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. Almond extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (1) per cent by volume of oil of bitter almonds. 3. Anise extract. 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. 4. Celery seed extract. 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. 5. Cassia extract. Cassia extract is the flavoring extract prepared from oil of cassia and contains not less than two (2) per cent by volume of oil of cassia. 6. Cinnamon extract. Cinnamon 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. 7. Clove extract. Clove extract is the flavoring extract prepared from oil of cloves, and contains not less than two (2) per cent by volume of oil of cloves. 8. Ginger extract. Ginger extract is the flavoring extract prepared from ginger and contains in each one hundred (100) cubic centimeters, the alcoholsoluble matters from not less than twenty (20) grams of ginger. 9. Lemon cxtract. Lemon 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. 10. Terpeneless extract of lemon. Terpeneless extract of lemon is the flavoring extract prepared by shaking oil of lemon with dilute alcohol, or by dissolving terpeneless oil of lemon in dilute alcohol, and contains not less than twotenths (0.2) per cent by weight of citral derived from oil of lemon. 11. Nutmeg extract. Nutmeg 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. 12. Orange extract. 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. 13. Terpeneless extract of orange. Terpeneless extract of orange is the flavoring extract prepared by shaking oil of orange with dillute alcohol, or by dissolving terpeneless oil of orange in dilute alcohol, and corresponds in flavoring strength to orange extract. 14. Peppermint extract. 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. 15. Rose extract. Rose extract is the flavoring extract prepared from attar of roses, with or without red rose petals, and contains not less than four-tenths (0.4) per cent by volume of attar of roses. 16. Savory extract. Savory extract is the flavoring extract prepared from oil of savory, or from savory, or both, and contains not less than thirty-five hundredths (0.35) per cent by volume of oil of savory. 17. Spearmint extract. Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both, and contains not less than three (3) per cent by volume of oil of spearmint. 18. Star anise extract. Star anise extract is the flavoring extract prepared from oil of star anise, and contains not less than three (3) per cent by volume of oil of star anise. 19. Sweet basil extract. 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 (0.1) per cent by volume of oil of sweet basil. 20. Sweet marjoram extract. 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. 21. Thyme extract. Thyme extract 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. 22. Tonka extract. Tonka extract is the flavoring extract prepared from tonka bean, with or without sugar or glycerin, and contains not less thaǹ 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. 23. Vanilla extract. Vanilla extract is the flavoring extract prepared from vanilla bean, with or without sugar or glycerin, and contains in one hundred (100) cubic centimeters the soluble matters from not less than ten (10) grams of the vanilla bean, and contains not less than thirty (30) per cent by volume of absolute ethyl alcohol. 24. Wintergreen extract. Wintergreen extract is the flavoring extract prepared from oil of wintergreen, and contains not less than three (3) per cent by volume of oil of wintergreen. VINEGAR. 1. Standards for cider or apple vinegar. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is laevorotatory, 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 centimeters (20° C.); and the water-soluble ash from one hundred (100) cubic centimeters (20° C.) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P2O′) and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. 2. Wine or grape vinegar. 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 cubic centimeters (20° C.), not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash. 3. Malt vinegar. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotatory, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two-tenths (0.2) gram of ash; and the water-soluble ash from one hundred (100) cubic centimeters (20° C.) of the vinegar contains not less than nine (9) milligrams of phosphoric acid (P2O5), and requires not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. 4. Sugar vinegar. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, syrup, molasses, or refiners' syrup, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. 5. Glucose vinegar. Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar or glucose, is dextro-rotatory, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. 6. Spirit, distilled or grain vinegar. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentations of dilute distilled alcohol, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. Added April 13, 1907. Acts and Resolutions, 32 G. A., 1907, ch. 178, pp. 179–181. See Bul. 104, p. 24. Approved February 26, 1906. Laws of Iowa, 31 G. A., 1906, ch. 166, p. 118. RULINGS. RELATION OF NATIONAL AND STATE LAW. The national food law is one of great importance, but is not apt to be violated by retailers. It relates wholly to interstate commerce. The goods which the retailer sells are never, while in his hands, articles of interstate commerce, and hence, whether the goods are in accordance with the national law or not, the retailer will not violate that law by selling them in this State. A great many manufacturers have been very willing to guarantee their goods under the national law, but not under the State law, and in some cases they have assured the dealers that they need pay no attention to the operation of the State law. Such a guaranty is of no value in the way of protecting the Iowa dealer from prosecutions. It is here pointed out that the State law can not touch the shipment or sale of goods across the State line, and that, for this reason, the manufacturer without the State is perfectly safe, so far as prosecutions are concerned, in sending into this State goods that do not comply with the Iowa law. It is plain that the retailer is the one who will be subject to prosecutions if the goods he sells do not comply with the State law. The two laws are quite different in their labeling provisions, and goods sold in this State must bear the labels required by the State law. The two laws are nearly alike in regard to prohibitions of ingredients, such as chemical preservatives, harmful colors and flavors, and similar adulterations, which are prohibited by both laws; hence articles of food guaranteed under the national law in this particular will probably also comply with the State law. But upon goods which, to be legally sold, require specific form of labels, the provisions of the two laws are different and the dealer who buys to sell again inside this State can not rely upon the national guaranty for his labeling under the Iowa statute. NO LABELS REQUIRED ON PURE FOODS. It must be borne in mind that no restrictions are placed by the food law upon the sale of any goods except "adulterated" or "misbranded" articles. The sale of "misbranded" goods is prohibited. The sale of "adulterated" goods is also prohibited, except those "mixtures, compounds, combinations, limitations, and blends," which may be sold when properly labeled. The food law affects “foods, drinks, confectionery, and condiments," all of which are included in the definition of "food." RETAILERS MUST LABEL PACKAGES. Packages of adulterated goods sold in bulk, such as adulterated spices, substitutes for lard, mixed sirups, must be properly labeled by the retailer. The design of the law is that the last purchaser of the goods shall be fully informed in regard to their character. 66 MISBRANDED "-SECTION 7. An article of food is misbranded if the package or label bear any false or misleading statement, design, or device in regard to the substance contained in the package, or the ingredients of the article, or in regard to the State or country in which it is manufactured or produced. This provision is chiefly in relation to the main label or title under which the article is sold. If any weight or measure is stated, the net weight or measure must be given. This will not prevent statement of gross weight if the net weight is also given. or * “ADULTERATED FOODS "-SECTION 8. The sale of certain classes of adulterated foods is altogether prohibited. They are Foods which are "mixed, colored, powdered, or stained, whereby damage or inferiority is concealed; those that contain "any added poisonous ingredient, or any ingredient which may render such article injurious to health, contain saccharine or formaldehyde;" those that are "labeled or branded so as to deceive or mislead the purchaser, or purport to be a foreign product when not so," and those that "consist of the whole or any part of a diseased, filthy, decomposed, or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or * * the product of a diseased animal or one that has died otherwise than by slaughter." Mixtures, compounds, combinations, imitations, and blends, which might otherwise be classed as adulterated foods, must bear a label showing their "exact character" and the "name and quantity or proportion of each constituent thereof." There are many articles of food which, by their very nature, are mixtures or compounds, such as pure jellies and jams, canned fruits and vegetables, prepared mustard, horse-radish, and vinegar. Such mixtures are not, of course, adulterated foods by reason of the fact that they are composed of more than one ingredient. The food products which require labels are adulterated foods, which are at the same time mixtures, compounds, combinations, imitations, and blends. PRESERVATIVES, SWEETENERS, AND OTHER CHEMICALS. The use of saccharine or formaldehyde, or any other deleterious ingredient is forbidden by section 8, paragraph 6. The attitude of this department will be against the use of chemical preservatives, except the usual and necessary amount of benzoate of soda in catchup, sweet cider, wet mince-meat and codfish, if the labels bear a statement of the presence of such preservatives. Makers of various chemical preservatives and sweeteners have been advertising their preparations as complying with the food law, and a good many of them come labeled Guaranteed under the national food and drugs act." There is nothing in the food laws, either State or national, to prevent one selling boric acid, or salicylic acid, or any other chemical or drug, however harmful; but the laws do prohibit the sale of foods into which harmful substances are placed, and not one of the chemical preservatives sold by the various firms may be legally used in foods in this State, except as stated above. The various preservatives sold under attractive names and guaranties are almost certain to be composed of one or more of the following cheap chemicals: Benzoic acid; benzoate of soda. Boric or boracic acid; borax. Salicylic acid. Sodium sulphite. Dealers are warned not to sell in this State foods containing any chemical preservatives, under whatever name sold, except benzoate of soda, as explained above. Some so-called preservatives, sold by various dealers, are found to be made of such common harmless ingredients as salt, saltpeter, and starch, and sold at extremely high prices, but of course their use does not render the foods adulterated. Statements made by salesmen or advertisements to the effect that articles sold as preservatives are harmless, or that foods in which they may be used comply with the law, are uniformly contrary to facts. COLORS. The use of harmful colors or dyes, or the use of color to cover up damage or inferiority, is prohibited. The use of color in catchup, or of sodium sulphite in fresh meat, is such a use of color. There is nothing in the food law to prevent the use of color in butter, cheese, or sausage casings, assuming that the particular color used is not a harmful one. BAKING POWDERS. Every can or package of baking powder is required to have plainly stated upon it the names of each and every ingredient of such powder. This requirement is found in section 8, paragraph 8, 1. Section 9 mentions the required form of type and the manner of making the statement. While some latitude of nomenclature is evidently possible under the statute, the evident intention of the law is that the names of the ingredients shall be specific, rather than general, and shall be given with sufficient exactness in every case so that a chemical analysis will identify the particular substance claimed to be present. No kind of baking powder is considered adulterated food under our statute, and the label requiring the ingredients is for the purpose of enabling the purchaser to know which variety of baking powder he is buying. DAIRY PRODUCTS. Besides the general food law, this State has specific laws in regard to the sale of milk, skimmed milk, cream, butter, cheese, and imitations of butter and cheese. The pure-food law covers in some degree also renovated butter, condensed milk, condensed skimmed milk, and evaporated milk. There are no restrictions in any of the food laws or dairy laws on the use of salt, rennet, sugar, or harmless coloring matter in dairy products in which these added ingredients are usual or necessary. Imitations of butter and cheese may not contain any added coloring matter, neither may they be sold if they have a yellow color for any other reason. (The Code, sec. 2517.) Standards are as follows: Milk must contain not less than 121 per cent of milk solids and not less than 3 per cent of butter fat. Skimmed milk is unadulterated milk containing less than 12 per cent of milk solids or less than 3 per cent of butter fat. Cream must contain not less than 15 per cent butter fat. Cream, milk, or skimmed milk are "adulterated" if anything whatever has been added. (Sec. 4990, the Code.) Butter must contain not less than 80 per cent. butter fat. (Food law, sec. 18 (1907).) Cheese must be made from milk that has not been adulterated or skimmed, or partially skimmed. |