governor the name of five persons, with the qualification hereinbefore mentioned, and the Governor hall appoint from said name 0 ub.mitted one member of said hoard, who shall hold hi office for five years, until his ucceo or i. duly appointed and qualified. 
~ l..l-93. Oath alld certificate of appohttment. Immediately. and before entering upon the dutie of aid office, the members of said board shall take the oath prescribed by the Constitution of the tate for State officers, and shall file the same in the office of the Secretary of State, who upon receiving the said oaths of office, hal1 issue to each of said examiners a certificate of appointment. 
3 
 
 ~ 1494. Adopt rules and regulatioNs. Said b.oard shall meet and organize as a State board of pharmacy, elect a chairman and secretary, adopt such rules, regulations and by-laws as they shall deem necessary to carry into execution the provisions of this Chapter. 
1495. Meetings. Said board shall meet at least once every twelve months, at such place as a majority of the board may determine, and the board may also hold special meetings as frequently and at such places as the proper discharge of its duties shall require; the sam,e to be convened by order of the chairman, and the rules or by-laws shall provide for the giving of proper notice of the time and place of all such meetings to the members of the board and to the public. 
1496. Their duty. It shall be the duty of the board to grant license- 
I. To druggists, who, after three years' experience m a drug-store managed by a licensed apothecary or pharmacist, shall have passed a satisfactory examination before the said board of pharmacy. 
2. To such physicians, graduates of a regular medical college, and such graduates of schools of pharmacy as shall have passed a satisfactory examination before said board of pharmacy. 
3. To pharmacists who have obtained license from such other State boards of pharmacy as may be recognized by said Georgia State board of pharmacy. 
~I 
 
 All licen e granted hall be signed by a majority of the "'hole board: hall pecif) the <Yround upon which uch licen e is granted: hall be in uch form a the board hall pre cribe. and shall be posted in a conspicuous place of busine of such licentiate. Provided} that thi Chapter shall not apply to physician who are graduate of medical colleges in <Yood tanding, and who have been practicing medicine for. five year prior to October 25, 1889. 
1497. Permanent license. _ II per ons applying for examination and licen e hall pay to the board of pharmacy the sum of five dollars, and if pa sing the examination hall be furnished with the license a hereinbefore provided. and an annual renewal fee of two dollar hall be paid to aid board. 
hould an applicant prefer, he may at the time of examination pay aid board fifteen dollar. and hall receive therefor a permanent licen e. ,\ny one \\'ho ha paid fi\'e d liar for examination. \\'ho i n t in arrear for rene\\'al fee. and \\'ho hall pay ten dollar to the board, hall recei\'e a permanent licen e, houll the applicant fail to tancl a ati fact ryexamination no fee hall be charged for a sub, equent examination. such ub equent examination not to be granted within IX month after the fir t. ,\nd it hall be the duty of the board to keep a record of it tran actions in a book to be kept for that purpo e by the secretary, aid book to be turned o\'er to thei r ucces or in office. _\11 money recei ved in exce of six hundred d lIar by aid board hall be I aid into the treasury of the Georgia Pharmaceutical A sociation, and aid board hall make an annual report to the Geor<Yia Pharmaceutical 
ociation. 
 
 I498. Registration of druggists and apothecaries. All persons now lawfully engaged in the compounding and vending of medicines, drugs, and poisons in this State, shall, on or before December I, 1881, and every person who shall be hereafter duly licensed under the provisions of this Article, shall, before engaging in any business under said license, register in the office of the ordinary of the county wherein he resides, or intends to conduct said business, in a b.ook to be kept for that purpose by said ordinary, his name, nationality: and credentials and date thereof, under which he is entitled to engage in such vocation. For each registration the ordinary shall receive fifty cents, to be paid by the party so registering, and a certificate of such registration, stating the terms of the same, shall be given him by aid ordinary. 
1499. ;vemption. 0 person shall engage in the compounding or vending of medicines, drugs, or poisons within this State without a full compliance with this Article, except- 
I. Such druggists as are exempted from the operations of the present law by the statutes of the State of Georgia, and such druggi ts as have heretofore obtained license, and are legally authorized by existing- laws to compound ann. vend 
et rug , poi ons and chemicals. 
2. Physicians putting up their own pre criptions, and dispensing medicines from their own office. 
3. Merchants selling family medicines not poison, as precribed and allowed by the Code of Georgia. 
33 
 
 4. 
 
i tant 111 dnw- tore where the mana~r havp 
 
complied with the requirements of this Article. 
 
1500. Adultaated preparatt"olls' samples furnished for 
 
analysis. 0 per on hall, within the State, manufacture for 
 
sale, offer for ale. or ell, any drug, medicine, chemical, or 
 
pharmaceutical preparation. which is adulterated. 
 
drug, 
 
medicine, chemical or pharmaceutical preparation hall be 
 
deemed to be adulterated: .( I) If when sold under or by a 
 
name recognized in the United States Pharmacopreia it differs 
 
from the tandard in strength, quality or purity laid down 
 
therein. (2) If, when sold under or by a name not recog- 
 
nized in the United tate Pharmacopceia, but which is found 
 
in some other standard work, it differs materially from the 
 
tandard of strength quality, or purity laid down in such 
 
work. (3) If its tremrth, quality, or purity falls below the 
 
professed tandard. Eyery person manufacturing, offering 
 
for sale, or selling any drug. medicine, chemical or pharma- 
 
ceutical preparation hall furni h to the State board of phar- 
 
macy, or any person interested or demanding the same, who 
 
hall tender him the value of the same, a sample sufficient for 
 
theanalysis of any such drug, medicine, chemical, o.r pharma- 
 
ceutical preparation which i in hi pos ession. 
 
1501. Board may prosecute any dealer in adulterated drugs. On complaint being made the board of pharmacy is hereby empowered to employ an expert chemist or analy t tu examine into the o-claimed adulteration, and report upon the result of his investigation, and if said report justify such 
 
34 
 
 action, the board shall cause the prosecution of the offender and any person found guilty of adulteration, as defined in this Chapter, shall be adjudged to pay, in addition to the fine hereinafter provided for, all necessary costs and expenses incurred in inspecting and analyzing such adulterated articles of which said person may have been found guilty of manufacturing, selling, or offering for sale. 
I502. Penalty. Any person who shall violate the provisions of this Chapter, or shall register fraudulently, shall be guilty of a misdemeanor. In all cases of prosecution under this Chapter, the burden shall be upon the defendant to show his authority. 
I 503. Fees paid, board} etc. All fees for examination and licenses, and one-half the fines collected from convictions under this Chapter, shall be paid to the board of pharmacy, to defray the expenses of the same, and as compensation for their services. 
35 
 
 ARTICLE 17. 
SALE OF POISONS, OPIUMS, MO~PHINE, DRUGGED LIQUORS, ILLEGAL COMPOUNDING OF DRUGS, ADULTERATED PREpARATIONS. 
470. (4SS7-a.) Sale of poisons. 0 person shall furnish by retail, any poison enumerated in Schedule "A" and "B," as follows, to-wit: 
SCHEDULE "A.';----. rsenic and its preparations, corrosive sublimate, white precipitate, red precipitate, biniodide of mercury, cyanide of potassium, hydrocyanic acid, strychnia, and all other poisonous vegetable alkaloids and their salts; e ential oil of bitter almonds, opium and its preparations, ex cept paregoric and other preparations of opium containing Ie l' than two grains to the ounce; 
SCHEDULE .' B."- conite, belladona, colchicum COnium, nux vomica, henbane, savin, ergot, cotton root, cantharides, creosote, digitalis, and their pharmaceutical preparations' croton oil, chloroform, chloral hydrate, sulphate of zinc, mineral acids, carbolic acids, and oxalic acid; 
Without di tinctly labeling the bottle, box, vessel or papel' in which said poison is contained, and also the outside wrapper or cover thereof; with the name of the article, the word 'Poison," and the name and place of b,usiness of him who furni he the arne, nor unless upon due inquiry it be found 
 
 that the per on to whom it is delivered is aware of its poisonou character, and repre ents that it is to be used for legitimate purpose. 
471. (4557-b.) Di-tbggists sho~tld' keep books. I 0 licensed or registered druggist or pharmaceutist shall sell or deliver any of the poisons included in schedule "A" without, before delivering the same, causing an entry to be made in a book kept for that purpose, stating the date of the delivery, the name and address of the person receiving the same, the name and quantity of the poison, the purpose for which it is represented by such person to be required, and the name 
f the dispenser. Such book shall always be open for inspection by proper authorities, and be preserved for rderence for at least five years. 
472. (4557-c.) On prescriptions. Nothing in the preceding Sections shall apply to the dispensing of poisons in not UI1U ual quantities or doses, upon the prescriptions of practitioners of medicine. 
473. (4557-d.). Penalty. Any person violating the provisions of the three preceding Sections shall be punished as for a misdemeanor. 
474. Sale of opiwm to certain persons. If any druggist, pharmaceutist, or other person selling opium and its preparations, by retail, shall sell, give or furnish, directly or indirectly, opium, or its preparations, containing more than two grains of opium to the ounce, in any quantity, to any person habitually addicted to its use, after written notice from the 
37 
 
 near relative of such person that he is habitually addicted to it use, except upon the written prescription of a physician etting forth the necessity of its purchase and showing the good faith of the prescription, he shall be guilty of a misdemeanor. 
475. Ho~ morphine shall be wrapped and labeled. If any druggist, or other dealer in drugs and medicines, shall . ell or offer for ale any ulphate or other preparations of morphine in a bottle, vial, envelope or other package, unless it is wrapped in a scarlet paper or envelope, and unless the bottle or vial also has on it a scarlet label, lettered in white letters, plainly naming the contents of the bottle or vial, he hall be guilty of a misdemeanor. 
476. (1582. ) Selling drugged liquors. Any person who shall sell, or offer for sale, any liquor, wine or spirits, or vinegar, knowing the same to contain any strychnine or uther poisonou drug, or offensive matter injurious to health by drinking or other u e, or who shall sell or offer to sell the arne after notice shall be given him as required by Section [532 of the Civil Code, hall be indicted in the superior court and be punished as for a misdemeanor. 
477. (1583.) Evading inspection of liquors. If any person shall refuse, or in any way prevent an inspector of liquor from making the examination and inspection required by law after a second demand made by such inspector, such per on shall, upon indictment, be punished as in the preceding Section: Provided} the in pector shall make the second 
 
  
demand in the presence of a competent witness, and prove the same by said witness on the trial. 
478. (1585.) lVIanttfacturing drugged liquors. If any person hall manufacture any drugged, poisonous or other deleterious and offensive liquors, wine or spirit?, or vinegar, or adulterate any liquor, wine or spirits, or vinegar, with poi onou material, he shall be indicted in the superior court. and punished as for a n)isdemeanor. 
:;479. (1587.) Selling liquors witho~/Jt inspection. When an inspector i appointed in any city or town, and due notice given of uch appointment any vendor of liquors, in any quantity, who hall offer the ame for ale before or without in pection, or a bona fide- effort to have the ame inspected, hall be punished a for a misdemeanor. 
:.s480. Compo'/lllding or vCl/ding drugs, etc., illegall'y. ny per on who shall elwa"'e in the compounding or vending of medicine, drugs or poisons, without fir t having complied with the la \V authorizing the same, or hall register fraudulently, hall be puni hed a for a mi demeanor. In prosecution under thi Section. the burden shall be upon the de-' fendant to show hi authority. 
S48I. Half of fille paid to board of pharmacy. One-half of the fines collected from conviction under the preceding Section hall be paid to the board of pharmacy to defr:ly t:,e expen es of the ame. and as compensation for thei l' services. 
39 
 
  
482. Adultera.ted preparations. If any person shall manufacture for sale, offer for sale, or sell, any drug, medicine, chemical, or pharmaceutical preparation, which is adulterated, he shall b~ punished as for a misdemeanor. 
483. Adulteration defined. A drug, medicine, chemical or pharmaceutical preparation shall be deemed to be adulterated: ( I) If, when sold uncler or by a name recognized 
. in the U. S. Pharmacopceia, it differs from the standard in 
strength, quality or purity laid down therein. (2) If, when sold under or by a name not recognized in the U. S. Pharmacopceia, but which is found in some other standard work, it differs materially from the standard of strength, quality or purity laid down in such work. (3) If its strength, quality or purity falls below the professed standard. 
484. Samples for analysis. Every person manufacturing, offering for sale, or selling any drug, medicine, chemical, or pharmaceutical preparation, shall furnish the State board of pharmacy, or any person interested or demanding the same, who shall tender him the value of the same, a sample sufficient for the analysis of any such drug, medicine, chemical, or pharmaceutical preparation which is in his possession. On ~omplaint being made, the board of pharmacy is empowered to employ an expert chemist or analyst to examine into the so-claimed adulteration, and report upon the result of his mvestigation, and if said report justify such action, the board !thall cause the prosecution of the offender. 
 
 ARCOTIC DRUGS, SALE OF REGULATED. 
No. 220. 
An Act to provide against the evils resulting from the traffic in certain narcotic drugs, and to regulate the sale thereof. 
SECTION I. Be it enacted by the General Assembly of the State of Georgia, That it shall be unlawful for any person, firm or corporation to sell, furnish or give away any cocaine, alpha or beta eucaine, opium, morphine, heroin, chloral hydrate or any salt or compound of any of the foregoing sub-stances, or any preparation or compound containing any of the foregoing substances, or their salts or compounds, except upon the original written orders or prescription of a lawfully authorized practitioner of medicine, dentistry or veterinary medicine, which order or prescription shall be dated and shall contain the name of the person for whom prescribed, or, if ordered by a practitioner of veterinary medicine shall state the kind of animal for which ordered, and shall be signed by the person giving the prescription or order. Such written order or prescription shall be permanently retained on file by the person, firm or corporation who shall compound or dispense the articles ordered or prescrib.ed, ano it shall not be again compounded or dispensed except upon the written order of the prescriber for each and every subsequent compounding or dispensing. 0 copy or duplicate of such written order or prescription shall be made or delivered 
41 
 
 to any per on, but the original shall at all times be open to in pection by the prescriber and properly authorized officers of the law; Provided} ho~ ever} that the above provisions shall not apply to preparations containing not more than four grain of opium, or not more than one grain of morphine, or not more than one-fourth grain of heroin, or not more than one-eighth grain of alpha or beta eucaine, or not more than twenty grain. of chloral hydrate in one fluid ounce, or, if a solid preparation, in one avoirdupois ounce; Provided} also} that the above provisions shall not apply to preparations containing opium and recommended and sold in good faith for diarrhrea and cholera, each b ttle or package of which is accompanied by pecific directions for use, and a cau,tio1/, against habitu.al u.se} nor to powder of ipecac and opium, commonly known as Dover's powder, nor to liniments or ointments plainly labeled, For external use only." And p1'ovided further} that the above provision hall not apply to sales at whole ale by jobber whole aIel' and manufacturers to retail druggi ts or qualified phy icians or to each other, nor to sales at retail by retail druggist to regular practitioners of medicine, dentistry or veterinary medicine, nor to ales made to manufacturers of proprietary or phannaceutical preparations for u e in the manufacture of uch preparation, nor to sales to hospital, college, cientific or pubJic institutions. 
SEC. 2. It shall be unlawful for any practitioner of medicine, denti try Or veterinary medicine to furnish to or prescribe for the use of any habitual user of the same any cocaine, heroin, alpha or beta eucaine, opium, morphine, chloral 
 
 hydrate, or any salt or compound of any of the foregoing substances, or any preparation ~ontaining any of the foregoing substances or their salts or compounds. And it shall also be unlawful for any practitioner of dentistry to prescribe any of the foregoing substances for any person not under his treatment in the regular practice of his profession, or for any practitioner of veterinary medicine to prescribe any of the foregoing substances for the use of any human being; Provided} however} that the provisions of this Section shall not be construed to prevent any lawfully authorized practitioner of medicine from furnishing or prescribing in good faith for any habitual user of narcotic drugs who is under his professional care such substances as he may deem necessary for their treatment, when such prescriptions are not given or subtances furnished for the purpose of evading the provisions of thi ct. 
SEC. 3. A.ny person who hall violate any of the proV1Slon of this ct shall be deemed guilty of a misdemeanor, and upon conviction shall be punished as prescribed in Section 1039 of Vlolume 3 of the Code of 1895. It shall be the duty under this ct of judges of the uperior court in this State at every reO"ular term thereof, to charO"e all regular impaneled grand juries to diligently inquire into and investi~ gate all cases of the violation of the provisions of this Act, and to make a true presentment of all persons guilty of such violation. It shall be the duty of the board of pharmacy to cause the prosecutions of all per ons violating the provision of this ct. 0 prosecution shall be brought for the 
43 
 
 ale of any patent or proprietary medicine containing- any of the drug or preparations hereinbefore mentioned until the board of pha:macy shall certify that such medicine contains any of the said drugs or preparations in excess.of the maximum percentage hereinbefore mentioned. 
SEC. 4. In any proceedings under the provIsIOns of this Act the charge may be brought against any or all of the members of a partnership, or against the directors or executive officers of a corporation, or against the agent of any person, partnership or corporation. 
SEC. 5. All laws and' parts of laws in conflict with this ct are hereby repealed. 
pproved ugust 22, 1907. 
44 
 
 The Georgia Board of Pharmacy having certified that the 
 
following articles or preparatio~s are violations of the N ar- 
 
cotic Law in that they contain ingredients whose quantitief 
 
are in excess of those allowed bylaw, and that they can not 
 
be sold except on prescription of Physicians, Dentists or 
 
Veterinary Surgeons, you will please add them to articles 
 
enumerated in the Narcotic Law and furnish them only as 
 
the law directs, viz.: Habitina, Antikammia and Codein 
 
Tablets, Antikamnia and Heroin Tablets, Acetanilid and 
 
Codein Tablets, All Codein Tablets, All Codein and Heroin 
 
Tablets in combination with other articles, Somnas, Bro- 
 
midia Cereb,ral Sedative Comp., Hypnobromic Comp., Elixir 
 
Hypnotic Comp., Bromo-Chloral Comp., Bromadyne, 'Elixir 
 
Bromo-Chloral, and all preparations that contain more than 
 
(20) twenty grains of Chloral Hydrate to each fluid ounce; 
 
Waite's Local Anesthetic, Anti-Myhi, Crown Catarrh Snuff 
 
and all preparations that contain Cocaine. .They having also 
 
given me authority to certify against any and all such and 
 
similar preparations wherever and whenever found. 
 
Atlanta, Ga. 
 
T. A. CHE. TH lvI, 
 
January I, I9IO. 
 
State Drug Inspector. 
 
-15 
 
 FOODS 
RULEs D REGULATIONS. 
The following rules and regulations have been adopted by the Department of \griculture on the interpretation of the Food and Drug . ct pertaining to that portion of the Act relating to food and drugs for man, and are printed as being of pos ible senice to manufacturer , dealers and others interested: 
RulinO" I.-The la\\" commonly known as the pure food law is to be officially de iunated as the "Food and Drugs Act of Georgia," approved ugust 21, 1906. 
Ruling 2.-The term "food" includes all articles used for food, drink, flavoring, confectionery, or condiment, by manor other animals-whether simple, mixed or compound. 
Ruling 3.-The term "label" applie to printed, pictorial, or other matter upon or attached to any package of a food or drug product, or any container thereof. All foods offered for sale in the State of GeorCYia must be branded or labeled as to truly set forth the compo ition or contents of such food or drink 0 offered for sale. If uch foods or drinks are imitations, compound or blend, the word "Imitation," "Compound" or "Blend" shall appear upon the principal label, and must appear immediately before or immediately after the 
 
 words they modify, without any intervening descriptive matter. These descriptive words must appear in the same size and tyle of type and on the same kind of background as the words they modify. 
Ruling 4.-( I) The principal label shall consist, first, of all information which the Food and Drugs Act specifically requires. to-wit, the place of manufacture in the case of food compound old under a distinctive name; statements which how that the article are compounds mixtures, or blends; the word "compound," "mixture," or "blend," and words designating sub tances or their derivatives and proportions required to be named in the case of foods and drugs. All this information hall appear upon the principal label, and shall have no intervening de criptive or explanatory reading matter. 
2) If the name of the manufacturer and place of manufacture are given, they hould al 0 appear upon the principal label. 
(3) Preferably upon the principal label, in conjunction with the name of the substance, such phrases as "artificially colored," or any other such descriptive phra es should be con picuously di played. 
(4) El ewhere upon the principal label other matter may appear in the discretion of the manufacturer. 
( 5) If the principal label is in a foreign language, all in~ formation required by law and such information as indi- 
47 
 
 cated above shall appear upon it in English. Besides the principal label in the language of the country of production, there may ,be also one or two other labels, if desired, in other languages, but none more prominent than the principal label, and these other labels must bear the information required by law, but not necessarily in English. The size of type used to declare the information required by the Act shall not be smaller than 8 point (brevier) capital; Provided, That in case the size of the package will no~ permit the use of 8-point type the size of the type may b,e reduced proportionately. 
(6) Descriptive matter upon the label shall be free from any statement, design, or device regarding the article or the ingredients or substances contained therein, or quality thereof, or place of origin, which is false or misleading in any particular. The term "design" or "device" applies to pictorial matter of every description., and to abbreviations, characters, or signs for weights, measures, or names of substances. 
(7) An article containing more than one food product or active medicinal agent is misbranded if named after a single constituent. 
Rulino' s.-Harmles vegetable coloring-matter or caramel may be used to color foods or beverages. The use of all mineral dye or coal-tar dyes is prohibited, except those listed below. Until further notice the following coal-tar dyes which are given numbers, the numbers preceding the names referring to the number of the dye in qt.testion, as listed in 
 
 A. G. Green's edition of the "Schultz-Julius Systematic Survey of the Organic Coloring Matters," published 10 1904. The list is as follows: 
Red Shades-107, Amaranth; 56, Ponceau, 3R ; 517, Erythrosin. 
Orange Shade-85, Orange I. Yellow Shade-4, N apthol Yellow S. Green Shade-435, Light Green S. F. Yellowish. Blue hade-692, Indigo disulfoacid. 
In every case a manufacturer who buys and uses these dyes must obtain a guarantee from the manufacturers that they are free from subsidiary products and represent the actual substance of which they b.ear the name, and also a certificate that the dye in question has been tested by competent experts and found to be free from harmful constituents. Said guaranty and certificate are subject to the inspection and approval of the Commi ioner of gricult'1re and the State Chemist. 
Ruling 6.-The use of pure sug~r alone is permitted as (l s\\'eetening agent. Saccharine i a preservative as well as a weetener, and it use i regarded a injurious and is ab. olutely forbidden. 
Ruling 7-A11 food and beverages must be free from chemical preparation', formaldehyde, borax, boracic acid, sulphites 
r ulphurou acid. salicylic acid, Auorides abrastol, betanapthaI and saccharine. 
-+9 
 
 Ruling 8.-It i prohibited to ell, or offer for sale, a food or drug product bearing 110 label upon the packages, or no de criptive matter whateyer connected with it, either by deign, device or otherwi e if aid article be an imitation of or offered for ale under the name of another article. The name and addres of the manufacturer must be given in ca e of mixtures and compounds having a di tinctive name. 
Ruling 9.- tatement of the weight or measure of the food contained in a package is not required, but will be required on all food product after September I, 1914. If any such statement i printed it hall be a plain and correct statement of the average net weight or volume, either on or immediately above or below the principal label and of the size of letters specified in Ruling 4. 
Ruling IO.-The use of benzoate of soda is permitted (until further notice) in substances in which it has hitherto been u ed. It presence and the quantity used must be hown on the label. 
Rulino- 1 I.-It is unlawful to ship or ell oysters or other hellfi h taken from unsanitary or polluted beds. It is lilllawful to hip or sell oysters or other shellfish which have become polluted because of packing tmder unsanitary conditions or being placed in unclean receptacles. In order to prevent pollution during the packing or shipment of oysters, it is necessary to give proper attention to tp.e sanitary condition of the establishment in which they are packed and to use receptacles which have been thoroughly cleaned as soon a emptied. 
 
 It is unlawful to hip or ell oy ters or other shellfish which have been subjected to "floating" or "drinking" in brackish water or water containing less salt than that in which they are grown, unle s so labeled. 
It is unlawful to hip or sell shucked oysters to which water has been added either directly or in the form of melted ice, unle s so labeled. 
Ruling I2-All foods greened with copper salts which are offered for sale in Georgia will be regarded as adulterated under the Food and Drugs Act. 
Ruling 13-Until further notice no objection will be made to foods which contain the ordinary quantities of sulphur dioxide, if the fact that such foods have been so prepared is plainly tated upon the label of each package. 
n atmormal quantity of sulphur dioxide placed in food for the purpose of marketing an excessive moisture content will be regarded as fraudulent adulteration and in violation of the Food and Druo-s Act of Georgia. 
Ruling I4.-Flour bleached with nitrogen peroxide is adulterated under the Food and Drugs Act of August 21, I906. The character of the adulteration is such that no statement upon the label will bring bleached flour within the law, and such flour can not be legally made or sold in the State of Georgia. 
I 
Rulirw Is.-The percentage of alcohol is not required to 
SI 
 
 be stated on the label in the case of extracts sold for the preparation of foods only. All products made in imitation of flavoring extracts should be labeled "Imitation" or "Artificial." For instance, a product of tonka extract, coumarin and vanillin, with or without vanilla extract, should be labeled "Imitation Vanilla Extract" or "Artificial Vanilla Extract." The term "flavor" and "extract" will be considered the same. rtificial colors should be declared when present. 
Ruling r6-Canned Goods: Use of Water, Brine, Syrup, Sauce, and Similar Substances in the Preparation ThereofThe can in canned food products serves not only as a container, but also as an index of the quantity of food therein. It shoul.d be as full of food as is practicable for packing and processing without injuring the quality or appearance of the content. Some food products may be canned without the addition of any other substances whatsoever-for example, tomatoes. The addition.of water in such instances is deemed adulteration. Other foods may require the addition of water, b.rine, ugar or syrup, either to combine with the food for its proper preparation or for the purpose of sterilization-fqr instance, peas. In this case the can should be packed as full as practicable with the peas and should contain only sufficient liquor to fill the interstices and cover the product. 
Canned foods, therefore, will be deemed to be adulterated if they are found to contain water, brine, syrup, sauce, or imilar substances in excess of the amount necessary for their proper preparation and sterilization. 
 
 It has come to the notice of the department that pulp prepared from trimmings, cores, and other waste materi::..l Is sometimes added to canned tomatoes. It is the opinion d the Department that pulp is not a normal ingredient of canned tomatoes, and such addition is, therefore, adulteration. It is the further opinion of the Department that the addition of tomato juice in excess of the amount present in the tomatoes used is adulteration-that is, if in the canning of a lot of tomatoes more juice be added than is present ill that lot, the same will be considered an adulteration. 
Ruling 17.-Labeling of Chocolate and Cocoa.-A.:fter con!'ideration of the evidence submitted in regard to the n'eaning d the terms "chocolate" and "cocoa," the Deparhr.ent has reached the conclusion that the definitions laid down in the "Standards of Purity for Food Products" adopted by the Ccmmittee on Food Standards, Association of Official Agricultural Chemists, and printed in Circular No J9, Ofiice of the United States Secretary of Agriculture, are substantiall~' cOHn t By these definitions t;e name" "cho::Jlate" "pIa in chocolate," "bitter chocolate," "chocolate' liquor," and "bitter chocolate coatings" are applied to the solid or plastic mass obtained by grinding cocoa nibs without the removal of fat or other constitnents except the germ, containing not more than three (3) per cent. of ash insoluble in water, three and fifty hundredths (3.5) per cent. of crude fibre, and nine (9) per cent. of starch, and not less than forty-five (45) per cent. of cocoa fat. 
"Sweet chocolate" and "sweet chocolate coatings" are terms 
S3 
 
 applied to chocolate mixed with sugar (sucrose), with or without the addition of cocoa butter, spices, or other flavoring materials, and contain in the sugar and fat-free residue no higher percentage of either ash, fibre, or starch than is found in the sugar and fat-free residue of chocolate. 
Cocoa, and powdered cocoa, are terms applied to cocoa nibs, with or without the germ derived of a portion of its fat and finely pulverized, and contain percentages of ash, crude fibre, and starch corresponding to those in chocolate after correction for fat removed. 
Sweet cocoa, and sweetened cocoa, are terms applied to cocoa mixed with ugar (sucrose), and contain 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 fibre, or starch than is found in the sugar and fat-free residue of chocolate. 
Cocoa nibs, and cracked cocoa, are the roasted broken seeds of the cocoa tree from shell or husk. 
Milk chocolate and milk cocoa, in the 0pll1lOn of the Department, hould contain not Ie s than 12 per cent. of milk solid . and the o-called nut chocolates should contain subtantial quantities of nuts. If ugar is added, for example, to milk chocolate, it should be labeled "sweet milk chocolate," "sweet nut chocolate," etc. 
"hen cocoa i treated with an alkali or an alkaline salt. a 111 the so-called Dutch proces , and the finished cocoa con- 
54 
 
 tains increased mineral matter as the result of this treatment, but no alkali as such is present, the label should bear a statement to the effect that the cocoa contains added mineral ingredients, stating the amount. Cocoas and chocolates containing an appreciable amount of free alkali are adulterated. 
Ruling lB.-The Coloring of Green Citrus Fruits.-The attention of the Department of griculture has been directed to the shipment into this State of green, immature citrus fruits, particularly oranges, which have been artificially colored by holding in a warm, moist atmosphere for a short period of time after removal from the tree. Eviqence is adduced showing that such oranges do not cQange in sugar or acid content after removal from the tree. Evidence further shows that the same oranges remaining on the tree mcrease markedly in ugar content and decrease in acid content. Further, there is evidence to show that the consumption of such immature oranges, e pecially by children, is apt to be attended by serious disturb.ances of the digestive system. 
Under the Food and Drugs Act, an article of food is adulterated 'if it be mixed, colored, powdered, coated, or stained in a manner whereby damage or inferiority is concealed." It i the opinion of the Department that oranges treated as mentioned above are colored in a manner whereby inferiority is concealed and are, therefore, adulterated. 
The Department recognizes the fact that certain varieties of oranges attain maturity as to size, sweetness, and a.ddity before the color changes from green to yellow, and thi~ rul- 
 
 mg it not intended to interfere with the marketing of st~ch oranges. 
Ruling 19.-Under authority vested in me as Commi~sioner of . griculture of the State of Georgia by the Fo\x! and Drugs Act, approved August 21, 1906, I hereby rule: 
It shall be unlawful for any person or persons in the State of .Georgia to keep, use or maintain any place, building or premises or vehicle for transportation for the purpose of manufacture, storage, handling, distributiop, sale, preparation or transportation of any food or food product, where such food or food product may become contaminated or subjected to contamination, rendering such food or food product unfit for food, on account of unsanitary surroundings or conditions of such place, building, premises or vehicle. 
 
 DRUGS 
RULES .\ D REGULATIONS 
Ruling 2o.-The Food and Drugs Act defines the term "drug" as foIlows: "AIl medicinal preparations recognized by ~he C nited tate Pharmacopceia or .'ational Formulary for internal or external use and any sub.stance or mixture of ubstance intended to be used for the cure, mitigation, or prevention of disease in either man or other animals." 
(1) A drug bearinO" a name recognized 111 .the United tate. Pharmacol ia or K ational Formulary \\-ithout ufficient further statement respecting its character, shaIl be required to conform in strength, quality and purity to the standard pre cribed or indicated for a drug of the same name recognized in either of these above-named standards official at the time. 
(2) A drug bearinO" the name recognized in the United  tates Pharmac pceia r ~ational Formular and brandecl to show a different standard of strength, quality, or purity, shall not be deemed adulterated if it conforms to its declared standard. But it shall have the word "unofficial" to immediately precede its title-label and in the same size type, together with a correct and sufficient statement as to wherein the unofficial differs from the standard of strength, quality, 
S7 
 
 or purity required in the United States Pharmacopreia or ational Formulary. 
(3) 0 dnw products, whether simple, mixed or compounded, with or without "distinctive names," are required to bear the name of the manufacturer or producer or the place where manufactured or produced. In all cases where the name of the party or place is stated upon the label, such name must be the true name of the actual manufacturer, producer, or packer and the true name of the place where the article was manufactured. 
(4) No drug or preparation of drug shall be sold or offerecl for sale or kept in stock which contains any statement on the label, carton, or wrapper, or in any accompanyin?" literature, as to the medicinal value of the dnw or combination of drugs which is untrue. 
(5) drug or preparation of drugs, except in the case of physician_s' prescriptions, or drug or preparation of drugs recognized in the United States Pharmacopreia or ational Formulary, i mi branded in case it fails to bear a statement on the label of the maximum quantity or proportion which shaH not vary materially from the quantity claimed of any alcohol, morphine, opium, cocaine, heroin, alpha or beta eucaine, chloroform, cannab.i indica, chloral hydrate or acetanilide, or any derivative, or any preparation of any such substances that is contained therein. 
(6) The term "alcohol" i defined to mean ethyl alcohol 
 
 of the degree of refinement required In the United States Pharmacopceia. 
Alcohol, Ethyl: (Cologne Spirits, Grain Alcohol, Rectified Spirits, Spirits, and Spirits of Wine.) 
Derivatives-Aldehyde, Ether, Ethyl Acetate, Ethyl itrite, and Pa~alhehyde. 
Preparations Containing Alcohol-Bitters, Brandies, Cordials, Elixirs, Essences, Fluid Extracts, Spirits, Syrups, Tinctures, Tonics, Whiskies, and Wines. 
Morphine, Alkaloid: Derivatives-Apomorphine, Dionine, Peronine. Morphine 
Acetate, Hydrochloride, Sulphate and other salts of morphine. Preparations containing Morphine or Derivatives of Mor- 
phine-Bougies Catarrh Snuff, CWorodyne, Compound Powder of ::v.t:orphine, Crayons, Elixirs, Granules, Pills, Solutions, Syrups, Suppositorie , Tablets, Triturates and Troches. 
Opiwl'n, Gwm: Preparations of Opium-Extracts, Denarcotized Opium, 
Granulated Opium, and Powdered Opium, Bouges, Brown Mixture, Carminative 1ixtures, Crayons, Dover's Powder, Elixirs, Liniments, Ointments, Paregoric, Pills, Plasters, Syrups, Suppositories, Tablets, Tinctures, Troche, Vinegars, and Wines. 
Derivatives-Codeit:Je, Alkaloid, Hydrochloride, Pho phate. Sulphate, and other salts of codeine. 
Preparations Containing Codeine or its Salts-Elixirs, Pills, yrups and Tablets. 
S9 
 
 Cocaine, Alkaloid: Derivatives-Cocaine Hydrochloride, Oleate, and other 
alt. Preparations Containing Cocaine or Salts of Cocaine-- 
Coca Leaves, Catarrh Powders, Elixirs, Extracts, Infusion of Cocoa, Ointment, Paste Pencils, Pills, Solutions, Syrups, Tablets. Tinctures, Troches, and Wines. 
Heroin: Preparations Containing Heroin-Syrups, Elixirs, Pills, 
and Tablets. 
Alpha and Beta Eucaine: Preparations-Mixtures, Ointments. Powders, and Solu- 
tions. 
Chloroform: Preparations Containing Chloroform-Chloranodyne, El- 
ixirs, Emulsions, Liniments, Mixtures, Spirits, and Syrups. 
Cannabis Indica: Preparations of Cannabis Indica-Corn Remedies, Extracts, 
Mixtures, Pills, Powders, Tablets, and Tinctures. 
C,hloral Hydrate (chloral, U. S. Pharmacopoeia, 1890): Derivatives-Chloral cetophenonoxim, Chloral Alcoholate, Chloralamide, Chloral Orthoform, Chloralose, Dormiol, Hypnal, and Uraline. Preparations Containing Chloral Hydrate or its Derivatives-Chloral Camphorate, Elixirs, Liniments, Mixtures Ointments, Suppositories, Syrups, and Tablets. 
60 
 
 Acetanilide (Antifebrine, Phenylacetamide) : Derivatives - Acetphenetidine, Citrophen, Diacetanilide, 
~ctophenin, Methoxy-acetanilde, Methylacet'anilide, ParaIodoacetanilide, and Phenacetine. 
Preparations Containing Acetanilide or Derivatives-Analgesics, Antineuralgics! Antirheumatics, Cachets, Capsules, Cold Remedies, Elixirs, Granular Effervescing Salts, Headache Powders, Mixtures, Pain Remedies, Pills, and Tablets. 
Ruling 2I-Use of the Term "Sweet Oil."-From time to time this Department has received inquiries asking w~lether or not it is permissible, under the Food and Drugs Act, to label cottonseed-oil as " weet oiL" Investigations have shown that some samples marked "sweet oil" consist of cottonseed-oil or a mixture of olive oil and cottonseed-oil. A careful consideration of the subject leads to the conclusion that the only oil to which the term "sweet oil" may be correctly applied is olive oil. 
It is held, therefore, that any oil other than olive oil is misbranded when sold under the name "sweet oiL" It is not correct, for example, to label cottonseed-oil as "sweet oil" and then elsewhere on the label to describe correctly the true character of the oil. 
Ruling 22.-If the la~l or package of any drug shall bear or contain any statement, design or device regarding the curative or therapeutic effect of such article or any of the ingredients or substances contained therein which is false or 
6r 
 
 fraudulent, the ale of uch drugs is in violation of the Food and Drugs. ct. 
GU RANTEE 
The guarantee referred to in the Georgia food law, approved August 21, 1906, should, in all cases, be a written or printed invoice guarantee upon each bill of goods purchased igned by the vendor, and substantially in the following language, to wit: 
I (or we) the vendor of the articles mentioned in the foregoing invoice hereby guarantee and warrant the same to be in full conformity with the Act of the General Assembly of Georgia popularly known as the "Georgia Food Law," approved August 21, 1906, in that the said articles are not adulterated within the "meaning of the aforesaid Act of the General ssembly of Georgia, and that the said articles are not misbranded within the meaning of the said Act. 
 
 CONCE TRATED COMMERCIAL FEEDI G-STUFF RULES AND REGULATIONS 
 
The following Rules and Regulations have been prescribed by the Commissioner of Agriculture, which are designed to explain and facilitate the execution of the various sections of the Act relating to feed-stuffs: 
 
REGISTRA1'ION 
 
First-All manufacturers, agents or dealers who propose 
 
to sell or offer for sale any feed-stuffs in this State must. 
 
apply to the Commissioner of Agriculture for blank forms 
 
on which they will be required to register the name or brand 
 
of the feeding-stuff which they propose to sell, their own 
 
names and addresses, and also the place where their goods 
 
are manufactured Provided, a person desiring to so register 
 
is not the actual manufacturer, he may be permitted to regis- 
 
ter and guarantee the product, using the words, "manufac- 
 
tured for or guaranteed by." They must also give the guar- 
 
anteed analysis of their goods, stating the minimum per- 
 
centage of protein and fat which they contain, and the maxi- 
 
mum percentage of crude fibre. They must also register the 
 
vanous ingredients of which their feeding-stuffs are com- 
 
posed. 
 
BRANDING AND TAGGING 
 
Second-All feeding-stuffs must be offered for sale in 
 
 
 
 sacks 0" packages of uniform capacity as prescri~d in section 12 of the Act; that is, bags or packages must contain So, 7.5, 100, 125, ISO, 175, or 200 pounds each. Manufacturers or dealers will be required to furnish tags, which must be attached to these packages. On these tags must be clearly printed all the essential information given in the registration above, as illustrated below. 
Guarantee tags must be printed in plain type with black ink. Rubber stamps will not be recognized on guarantee tags. 
 
100 POUNDS 
MIXED FEED 
IIAllf"FACTURED BY 
JAMRS SMITH &- COMIANY 
ATLANTA.; f;A. 
 
GUAKAN1'F.I-:I> ANAI,YSIS 
 
ProteI.. __... "'_'_'.__" 
 
_._ 
 
l'uC l:l.r;l.l' l 
 
F~t. _ _ 
 
_. ._... ..__ _.... : lI'~1\I 
 
Flhrr -'-.. ._ _...... ... 
 
1I .. ~' 
 
'alredierit.: oat., Corll. Ilrlcd IIreweno' (:raiIlS, ... tr~lf. 
 
Thi1d-Three guarantees are required on our registration sheet, viz.: the minimum percentage of fat and protein and the maximum percentage of fibre; in other words, the fat and protein in a manufacturer's goods must not be less than his guarantee and the fibre must not be above his guarantee. 
Fourth-In the case of pure wheat-bran, pure wheat-middlings, or bran and middlings mixed; rice-bran, rice-polish, rice-meal, corn and oat feeds. cottonseed-meal, linseed-meal and mala es and suO'ar feed, thi Department fixes the mini- 
 
 
 
 mum guarantee or standards of purity for protein and fat, and maximum guarantee for fibre as given under the head of standards of purity. In all other feeds or mixtures of feeds the manufacturer is permitted to make his own minimum guarantee of protein and fat, and his maximum guarantee of fibre' Provided, that no feeds or mixtures of feeds will be accepted for registration or allowed to be offered for sale in this State that contain less than ten per cent. crude protein or until standards are fixed by this Department for the feeds offered for registration, and he is then expected to live up to his guarantee. 
Fifth-Provided a manufacturer wishe to guarantee his \vheat-bran at standards lower than fixed by this Department. but not less than: crude protein, 13.5 per cent.; crude fat, 3.50 per cent. fibre, not more than 10 per cent., he is permitted to do 0, but must use the words "second class" in that event before the \\'ords 'wheat-bran" and in letters a. large a. any on the tag. 
Sixth-It is optional with the manufacturer or sellers whether the sack be branded, although that is desired always; but the required items must always be printed on the tag in black-colored ink, but not printed with a rubber tamp. The tag stamp must be affixed to the tag preferably alongside the printed matter. but in case of necessity may be attached to the back of the tag. 
Seventh-Feeds may be shipped in bulk from a foreign manufacturer direct to a manufacturer who expects to sub- 
 
 , 
1 
sequently ack and tag the arne but in this case the shipper, in consideration of this permi ion, mu t notify this Department at the time of shipment of the name of the consignee ancl the tonnage shipped, otherwise the whole hipment will be subject to eizure as being untagged and unstamped. 
Eighth-The principal adulterants employed in the feedtuff trade are oat-hull , barley-hulls, rice-chaff, corncobs, peanut- hells and creenings. Some of the above may be found legitimately in a feed consequent to the grinding of the whole seed but when used out of proper proportions, or in excess of the amount obtained in rrrindin rr the whole seed, or when foreign to the product, or if injurious to the health of domestic animals, would be con idered an adulteration. 
Ninth-When wheat-bran and screenings are mixed, the mixture hall be branded "\Vheat-bran and Screenings," and the word "Screening" shall appear in the ame ize type as the words "Wheat-bran." 
Tenth-The sale of poultry and cattle food which contain poisonous weed eeds in appreciable quantities, such as corn cockle and jim on weed (Jame town weed), are forbidden. 
Eleventh-When corn-bran is mixed with wheat-bran, the mixture hall not be branded "Bran," but shall be branded "Mixed Bran," or under a trade name, and so registered with the Department of Agriculture. 
Twelfth-'vVhen wheat-bran is mixed with corn-bran and wheat-middlings, the mixture shall not be branded "Bran and 
66 
 
 iiddlings," or "Bran and Middlings Mixed," but shall be branded "Mixed Feed," or "Feed," or under some tradtl name, and so registered with the Department of Agriculture. 
Tlvirteenth-----When corn-bran is mixed with wheat-middlings, the mixture shall not be branded "Middlings," or "Middlings and Bran," but shall be branded "Mixed Feed," or "Feed," or under some trade name, and so registered with the D.epartment of Agriculture. 
Fourteenth-No feeds shall be registered or allowed on sale in this State under a name that is misleading as to its quality. 
Fifteenth-The Commissioner of Agriculture shall have the power to require registrations. annually of any or all concentrated feed-stuffs old, offered or exposed for sale in this State. 
Sixteenth-Until further notice, manufacturers of poultry' and condimental feeds, who have been accustomed to the use of 19-, 20-, 40-, and So-pound packages, will be permitted to put ten IO-pound, or five 20-pound, packages in a 100pound sack or package, the large package bearing the usual tag and stamp tax of one cent, together with the guaranteed analysis and name and address of the manufacturer. A legend should be printed .on each small package contained in the sack, giving the guaranteed analysis and noting the fact that it is 1-10 or 1-5, as the case may be, of the larger packages on which tax has been paid. 
 
 Seventeenth-The Commissioner of Agriculture shall have the power to refuse or allow any manufacturer, importer, jobber, broker, agent, dealer, or any person or persons, to lower the registration or guaranteed analysis of his or their product during the calendar year unless satisfactory reasons are presented for making such change or changes. 
Eighteenth--All cottonseed-meal less than 38.62 per cent. .protein shall be sold as cQ..ttonseed feed meal. 
Nineteenth-Brown shorts is simply a trade name, being generally reground wheat-bran. It is liable to seizure if, for instance, it should contain corn-bran, because we would consider it as being sold under a misleading name. Corncobmeal can not be sold either separate or mixed with other feeds; it is simply ground-up corncobs; neither can oat-hulls, rice-chaff or peanut-shells be sold separately or mixed. Shipstuff does not imply a feed or mixture of any definite composition' it must not contain oat-hulls, corncobs, peanut-shells, rice-chaff, or other adulterants. It is generally a wheat product, being largely reground wheat-bran. If it is a mixture it must be branded and sold as a mixed feed; if a pure wheat product, it may be sold under the same conditions as wheatbran. 
Twentieth-If any manufacturer or dealer shall ship into or within this State feeding-stuffs, within the meaning of this Act, unsacked or in bulk, the car containing such feeding-stuffs must have the requisite number of inspection 
68 
 
 stamps attached or affixed and In such manner a to be secure from removal by rain. 
DUTIS OF SHERIFFS 
Under section 17 of the Food and Drugs Act, it is made the duty of the sheriffs of this State to seize and sell at public sale any feed- tuff which they may find or have pointed out to them which has not attached to the package containing it the inspection stamp required by law, unless satisfactory evidence is submitted showing that the same has been attached. The attention of sheriffs is called to this duty, and its faithful performance is urged for the protection of the citizen of their counties from fraudulent and adulterated feedstuffs. 
Twenty-first-Corn-chop, when sold, exposed or offered for sale in this State. is subject to the requirements of concentrated commercial feeding-stuffs under section 12 of the Food and Drugs Act of Georgia. Cracked-corn, when so branded or marked an~ made of the whole <Trains and no part extracted, may be sold, exposed or offered for sale in this State without the annual registration, guarantee analysis tag ami tax stamp. 
Twenty-second - If any substance, such as chaff, screenings, damaged, faulty Or unlike seeds or grains or foreign material be mixed with or added to seeds or grains as an adulterant and the per cent. of such mixture not plainly marked on the package containing it ur in which it is offered 
 
 for sale, showing the true composition of the mixture or the character of the adulteration, it will be considered a violation of the Food and Drugs Act of Georgia. 
\ 
Twenty-tlvird-If any seeds or grains be bleached by chem~ ical process for the purpose of sale in this State and the package containing it or in which it is offered for sale not plainly marked showing the arne, it will be considered a violation of the Food and Drugs Act of Georgia. 
Twenty-foUirth-Sacked corn and oats, when sold, offered or exposed for sale in this State as feeding-stuffs, must be in standard weight bags or packages as follows: 50 pounds, 75 potmds, lOO pounds, 125 pounds, ISO pounds, 175 pounds, and 200 pounds each, EXCEP'I': Corn may be sold in I 12pound C2-bushel) and 140-pound (2t-bushe1), and oats in 1.44-pound C4t-bushel) and loo-pound C5-bushel) bags. 
Twenty-fifth- 11 the ingredients of which a feeding-stuff is compo ed mu t be shown on the tag or sack 10 addition to the guaranteed analysis. 
7 
 
 The following Standards of purity of food products have been adopted by the Commissioner of Agriculture and State Chemi t in accordance with Section 21 of the Food and Drug ct of Georgia. 
FOOD STANDARDS 
1. o. 1M L PRODUCTS 
A. MEATS AND THE PRINCIPAL MEAT PRODUCTS. 
a. MEATS. 
I. Meat, flesh, i any clean, sound dre sed and properly prepared edible part of animal in good health at the time of laughter, and if it bear a name de criptive of its kind~ composition, or onglll, it corresponds thereto. The term "animal," a herein u ed, includes not only mammals, but fi. h, fowl, cru tacean 111011u ks, and all other animals used C1. food. 
2. Fresh meal meat from animals recently slaughtered and properly cooled until delivered to the consumer. 
3. Cold-storage meat meat from animals recently laLwhtered and pre erved by refrio-eration until delivered to the consumer.l 
4. Salted, pickled, and smoked meats are unmixed meats 
1 Tbe e tabllsbment of proper periods of time for cold storage Is reserved for futnre consideration wben tbe Imoe tlgatlons on this subject, authorized by on"ress. are completed. 
 
 pre erved by alt, sugar, vinegar, spices, or smok~, singly or in combination, whether in bulk or in suitable containers.2 
b. MANUFACTURED MEATS. 
I. Manufactttred meats are meats not included In paragraphs 2 3, and 4, whether simple or mixed, whole or comminuted, in bulk or in suitable containers. with or without the addition of alt sugar, vinegar, spices, smoked, oils, or rendered fat. If they bear name descriptive of kind, composition, or origin, they correspond thereto, and when bearing such descriptive names. if force or flavoring meats are u ed, the kind and quantity thereof are made known. 
2. Sausage, sausage meat, is a comminuted meat from neat cattle or swine or a mixture of such meats, either fresh, salted, pickled or moked, with added salt and pices and with or without the addition of edible animal fats. blood and sugar or ub equent smoking. It contains no larger amount of water than the meats from which it is prepared contain when in their fresh condition. and if it bears a name descrip- 
2 Suitable containers for keeping moist food products such as sirups, honey. condensed milk, soups, meat extracts, meata, manufactured meats, and undried fruits and vegetables. and wrappers In contact with the food product, no lead, antimony, arsenic, zinc or copper or any compounds thereof or any other poisonous or Injurious substance. If the containers are made of tin plate, they are outside-soldered and the plate In no place contains less than one hundred and thirteen (ll3) ml1llgrams of tin on a piece' five (5) centimetres square or one and eight-tenths (1.8) grains on a piece two (2) Inches square. 
The Inner coating of the containers Is free from pin-hOles, blisters and cracks. 
If the tin plate Is lacquared, the lacquer completely covers the tinned surface within the container and yields to the contents of the container no lead. antimony, arsenic, zinc or copper or any compounds thereot, or any other poisonous or Injurious substance. 
 
 tive of kind, compOSItIOn or ongm, it corresponds to such descriptive name. All animal tissues used as containers, such  as casings, stomachs, etc., are clean and sound and impart to the contents no other substance than salt. 
3. Blood sausage is sausage to which has been added clean, fresh blood from neat cattle Or swine in good health at the time of slaughter. 
4. Canned meat" is the cooked, fresh meat of fowl, neat cattle or swine, preserved in hermetically sealed packages. 
5. Corned meat, cured meat, is meat cured or pickled with dry salt or brine, with or .without the addition of sugar or sirup and (pending further inquiry) saltpeter. 
6. Potted meat is comminuted and cooked meat from those parts of the animal ordinarily used for food in the fresh state, with or without salt or spices, and enclosed in suitable containers hermetically sealed. 
7. Meat loaf is a mixture of comminuted cooked meat, with or without spices, cereals, milk and eggs, and pressed into a loaf. If it bears a descriptive name, it corresponds thereto. 
8. Mince mince meat, is a mixture of not less than ten ( TO) per cent. of cooked, comminuted meat, with chopped suet, apple and other fruit, salt and spices, and with sugar, sirup, or molasses, and with or without vinegar, fresh, concentrated, or fermented fruit juices or spirituous liquors. 
c. MEAT ExTRACTS, MEAT PEPTONES, GE.LATIN, ETC. I. Meat extract is the produc~ obtained by extracting fresh meat \\ ith boiling water and concentrating the liquid portion 
73 
 
 by evaporation after the removal of fat, and contains not less than seventy-five (75) per cent. of total solids, of which not over twelve (12) per cent. is sodium chlorid (calculated from the total chlorin present), not over six tenths (0.6) per cent. is fat, and not less than eight (8) per cent. is nitrogen. The nitrogenous compounds contain not less than forty (40) per cent. of meat bases and not less than ten (10) per cent. of kreatin and kreatinin. 
2. Flt"id meat C'xtract is identical with meat extract except that it i concentrated to a lower degree and contains not more than eventy-five (75) and not less than fifty (So) per cent. of total solids. 
3. Bone e.rtract is the product obtained by extracting clean, fresh, trimmed bones of animals in good health at the time of laughter, with boiling water and concentrating the liquid portion by evaporation after removal of fat, and contains not Ie s than eventy-five (75) per cent. of total solids. 
4. Fluid b01t'e extract is identical with bone extract except that it is concentrated to a lower degree and contain not more than eventy-five (75) and not les than fifty (So) per cent. of total solids. 
S. Meat juice is the fluid portion of muscle fibre, obtained by pressure or otherwise, and may be concentrated by evaporation at a temperature below the coagulating point of the soluble proteid. The solid contain not more than fifteen (IS) per cent. of ash, not more than two and five-tenths (2.5) per cent. of odium chlorid (calculated from the total chlorin present), not more than four (4) nor less than two (2) pel 
74 
 
 cent. of Phosphoric acid (P 2 05)' and not less than twelve (12) per cent.. of nitrogen. The nitrogenouus bodies contain not less than thirty-five (35) per cent.. of coagulable proteids and not more than forty (40) per cent. of meat bases. 
6. Peptones are products prepared by the digestion of proteid material by means of enzymes or otherwise, and contain not less than ninety (90) per cent. of proteoses and peptones. 
7. Gelatin (edible gelatin) is the purified, dried, inordorous product of the hydrolysis, by treatment with boiling water, of certain tissues, as skin, ligaments, and bones, from sound animals, and contains not more than two (2) per cent. of ash and not less than fifteen (15) per cent. of nitrogen. 
d. LARD. I. Lard is the rendered, fresh fat from hogs in good health at the time of slaughter, is clean, free from rancidity, and contain , necessarily incorpated in the proce~s of rendering, not more than one (I) per cent. of substances other than fatty acids and fat. 2. Leaf lard i lard rendered at moderately high temperature from the internal fat of the abdomen of the hog, excluding that adherent to the inte tine, and has an iodin number not greater than sixty (60). 3. elltral lard is lard rendered at low temperatures. 
B. MILK AND ITS PRODUCTS. a. MILK. 
I. Milk is the fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly 
75 
 
 fed and kept, excluding that obtained within fifteen days before and ten days after calving, and contains not less than eight and one-half (8.5) per cent. of solids not fat, and not less than three and one-quarter (3.25) per cent. of milk fat. 
2. Blended milk is milk modified in its composition so as to have a definite and stated percentage of one or more of its constituents. 
3. Skim milk is milk from which a part or all of the cream has been removed, and contains not less than nine and one., quarter (9.25) per cent. of milk solids. 
4. Pasteurized milk is milk that 11as been heated below boiling, but sufficient to kill most of the active organisms present and immediately cooled to SOD Fahr. or lower. 
5. Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present. 
6. Condensed milk} evaporated milk} is milk from which a considerable portion of water has been evaporated, and contains not less than twenty-eight (28) per cent. of milk solids, of which not less than twenty-seven and sixty-six hundredth (27.66) per cent. is milk fat. 
7. S~ eete'lzed condensed milk is milk from which a considerable portion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-eight (2~) per cent. of milk solids, of which not less than twenty-seven and sixty-six hundredths (27.66) per cent. is milk fat. 
8. Co,ndensed skim milk is skim milk from which a considerable portion of water has been evaporated. 
 
 ~. Butternvilk is the product that remains when butter is removed from milk or cream in the process of churning. 
10. Goat's milk) ewe?s milk) et cetera) are the fresh clean, lacteal secretions, free from colostrum, obtained by the complete milking of healthy animals other than cows, properly, fed and kept, and conform in name to the species of animals from which they are obtained. 
b. CREAM. 
I. Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean, and contains nnt less than eighteen (18) per cent. of milk fat. 
2. Evaporated cream) clotted cream) is cream from which a considerable portion of water -has been evaporated. 
C. MILK FAT OR BUTTER FAT. 
I. Milk fat, butter fat) is the fat of milk and has a Reichert-Meissl number of not less than twenty-four (24) and a specific 
gravity not less than 0.905---- 
d. BUTTER. I. Bntter is the clean, non-rancid product made by gathering in any manner the fresh or rIpened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contain not less than eighty-two and five-tenths (82.5) per cent. of milk fat. By 
77 
 
 Acts of Congress approved August 2, 1886, and May 9, 1902, 
 
butter may also contain added coloring matter. 
 
2. Rmovated butter, process butter, is the product made 
 
by melting butter and reworking, without the addition or use 
 
of chemicals or any substances except milk, cream, or salt, 
 
and contains not more than sixteen (16) per cent. of water 
 
and at least eighty-two and five-tenth (82.5) per cent. of 
 
milk fat. 
 
e. CHEESE. 
 
r. Cheese is the sound, solid, and ripened product made 
 
from milk or cream by coagulating the casein thereof with 
 
I ennet or lactic acid, with or without the addition of ripen- 
 
ing ferments and ea oning, and contains, in the water-free 
 
substance, not less than fifty (So) per cent. of milk fat. By 
 
ct of Congress, approved June 6, 1896, cheese may also con- 
 
tain added coloring matter. 
 
2. Skim milll cheese is the sound, solid, and ripened pro- 
 
duct, made from skim milk by coagulating the casein there- 
 
of with rennet or lactic acid, with or without the addition of 
 
ripened ferments and seasoning. 
 
3. Goat's milk cheese, ewe's milk cheese, et cetera) are the 
 
sound, ripened products made from the milks of the animals 
 
specified, by coagulating the casein thereof with rennet or 
 
lactic acid, with or without the addition of ferments and 
 
seasoning. 
 
f. ICE CREAMS. 
 
r. Ice cream is a frozen product made from cream and su- 
 
gar with or without a natural flavoring, and contains not 
 
less than twelve (12) per cent. of milk fat. 
 
 2. Frwit ice cream i a frozen product made from cream sugar, and sound, clean, mature fruits, and contains not less than ten (10) per cent. of milk fat. 
3. Nut ice cream is a frozen product made from cream, sugar, and sound, non-rancid nuts, and contains not less than ten (10) per cent. of milk fat. 
g. MISCELLANEOUS MILK PRODUCTS. I. Whey i the product remaining after the removal of fat and casein frqm milk in the process of cheese-making. 2. Kwniss is the product made by the alcoholic fermentation of mare's or cow's milk. 
II. VEGET BLE PRODUCTS. A. GRAIN PRODUCTS. a. GRAINS AND MEALS. 
I. Grain is the fully matured, clean, sound, air-dry seed of wheat, maize rice, oat, rye, buckwheat, barley, sorghum, millet, or spelt. 
2. Meal is the clean, sound product made by grinding grain. 
3. Flowr is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent. of moisture, not less than one and twentyfive hundredths (1.25) per cent. of nitrogen, not more that} one (I) per cent. of ash, and not more than fifty hundredths (0.5) per cent. of fibre. 
4. Graham flour is unbolted wheat meal. 5. Gli~ten flour is the clean, sound product made from flour by the removal of starch, and contains not less than five 
79 
 
 and six-tenths (5.6) per cent. of nitrogen and not more than ten (IO) per cent. of moisture. 
6. Maize meal) corn meal) Indian corn meal) is meal made from sound maize grain, and contains not more than fourteen (14) per cent. of moisture, and not less than one and twelve-hundredths (1. 12) per cent. of nitrogen, and not more than one and six-tenths (1.6) per cent. of ash. 
7. Rice is the hulled, or hulled and polished grain of Oryza sativa. 
8. Oatmeal is meal made from hulled oats, and contains not more than twelve (12) per cent. of moisture, not more than one and five-tenths (1.5) per cent. of crude fibre, not less than two and twenty-four hundredths (2.24) per cent. of nitrogen, and not more than two and two-tenths (2.2) per cent. of ash. 
9. Rye flouff is the fine'" clean, sound product made by bolting rye meal, and contains not more than thirteen and one-half (13.5) per cent. of moisture, not less than one and thirty-six hundredths (1.36) per cent. of nitrogen, and not more than one and twenty-five hundredths (1.25) per cent. of ash. 
ro. Buckwheat flour is the bolted b,uckwheat meal, and contains not more than twelve (12) per cent. of moisture, not less than one and twenty-eight hundredths (1.28) per cent. of nitrogen, and not more than one and seventy-five hundredths (1. 75) per cent. of as;1. 
B. FRUIT AND VEGETABLES. a. FRUIT AND FRUIT PRODUCTS. (Except fruit juice, fresh sweet, and fermented, and 
vinegars.) 1. Fruits are the clean,' sound, edible, fie hy fructifications 
80 
 
  
of plants distinguished by their sweet, acid, and ethereal flavors. 
2. Dried fruit is the clean, sound product made by drying mature, properly prepared, fresh fruit in such a way as to take up no harmful ubstance, and conforms in name to the fruit used in its preparation; sun-dried fruit is dried fruit made by drying without the use of artificial means; evaporated fmit is dried fruit made by drying with the use of artificial means. 
3. Evapo1'ated apples are e"aporated fruit made from peeled and cored apples, and contain not more than twentyeven (27) per cent. of moisture determined by the usual commercial method of drying for four (4) hours at the temperature of boiling water. 
(Standard for other dried fruits are in preparation.) 4. Canned fruit is the sound product made by sterilizing clean, sound, properly matured and prepared fresh fruit, by heating, with or without ugar (sucrose) and spices), and keeping in uitable, clean, hermetically sealed containers, and conform in name to the fruit used in its preparation. S. Preserve1 i the ound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose) irup, with or without pices or vinegar, and conforms in name to that of the fruit used, and in its preparation not less than forty-fi"e (-1-5) pound of fruit are used to each fifty-five 55) pound of ugar. 6. Honey preserve1 is preserve in which honey is used in place of sugar (sucrose) sirup. 7. Glucose preserve1 is preserve in which a glucose product i u ed in place of ugar ( ucrose) sirup. 
I 
 
 8. Jam) Marmalade)! i the sound product made from clea11, sound, properly matured and prepared fresh fruit and ugar (sucrose), with or without spices or vinegar, by boiling to a pulpy or semisolid consistence, and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are u ed to each fifty-five (55) pounds of ugar. 
9. Glu.cose jam) glucose marmalade)! is jam in which a glucose product is used in place of sugar (sucrose). 
10. F,'uit Butter! is the sound product made from fruit juice and clean, soulld. loq,erly matured and prepared fruit, evaporated to a emi olid rna s of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation. 
11. Glucose frnit butter1 is fruit butter in which a <Ylucose product is used in place of sugar (sucrose). 
12. J ellyl is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concetrating the expres ed and strained juic~, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation. 
13. Glucose jeli':l is jelly in which a glucose product IS used in place of sugar (sucrose). 
b. VEGETABLES AND VEGETABLE PRODUCTS. I. Vegetables are the succulent, clean, sound edible parts of herbaceous plant used for culinary purposes. 
! Products made with mixtures of sugar, glucose. and boney, or any two thereof, are reserved for future consideration. 
 
 2. Dried vegetables are the clean, sound products made by drying properly matured and prepared vegetables in such a way as to take up no ham1ful substance, and conform in name to the \ egetables u ed in their preparation; s~~n-dried vegetables are dried vegetables made by drying without the use of artificial means; evaporated vegetables are dried vegetables made by drying with the use of artificial means. 
3. Canned vegetables are sound, properly matured and prepared fresh vegetables, with or without salt, sterilized b)l heat, with or without previous cooking in vessels from which they take up no metallic substance, kept in suitable, clean. hermetically sealed containers, are sound and conform in name to the vegetables used in their preparation. 
4. Pickles are clean, sound, immature cucumbers, properly prepared, without taking up any metallic compound other than salt, and preserved in any kind of vinegar, with or without spices; pickled onions} pickled beets} pickled beans} and other pickled vegetables are vegetables prepared as described above, and conform in name to the vegetables used. 
S. Salt Pickles are clean, sound, immature cucumbers, prepared in a solution of common salt. with or without spices. 
6. Sweet P'/.{;kles are pickled cucumbers or other vegetables in the preparation of which sugar (sucrose). is used. 
7. Sauerkraut is clean, sound, properly prepared cabbage, mixed with salt, and subject to fermentation. 
8. Catchup (ketchup) catsup) is the clean, sound produc'\.. made from the properly prepared pulp of clean, sound, fresh,. 
 
 ripe tomatoes, with spices and with or without sugar and vinegar; mUSMOO11'l, catsup) walmbt catclvup) et cetera) are catchups made as above desCl'ibed. and conform in name to the substances used in their preparation. 
C. SUGARS AND RELATED SUBSTANCES. a. SUGAR AND SUGAR PRODUCTS. 
SUGARS. 
1. Su,gar is the product chemically known as sucrose (saccharose) chiefly obtained from sugar cane, sugar beets, sorghu.m, maple and palm. 
2. &anulated) loaf) cut) milled) and powdered sugars are different forms of sugar, and contain at least ninety-nine and five-tenths (99.5) per cent. sucrose. 
3- Maple Sugar is the solid product resulting from the evaporation of maple sap, and contains in the water-free substance, not less than sixty-five hundredths (0.65) per cent. of maple sugar ash. 
4. M assecuite) melada) mush su~ar) and concrete are products made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semisolid consistence. and in which the sugar chiefly exists in a crystalline state. 
MOLASSES AND REFINERS' SIRUP. 
1. Molasses is the product left after separating the sugar from massecuite, melada, mush sugar, or concrete, and contains not more than twenty-five (25) per cent. of water and not more than five (5) per cent. of ash. 
 
 2. Refiners' sirup) treacle) is the residual liquid product obtained in the process of refining raw sugars, and contains not more than twenty-five (25) per cent. of water and not more than eight (8) per cent. of ash. 
SIRUP. 
1. Sirup is the sound product made by purifying and evaporating the juice of a sugar-producing plant without removing any of the sugar. 
2. SugM-cane sirup is sirup made b.y the evaporation' of the juice of the sugar-cane or by the solution of sugar-cane concrete, and contains not more than thirty (30) per cent. of water and not more than two and five-tenths (2.5) per; 
. cent. of ash. 3. Sorghum Sirup is sirup made by the evaporation of sorghum juice or by the solution of sorghum concrete, and contains not more than thirty (30) per cent. of water and not more than two and five-tenths (2.5) per cent. of ash. 
4. Maple sirup is sirup made by the evaporation of maple sap or by the solution of maple concrete, and contains not more than thirty-two (32) per cent. of water and not less than forty-five hundredths (0.45) per cent. of maple sirup ash. 
5. Sugar sirup is the product made by dissolving sugar to the consistence of a sirup, and contains not more than thirtyfive (35) per cent. of water. 
b. GLUCOSE PRODUCTS. 1. Starch sugM is the solid product made by hydrolyzing starch or a starch-containing substance until the greater part of the starch is converted into dextrose. Starch sugar ap- 
 
 pears in commerce in two forms, anhydrous' starch sugar and hydrous starch sugar. The former, crystallized without water of crystallization, contains not less than ninety-five (95) per cent. of dextrose and not more than eight-tenths (0.8) per cent. of ash. The latter, crystallized with water of crystallization, is of two varieties-70 sugar, also known as brewers' sugar, contains not less than seventy (70) per cent. of dextrose and not more than eight-tenths. (0.8) per cent. of ash; 80 sugar, climax or acme sugar, contains not less than eighty (80) per cent. of dextrose and not more than one and one-half (1.5) per cent. of ash. 
The ash of all these products consists almost entirely of chlorids and sulphates. 
2. Glucose, mixing glucose, confectioner's glucose, is the thick, sirupy, colorless product made by incompletely hydrotizing starch, or a starch-containing substance, and decolorizing and evaporating the product. It varies in density from forty-one (41) to forty-five (45) degrees Baume at a temperature of lOOO Fahr. (37.7 C.), and conform in den ity, within these limits, to the degree Baume it is claimed to show, and for a density of fortyone (41) degrees Baume contains not more than twenty-one (21) per cent. and for a density of forty-five (45) degrees not more than fourteen (14) per cent. of water. It contains on a basis of forty-one (4J) degrees Baume not more than one (1) per cent. of a'311, consisting chiefly of chlorids and sulphates. 
c. CANDY. . 1. Candy is a product made from a saccharine substance 
86 
 
 or substances with or without the addition of harmless coloring, flavoring, or filling materials, and <;.antains no terra alba: barytes, talc, chrome yellow, or other mineral substances, or poisonous colors or flavors, or other ingredients deleterious or detrimental to health, or any vinous, malt, spirituous liquor or compound, or narcotic drug. 
d. HONEY. I. Honey is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees (Apis meUifica and A. dorsata; is lcevo-rotary, contains not more than twenty-five (25) per cent. of water, not more than twenty-five hundredths (0.25) per cent. of ash, and not more than eight (8) per cent. of sucrose. 2. Comb honey is the honey contained in the cells of comb. 3. Extracted honey is the honey which has been separated from the uncrushed comb by centrifugal force of gravity. 4. Stmin"d honey is honey removed from the crushed comb by straining or other means. 
D'. CONDIMENTS (exCEPT VINEGAR AND SALT.) 
a. SPICES. 1. Spices are aromat: vegetable substances used for the seasoning of food and from which no portion of any volatile oil or other flavoring principle has been removed, and which are clean, sound, and true to name. 2. Allspice) pimento) is the dried fruit of the Pimento pementa (L.) Karst., and contains not less than eight (8) per cent. of quercitannic acid!; not more than six (6) per cent.. 
-'''"lnted from the total oxygen absorbed by the aqueous extract. 
 
 of total ash, not more than five-tenths (0.5) 'per cent. of a.sh insoluble in hydrochloric acid, and not more than twentyfive (25) per cen t. of crude fibre. 
3 Anise is the fruit of the Pimpinella allisum L. 4 Bay leaf is the dried leaf of Lau.rus nobilis L. 5 Capers are the flower buds of Cupparis ,spinosa L. 6. Caraway i the fruit of Cartt1n carvi L. 
CAYENNE AND RED PEPPERS. 
7. Red pepper is the red, dried, ripe fruit of any 5pices of Capsicum. 
8. Cayenne pepper, cayenne) is the dried, ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or some other mall-fruited spices of Capsicum) and contains not less than fifteen (15) per cent. of non-volatile ether extract not more than six and five-tenths (6.5') per cent. of total ash; not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid; not more than one and five-tenths (I.S) per cent. of starch, and not more than twenty-eight (28) ~r cent. of crude fibre. 
9 Paprika is the dried ripe fruit of Capsicum annwm L.. or some other large-fruited species of Capsicum) excluding eeds and stems. 
10. Celery seed is the dried fruit of Apium graveolens L. I I. Cinnamon is the dried bark of any species of the genus v~nnan01num from which the outer layers mayor may not have been removed. 
gR 
 
 12. True ci~ma!/1wn IS the dried mner bark of Cinnamomum zeylanicum Breyne. 
13. Cassia is the dried bark of various species of Cinnamom'um, other than Cinnamomum zeylanicum, from which the outer layers mayor may not have been removed. 
14. Cassia buds are the dried immature fruit of species of Cinnam01num. 
15. Ground Cinnamon ground cassia, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these species, and contains not more than SIX (6) per cent. of total ash and not more than two (2) per cent. of sand. 
16. Cloves are the dried flower buds of Caryophyllus aromaticus L., \vhich contain not more than five (5) per cen"t. of c!oye stems; not less than ten (10) per cent. of volatile ether extract; not less than twelve (12) per cent. of querci tannic acid!; not more than eight (8) per cent. of total ash; not more than five~tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than ten (10) per cent. 9f crude fibre. 
17. Corianda is the dried fruit of Coriandrum sativwm L. 
18. Cumin; seed is the fruit of C1tminwm cyninum L. 
19 Dill seed is the fruit of Anethum graveolens L. 20. Fennel IS the fruit of Foeniculum foeniculum (L.) 
21. Ginger is the washed and dried or decorticated and 
1 Calculated from the total oxygen absorbed by the aqueous extract. 
 
 dried rhizome of zinziber zinziber (L) Karst., and contains not less than forty-two (42) per cent. of starch; not more than eight (8) per cent. of crude fibre, and not more than six (6) per cent. of total ash, not more than one (I) per cent. of lime, and not more than three (3) per cent. of ash insoluble in hydrochloric acid. 
22. Limed gi1'iger, bleached ginger, is whole ginger coated with carbonate of lime, and contains not more than ten (10) per cent. of ash, not more than four (4) per cent. of carbonate of lime, and conforms in other respects to the standard for ginger. 
23. Horse-radish i the root of Roripa armoracia (L.) Hitchcock, either by itself or ground and mixed with vinegar. . 24. Mace i the dried' arillus of M yristica fragrans H01it~ tuyn, and contains not less than twenty (20) nor more than thirty per cent. of non-volatile ether extract. not more than three (3) per cent. of total ash, and not more than five-tenths (0.5) per cent. of a h insoluble in hydrochloric acid, and not more than ten (10) per cent. of crude fibre. 
25. Macassar 1nace, Papua mace, is the dried arillus of M yristica argentea Warb. 
26. Bombay mace is the dried arillus of Myristica malabarica Lamarck. 
27 1\1arj01'am is the leaf, flower, and branch of M arjO!rana marjoram (L.) Karst. 
28. Mustard seed is the seed of Sinapis alba L. (white mustard). Brassica nigra (L.) Koch. (black mustard), or Brassica juncea (L.) cosson (black or brown mustard). 
29 Ground mustard i a powder made from mustard seed. 
 
 with or without the removal of the hulls and a portion of the fixed oil, and contains not more than two and five-tenths (2.5) per cent. of starch and not more than eight (8) per cent. of total ash. 
30. Prepared tnustard) German mustard) French mUutard) mustard paste) is a paste composed of a mixture of ground mustard seed or mustard flour with salt, spices, and vinegar, and calculated free from water, fat, and salt, contains not 
 
more than twenty-four (24) per cent. of carbohydrates, calculated as starch, determined according to the official methods. not more than twelve (12) per cent. of crude fibre nor less 
 
than thirty-five (35) per cent. of protein, derived solely from the materials named. 
 
31. Nutmeg is the dried seed of the Myristica fragrans) Houttuyn, deprived of its testa, with or without a t11in coating of lime, and contains not less than twenty-five (25) per cent. of non-volatile ether extract, not more than five (5) per cent. of total a h, not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than ten ( 10) per cent. of crude fibre. 
 
32. Macassar nutmeg) Papua nutmeg) male nutmeg) long nutmeg) is the dried seed of Myristica argentea Warb. de- 
 
prived of its testa. 
 
PEPPER 
 
33. Black pepper IS the dried immature berry of Piper nigrum L., and contains not less than six (6) per cent. of non-volatile ether extract, not less than twenty-five (25) per cent. of starch, not more than seven (7) per cent. of total 
 
 ash, not more t:lan two (2) .per cent. of ash insoluble in hy- 
 
drochloric acid, and not more than fifteen (IS) per cent. of 
 
crud,e fibre. One hundred parts of the non-volatile ether ex- 
 
tract contain not less than three and one-quarter (3.25) parts 
 
of nitrogen. Ground black pepper is the product made by 
 
grinding the entire berry, and contains the several parts of 
 
the berry in their normal proportions. 
 
34. Long pepper is the dried fruit of Piper longum L. 
 
35. White pepper is the dried matured berry of Piper 
nigr~tm L. from which the outer coating or the outer and 
 
inner coatings have been removed, and contain not less than 
 
six (6) per cent. of non-volatile ether extract, not less than 
 
fifty (50) per cent. of starch, not more than four (4) per 
 
cent. of total ash, not more than five-tenths (0.5) per cent. 
 
of ash insoluble in hydrochloric acid, and not more than five 
 
(5) per cent. of crude fibre. One hundred parts of the non- 
 
volatile ether extract contain not less than four (4) parts of 
 
nitrogen. 
 
36. Saffron is the dried stigma of Crocus sativus L. 37. Sage is the leaf of Salvia officinalis L. 
 
38. Savory, summer savory. is the leaf, blossom. and 
 
. branch of Satureja hor'te'nsis L. 
 
39. Thyme is the leaf and tip of blooming branches of ThY'Y/1Ius vulgaris L. 
 
b. FLAVORING ExTRACTS. 
 
1. 
 
flavoring extract1 is a solution in ethyl alcohol of 
 
1 The tlnvorlng extracts bereln described are intended solely for food purposes and are not to be confounded wltb similar preparations described In the Pbarmacopoela for medicinal purposes. Tbe term "lIavorlng extract" Includes solutions sold for food purposes as "tlavors," "lIavorlngs," "essences," and "tinctures." 
 
 proper strength of the sapid and odorous principles derived from an aromatic plant. or parts of the plant, with or without its coloring matter, and conforms in name to the plant' used in its preparation. 
2. Almond extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (I) per cent. by volume of oil of bitter almonds. 
2a. Oil of bitter almonds) commercial, is the volatile oil obtained from the seed of the bitter almond (Amygdalus communis L.), the apricot (Prumus armeniaca L.), or the peach (A mygdalw persica L.) 
3. Anise extract is the flavoring extract prepared from oil of anise, and contains not less than three (3) per cent. by. volume of oil of anise. 
3a. Oil of Anise is the volatile oil obtained from the anise seed. 
4. Celery seed extract is the flavoring extract prepared from celery seed or the oil of celery seed, or both, and contains not less than three-tenths (0.3) per cent. by volume of oil of celery seed. 
. Oil of celery seed is the vo.1atile oil obtained from celery eed. 
5. Cassia extract is the flavoring extract repared from oil of cassia, and contains not less than two (2) per cent. by volume of oil of cassia. 
sa. Oil of cassia is the lead-free volatile oil obtained from the leaves or bark of Cinnomomum cassia B1., and contains not less than seventy-five (7S) per cent. by weight of cinnamic aldehyde. 
93 
 
 6. Cin1'tamon extract is the flavoring extract prepared from oil of cinnamon, and contains not less than two (2) per cent. by volume of oil of cinnamon. 
6a. Oil of Cinnamon is the lead-free volatile oil obtained from the bark of the Ceylon cinnamon (Cinnamomum zeylanicum Breyne), and contains not less than sixty-five (65) per cent. by weight of cinnamic aldehyde and not more than ten (IO) per cent. by weight of eugenol. 
7. Clove extract is the flavoring extract prepared from oil of clove , and contains not less than two (2) per cent. by volume of oil of cloves. 
7a. Oil of cloves is the lead-free, volatile oil obtained from cloves. 
8. Gi'1,ger extract is the flavoring extract prepared from ginger, and contains, in each one hundred (lOO) cubic centimetres, the alcohol-soluble matters from not less than twenty (20) grams of ginger. 
9. Le-mon extract is the flavoring extract prepared from oil of lemon, or from lemon peel, or both, and contains not less than five (5), per cent. by volume of oil of lemon. 
9a. Oil of lemon is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the lemon (Citrus limonum L.), has an optional rotation (250 C.) of not less than 600 in a loo-millimetre tube, and contains not less than four (4) per cent. by weight of citra!. 
ro. Terpeneless extract of lemon is the flavoring extract prepared by shaking oil of lemon with dilute alcohol, or by dissolving terpenless oil of lemon in dilute alcohol. and contains not less than two-tenths (0.2) per cent. by weight of citral derived from oil of lemon. 
IOa. Terpenless oil of lemon is oil of lemon from which all or nearly all of the terpene have been removed. 
94 
 
 11. Nut1'11..eg extract is the flavoring extract prepared from oil of nutmeg, and contains not less than two (2) per cent. by volume of oil of nutmeg. 
lla. Oil of mttmeg is the volatile oil obtained from nutmegs. 
12. Orange extract is the flavoring extract prepared from oil of orange, or from orange peel, or both, and contains not less than five (5) per cent. by volume of oil of orange. 
12a. Oil of orange is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the orange (Citrus aurantium L.) and has an optical rotation (250 C.) of not less than 950 in a loo-millimetre tube. 
13. T Mpenless e','I;tract of orange is the flavoring extract prepared by shaking oil of orange with dilute alcohol, or by dissolving terpeneless oil of orange in dilute alcohol, and corresponds in flavoring strength to orange extract. 
13a. Terpenele'ss oil of orange is oil of orange from which all or nearly all of the terpenes have been removed. 
14. Peppermint extract is the flavoring extract prepared from oil of peppermint, or from peppermint, or both, and contains not less than three (3) per cent. by volume of oil of peppermint. 
I4a. Pepperrmint is the leaves and flowering tops of Mentha piperita L. 
I4b. Oil of peppe-rmint is the volatile oil obtained from peppermint, and contains not less than fifty (50) per cent. by weight of menthol. 
95 
 
 IS. Rose extract is the flavoring extract prepared from otto of roses, with or without red rose petals, and contains not less than four-tenths (0.4) per cent. by volume of otto of roses. 
Isa. Otto of roses is the volatile oil obtained from the petals of Rosa damascena Mill., R. centifolia L., or R. moschata Herrm. 
16. Savory extract is the flavoring extract prepared from oil of savory, or from savory, or both, and contains not less than thirly-five hundredth (0.35) per cent. by volume of oil 
0' savory. 
16a. Oil of savory is the volatile oil obtained from savory. 17. Spearmint extract is the flavoring extract prepared from oil vf spearmint, or from spearmint, or both, and contains not less than three (3) per cent. by volume of oil of spearmint. 17a. Spearmint is the leaves and flowering tops of Mentha spicata L. 17b. Oil of spearmint is the volatile oil obtained from spearmint. 18. Sta1' anise extract is the flavoring extract prepared from oil of star anise, and contains not less than three (3) per cent. by yolul11e of oil of tar anise. . 18a. Oil of star anise is the volatile oil distilled from the fruit of the tar anise (IlliClll/l ,'NI/llt Hooll). 19. Sweet basil extract is the flavoring extract prepared from oil of sweet basil, or from sweet basil, or both, and contains not less than one-tenth (0. I) per cent. by volume of oil of sweet basil. 
 
 19a. Sweet basil, basil, is the leaves and tops of Ocymum basilicum L. 
19b. Oil of sweet basil is the volatile oil obtained from basil. 
20. Sweet marjoram extract, marjoram extract) is the flavoring extract prepared from the oil of marjoram, or from marjoram, or both, and contains not less than one (1) per cent. by volume of oil of marjoram. 
20a. Oil of marjoram is the volatile oil obtained from marj oram. 
21. ThY11u extra,ct is the flavoring extract prepared from oil of thyme, or from thyme, or both, and contains not less than two-tenths (0.2) per cent. by volume of oil of thyme. 
2Ja. Oil of thyme is the volatile oil obtained from thyme. 22. Tonka extract is the flavoring extract prepared from tonka bean. with or without sugar or o1ycerin, and contains not less than one-tenth (0.1) per cent. by weight of coumarin extracted from the tonka bean, together with a corresponding proportion of the other soluble matters thereof. 22a. Tonka bean is the seed of Coumarouna odorate Aublet (Dipteryx odorata (AubI.) WilId.). 23. Vanilla extract is the flavoring extract prepared from vanilla bean, with or without sugar or alycerin, and contains in one hundred (100) cubic centimetres the soluble matters from not less than ten (10) grams of the vanilla bean. 23a. Vanilla bean is the dried, cured fruit of Vanilla planifolia Andrews. 24. Willte'rgreen extrad is the flavoring extract prepared 
')7 
 
 from oil of wintergreen, and contains not less than three (3) per cent. by volume of oil of wintergreen. 
24a. Oil of wintergreen is the volatile oil distilled from the leaves of the Gaultheria procumbens L. 
c. EDIBLE VEGETABLE OILS AND FATS. I. Olive oil is the oil obtained from the sound, mature, fruit of the cultivated olive tree (Olea europoea L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25 C.) not less than one and fortysix hundred and sixty ten-thousandths (I -4660) and not exceeding one and forty-six hundred and eighty ten-thousandths ( 1.4680); and an iodin number not less than seventy-nine (79) and not exceeding ninety (90). 2. Virgin olive oil is olive oil obtained from the first pressing of carefully selected hand-picked olives. 3. Cotton-seed oil is the oil obtained from the seeds of cotton plants (Gossypi'/,t1n hisutwl'rL L .. G. barbadense L., or G. her baceum L.) and subject to the usual refining processes; is free from rancidity; has a refractive index (25 C.) not less than one and forty-seven hundred ten-thousandths ( 1-4700) and not exceeding one and forty-seven hundred and twenty-five ten-thousandths (1.4725); and an iodin number not less than one hundred and four (I04) and not exceeding one hundred and ten (110). 4. uWinter-yello1.ei' cotton-seed oil is 'expressed cotton seed oil from which a portion of the stearin has been separated by chilling and pressure, and has an iodin number not less than one hundred and ten (I IO) and not exceeding one hundred and sixteen (rr6). 
 
 5. Pea11lUt oil) arachis oil, earthnut oil) is the oil obtained from the peanut (Ar(1JChis hypogaea L.) and subject to the usual refining processes; is free from rancidity; has a refractive index of (25 0 C.) not less than one and forty-six hundred and ninety ten-thousandths (1.4690) and not exceeding one and forty-seven 11undred and seven ten-thousandths (1.4707); and an iodin number not less than eighty-seven (87) and not exceeding one hundred (100). 
6. ((Cold-drawn/) peanut oill is peanut oil obtained by pressure without heating. 
7. Sesame oil) gingili oil, teel oil) is the oil obtained from 
the seeds of the sesame plants (Sesamum orientale L. and S. 
radiatum Schum. and Thonn.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25 0 C.) not less than one and forty-seven hundred and four ten-thousandths (1.4704) and not exceeding one and forty-seven hundred and seventeen ten-thousandths (1.4717); and an iodin number not less than one hundred and three (!O3) and not exceeding one hundred and twelve (II2). 
8. ((Cold-drau.m/' sesame oill is sesame oil obtained by pressure without heating. 
9. Poppy-seed oill is the oil obtained from the seed of the poppy (Papaver somniferum L.) subjected to the usual refining processes and free from rancidity. 
10. White poppy-seed oil) ({cold-drawn,') poppy seed oil} is poppy-seed oil of the first pressing without heating. 
1 The fixing of limits for chemicals and physical. properties Is reserved for future consideration. 
99 
 
 I I. Cocoallut oill is the oil obtained from the kernels of the coconut (Cocos nucifera L.) and subjected to the usual refining processes and free from rancidity. 
12. Cochin oil is the coconut oil prepared in Cochin (MalIabar) . 
13. Ceylon oil is the coconut oil prepared in Ceylon. 14. Copra oil is coconut oil prepared from copra, and dried kernels of the coconut. I S. Rape-seed oil, colza oil} is the oil obtained from the kernels of the coconut. IS. Rape-seed oil, colza oil} is the oil obtained from the seeds of the rape plant (Brassica napus L.) and subjected to the u ual refining processes and free from rancidity. 16. {(Cold-dra'i.C!ll,N rape-seed oill is rape-seed oil obtained by the first pres ing without heating. 17. S1t1l,flo7. er oill is the oil obtained from the seeds of the sunflower (Helianthus am't1tllS L.) and subjected to the usual refining proces e and free from rancidity. 18. {(Cold-drawnN sunflowe1' oill is sunflower oil obtained by the first pressing without heating. 19. Maize oil, corn oil,l is the oil obtained from the germ of the maize (zea mays L.) and subjected to the usual refining proce ses and free from rancidity. 20. Cocoa butter, cacao b1ttter, is the fat obtained from roasted, sound cocoa beans, and subjected to the usual refining processe ; is free from rancidity; has a refractory index (400 C.) not les than one and forty-five hundred and sixty- 
1 The fixing of limits for chemical and ph)'slcal properties I reserved for future con Ideratlon. 
JOO 
 
 six ten-thou andths (1.4566) and not exceeding one and forty-five hundred and ninety-eight ten-thousandths (1.4598) ; an iodin number not Ie s than thirty-three (33) and not exceeding thirty-eight (38)' and a melting point not lower than 30 C. nor higher than 35 C. 
2 I. Colton-seed oil stearin i the olid product made by chilling cotton- eed oil and eparating the solid portion by filtration. with or without pre ure, and having an iodin number not les than eighty-five ( 5) and not more than one hundred (100). 
E. TEA, COFFEE) AND COCOA PRODUCTS. a. TEA. 
I. Tea is the leaves and leaf buds of different species of Thea) prepared bly the usual trade processes of fermenting, drying, and firing: meets the provi ion of the act of Congress approved March 2, 1897, and the regulations made in conformity therewith (Trea ury 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) per cent. of a h. 
b. COFFEE. 
I. Coffee is the eed of Coffea arabica L. or Coffca liberica Bull., freed from all but a small portion of its spermoderm, and conform in variety and place of production to the name it bear. 
2. Roasted coffee i coffee 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. 
101 
 
 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 shee1 or husk. 
3. Chocolate) plain chocolate) bitter chocolate) chocolate liquo1') 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 fibre, 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), 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, fibre 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 fibre, and starch corre ponding to those in chocolate after correction for fat removed. 
6. S7. reet cocoa) S7. eetened 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 fibre, or tarch than i. found in the ugar and fat-free re idue of chocolate. 
102 
 
 F. BEVERAGES. a. FRUIT JUICES--FRESH, SWEET, AND FERMENTED. 
Fresh Fruit Juices. I. Fresh fmit juices are the clean, unfermented liquid product obtained by the first pressing of fresh, ripe, fruits, and correspond in name to the fruits from which they are obtained. 2. Apple juice} apple must} Sl eet cider} is the fre h fruit juice obtained from apples, the fruit of Pyrus malus} has a specific gravity (20 C.) not less than 1.0415 nor greater than 1.0690; and contains in one hundred (100) cubic centimetres (20 C.) not Ie than six grams, and not more than twenty (20) grams of total sugars, in terms of reducing sugars, not less than twenty-four (24) centigrams nor more than sixty (6o) centigrams of apple ash, which contains not less than fifty (So) per cent. of patassium carbonate. 3. Grape juice} grape 1m~st. i the fr~sh fruit juice obtained from grapes (Vitis species), has a specific gravity (20 C.) not Ie s than 1.0400 and not exceeding 1. 1240; and contains in one hundred (100) cubic centimeters (20 C.), not les~ than even (7) gram nor more than t"enty-ei<Yht (28) grams of total sugar, in term of reducing sugars, not les than twenty (_0) centigram' and not more than fifty-five (55) centigrams of <Yrape a h. and not less than fifteen (IS) milli<Yram nor more than eventy (70) mil1i<Yrams of phosphoric aci d (P 2 0.). -to LellLo1l juice i the fresh fruit juice obtained from lemon, the fruit of Citrus Iimollll1n Ri o. ha a specific gravity 
13 
 
 (20 C.) not les than 1.030 and not greater than 1.4; and contain not Ie tl,an ten (10) per cent. of solids, and not 
 
les than even (7) per cent. of citric acid. S. Pear juice, pear l11ust, sweet perry, 
 
the fre h !~'llit 
 
juice obtained fro111 pear, the fruit of Pyrus communis m P. 
 
sinen is. 
 
Sterili:=ed Fl'1Iit Juices. 
 
1. Sterili:=ed fruit juices are the product obtained by heat- 
 
ing fresh fruit juice ufficiently to kill all the organisms pres- 
 
ent, and correspond in name to the fruits from which they 
 
are obtained. 
 
Concent1'ated Fruit Juices. 
 
1. Collcentrated fruit juices are clean ound fruit juices from which a con iderable portion of the water has been evap- 
 
orated and corre pond in name to the fruit from which they 
 
are obtained. 
 
Sweet Fruit Juices, S7. 'eetelled Fruit Juices. Fruit Sirups. 
 
1. S7. 'eet fruit juices, sweeteued f1'ltit juices, fruit sirups are the product obtained by adding sugar ( ucrose) to fresh 
 
fruit juices. and corre pond in name to the fruits from which 
 
they are obtained. 2. Sterili:::ed fruit sirups are the product obtained by the 
addition of ugar ( ncro e) to fresh fruit juice and heating 
 
them sufficiently to kill all the organi ms present, and cor- 
 
re pond in name to the fruit from which they are obtained. 
 
Ferm,ented Fntit Juices. 
 
I. TViue is the product made by the normal alcoholic fermentation of the juice of sound, ripe O'rapes, and the usual 
 
10-1- 
 
 cellar treatment, and contains not less than seven (7) nor more than sixteen (16) per cent. of alcohol, by volume, and, in one hundred (100) cubic centimetres (20 C.), not more than one-tenth (0. I) gram of sodium chlorid nor more than two-tenths (0.2) gram of potassium sulphate; and for red wine not more than fourteen hundreds (0.14) gram, and for white wine not more than twelve hundredths (0.12) gram of volatile acids producted by fermentation and calculated as acetic acid. Red wine is wine made from white grapes or the expressed fresh juice of other grapes. 
2. Dry wine is wine in which the fermentation of the sugar is practically complete and which contains, in one hundred (100) cubic centimetres (20 C.). Ie s than one (I) gram of sugars and for dry red wine not less than sixteen hundredths ( o. 16) gram of grape ash and not less than one and six-tent?s (1.6) grams of sugar-free grape solids, and for dry white wine not Ie s than thirteen hundredths (0. 13) gram of 'gTape ash and not less than one and four-tenths (I -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 7.vine i wine in which the alcoholic fermentation has been arrested, and 'vvhich contains in one hundred (100) cubic centimetres (20 C.), not less than one (I) 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. 
105 
 
 5. Fortified s-teet 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 I, 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 ct 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 obtain not less than four (4) per centum of saccharine matter, which saccharine strength may be determined by testing with Balling's saccharometer of must scale, such sweet wine, after the evaporation of the spirits contained ther.ein, 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 can 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 ct for the sole purpos" 
106 
 
 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 exces of ten (10) per centum 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 fermentation. have an alcoholic strength of less than five (5) per centum of their volume." 
6. Sparkling 7. ine 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 (lOO) cubic centimetres (20 C.). not less than twelve hundredths (0. l2) 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 sirup containing not less than sixty-five (65) per cent. of sugar (sucrose), and in 
l07 
 
 quantity not more than enough to raise the alcoholic strength after fermentation to eleven (I I) per cent. of 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. 
9 Cider) hard cider) is the product made by the normal alcoholic fermentation of apple juice, and the usual cellar treatment, and contains not more than even (7) per cent. by volume of alcohol, and, in one hundred (100) cubic centimetres of the cider, not less than two (2) grams nor more than tweh e (12) grams of solid, not more than eight (8) grams of surrars, in terms of reducing sugars, and not less than twenty (20) centigrams nor more than forty (40) centigrams of cider ash. 
10. Sparkling cider) chmnpayne cider) is cider in which the after-part of the fermentation is completed in closed containers, with or without the addition of cider or sugar liquor, and contains, in one hundred (100) cubic centimetres, no~ less than twenty (20) centigrams of cider ash. 
b. MEAD, ROOT BEER, ETC. (Schedule in preparation.) 
c. MALT LIQUORS. 1. Malt liquor is a beverage made by the alcoholic fermentation of an infusion, in potable water, of barley malt and hops, with or without unmalted grains or decorticated and degerminated grains. 2. Beer is a malt liquor producted by bottom fermentation, and contains, in one hundred (100) cubic centimetres (20 C.) 
108 
 
 not les than five (5) gram of extractive matter and ixteen hundredths (0.r6) gram of ash, chiefly potassium phosphate, and not less than two and twenty-five hundredths (2.25) grams of alcohol. 
3 Lager beer) stored beer) is beer which has been stored in casks for a period of at least three months, and contains in one hundred (roo) cubic centimetres (20 C.), not less than five (5) grams of extractive matter and sixteen hundredths (0. r6) gram of ash, chiefly potassium phosphate and not less than two and fifty-hundredths (2.50) gram of alcohol. 
4. Malt beer is beer made of an infusion, in potable water, of barley malt and hops, and contains, in one hundred (roo) cubic centimetres (20 C. ), not less than five (5) gram of extractive matter, nor less than two-tenths (0.2) grams 01 ash, chiefly potassium phosphate, nor less than two and twenty-five hundredth (2.25) grams of alcohol, nor less than 
four-tenths (0-4) gram of crude protein (nitrogen -1- 6.25). 
5. Ale i a malt liquor produced by top fermentation, and contains, in one hundred (roo) cubic centimetres (20 C.) not Ie than two and se\"enty-five hundredths (2.75) grams of alcohol nor Ie than five (-) grams of extract and not Ie than sixteen hundredth (0.r6) gram of ash, chiefly potas ium phosphate. 
6. Porter and stout are varieties of malt liquors made It": part from highly roasted malt. 
d. SprRI'l'UOUS LIQUORS. 1. Distilled spirit i the distillate obtained from a fer1l1ent- 
r09 
 
 ed rna h of cereals, molasses, sugars, fruits, or other fermentable substances, arid contains all the volatile flavors, essential oils, and other substance derived directly from the materials used, and the higher alcohols, ether , acids, and other volatile bodie congeneric with ethyl alcohol produced during fermentation. which are carried over at the ordinary temperature of distillation and the principal 'part of which are higher alcohols estimated as amylic. 
2. Alcohol, cologne spirit, neu,tral spirit, velvet spirit, silent spirit, is distilled spirit from which all, or practically all, of it constituents except ethyl alcohol and water are sep-arated, and contains not less than 94.9 per cent. (189.8 proof) by volume of ethyl alcohol. 
3. New whisky is the properly distilled spmt from the properly prepared and properly fermented mash of malted grain, or of grain the starch of which has been hydrolizerl by malt it has an alcoholic strength corresponding to the excise laws of the various countries in which it is produced, and contains, in one hundred (100) litres of proof spirit. not less than one hundred (100) gram of the various sub tance other than ethyl alcohol derived from the grain from which it i made, and of those produced during fermentation, the principal part of which consist of higher alcohols estimated as amylic. 
4. (Whisky (potable whisky) is new whisky which has been stored in wood not less than four years without any artificial heat save that which may be imparted by warming the storehouse to the usual temperature, and contains in one 
110 
 
 hundred (100) litres of proof spirit not less than two hundred (200) grams of the substances found in new whisky sa"e as they are changed or eliminated by storage and of those produced as secondary bodies during aging; and, in addition thereto, the substances extracted from the casks in which it ha been stored. It contains, when prepared for consumption as permitted by the regulations of the Bureau of bternal Revenue, not less than forty-five (45) per cent. volume of ethyl alcohol, and, if ~o statement is made conceming its aicoholic strength, it contains not less than fifty (So) per cent. of ethyl alcohol by volume, as prescribed by law. 
5. Rye whisky is whisky in the manufacture of which rye, either in a malted condition, or with sufficient barley or rye malt to hydrolize the starch, is the only grain used. 
6. B01trbon whisky is whisky made in Kentucky from a mash of Indian corn and rye, and barley and malt, of which Indian corn forms more than fifty (So) per cent. 
7. Corn whisky is whisky made from malted Indian corn, or of Indian corn, the starch of which has been hydrolized by barley malt. 
8. Blended whisky is a mixture of two or more whiskys. 9, Scotch 'l.ohisky is whisky made in Scotland solely from barley malt, in the drying of which peat has been used. It contains in one hundred (100) litres of proof spirit not less than one hundred-fifty (150) grams of the various substances prescribed for whisky exclusive of those extracted from the cask. 10. Irish whisky is whisky made in Ireland, and conforms 
I II 
 
 in the proportions of its various ingredients to Scotch whisky, save that it may be made of the same materials as prescribed for whisky, and the malt used is not dryed over peat. 
11. _\ ew rum is properly distilled spirit made from the properly fermented, clean, ound juice of the sugar cane, the clean, sound massecuite made therefrom, clean, sound mola ses from the ma ecuite, or any ound, clean, intermediate product save ugar, and contain in one hundred (100) litres of proof spirit not less than one hundred (roo) grams of the volatile flavors oil, and other sub tances derived from the:: material of which it is made, and of the ub tances congeneric with the ethyl alcohol produced during fermentation, which are carried over at the ordinary temperatures of di tillation. 
12. Rum (potable rum) is new rum to red not Ie s than four year in wood \vithout any artificial heat saye that which may be imparted by warming the storehou e to the u ual tP111perature, and contain in one hundred (100) litres of proof pirit not less than one hundred eventy-five (175) gram of the principal part of which i higher alcohols e timated as the ub tances found in new rum sa e as they are changed or eliminated by torage, and of those produced a secondary bodie during aging' and. in addition thereto, the ub tance extracted frOI11 the ca k. It contains. "'hen prepared for con ul11ption a permitted by the regulation of the Bureau of Internal Revenue, not les than forty-five (45) per cent. by volume of ethyl alcohol, and, if no statement is made concerning it alcoholic trength, it contains not less than fifty 
112 
 
 (50) per cent. by volume of ethyl alcohol as prescribed by law. 
13. ew brand~>, is a properly di tilled spirit made from wine, and contains in one hundred (100) litres of proof spirit not Ie than one hundred (100) gram of the volatile flavors, oils, and other sub tances derived from the material. from which it i made, and of the substance conCTeneric with ethyl alcohol produced during fermentation and carried over at the ordinary temperature of di tillation, the principal part of which con i t of the hiCTher alcohol estimated as amylic. 
14. Bra'l'tdy (p'otable brandy) is new brandy stored in wood for. not Ie s than four year without any artificial heat ave that which may be imparted by warming the storehouse to the usual temperature, and contains in one hundred (100) litre of proof pirit not Ie than one hundred fifty (150) grams of the ubstances found in new brandy save as they are changed or eliminated by t raO"e. and of tho e produced a econdary b die during aCTing: and. in addition thereto, the substance extracted from the ca k in which it ha been 
tored. It contain, when prepared for con umption as permitted by the reO"ulation of the Bureau of !ntern2.1 Revenue, not Ie than forty-five (45) per cent. volume of ethyl alcohol, and, if no tatement i made concerning it alcoholic strength, it contain not Ie than fifty (50) per ,~ent volume of ethyl a pre cribed by law. 
15. Cognac, cognac brandy, is brandy produced in the department of the Charente and Charente Inferieure. France, from wine produced in tho e department. 
T 13 
 
 e. CARBONATED WATERS, ETC. (Schedule in preparation.) 
G. VINEGAR. I. Vinega1-) cider vinegar) apple vinegar) is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is leevo-rotary, 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) per cent. are reducing sugars, and not less than twenty-five hundredths (0.25) gram of apple ash in one hundred (100) cubic centimetres (20 C.); and the watersoluble ash from one hundred (100) cubic centimetres (20 C.) of the vinegar contains not less than ten (ro) milligrams of phosphoric acid (1- 2 O.~), and requires not less than thirty (30) cubic centimetres of decinormal acid to neutralize its alkalinity. 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 centimetres (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 dextrorotatory, and contains, in one hundred (100) cubic centimetres (20 C.), not less than four (4) gram of acetic acid, not less than two (2) grams of solids, 
II4 
 
 and not less than two tenths (0.2) gram of ash; and the water-soluble ash from one hundred (100) cubic centimetres (20 C.) of the vinegar contains not less than nine (9) milligrams of phosphoric acid (1 2 0,), and requires not' less than four (4) cubic centimetres 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' sirup, and contains, in one hundred (100) cubic centimetres (20 C.), not less than four (4) grams of acetic acid. 
5. Glucose vinegGtr is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar of glucose, is dextro rotary, and contains in one hundred (100) cubic centimetres (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 centimetres (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 tl1an one and fourtenths (1.4) per cent. of calcium sulphate (CaSO 4)' nor more than five tenths (0. S) per cent. of calcium and magnesium chlorids (CaCI 2 and MgCI2 ), nor more than one tenths (0.1) per cent. of matters insoluble in water. 
lIS 
 
  
 
T. XDARD .-\DOPTED FOR FEEDI G-ST FFS. 
 
Under the authority given and the duty imposed upon the 
 
Commissioner of Agriculture and the State Chemist by sec- 
 
tion 21 of the law, the following standards of purity have 
 
been adopted by tho e officers: 
 
Protein. 
 
For pure wheat-bran .... 14.50 
 
For pure wheat-middling 15.00 
 
For wheat-bran and mid- 
 
dling mixed 
 
. 14.50 
 
For rice-bran 
 
. 12.50 
 
For rice-meal 
 
. 11.50 
 
For rice-polish 
 
. 11.50 
 
Mixed corn and oat feed 10.00 
 
Linseed-meal 
 
. 33. 00 
 
Cottonseed-meal 
 
. 38.62 
 
10lasses feeds or sugar 
 
feeds 
 
. 9.00 
 
Percentages. 
 
Fat. Crude Fibre. 
 
4. 0 0 
 
9.5 0 
 
4.00 
 
6.00 
 
4.00 10.00 8.00 7.00 4. 0 0 
3.00 4. 00 
 
8.00 10.00 8.30 6.30 9. 0 0 
10.00 
12.00 
 
3.00 
 
12.00 
 
tanc1ard for other feeds "'ill be adopted as soon as we are able to accumulate ufficient information and analysis to justify u in fixing tandards fair to both manufacturer and consumer. 
 
T_ XD'. RDS FOR SPRING OR H RD WHEAT. 
 
BranProtein (minimum) Fat (minimum) Crude Fibre (maximum) 
 
. 14.50 per cent. . 4.00 per cent. . I 1.00 per cent. 
 
II6 
 
 MiddlingsProtein (minimum) Fat (minimum) Crude Fibre (maximum) 
 
. 15.00 per cent. . 4.00 per cent. . 8.00 per cent. 
 
The following grades of grain adopted by the Grain Dealers' ational s ociation at the Twelfth Annual Convention, October IS, 1908, are accepted and used by this Department in the in pection of grain under the Food Law of this State: 
 
RED WI TER WHEAT. 
o. 1. Shall be pure soft red winter wheat, of both dark and light colors, sound, sweet, plump, and well cleaned, and weigh not Ie s than 60 pounds to the measured bushel. 
 
NO.2. Shall be soft red winter wheat, of both light and dark colors, ound, sweet and clean, shall not contain more than 5 per cent. of white winter wheat, and weigh not less than 58 pounds to the measured bushel. 
 
No. 3. Shall be sound, soft red winter wheat, and not clean or plump enough for No.2; shall not contain more than 8 per cent. of o. 3 white winter wheat, and weigh not less than 55 pound to the measured bushel. 
 
OATS. 
WHITE OATS. 
No. 1. Shall be white, dry, sweet, sound, bright, clean and free from other grain, and weigh not less than 32 pounds to the measured bushel. 
 
 O. 2. Shall be 95 per cent. white, dry, sweet; shall not contain more than I per cent. each of dirt or foreign matter, and weigh not less than 29 pounds to the measured bushel. 
 
NO.3. Shall be sweet, 90 per cent. white; shall not con- 
 
tain more than 3 per cent. of dirt and 5 per cent. of other 
 
grains, and weigh not less than 24 pounds to the measured 
 
bushel. 
 
MIxED OATS. 
 
O. I. Shall be oats of various colors, dry, sweet, sound, bright, clean, free from other grains, and weigh not less than 32 pounds to the measured bushel. 
 
NO.2. Shall be oats of various colors, dry, sweet, and shall not contain more than 2 per cent. of dirt or foreign matter, and weigh not less than 28 pounds to the measured bushel. 
 
NO.3. Shall be sweet oats of various colors, and shall not 
 
contain more than 3 per cent. of dirt and 5 per cent. of other 
 
grain, and weigh not less than 24 pounds to the measured 
 
bushel. 
 
RED OR RUST-PROOF OATS. 
 
JO. I. Shall be pure red, sound, bright, sweet, clean and free from other grain, and weigh not less than 32 pounds to the measured bushel. 
 
NO.2. Shall be seven-eighths red, sweet, dry, and shan not contain more than 2 per cent. of dirt or foreign matter, and weigh not less than 30 pounds to the measured bushel. 
 
II8 
 
 o. 3. Shall be sweet, seven-eighths red, shall not contain more than S per cent. dirt or foreign matter, and weigh not less than 24 pounds to the measured bushel. 
WHITE CUPPED OATS. 
No. 1. Shall be white, clean, dry, sweet, sound, bright, free from other grain, and weigh not less than 3S pounds to the measured bushel. 
o. 2. Shall be 9S per cent. white, dry, sweet; shall not contain more than 2 per cent. of dirt or foreign matter, and weigh not less than 32 pounds to the measured bushel. 
o. 3. Shall be 90 per cent. white, shall not contain more than 5 per cent. of dirt or foreign matter, and weigh not less than 30 pounds to the measured bushel. 
MIXED CLIPPED OATS. 
O. I. Shall be of various colors, dry, sweet, sound, bright, clean, free from other grain, and w~igh not less than 3S pounds to the measured bushel. 
NO.2. Shall be oats of various colors, dry, sweet; shall not contain more than 2 per cent. of dirt or foreign maUer, and weigh not less than 32 pounds to the measured bushel. 
o. 3. Shall be sweet oats of various colors; shall not contain more than S per cent. of dirt or foreign matter, and weigh not less than 30 pounds to the measured bushel. 
All grades of grains lower than the above must have plainly marked on the packages containing it or in which it is offered, 
119 
 
 a true statement of the character of the mixture and the per cent. of foreign matter it contain . 
 
GRADE FOR COMYIERCI L COR . 
The follo\YinO' O'rade of corn have been adopted by the Commissioner of Agriculture for the State of Georgia, under the Food and Drugs ct. These grade are the same as those adopted by the National Government, and are to take effect on July I, 1914. 
 
Gmde ClaS8i.6catiOD 
 
I While, Ycllow and ~ti.xed oro 
 
MOi8l=1 
 
No.1 
 
14.0 
 
No.2 
 
15.5 
 
~o. 3 
 
17.5 
 
DAMAGED COR' 2 Exclusive 
or beat 4 damaged or 
mahogo.ny 6 kernels 
 
. IForeign IOlerial'I" racked" Corn. indudiug Dirt. no 1 including en b, 0 l b e r Finely Broken GroioJl. Fi.oely Corn (see Geo. Broken CorD etc enl1 Rule 9' 
 
1 
 
2 
 
1 
 
3 
 
2 
 
4 
 
No.4 
 
19.5 
 
8 May include 'hot. 
 
2 
 
4 
 
beat damaged 
 
o. 5 
 
21.5 10 or mahogany lot. 
 
3 
 
5 
 
kernel not 
 
No.6 
 
23.0 15 to exceed 3 p. ct. 
 
5 
 
7 
 
U ample". 
 
 See General Rule No. 6 ror Sample Grade. 
GEN ERAL RULES. 
 
1. The corn m O'rade To. I to o. 5, inclusive, must be weet. 
2. White corn) all grades. shall be at least 98 per cent. white. 
3 Yello'W Com) all grades, shall be at least 95 per cent. yellow. 
 
4 Mixed corn, all O'rades, hall include corn of vanous colors not coming within the limits for color as provided for under white or yellow corn. 
 
120 
 
 :;. In addition to the various limits indicated, o. 6 corn may be musty, sour, and may also include corn of inferior quality, such as immature and badly blistered. 
6. All corn that does not meet the requirements of either of the six numerical grades by reason of an excessive percentage of moisture, damaged kernels, foreign matter or "cracked" corn; or corn that is hot, heat damaged, fire burnt, 
infested with live weevil, or otherwise at distinctly low qual- 
ity, shall be classed as sample grade. 
7. In o. 6 and sample grade, reasons for so grading 
. shall be stated on the inspector's certificate. 
8. Finely broken corn hall include all broken particles of corn that will pass through a perforated metarsieve with round holes nine-sixty-fourths of an inch in diameter. 
9. "Cracked" corn shall include all coarsely broken pieces of kernels that will pass through a perforated metal sieve with round holes one-quarter of an inch in diameter, except that the finely broken corn as provided for under Rule 8 shall not be considered a "cracked" corn. 
10. It is understood that the damaged corn, the foreign material including pieces of cob, dirt, finely broken corn, other grain, etc., and the c'oarsely broken or "cracked" corn, as provided for under the various grades, shall be such as occur naturally in corn when handled under good commercial conditions. 
121 
 
 11. Moisture percentages, as provided for in these grade specifications, shall conform to results obtained by the standard method and tester as described in Circular 72, Bureau of Plant Industry, U. S. Department of Agriculture. 
FEED DEFINITIONS. 
Alfalfa-meal is the entire alfalfa hay ground, and does not contain an admixture of ground alfalfa straw or other f0reign material. 
~Iood-meal is ground dried blood. 
Brewers' dried grains are the proper dried residue from cereals obtained iri the manufacture of beer. 
Buckwheat-shorts or buckwheat-middlings are that portion of the buckwheat grain immediately inside of the hull after eparating from the flour. 
Choice cotton eed-meal must be finely cyround. not necesarily bolted, perfectly sound and sweet in odor, yellow, free from e.ce s of lint. and I1lU. t contain at lea t 41 per cent. of protein. 
Chop is a ground or chop feed composed of one or more different cereals or by-products thereof. If it bears a name descriptive of the kind of cereals, it must be made exclusively of the entire cyrain of those cereals. 
Clipped oat refuse (term oat clippings not recognized) is the re ultant by-product in the manufacture of clipped oat . 
122 
 
 - 
It may contain light, chaffy material broken from the ends of the hulls, empty hulls, light, immature oats and dust. It must not contain an excessive amount of oat-hulls. 
Corn-bran is the outer coating of the corn kernel. 
Cornfeed-meal is the sifting obtained in the manufacture of cracked corn and table-meal made from the whole grain. 
Corn gluten feed is that portion 'of commercial shelled corn that remains after the separation of the larger part of the starch and the germ by the processes employed in the manufacture of cornstarch and glucose. It mayor may not contain corn solubles. 
Corn gluten meal IS t11at part of commercial shelled c')rn that remains after the separation of the larger par: of :he starch, the germ and the bran by the processes emfloyed in the manufacture of cornstarch and glucose. It mayor may not contain corn solubles. 
Cottonseed-feed is a mixture of cottonseed-meal and cotton eed-hull , containing Ie than 36 per cent of protein. 
Cold pres ed cotton eed j the product resulting from ubjectino- the whole undecorticated cotton eed to the cold pressure proce for the extraction of oil, and include the entire cott nseed Ie the oil extracted. 
Cottonseed-meal is a product of the cottonseeed only, com Jlosed principally of the kernel with such portion of the hull (IS is neces ary in the manufacture of oil; provided, that nrth- 
123 
 
 ing shall be recognized a cottonseed-meal that does not conform to the requirement above set forth and that does not contain at least 36 per cent. of protein. 
Crackling are the re idue after partially extracting the fat and oil from the animal ti ue. If they hear a name descriptive of their kind, composition or origin, they must carre pond thereto. 
Dige ter tankage is the residue from animal tissue exclusive of hoof and horn specially prepared for feeding purposes by tanking under live team, drying under high heat, and suitable grinding. If it contains any considerable amount of bone, it must be designated dige ter meat and bone tankage. 
Distillers' dried grain are the dried residue from cereals obtained in the manufacture of alcohol and distilled liquors. The product shall bear the desio-nation indicating the cereal predominating. 
Fla.x plant by-product i that portion of the flax plant remaining after the eparation of the eed, the baste fibre and a portion of the shive, and con ist of flax-shives, flax-pods, broken and immature flax-seeds and the corticle tissue of the stem. 
Good cottonseed-meal mu t be finely ground, not n~cessarily bolted, of sweet odor, rea onably -bright in color and mu t contain at least 36 per cent. of protein. 
Grits are the hard, flinty portion of Indian-corn without hull and o-erm. 
124 
 
 Ground cold pre ed cotton eed i the around product re ulting from ubjectin a the whole undecorticated cotton eed to the cold pre me proce for the extraction of oil, and include the entire o-round cotton eed Ie the oil extracted. 
Hominy-meal, hominy-feed, or hominy-chop, is a mixture of the bran coating, the germ and a part of the starchy portion of the corn kernel obtained in the manufacture of hominy grits for human consumption. 
Malt-sprouts are the sprouts of the barley grain. If the sprouts are derived from any other malted cereal, the source must be designated. 
Meal is the clean, ound, ground products of the entire gram, cereal or seed which it purports to represent. Provided, that the following meals, qualified by their description names, are to be known as, viz: Corn germ-meal is a product in the manufacture of tarch, glucose and other corn products and is the germ layer from which a part of the cornoil has been extracted. Linseed-meal is the ground residue after extraction of part of the oil from the ground flax-seed. 
~Ieat- crap and meat-meal are the ground re idues from animal tis ue exclusive of hoof and bone. If they contain any con iderable amount of bone, they must be designated meat and bone crap, or meat and bone meal. . If they bear a name de criptive of their kind, composition or origin, they must correspond thereto. 
Oat-groats are the kernels of the oat berry with the hulls removed. 
12 5 
 
 Oat-hulls are the outer chaffy coverings of the oat grain. 
Oat-middlings are the floury portions of the oat-groat ob- 
tained in the milling of rolled oats. 
Oat-shorts are the covering of the oat grain lying immediately inside the hull, being a fuzzy material carrying with it considerable portions of the fine floury part of the groat obtained in the milling of rolled oats. 
Prime cottonseed-meal must be finely ground, not necessarily bolted, of sweet odor, reasonably bright in color, yellow, not brown or reddish, free from excess of lint, and must contain at l~ast 38.6 per cent. protein. 
Red dog is a low grade wheat flour containing the finer particles of bran. 
Rice-bran i the cuticle beneath the hull. Rice-hulls are the outer chaffy coverings of the rice grain. 
Rice-polish is the finely powdered material obtained in polishing the kernel. 
Screenings are the smaller imperfect grains, weed seeds and other foreign material having feeding value, separated in cleaning the grain. 
Shipstuff of wheat mixed feed is a mixture of the products other than the flour obtained from the milling of the wheat berry. 
Shorts or standard middlings are the fine particles of the outer and inner bran separated from bran and white middlings. 
 
 .\"heat-bran i the coar e outer coatings of the wheat berry obtained in the usual commercial milling process from wheat that has been cleaned and scoured. 
\Vheat white middlings, or white middlings, are that part of the offal of wheat intermediate between the shorts or standard middlings and red dark. 
\Yheat bran with mill run creenmg pure wheat bran pill the creening which ,,"ere epa rated from the \\'heat used in preparing aid bran. 
\ heat bran with creening not exceeding mill run is either wheat bran with the whole mill run of screenings or wheat bran with a portion of the mill run of screenings, provided that uch portion i not an inferior portion thereof. 
ST TElIE T OF WEIGHT, :\1E. SUiRE, OR COU T. 
C ection - paragraph 3, under "Food," as amended by act of. ugu t 16, 1913.) 
The following regulations of marking the quantity of food in package form which regulations are those adopted by the 
National Government and published in U. S. food inspection deci ion X o. 15-+, are hereby adopted by the Commissioner of 
.-\griculture in carrying out that part of the Food Law of Geor ia relating to the weight or quantity of food in package f rm. 
Ca) Except a otherwise pro\'ided by this regulation, the quantity of the contents, in all cases of food, if in package form, must be plainly and conspicuously marked, in terms of weight, measure, or numerical count, on the outside of the cO\'ering or container usually delivered to consumers. 
127 
 
 (b) The quantity of the content so marked shall be the amount of f od in the package. 
(c) The tatement of the CJuantity of the contents shall be plain and con picuou . shall not be a part of or ob cured by any leo-end I' de iQll, and shall be 0 placed and in uch character a to be readily een and clearly legible when the ize of the package and the circum tance under which it i ordinarily examined by ])urcha er or con umer are taken into con ideration. 
(d) If the quantity of the content be tated by weight or measure, it hall 1e marked in term f the laro-e t unit contained in the package: for example. if the packao-e contain a pound. or pound. and a fraction of a pound, the content hall be expre ed in term of pound and fraction thereof: or of pound and ounce . and not merely in ounce . 
(e) tatement of '\"eight hall be in term of avoirdupoi pound and ounce : tatement of liquid mea ure hall be in term of the nited tate o-allon of 231 cubic inches and its customary subdivi ion , i. e.. in o-allon , quart, pints, or fluid ounce. and hall expre the \' lume of the liquid at 6  F. (20C.): and taten~ent of dry mea ure hall be in terms of the nited tate tandard 1u hel of 2. T-o...p cubic inche and it cu tomary subdi"i ion . i. e.. in bu hel , half bu hel , peck, quart. pint, or half pint : Pro7ided, That. by like method such tatement may be in term f metric "'eight or mea ure. 
(f) The CJuantity of solie! hall be tated in terms of "'eio-ht and of liquid in terms of mea ure. except that in ca e of an article in re pect to which there exist a definite trade eu tom 
L8 
 
 otherwise, the statement may be in terms of weight or measure in accordance with such cu tom. The quantity of viscous or emi- olid food, or of mixtures of solids and liquids, may be tated either by weight or mea ure, but the tatement shall b,e definite and hall indicate whether the quantity i e.,-x;pressed in terms of "'eight or measure, a , for example, "vVeight 12 oz.," or "12 oz. avoirdupois"; "Violume 12 ounces," or "12 fluid ounce ." 
(g) The quantity of the content shall be stated in terms of weight or mea ure unle s the packa<Ye be marked by numerical count and such numerical count gives ac~urate information as to the quantity of the food in the package. 
(h) The quantity of the contents may be stated in terms of minimum wei<Yht minimum measure, or minimum count, for example, "minimum weight 16 oz.," "minimum volume I galIon," or "not Ie s than 4 oz."; but in such case the statement mu t approximate the actual quantity and there shall be no tolerance below the stated minimum. 
(i) The following tolerances and variation from the quantity of the content marked on the package hall be allowed: 
(I) Di crepancies due exc1u ively to error in weighing, measurin<Y, or countin<Y which occur in packing conducted in compliance with <Yood commercial -practice. 
(2) Di crepancie due exc1u ively to differences in the capacity of bottle and imilar container re ulting solely from unavoidable difficultie in manufacturin.Y such bottles or containers so a to I e of uniform capacity: Provided, That no greater tolerance shall be allowed in ca e of bottles or similar 
J29 
., 
 
 container which, becau e of their de ign, can not be made of approximate uniform capacity than i allo\yed in case of bottles or similar containers \\"hich can be manufactured so as to be of approximate uniform capacity" 
(3) Di crepancie in \\"ei<Tht or mea ure, due exclu ively to difference in atmo pheric conditions in yarious place, and which una\"oidably re ult from the ordinary and cu tomary expo ure of the package to e\"aporation or to the ab orption of water. 
Di crepancie under cla e ( I) and (2) of thi paragraph shall be as often above a below the marked quantity. The rea onablene s of discrepancie under cla (3) of this paragraph will be determined on the "fact in each ca e. 
(j) A package containing t\yO avoirdupois ounces of food or less is "small' and hall be exempt from marking in terms of weight. 
(k) packa<Te containing one fluid ounce of food or less is " mall" and hall be exempt from marking in terms of mea ure" 
(I) When a package is not required by paragraph (g) to be marked in terms of either \\"ei<Tht or measure, and the units of food therein are six or Ie it hall, for the purpose of this regulation, be deemed "smq.ll" and shall be exempt from marking in terms of numerical count. 
Effecti\ e September I, 1914. 
130 
 
 I JDEX. 
 
Drug Inspector, Appointment, Duties, etc 
 
Feed Definitions 
 
Guarantee 
 
_ 
 
Law Regulating ale of Foods, Drugs, and 
 
Feeding-Stuffs 
 
_ 
 
Law Regulating Sale of Flour, Grits, and Meal... 
 
Law Regulating Weight and Sale of Corn MeaL.. 
 
Law Regulating Sale of arcotic Drugs 
 
Law Regulating Sale of Poisons 
 
_ 
 
Pharmacy Laws 
 
Rules and Regulations, Foods 
 
Rules and Regulations, Drugs 
 
_ 
 
Rules and Regulations, Feeding-stuffs 
 
_ 
 
tandards, Foods 
 
Standards Feeding-stuffs 
 
Rules and Regulations as to weight on food packages 
 
Pa?es 24-25 122-127 
62 
1-23 26-27 2 -29 41-44 36-40 30-35 46-56 57-61 63-70 71-115 116-121 
127-130