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20 points Absence of defects accordance affect the appearance allowances appearance apple applicable apricots Ascertaining the grade average beans blemished Brix broken character characteristic cherries classification color concentrated considered consist container count damaged determined diameter drained weight exceed factor FACTORS OF QUALITY fail to meet fairly fall flavor and odor free from defects frozen fruit given a score graded above U. S. green halves inch ingredient juice kind less limiting rule material means meet the requirements method mixed normal olives ounces outlined packed paragraph peaches peas peeled percent pieces pitted portions possess possess a reasonably practically free prepared present processed Product description properly Provided reasonably recommended regardless respect Score sheet seeds seriously shape sieve similar sizes slices slightly square SStd Standard stems style subpart Substandard Table tender texture thereof tion tomato total score typical U.S. Grade uniform units varietal vegetable whole
Page 56 - Political activities in city, county, State, or national elections, whether primary or regular, or in behalf of any party or candidate, or any measure to be voted upon, is prohibited. This applies to all appointees, including, but not being limited to, temporary and cooperative employees, and employees on leave of absence with or without pay.
Page 183 - Without shifting the material on the sieve so incline the sieve as to facilitate the drainage. Two minutes from the time drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the total weight of drained fruit.
Page 565 - Bulk or barreled sauerkraut, hereinafter referred to as "sauerkraut" or "bulk sauerkraut" is the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 percent nor more than 3 percent of salt. It contains, upon completion of the fermentation, not less than 1.5 percent of acid, expressed as lactic acid. § 52.3452 Grades of bulk sauerkraut. (a) "US Grade A (First Quality)" bulk sauerkraut...